Topic 5: Pasta & Sauces Flashcards
Noodle types?
wheat, rice, acorn, potato, buckwheat
Pasta types?
Pasta secca (dried), pasta fresca (fresh)
Why eat carbohydrates
Nutrition src(phytonutrient host, vitamins, minerals, fiber), satiety (filling), protects muscles, energy source, nutrients for good bacteria,
what are the functions of carbohydrates in cooking?
flavors & sweetness, texture, gelatinization through heat
simple carbohydrates?
monosaccharides and disaccharides commonly referred to as sugars. They are found naturally in many fruits and vegetables.
how are disaccharides formed?
monosaccharides condensed through dehydration, reverse reaction occurs when digested.
Complex carbohydrates?
polysaccharides comprised of long chain of simple carbohydrates (3 or more) linked together
Example of complex carbohydrate?
Starch, a long chain of glucose molecules, serves for the storage of energy exclusively in plants.
In animals, carbohydrates are stored as a polysaccharide glycogen in the liver and muscle
composition of flour
grains are made up of endosperm, brush germ, and bran. depending on what part is retained during milling it will result in different kinds of flour with different nutrient content.
Essential amino acids
Amino acids that cannot be made by our body. As a result, they must come from food. There are 9 essential amino acids in this group
Nonessential amino acids?
Our bodies can produce these ourselves, there are 11 in this group
Are conditional amino acids essential?
No, but they can be in times of illness and stress.
Examples of amino acids?
Include arginine, cysteine, glutamine, tyrosine, glycine, ornithine, proline, and serine.
What organic compound group is unique to proteins?
amino acids
When does protein denaturation happen?
This process occurs when the protein is heated up for example, when we get sick, our body may heat up in an attempt to denature viral proteins, complex structures are more difficult to attack, so by denaturing the proteins it can be more easily attacked
What is protein denaturation?
A process in which bonds in proteins are broken, and they lose their quaternary structure, tertiary structure, and secondary structure, which is present in their native state, by application of some external stress or compound such as acid, base or heat.
What are the advantages of fiber?
digestive health (feeding good gut bacteria), weight management (more filling), blood sugar control (slowly absorbing sugar), heart health, longevity
what nutrients does the bran part of a grain contain?
it contains healthy doses of protein, iron, fiber, carbohydrates, fatty acids, and other nutrients such as vitamin B
common varieties of flour? and what nutrients are contained?
all-purpose - endosperm, balance of starch and protein for wide-range use
bread flour - more protein than carbohydrates so it makes a stronger dough and more gluten
cake flour - less protein, softer texture
Semolina - made from durum wheat, high protein so it has a dense chewy texture
how flour create gluten?
when flour is mixed with water kneaded is into dough, the proteins gliadin and glutenin are hydrated and mixed together, forming crosslinks and creating a gluten network.
what does the gliadin protein in gluten do?
The gliadin is a smaller tightly coiled sphere shaped protein, it provides stretchiness
what does the glutenin protein in gluten do
the glutenin protein is a large, loosely coiled protein, that provides strength and elasticity.
what are proteins?
a macronutrient that makes up 15% of our body weight. protein is commonly found in animal product but also in grain, nuts and legumes
what is al dente pasta?
pasta that is cooked to be firm to the bite
What is an emulsion
a mixture of two liquids that are normally arent immiscible (cant be mixed until homogenous) eg. oil and water. Emulsions are naturally unstable and must need a emulsifier to stop it from separating
how is emulsion linked to milk?
The word originates from the latin word for “to milk” as milk is also an emulsion of fat and water amongst other components
why use pasta water for sauce?
after boiling the pasta, the water has collected a lot of starch (depending on how much pasta is cooked), and often this is added to the sauce to help it coat evenly and stabilize the emulsion
what two molecules make up starch?
linear amylose and branched amylopectin, generally starch consists of 20-25% of amylose and 75-80% of amylopectin
amylose has 300-3000 repeated glucose subunits
amylopectin has 2,000-200,000 repeated glucose subunits
How do the starch amylose and amylopectin arrange themselves in plants?
into semi-crystalline granules
how does starch help with emulsion?
gelatinization in starch occurs between 55-85 C and helps with stabilizing the emulsion (starch + water > hydrated starch + heat > starch gel)
glucose and fructose molecule shape (which is pentagon which is hexagon?)
glucose > hexagon
fructose > pentagon
