Scientific Study of Food Exam 3

Meat Emulsion (Hot dog)

Stable mixture of fat and water.

What are the parts of meat emulsion?

Fat droplets=dispersed phase

Water + Protein= continous phase

Proteins are emulsifers

Natural meat products

minimally processed no artifical ingredients/perservaties

Cured Meat

Meat perserved in salt, nitrates and nitrities

What is the function of curing meat?

prevents bacteria, maintains color, perserves flavor, prevents WOF

What is needed to cure meat?

Sodium nitrate, salt, sodium ertherbate

What are the concerns of curing meat?

Can form carcinogens, only with extreme consumption

Natural curing

using celery powder, beet juice, cherry powder

What are the three main types of fat?

1. Triglycerdies

2. Phospholiqids

3. Sterols

Saturated fat

no double bonds, solid, higher melting point

Monounsaturated fat

1 double bond

Polyunsaturated

2+ double bonds

Melting point

temperature where fat solid turns into liquid

More saturation does what to melting point?

increases

Longer carbon chain does what to melting point?

increases

Trans fat does what to melting point ?

increase

Cis fat does what to melting point?

decreases

Emulsions

liquid in a liquid

What are the three steps to emlusion?

1. Dispered phase

2. continous phase

3. Emulisfer

Oil in water

Fat droplets in water (Milk and salad dressing)

Water in oil

Water droplets in oil (Butter)

Smoke point

Temperature where oil starts to smoke/breakdown

Hydrolytic (Rancidity)

Water breaks fat

Oxidative (Rancidity)

Oxygen breaks down fat

High smoke point oils

Corn, peanut, cotton, safflower

How does temperature effect oil absorption?

Decreases

How does more sugar/fat effect oil absorption?

increases

If baking powder is present how is oil absoprtion effected?

Increases

Shortening powder

fat weakens gluten and a softer texture is made

What is the composition of carbohydrates?

C + H + O

What are the types of carbohydrates?

1. monosaccharides

2. Diasaccharides

3. Polysaccharies

Monosaccharides

glucose, fructose, galactose

Disaccharides

Sucrose, lactose, maltose

Polysaccharides

starch, glycogen, cellulose

What are the functions of Carbohydrates?

Sweet, browing, texture, fermentation, thickening

Indigestible CHO

Cellulose, hemicellulose, ligin

Provide fiber/gut health

Cereal grains

Seed from grass family (Kernal/bery)

What are the parts of grain?

husk

bran

endosperm

germ

What does the husk provide?

Protection

What does the bran suggest

fiber and vitamins

What does the endosperm provide?

Carbs (the main part)

What does the germ provide?

Fat and vitamins

Whole-grain labeling

100%= greater than 16 per serving

50%+ greater than 8g

Whole grains

All parts

Refined grains

Bran + germ removed

Enriched grains

nutrtients added

Gluten grains

barley, rye, cats, wheat

Gluten- free grains

rice, corn, quinoa, millet, sorghum

Cooking factors with grains

water amount

heat

grain size

pH

Storage

Dry grains: Cool, dry place

Whole-grains: fridge

What are the types of flour?

Bread

all Purpose

Cake

Pastry

Self rise

gluten flour

Flour protein content

Bread flour increased

Cake flour decreased

Gluten flour highest content

Functions of flour

Structure, texture, flavor

Gluten formation

water + mix = gluten

Glutenin= elasticity

gliadin= strength

What are the steps of gluten formation

1. hydration

2. kneading

Window-pane test

Stretch dough if it is thin but doesnt break it has good gluten

What is the structure of starch?

Amylose, Amlyopectin

Gelatinization

heat + water, the starch will swell and thicken

What are the factors effecting gelatinization?

Water

Temp

Sugar

Fat

What does fat do in gelatinization

Prevents it

What does Sugar do in gelatinization?

Delays it

Retrograduation

Starch recrystalizies and stals its

Detrixinzation

Dry heat- starch browns- sweeter

Resistant starch

Not digested- good gut health

Celiac diases

Autoimmune reaction to gluten

What foods are fermented?

Bread, yogurt, cheese, pickles, sauerkraut

Fermentation

bacteria makes acid

Pickling

Acid added

Yeast

Single cell fungi

Why use yeast?

Bread rises, flavor

What should be avoided in yeast?

Nutritional yeast, brewers

What is the function of flour in bread?

Structure

What is the function of yeast in bread?

Leavening

What is the function of sugar in bread?

Food for yeast

What is the purpose of fat in bread?

Tender

What is the function of salt in bread?

Controls yeast

What are the steps in bread making?

1. Hydrate yeast

2. Mix

3. Knead

4. rise

5. Punch

6. Proof

7. Baking

What are the steps in bread in the oven?

1. Oven Spring

2. Yeast Dies

3. Starch gelization

4. Gluten coagulates

5. Browing

Biological leavening

yeast

Chemical leavening

Baking powder or soda

Physical leavening

Air/steam

Quick breads

No yeast, uses chemical agents

How does alitutude effect quick breads?

Gas expands faster should adjust liquid and leavening