Food Science Exam 3

Function of flour

provides structure, forms gluten network

Function of Liquids

Produces steam for leavening, hydrates proteins

Function of eggs

Act as emulsifiers, hydrate proteins for gluten formation

Function of fats

tenderize, add flavor and moisture

Function of sugar

sweetness, promotes browning (Maillard/caramelization)

Function of salt

Enhances flavor, controls yeast activity

Biological leavening agent yeast

produces CO2 via fermentation

Chemical leavening agent

Baking soda (Acid), and baking powder (acid+base)

Physical leavening agent

air and steam

What provides the greatets amount of leavening?

yeast

Major component in meat

Water (70-75%)

Connective tissues in meat

collagen (breaks down), elastin (does not)

Beef fat is high in what

saturated fatty acids

Meat pigment

myoglobin

Bright red meat color

oxymyoglobin

Brown meat color

metmyoglobin

best cooking for tough cuts

most cooking methods (braising, stewing)

Case-ready meat

Pre packaged, ready to sell meat

Main carbohydrate in milk

lactosem

Main protein in milk

casein (80%)

What precipitates casein

Acid or rennet

What is homogenization?

Reducing fat globule size to prevent separationE

Enzyme used in cheese making

rennet

Isoelectric point of casein

4.6 pH

Ice cream type of colloid

Foam + emulsion

What is overrun

% air incorporated into ice cream

Who regulates organic food?

USDA

Can organic farms use pesticides?

Yes but only natural/approvedf onesM

Main agricultural greenhouse gases?

Nitrous oxide, CO2, methane

Example of GMO benefit?

Pest resitance (Bt crops)

Who regulates GMOs?

FDA< USDA, EPA

Gridning grain into flour

milling

Removing bran and shorts

bolting

Highest protein blour use

Bread flour

Lowest protein flour use?

cake flour

Which proteins make up gluten?

Glutenin and gliadin

What is smoke point?

Temperature where fat breaks down

Hydrogenation does what?

makes fat more solidO

Oxidative rancidity

reacts with oxyegn and produces off flavors and odors

Hydrolytic rancidity

breakdown by water

WHy should fries not be too dark?

Acrylamide formation

Denaturation

protein unfolding (peptide bonds remain)

Coagulation

Protein network formation

Emulsification example

Sauces like mayonnaise