week 2 part2 Flashcards
Define novel foods
foods which have not been widely consumed by people in the EU before 15 May 1997
Applies to foods (or ingredients) that don’t have a ‘history of consumption’
Define food reformulation
“Food reformulation is the reduction of salt and calories from sugar and (saturated) fat in processed foods”
Define food reformulation
“Food reformulation is the reduction of salt and calories from sugar and (saturated) fat in processed foods”
What does oleogelation do
produces oil-based gels (oleogels) is a new technology, e.g. rice bran wax
Can mimic fats without creating trans fats
What is aleurone
single cell layer of outer endosperm in wheat kernels Added to wheat flour
-Microstructure of bread
-Crystal structure of starch
What are the main types of food enzymes
Main types (hydrolases):
Protein; proteases
CHO; amalyse, celulase, glucose isomerase
Lipids; lipases, esterases, lipoxygenase
What is the purpose of industrial (exogenous) enzymes
-Flour standardisation and consistent performance e,g malt flour, amylase, protease
-Flour whitening e.g lipoxygenase
-Dough conditioning (volume) or anti-staling e.g amylases
What is flour’s role in pancakes
structure / texture
+ liquid: starch gelatinizes and the proteins (glutenin & gliadin) form gluten
what is liquids role in pancakes
structure & dissolving sugar/baking powder
E.g. buttermilk (acidic)
what is eggs role in pancakes
structure (cooking) proteins coagulate (heat)
what is fats role in pancakes
controls gluten formation
what is sugars role in pancakes
flavour, colour & aroma (Maillard reaction)
Improved by ↑ baking soda (alkaline)
What is baking sodas role in pancakes
= leavening (rising) agent
+ liquid, it leavens the batter by producing carbon dioxide (CO2)
Reacts quicker than yeast
If using milk as liquid, substitute for baking powder (b/soda + acid)
