Diet 415 Exam 1

Front 1

_______ is NOT mere transportation of facts from one location to another, NOT merely flipping for information, NOT catchword/phrase used to get attention

Back 1

RESEARCH

Front 2

_____ is learning about unobserved phenomena by studying and interpreting relevant data on observed phenomena

Back 2

research - a studious inquiry, a critical examination and exhaustive investigation/experimentation

Front 3

Research powers the world by discovering new information and resolving old problems ; true or false?

Back 3

true

Front 4

What is the purpose of research?

Back 4

to gain and or verify information

Front 5

Research is the _____ of all professions including dietetics; it supports practice and offers new directions, allows objective measurement of complex environments and tangible evaluation of the outcomes of procedures and treatments, and associations can be observed, hypotheses tested, programs compared, and protocols evaluated.

Back 5

backbone

Front 6

What 4 things can research procedures be used to do?

Back 6

1. document practices
2. monitor activities
3. assure quality
4. assess cost effectiveness of a program

Front 7

_____ relates the effectiveness of reaching a program's goals to the monetary value of the resources going into a program

Back 7

cost effectiveness

Front 8

_______ can be used to determine which of two methods of intervention produces a desired outcome for less cost .

Back 8

cost-effective analysis

ex: to determine which of two methods of intervention (individual dietary counseling or group nutrition education classes) produces a desired outcome for less cost

Front 9

The strength of a discipline, whether in health sciences or management, is associated closely with its ________. Strong research support is related to a strong profession

Back 9

research base

Front 10

________ is the integration and application of principles derived from the science of nutrition, biochemistry physiology, food management behavioral and social sciences to achieve and maintain people's health

Back 10

dietetics

Front 11

______ believes that research is the foundation of the profession providing the basis for practice, education, and policy

Back 11

Academy of nutrition and dietetics

Front 12

True or false: Dietitians are assuming an increasingly major role in research both as leaders and as collaborators; Research has impact on all areas of dietetics; dietetic and nutrition education are guided and updated of research findings

Back 12

TRUE

Front 13

An example of ____________ is The evidence-based practice related research continues to drive the future of dietetic professionals

Back 13

research in Nutrition and Dietetics

Front 14

_______ is the conscientious use of current best evidence in making decisions about the care of individual patients or the delivery of health services

Back 14

evidence -based health care

Front 15

Consumers make food choices based on___?

Back 15

specific brand and various foods

Front 16

_____tells the food manufacturer that the quality of the product is preferred over similar products in the marketplace.

Back 16

Consumer Endorsement

Front 17

______is accomplished using both sensory (subjective) and objective tests

Back 17

food evaluation

Front 18

Does NOT use human senses

Back 18

Objective Evaluation

Front 19

In sensory evaluations, trained or untrained panelists evaluate food samples for

Back 19

quality and acceptability

Front 20

Evaluation of food quality based on sensory characteristics and personal preference as perceived by the five senses is known as

Back 20

sensory evaluations

Front 21

____are performed by food scientist under a controlled environment – planning, preparation, testing, and documentation.

Back 21

in house testing

Front 22

The purposes of in house testing:

Back 22

1.To develop product formulations that will be successful in the marketplace.

2.Another reason for conducting In-house Testing is to provide guidance for product improvement.

3.To measure the acceptability of a product by staff or selected individuals, but this can not be extrapolated to the general public

Front 23

1.Informal groups of about of 4 – 12
2.Typical consumers who fit the specific demographic characteristics of interest to a food product/company.
This describes______

Back 23

focus groups

Front 24

Focus group testing provides _____?

Back 24

valuable sensory information related to potential consumers’ acceptance of a specific product

Front 25

A Test conducted in an open market to assess if a product to be released into the general market will be purchased, discontinue; or modified prior to massive production/marketing

Back 25

market testing

Front 26

Food industries rely primary on ____?

Back 26

sensory evaluations for consumers acceptability and willingness to purchase a new food product

Front 27

A carefully selected panel evaluate food products using a scoring system based on various characteristics that can be judge using the senses.

Back 27

Sensory Evaluation

Front 28

What are the 5 sensory senses?

Back 28

Sight
Odor
Taste
Touch (feel)
Hearing

Front 29

the sense of smell involves the detection and perception of chemicals floating in the air.

Back 29

olfaction

Front 30

Individuals trained in taste perception can distinguish as
many as ______ odors

Back 30

10,000 odors

Front 31

is the body's system of smell; capable of detecting odors

Back 31

olfactory system

Front 32

are important cue to the acceptability of food before it enters the mouth

Back 32

odors (smell)

Front 33

are volatile Molecules, capable of evaporating like a gas into the air

Back 33

odors

Front 34

As the volatile chemical molecules enter the nose, they then :

Back 34

dissolve in mucous within a membrane (the olfactory epithelium).

Front 35

Volatile compounds can be brought into contact with the oral receptors by :

Back 35

1. Sniffing a food or its headspace
2. Swallowing the food (which creates a partial vacuum that draws the volatiles into the nose from [he oral cavity)
3. Deliberately exhaling sharply after swallowing the food.

Front 36

Exhaling vigorously through the nose immediately after swallowing is particularly important in detecting ______

Back 36

aftertaste.

Front 37

is the aromatic message of flavor impression that lingers in the mouth after the food is gone

Back 37

Aftertaste

Front 38

If aftertaste is a concern in a product, it should be included on the scorecard as a____?

Back 38

separate attribute for evaluation

Front 39

2 classifications of the olfactory system are?

Back 39

1. 6 groupings: Spicy, flowery, fruity, resinous, burnt, & foul
2. 4 groupings: Fragrant (sweet), acid (sour), burnt, caprylic (goaty)

Front 40

Regardless of the classifications, most odors are detected at _______

Back 40

a very low concentrations.

Front 41

The ability to distinguish between various odors diminishes over the time of exposure to the smells - called ______

Back 41

adaptation

Front 42

Lack of ability to smell is ______

Back 42

Anosomia

Front 43

Decreased ability to smell is _____

Back 43

Hyposmia

Front 44

"hallucinated smell", often unpleasant in nature is_____

Back 44

Phantosmia

Front 45

Things smell differently than they should is______

Back 45

Dysosmia

Front 46

Additional information is contributed by the olfactory receptors when food is in the mouth is known as

Back 46

flavor

Front 47

sensory message resulting from a blend of taste and smell when food is in the mouth

Back 47

flavor

Front 48

Gustatory receptors, located on the_____, they specialize in detecting tastes.

Back 48

tongue

Front 49

Approximately 10,000 taste buds are found in the _____ of the tongue; and these are the means by the taste of foods are perceived

Back 49

papillae

Front 50

The are group of gustatory receptors; tight dusters of gustatory and supportive cells encircling a pore, usually in the upper surface of the tongue; organs capable of detecting sweet, sour. salt, and/or bitter.

Back 50

taste buds

Front 51

Are rough protuberances bulges or in the surface of the tongue, some of which contain taste buds

Back 51

papillae

Front 52

Mushroom-like protuberances, often containing taste buds and located on the sides and tip of the tongue

Back 52

Fungiform Papillae

Front 53

These are large protuberances always containing taste buds and distinguish easily because they form a "V" near the back of the tongue.

Back 53

The Circumvallate Papillae

Front 54

_____imparted by compounds such as caffeine (tea, coffee, theobromine (chocolate) & etc

Back 54

bitter taste

Front 55

_____comes from ionized salts such as NaCl or other salts found naturally in some foods

Back 55

salty taste

Front 56

Taste resulting from acid

Back 56

sourness

Front 57

Flavor is determined by a combined action of the_____, _______, and ______.

Back 57

taste buds, the olfactory receptors, and the mouth cavity of the diner

Front 58

taste buds, the olfactory receptors, and the mouth cavity of the diner together are known as the ___

Back 58

trigeminal cavity.

Front 59

Sensation of cooling (e.g. menthol, mint) or hot (e.g. cinnamon or clove) in back of our throats is not part of ‘taste’ but a response to stimulus in the _________

Back 59

trigeminal nerve

Front 60

Trigeminal nerve is the ___th cranial nerve

Back 60

5

Front 61

There are two basic types of sensation:

Back 61

touch/position and pain/temperature

Front 62

Responsible for sensation in the face
The fifth nerve is primarily a sensory nerve, but it also has certain motor functions (biting, chewing, and swallowing)

Back 62

Trigeminal Nerve

Front 63

_______is perceived as a savory taste

Back 63

umami

Front 64

a puckery taste sensation in the mouth created tannins and various polyphenols compounds

Back 64

astringent

Front 65

Compounds such as _________ and related compounds can serve as flavor enhancers and are sometimes added to savory product formulation.

Back 65

Monosodium glutamate (MSG)

Front 66

_______are compounds that seem to improve food flavor without contributing a specific identifiable taste

Back 66

Flavor enhancers

Front 67

____ enhances the flavor of other compounds without adding its own unique flavor.

Back 67

Flavor potentiator

Front 68

The interactions of various flavoring compounds can react synergistically with Flavor Potentiator to provide a flavor experience greater than that of one compound alone such as:

Back 68

Monosodium glutamate (MSG)

Front 69

______block the taste sites - preventing the normal taste response to a particular taste

Back 69

Flavor Inhibitors

Front 70

effectively inhibits flavor and synergistically promote sweetness

Back 70

Monoammonium glycerrhizinate (a derivative of licorice)

Front 71

Compounds such as ________ create feelings of coolness and heat in the mouth

Back 71

inosine 5’-monophosphate

Front 72

____contributes a fell of cool in the mouth, as well as some sugar alcohols or polyols

Back 72

menthol, or peppermint

Front 73

_____Includes Capsaicin and related compounds are responsible for the fiery quality of chili and other peppers

Back 73

Capsainoids

Front 74

_______in mustard and horseradish contribute pungency and cause flavor excitement.

Back 74

Glucosinolates (sulfur-containing compounds)

Front 75

Factors affecting taste:

Back 75

1. Age
2. Temperature of food
3. genetic variations among individuials
4.variety in available food
5. smoking

Front 76

_______ taste perceptions are more intense because of the additional taste buds in their cheeks and the hard and soft palates.

Back 76

infants and children

Front 77

As we age, the number of functioning taste buds decrease significantly as a result of _______?

Back 77

atrophy

Front 78

The elderly have only about_______ as many functioning taste buds as they had in early adulthood.

Back 78

half

Front 79

To perceive the basic tastes, the compounds imparting these tastes need to be in an ______.

Back 79

aqueous solution.

Front 80

_____ is perceived at the tip of the tongue

Back 80

Sweetness/saltiness

Front 81

_______ is detected most readily on the sides of the tongue

Back 81

Sourness

Front 82

_________ is detected at the back of the tongue

Back 82

Bitterness

Front 83

___________ is the concentration of a solution at which taste can be noted , various between individuals,

Back 83

taste threshold

Front 84

The lowest limit of detection of the presence of a stimulus or the level at which taste is correctly identified

Back 84

taste threshold

Front 85

__________Represents a concentration at which the taste of a compound is not detectable but its presence can influence other taste perceptions

Back 85

taste sub-threshold level

Front 86

The first cues a person receives about a food – this includes: Shapes, colors, consistency, serving size, and the presence of any outward defect

Back 86

sight/visual receptors

Front 87

Sensory Attributes of food include:

Back 87

aroma
appearance
flavor
texture

Front 88

The appearance of a food is evaluated on the basis of several subcategories - most important is ____

Back 88

color

Front 89

_______is measured objectively, sensory evaluation of this is important for product acceptability and it is one of the attributes included on sensory evaluation scorecards

Back 89

color

Front 90

Foods are evaluated on the basis of the desirable surface features – a characteristic contributing to the appearance, as well as ______

Back 90

interior color

Front 91

Interior color or other attributes are judged accurately by _______

Back 91

cutting a clean slice from top to bottom using a sharp knife

Front 92

___________of foods is usually considered important, particularly if the food is served hot or warm.

Back 92

The odor or aroma

Front 93

Aroma volatility is related to the _______

Back 93

temperature of the food.

Front 94

_____can be evaluated by sniffing a food or its headspace

Back 94

Aroma

Front 95

When aroma is a factor in sensory testing, this characteristic should be evaluated at _______

Back 95

the temperature the food is served or eaten

Front 96

____represents the composite assessment of taste and the blend of odor in the mouth

Back 96

flavor

Front 97

______ foods tend to mask subtle taste and odor evaluation.

Back 97

Hot (spicy)

Front 98

The best temperature at which most food flavor is at the optimum is________

Back 98

20ºC to 30ºC (68ºF to 86ºF)

Front 99

It involves the sense of touch, whether it operates inside the mouth or through the fingers and conveys consistency, astringency, and temperature

Back 99

texture

Front 100

_______, which is somewhat dependent on texture, is judged by how easily the food gives way to the pressure of the teeth.

Back 100

Tenderness

Front 101

_____perception occurs when food is chewed or beverages are swallowed

Back 101

Texture

Front 102

__________is only slightly different from tenderness, and is expressed in terms of brittleness, chewiness, viscosity, thickness, thinness, and elasticity (rubbery, gummy).

Back 102

consistency

Front 103

________which causes puckering of the mouth, is possibly due to the drawing out of proteins naturally found in the mouth's saliva and mucous membranes

Back 103

astringency

Front 104

This is the textural qualities of a food perceived in the mouth

Back 104

mouthfeel

Front 105

Tenderness can be evaluated in some foods by reporting the ___________

Back 105

“number of chew”

Front 106

________Are a group of sensory taste panel selected from people who happen to be available at a test site and are willing to participate.
May range from 200 – 500 people

Back 106

consumer panel

Front 107

These are people with no former training regarding taste testing, including the use of the scorecard and evaluation of the various product characteristics.

Back 107

untrained panel

Front 108

______is the The Sensory panel has had limited training experience with regards to product taste testing (requires between 8 – 25 judges)

Back 108

semi-trained panel

Front 109

________ is the Sensory panel who have been given thorough trained regarding the use of the scorecards and evaluation of the various characteristics of food.
Requires between 3 – 10 judges

Back 109

trained panel

Front 110

_________issue guidelines for the physical requirements of a lab designed for sensory evaluation of food.

Back 110

The American Society of Testing and Material

Front 111

Samples should be labeled with random ____ codes to avoid bias

Back 111

3-digit

Front 112

________means that if 2 samples are served, half of the subjects receive one sample first and the other half receive the other sample first

Back 112

Counterbalanced order

Front 113

Sensory tests can be broadly divided into 2 categories including:

Back 113

1. analytical tests
2. affective tests

Front 114

__________ is up-to-date information from relevant, valid research about the effects of different forms of health care, the potential for harm from exposure to particular agents, the accuracy of diagnostic tests and the predictive power of prognostic factors

Back 114

current best evidence

Front 115

_________ is an approach to decision-making in which clinician uses the best evidence available, in consultation with the patient, to decide upon the option which suits that patient best

Back 115

evidence based clinical practice

Front 116

_____ is the conscientious, explicit and judicious use of current best evidence in making decisions about the care of individual patients

Back 116

evidence based medicine

Front 117

the practice of _________ mean integrating individual clinical expertise with the best available external clinical evidence form systematic research

Back 117

evidence based medicine

Front 118

What are the organizations using evidence based research? (4)

Back 118

1. state and federal government agencies
2. professional associations
3. purchasers of health care
4. regulatory organizations

Front 119

ADA evidence analysis library, cochrane database of systemic review , US Dept of health and human services, agency for healthcare and research and quality , and national guideline clearing house Wed sites are known as ?

Back 119

valuable evidence based health related research sites

Front 120

according to AND ___________________ is the use of systematically review scientific evidence in making food and nutrition practice decisions by integrating best available evidence with professional expertise and client values to improve outcomes.

Back 120

evidence based dietetics

Front 121

Why is evidence based research important to dietetic professionals?

Back 121

it is a major core competency in all practice settings and specialties

Front 122

______ contains the best available evidence, the results of peer reviewed scientific studies (when possible), and if science is lacking, it uses expert opinion and experience

Back 122

ADA evidence Analysis library - evidence based research

Front 123

Who as access to AND's EAL?

Back 123

everyone can access the list of topics and questions, but the links to the questions/conclusion and supporting evidence (search plans and results, evidence summaries, overview tables, etc) are only accessible by EAL subscribers and AND members

Front 124

Who is involved in guideline development?

Back 124

workgroups (practitioners and researchers)

Front 125

What are the 5 steps used in developing the AND EAL?

Back 125

1. formulate the questions
2. analyze each article
3. assess study quality of information
4. synthesize evidence from all studies
5. assess strength of evidence from all studies (Assign grade)

Front 126

_____ step : the workgroup specifies a question in a defined area of practice; or state a tentitive conclusion or recommendation that is being considered - include the patient type and special needs of the target population involved, the alternatives under consideration, and the outcomes of interest

Back 126

step 1: formulate the question

Front 127

____ step: work groups conduct a systematic search of the literature to find evidence related to the question, gather studies and reports, and classify them by type of evidence

classess differentiate primary reports of new data according to study design, and distinguish them from reports that are a systematic review and syntheiss of primary rreports

Classes used by AND are A,B,C, D, M, R, and X

Back 127

step 2: gather and classify evidence reports

Front 128

____ step: review each report for relevance to the question and critique for scientific validity ; abstract key information from the research article and report it on the online worksheet; answer the questions in the quality criteria checklist and assign a code to indicate the quality of the study; ADA uses positive, negative, neutral or not assessed

Back 128

Step 3: critically appraise each report

Front 129

____ step: combine findings from all reports into a narritive evidence summary and/ or an overview table that summaries the relavent information from each article work sheet and allows for comparisons across articles

Back 129

step 4: summarize evidence in a narrative form and an overview table

Front 130

____ step: Arrive at a concise conclusion statement (the answer to the question) , take into account the synthesis of all relevant studies and reports, their class and their quality ratings ; grade is assign to indicate overall strength or weakness of evidence informing the conclusion statement

Back 130

step 5: develop a conclusion statement and Grade the strength of evidence supporting the conculsion

AND uses grades I, II, and III for strong fair and weak; Grade IV designates expert opinion only and Grade V indicates not assignable (bc there is no evidence that directly supports or refutes the question )

Front 131

___________ is when each topic is annually researched and changes are based on quantity and qulity of new informaiton by specific work groups ; if revision is unwarrented the new research is recorded dated and saved until the next review;

Back 131

evidence ananlysis library revision

Front 132

EAL guidelines under go "complete revision" every ______

Back 132

3-5 years

Front 133

What are 3 other helath care evidence analysis ?

Back 133

1. cochraine data base of systemic reviews
2. us dept of health and human services, agency for healthcare research and quality
3. national guideline clearing house web sites

Front 134

Descriptive and Discriminatory Tests are categorized as affective testing of analytical?

Back 134

Analytical testing

Front 135

Hedonic/Preference Testing is affective or analytical?

Back 135

affective

Front 136

Test used to detect differences

Back 136

difference/discriminatory test

Front 137

(used to “quantify” differences)

Back 137

Descriptive Tests

Front 138

test (rating to pleasure)

Back 138

Hedonic Test

Front 139

test in which selecting the preferred sample is used

Back 139

Preference Tests

Front 140

Used to evaluate the acceptability of a new product at the early stage of product development

Back 140

single sample test

Front 141

Form of Paired Comparison Tests – Test to detect the differences between two samples

Back 141

difference test

Front 142

requesting panelist to taste two samples and respond if the samples are identical or different

Back 142

simple test

Front 143

Types of difference tests

Back 143

Paired comparison
Duo-trio
Triangle
Ranking order tests

Front 144

A test where A control sample marked “R” is presented to the judge; followed by 2 samples (control and experimental samples).
Judges are then asked to identify which product is the closest or similar to “R”

Back 144

duo-trio test

Front 145

A test where Three samples are presented to a judge simultaneously

The judges is asked to identify the odd sample out of the 3 samples

33.3% chance of being right.

Back 145

Triangle test

Front 146

___is valuable when several samples need to be evaluated for single attribute.


In this test, the samples are ranked in the order of intensity

Back 146

rank-order test

Front 147

A test used to find the minimal detectable level of a substance

Back 147

dilution

Front 148

Descriptive Test include ______ and __________ profiles

Back 148

Flavor Profile
Texture Profile

Front 149

These panel are thoroughly trained to analyze flavor in extremely great detail

Back 149

A Descriptive Flavor Analysis Panel (DFAP)

Front 150

______is used as a means of maintaining exact flavor quality over a long production periods so that one year's product will have same flavor as the subsequent years

Back 150

profiling

Front 151

The simplest affective tests is the _________

Back 151

Paired Preference Tests

Front 152

A test where Two samples are presented, but instead of selecting the sample with the greater amount of a characteristic, the tester expresses a preference for one of two samples

Back 152

paired preference test

Front 153

______is commonly used to measure the degree of pleasure experienced with samples, 9 pt scale

Back 153

Hedonic rating scales

Front 154

A scorecard that contains simple drawings of a face, with expression altered slightly from one picture to the next .

Back 154

hedonic "smiley" scale

Front 155

All scorecards should contain what information?

Back 155

date and the name (code #) of the judge

Front 156

____refers to the degree of excellence of all characteristics of a food product that are significant and make food acceptable

Back 156

food quality

Front 157

Evaluations of food quality that rely on numbers generated by laboratory instruments, which are used to quantify the physical and chemical differences in foods.

Back 157

objective testing

Front 158

The 2 major types of objective evaluation tests are

Back 158

physical
chemical

Front 159

________measure certain observable aspects of food such as size, shape, weight, volume, density, moisture, texture, and viscosity

Back 159

physical tests

Front 160

Many are based on the work of the Association of Official Analytical Chemistry (AOAC), including those for determining various nutrients and non-nutritive substances in foods

Back 160

chemical tests

Front 161

Peroxide Value and Iodine number are examples of

Back 161

objective testing

Front 162

Volume of firm foods can be measured using:

Back 162

Displacement methods (Seed Displacement)
Index to Volume

Front 163

This is a method for estimating the volume a solid product such as baked goods
Samples are prepared by weighing comparable amounts of dough or batter of each product to be baked for the test.

Back 163

Seed displacement

Front 164

_______convenient machine used in measuring volume of baked products.

Back 164

volumeter

Front 165

This is a direct means of comparing volume by measuring the circumference of a cross section of the product

Back 165

index to volume

Front 166

An engineering tool designed to measure distance as its pointer traced around a pattern.

Back 166

planimeter

Front 167

The concentration of matter is measured by the amount of mass per unit volume

Back 167

density

Front 168

This test compares the weight of a substance with the weight of an equal volume of water.
A ratio of the density of a food (or other substance) to that of water.

Back 168

Specific gravity

Front 169

The juiciness of raw meats, poultry, and fish can be measured using a __________

Back 169

succulometer

Front 170

_______is based on the ability of a product to absorb moisture of liquid during a controlled period of time.

Back 170

wettability

Front 171

______can be used to determine the moisture content of food products.

Back 171

oven drying

Front 172

A quick and fast way to determine moisture content of food by water titration.

Back 172

Karl Fischer Titration

Front 173

Device for measuring the force required to shear a sample of meat or other food with measurable tensile strength

Back 173

Warnmer-Bratzler

Front 174

An objective testing method that measures compressibility, extrusion, and shear of food samples

Back 174

shear press

Front 175

_______measures the firmness or compressibility of porous baked products.

Back 175

compress meter

Front 176

________is suitable for measuring the texture of gel and many baked products

Back 176

penetrometer

Front 177

____tests the comparative tenderness of gels.

Back 177

% sag

Front 178

____Measures the tenderness of fairly crisp foods such crisp cookies and crackers.

Back 178

shortometer

Front 179

A multipurpose instrument capable of measuring different aspect of texture including compressibility of bread and the force required to break cookies or to shear a piece of meat.

Back 179

Universal Testing Machine (Instron)

Front 180

Measures and depicts gluten development during the mixing of batters and doughs.

Back 180

Farinograph

Front 181

It is a simulation device that measures physical textural properties of foods -- such as hardness, cohesiveness, and crushability.

Back 181

texturometer

Front 182

Measures comparative tenderness of meat and other foods by stimulating chewing action of the jaw (Mimics jaw actions).

Back 182

Masticometer

Front 183

_________is the study of flow of matter (viscosity) and the deformations that result from flow.

Back 183

rheology

Front 184

________is the resistance of a fluid to flowing freely, caused by the friction of its molecules against a surface.

Back 184

viscosity

Front 185

Liquids can be classified into 2 groups:

Back 185

newtonian
non-newtonian

Front 186

_____have viscosity that are independent of the shear rate – e. g. water wine, sugar syrups

Back 186

newtonian liquids

Front 187

meaning that the consistency or viscosity depends on the amount of shear stress applied.

Back 187

Non-newtonian

Front 188

_____refers to the ability of a gel to become more fluid with increased shear and then regain its previous viscosity quickly after shear rate is decreased as seen in chocolate.

Back 188

Thixotropic

Front 189

Simple device for measuring spreading or flow of semisolid foods.
It involves filling a reservoir with the sample to be tested

Back 189

Bostwick Consistometer

Front 190

____is another piece of objective equipment for measuring consistency.
Used to determine the viscosity of starch pastes at controlled, selective temperature.

Back 190

Amylograph

Front 191

____________test measures the flow of a viscous liquid or semisolid foods by determining the spread of a measured amount of sample in a specified length of time at 90º intervals on the template of concentric rings.

Back 191

line-spread

Front 192

________is an objective testing device for measuring viscosity of liquids that flow, measures on the basis of rotational resistance or capillary action

Back 192

viscometer

Front 193

_______is a sophisticated instrument that may be used to measure viscosity under control temperature and when the sample is subjected to shearing forces of different magnitude.

Back 193

Brookfield Viscometer

Front 194

________is a special viscometer similar to pipette used to test the viscosity of pectin-containing juices to determine the amount of added pectin needed for gelling fruit juices to make jams and jellies.

Back 194

jelmeter

Front 195

_______group that established a system of measuring color, degree of saturation, and brightness

Back 195

CIE: is the Commission Internationale de L’Eclairage

Front 196

______identifies colors on the basis of hues, value, and chroma, using numerical scale

Back 196

Munsell System

Front 197

_____is also used in measuring color under the CIE system (saves time

Back 197

Spectrophotometer

Front 198

This objective test machine is capable of measuring color differences between samples by utilizing the CIE or Munsell color system.

Back 198

color-difference meter

Front 199

________is another valuable tool to depict information about cell texture.

Back 199

photographs

Front 200

The most acceptable methods used in food analysis are those published by the _______

Back 200

Association of Official Analytical Chemists (AOAC, 2002).

Front 201

______is used to determines the ionization potential of a solution.

Back 201

pH

Front 202

_______are used to determine the sugar concentration of a solution.

Back 202

refractometers

Front 203

________is a hydrometer scale designed to indicate the percentage concentration of sugar in sugar solution.

Back 203

brix scale

Front 204

_______is used in analyzing the sodium content of foods.

Back 204

Flame photometry

Front 205

______ is analyzed using electronic nose

Back 205

Aroma

Front 206

________can be conducted using Gas-liquid chromatograph (GLC) and High-pressure liquid chromatograph (HPLC).

Back 206

flavor analysis

Front 207

Association of Official Analytical Chemists (AOAC) specifies the acceptable method for _________-

Back 207

proximate analysis

Front 208

_____ included in whole wheat flour but more often removed and used in animal or poultry feed; of the nutrients in whole wheat ____ in addaddition to indigestible cellulose material contains niacin, pyridozine, pantothenic acid, riboflavin and protein

Back 208

the bran

Front 209

____ is the source of white flour; of the nutrients in the whole kernel the ____ contains protein, pantothenic acid, riboflavin, niacin, and thiamine

Back 209

the endosperm

Front 210

the embryo or sprouting known as ______ is usually separated because it contains fats which limits the keeping quality of flours; available separately as human food, but usually added to animal or poultry feed ; of the nutrients in whole wheat, it contains thiamine, riboflavin, pyridoxine, protein, pantothenic acid and niacin

Back 210

the germ

Front 211

______ refers to the fine particles of wheat (or other grains) produced from milling

Back 211

flour; when flour is made out of grain other than wheat flour, the name of the grain always precede the word "flour"

Front 212

The production of wheat flour involves grinding and refining cereal grains by a process called milling which includes ____ and _____

Back 212

tempering and grinding

Front 213

____ involves steam treatment, a prelude to grinding ; a means of facilitating removal of bran layers

Back 213

tempering

Front 214

_____ brakes up the kernel intro moderately small pieces

Back 214

grinding

Front 215

_____ is made from wheat with much of the bran and shorts of the endosperm

Back 215

Whole wheat

Shorts are the layer just inside the outer brain layer

Front 216

White wheat is refined further by ______

Back 216

extraction

Front 217

_____ refers to the removal of bran and shorts during milling of wheat

Back 217

extraction

Front 218

________ is accomplished by sifting or air classifications, allowing the bran to be directed out of the system for subsequent processing and packaging as bran or shorts

Back 218

extraction

Front 219

after extraction the remaining endosperm and germ are passed through reducing rollers; a process which __________________ and _______________

Back 219

press the germ into flakes
and
break endosperm into very fine particles

Front 220

germ and endoserperm are separated by _____

Back 220

sifting

Front 221

____ promotes the removal of the germ which could promote rancidity

Back 221

sifting

Front 222

a variety of flour could be made by ______ and ______

Back 222

milling and removing the bran and shorts

Front 223

The character of the flours is altered by the amount of the _____ and _____

Back 223

total flour and protein content

Front 224

What is the order from highest percent content to lowest of pastry (soft) , cake (soft) , gluten, whole wheat (hard) , all-purpose, Durrum wheat (hard), bread (hard)?

Back 224

gluten
whole wheat
durrum wheat
bread
all-purpose
pastry
cake

Front 225

As _____ increases, so does the hardness of the flour

Back 225

protein

Front 226

flour made using only a small portion of the total stream is _____ or _____

Back 226

extra short or fancy patent flour

Front 227

_____ is flour made using only a small portion of the total stream of flour (extra short or fancy patent flour)

Back 227

cake flour

Front 228

______ is wheat flour high in starch and low in protein, produced using the very fine particles of flour from the center of the endosperm

Back 228

short-patent flour

Front 229

_____ is wheat flour made from 95-100% of flour stream ; high in protein content (bread flour)

Back 229

long patent flour

Front 230

Different type of wheat flours are available and their compositions are defined by what 3 things?

Back 230

1. variety of wheat
2. part of the wheat grain used
3. selection of flour streams and the blending

Front 231

__________ is made form the entire wheat kernel including the bran, germ and endosperm ; it is high in fat, fiber, and protein - if the flour has been bleached, it must be labeled as such; less shelf life because of rancidity (fat component of germ may be hydrolyzed and become rancid) ; must be refrigerated during storage

Back 231

whole wheat flour (known as graham flour)

Front 232

_______ is multipurpose flour made from hard wheat or a mixture of hard and soft wheat ; contains about 10.5 percent protein; used in making cookies, pastries, and quick breads

Back 232

all-purpose flour

Front 233

____ made from hard wheat long patent flour; protein level of about 11.8%

Back 233

bread flour

Front 234

_____ made from wheat , short, and medium patent flour; protein level 9.7% ; tailored specifically for making tender product

Back 234

pastry flour

Front 235

______ is considered a semi mix or short cut to baking because of its formulation - both leavening and salt are added, used in making quick breads, not used for pastry ad other unleavened products or for yeast breads in which yeast is used as leavener

Back 235

self rising flour

Front 236

_______ is produced by passing wheat flour through moist air, causing it to agglomerate (stick together) ; the agglomerated flour can then be dried to produce small pellets (sand like granules) that neither pack nor contain fine dust of flour particles ; easily blends with water and does not require sifting ; the use is limited becasue it does not does not develop gluten readily - particularly breads

Back 236

instant flour

Front 237

____ flour is a specialty wheat flour made by adding vital wheat gluten to increase the protein level to about 41 % ; used occasionally in commercial breads in which a very high protein content is desired

Back 237

gluten flour

Front 238

______ is dried crude gluten (concentrated protein from wheat) added to flour to bring the protein level up to about 41% ; bread made with this is chewy, tough, but very palatable

Back 238

vital wheat gluten

Front 239

freshly milled flour has yellow color, contributed by ______________ ; unsuitable for baking

Back 239

carotenoid pigment

Front 240

Wheat flour is modified by _____ and ______

Back 240

bleaching and aging

Front 241

______ is exposure of freshly milled flour to air for several weeks; the pigment is ____, resulting in flour with the desirbale white color

Back 241

bleaching

Front 242

______ could be hastened by treating freshly milled flour with a small amount of chemical agent

Back 242

bleaching

Front 243

______ is a food additive that is approved by the FDA for bleaching the xanthophylls in refined flours; it does not have any adverse affect on baking

Back 243

benzoyl peroxide

Front 244

_____________ is a chemical process used to alter the physical behavior of flour protein by modifiying some of the sulfhydryl groups to disulfide linkages; agents include:

chlorine, acetone peroxide and azodicarbonamid

Back 244

aging (maturing)

Front 245

_____ alters the ability of the flour proteins to stretch and dough made with chemically ____ flour exhibit reduced extensibility

Back 245

aging

Front 246

What is the effect of refinement on nutrients?

Back 246

loss of nutrients leads to enrichment and fortification

Front 247

The federal government now requires the enrichement of wheat with what ?

Back 247

Thiami, Riboflavin, niacin, folic acid, and iron

Front 248

____ are present in limited amount in wheat flour; primarily in the germ and they are variable

Back 248

lipids

Front 249

the highest level of ______ in whole wheat are lecitin , glycolipids, and cephalins

Back 249

lipids ; moisture is approximately 12% mositure by weight

Front 250

______ in wheat flour is composed of start is the most abundant component of flours (approx 80% of total wt) and exist primarly in the endosperm; amylopectin to amylose ratio is 3:1

Back 250

CHO

Front 251

_____ contains hundreds of glucose units in highly branched chains , Each new molecule needs a special protein for the attachment of the first glucose

Back 251

glycogen molecule

Front 252

____ is a small proportion of wheat proteins in flour including B-amylase attacks 1,4 - alpha- glucosidic linkages

Back 252

enzymes

Front 253

______ becomes denatured at a temperature above 50 ' C

Back 253

b- amylase

Front 254

______ is halted at the point of the branch chain in amylopectin where it encounters a 1,6, - alpha- glucosidic linakge; it creates smaller amylyopectin type compounds called limited dextrins

Back 254

B-amylase

Front 255

_____ may be added to improve dough handling properties for use in commerical baking

Back 255

fungal a-amylase

Front 256

During storage, free fatty acids are formed due to the action of ______ - breaking lipid to glyceride + free fatty acid

Back 256

lipases

Front 257

____ contains hundreds of glucose molecules in eitehr occasionally brached chains (amylopectin) or unbranced chains

Back 257

starch molecules

Front 258

_____ causes the development of oxidative rancidity in whole wheat flours and whole grains during storage; this enzyme catalyses the formation of peroxides in unsaturated fatty acids

Back 258

lipoxidase

Front 259

_____ is present in samll amounts compared to starch in flour ; the small amount plays a key role in the structure of baked products

Back 259

protein

Front 260

The two proteins present in flour include?

Back 260

soluble proteins (albumins and globulins) and gluten (glutenin and gliadin)

Front 261

What are the dough forming proteins?

Back 261

gliadin and glutenin

Front 262

_______ the protein portion of wheat flour with the elastic characteristics necessary for the structure of most baked products

Back 262

gluten

Front 263

_____ protein complex is formed when fliadin and flutenin moistened with water and manipulated by stirring beating or kneading

Back 263

gluten

Front 264

gluten develops more _____ when hard wheat such as bread flour is manipulated and it can be manipulated longer without breaking the gluten strand

Back 264

slowly

Front 265

flour made of ______ develop gluten rapidly but the protein breaks more quickly

Back 265

soft wheat

Front 266

______ is to work the dough into an elastic mass by psuhing stretching and folding

Back 266

knead

Front 267

gluten develops with manipulation and the rate of development depends on some factors including ?

Back 267

the type of flour, temperature, and added substances (such as fat, sugar and the ratio of liquid)

Front 268

______ is an objective testing equipment that measures the resistance of stirring rods moving through a batter or dough and records the result graphically ; it measures and depicts gluten development during mixing of batters and dough

Back 268

farinograph - gluten testing

Front 269

_______ increases the rate of gluten development; as the ____ of the dough increases, the rate of hydration of the protein is acccelerated, resulting in a change rate of gluten development

Back 269

temperature

Front 270

____ retards gluten development; because of its hygrospoic nature, it tends to compete for water with protein, reducing the rate of hydration and slow the rate of gluten development

Back 270

sugar

Front 271

_____ inhibits gluten development by coating the surface of gluten thereby preventing hydration ; as a lubricant it reduces the ability of gluten strands to stick together, preventing the network of gluten formation

Back 271

fat

Front 272

the ______ the ratio of flour to liquid the greater the promotion of gluten development (ex Muffin recipe)

Back 272

higher ratio

ex: ratio 1:1 prevents gluten formation

Front 273

Flours can be milled from any cereal grains including rye, triticale, rice, corn, oats, potato, quinoa , and soy; true or false

Back 273

true

Front 274

Flour other than wheat flour are often referred to as ______

Back 274

composite flour

Front 275

_____ proteins lack the ability to develop the necessary plasticity and elasticity needed to produce the texture desired in baked products ; lack the ability to develop gluten as seen in wheat gluten

Back 275

composite flour

Front 276

_____ closely resembles wheat flour, the proteins include glutenin and gliadin but cannot be manipulated into gluten complex with sufficient elasticity to produce light textured baked products; this bread is very heavy; formula of a ratio of 1:4 wheat to ___ flour is desirbale to create a more porous lighter bread

Back 276

rye

Front 277

_______ is obtaied from a hybrid produced by corssing wheat and rye; has some of the characteristics of wheat and rye; nutrition merit is high protein and higher lysine content compared to wheat flour; not suiteable for baking because of poor textural acceptability ; as potention for satisfactory use when combined with wheat flour or use with dough conditioners

Back 277

triticale flour

Front 278

_____ it is a naturally gluten free flour and could be added to wheat flour for making baked products ; baked products from this flour are important to people who have an allergy to gluten

Back 278

rice flour

Front 279

_____ similar to rice flour; supplement with wheat flour in making corn bread

Back 279

corn flour

Front 280

_____ are tuber, not a grain, but can be used to produce flour, flakes or granules ; cooked ____ have been dried and ground to yield this flour

Back 280

potato flour

Front 281

_____ in potato flour increases loaf volume- this is why liquid from cooked potatoes is used in homemade breads

Back 281

starch

Front 282

however, _____ does not form gluten, therefore sufficient amount of wheat flour must be added to potato flour when used in baking

Back 282

potatoes

Front 283

________ is higher in protein than other flowers because its source, is a legume

Back 283

soy flour

Front 284

______ is high in lysine which allows it to complement wheat flour proteins (wheat flower is low in lysine but higher in methinonine)

Back 284

soy flour

Front 285

____ provides both protein and starch to strengthen the structure of baked products when used in combination with wheat flour; low gluten capacity therefore lacks the cohesive and elastic qualities of gluten

Back 285

soy flour

Front 286

soy flour provides both _____ and _____ to strengthen the structure of baked products when used in combination with wheat flour ; they are added to many baked products at levels of 3 and 6% (higher levels exhibit distinctive flavor of soybeans) ; when used, increase liquid level (add liquid at weight for weight basis) the proofing time is long when soy flour is partially substituted for wheat flour in a bread recipe

Back 286

soy flour

Front 287

______ is the basic structural component of most batter and dough products (gliadin + glutenin + liquid = gluten) ; formation of gluten allows expansion of cells and provides structural rigidity to baked goods

Back 287

wheat flour

Front 288

______ gelatinizes in water, contributing to the change from fluid batter/dough to the firm and rigid like structure of baked foods; CHO serves as food for yeast during fermentaiton ; CHO participates in the browning of the crust (maillard reaction)

Back 288

Flour Starch

Front 289

Liquid is required in flour mixtures to ________ and _______ the starch

Back 289

hydrate and gelatinize

Front 290

_____ serves as solvent for the dry ingredients, activates the yeast, serves as source steam during baking and for leavening - allowing baking powder/soda to react and produce carbon dioxide gas

Back 290

liquid

Front 291

_____ in liquid form hydrate flour protein to form gluten and other solid ingreidents

Back 291

water

Front 292

What foods are used as sources of liquid in baked products?

Back 292

water, milk, fruit juices, coffee molasses, eggs and other liquid

Front 293

____ is usually recommended over water in baking because it improves the overall quality of the baked product; in addition to contributing water, milk adds flavor and nturients and contains certain compounds that help produce a velvety texture, a creamy white crumb , and a browner crust. ** as a reducing sugar, the lactose in milk participates in the maillard reaction

Back 293

milk

Front 294

______ is never used in hydrating yeast because the fat content of ____ could have adverse effect on yeast growth

Back 294

milk

Front 295

_______ lowers the pH of batters and doughs; may alter the flavor and modify the solubility of the gluten protein

Back 295

fruit juices

Front 296

________ may result in a very moist baked item with low volume

Back 296

excess liquid

Front 297

________ may produce a dry baked product that is low in volume and stales quickly

Back 297

too little liquid

Front 298

Why are eggs added to some flour mixtures?

Back 298

1. contribute liquid to a dough or batter during mixing and in baking
2. enhance structural integrity - coagulation of egg protein contributes to the structural integrity of the finished product and reduces tenderness
3. egg yolks serve as emulsifyting agent - lecithin , a phospholipid
4. increases nutritional content by supplying protein and vitamins

Front 299

_______ contributes to leavening - incorporating air ,which create small cell that expand during baking

Back 299

eggs

Front 300

eggs contribute to ____ and ____ as well

Back 300

color -light color baked products

and flavor

Front 301

What function do fat perform in baked goods?

Back 301

tenderness, color, flavor, texture, volume, emulsification, delay of staling

Front 302

_______ interferes with gluten development (shortening power) creating a more tender crumb and products

Back 302

fat tenderness

Front 303

butter, margarine and colored shortening add color to baked goods

Back 303

true

Front 304

_____ carry multitudes and add a variety of flavor to food products

Back 304

fats

Front 305

______ create a smooth mouth-feel associated with moistness in baked goods, flakiness of the pastry

Back 305

fat

Front 306

_________: shortenings with added mono- and di-glycerdies favor the development of fine texture in cakes because of the emulsifying action of these two agents

Back 306

emulsifier

Front 307

_____ delyas stalling in final baked product

Back 307

fat

Front 308

What does sugar contribute to baked goods?

Back 308

sweetness, color, tenderness, moistnress, volume, apperance, and kcal

Front 309

________ brown of the crust as a result of caramelization and sugar-amine reaciton known as Maillard reaction

Back 309

browning effect

Front 310

________ : retarding gluten development during mixing

Back 310

tenderizing agent

Front 311

_______: hygroscopic, or water -retaining nature of sugar increases moistness and tenderness and also help delay stalling ; therefore improving shelf life of baked products

Back 311

moistness

Front 312

__________ allows gluten more time to stretch and increase volume ; helps delay stalling

Back 312

sugar: raising gelatinization temperature

Front 313

______ increases the volume by incorporating air into fat during creaming; contibutes to volume by providing food for the yeast

Back 313

sugar contributes to volume

Front 314

_______ is added to flour mixtures for flavoring, produces a firmer dough, improves volume, texture improvement, creates evenness of cell structure, prolongs shelf-life

Back 314

salt

Front 315

In the production of yeast breads ______ inhibits yeast growth

Back 315

salt ; without salt, fermentation would be too rapid and result in a sticky difficult to handle dough

Front 316

______ plays a large role in firming the dough by adjusting the solubility and swelling capacity of the gluten

Back 316

salt

Front 317

while salt is beneficial in baked goods, _______ can inhibit yeast activity, reduce the amount of carbon dioxide gas produced and decrease the volume of loaf

Back 317

too much salt

Front 318

________ contribute significantly to the textural properties of baked products by expanding the batter or dough during mixing and always during baking

Back 318

leavening agents

Front 319

although flour mixtures can rise with the physical help of air and steam, most of the leavening is accomplished by _______ produced from either biological or chemical sources

Back 319

carbon dioxide gas

Front 320

_______ may be physical, biological or chemical

Back 320

leaveners

Front 321

___ and ____ are physical leavening agents that help dough to rise

Back 321

air and steam

Front 322

_______ is a more effective leavening agent than air, because of its ability to increase volume exceedingly (1600 folds) as water is concerted to steam compared to air, which expands volume by 1/273 for each degree celsius of temperature increases; popover and cream puffs rely on _____ for this leavening

Back 322

steam

Front 323

_____ is a preferred leavening agent in foam cakes, espeically angel food cakes, egg white foams contribute a large volume of ___ to the batter ,which creates the velvety nature of the cake

Back 323

air

Front 324

_____ is trapped more effectively in batter containing solid fat compared to those with oil ; hydrogenated lard retains mroe air for leavening than does butter

Back 324

air

Front 325

Regardless of the type of fat used, ____________ is provided by steam than air

Back 325

greater leavening

Front 326

_________ a gas that provides very effective leavening in baked products - sources biological or chemical source

Back 326

carbon dioxide

Front 327

_____ is produced in breads in the process of fermentation

Back 327

CO2

Front 328

What are the two types of fermentaiton?

Back 328

yeast and bacteria

Front 329

______ contributes to the produciton of carob dioxide

Back 329

yeast fermentaiton

Front 330

_____ also contributes a desirable, slighlty sour flavor to certain baked products

Back 330

bacteria

Front 331

________ is a biological agent responsible for leavening ; is a microscopic unicellular fungi (such as saccharomyces cerevisiae) which reproduces rapidly under suitable conditions of food, warmth, and moisture.

Back 331

yeast

Front 332

______ is the strain of yeast commonly used as sources of CO2 in yeast leavened products

Back 332

sacharomyces cerevaisiae

Front 333

seveeral forms of yeast classified on the bassis of activity including _____, _____ , and _____

Back 333

compressed, active dry, and quick rise active dry yeast

Front 334

______ cakes contain cornstarch with a moisture level of about 72% moisture

Back 334

saccharomyces cerevisiae

Front 335

________ has a shelf-life of about 5 weeks and requires refrigeration

Back 335

compressed yeast

Front 336

compressed yeast needs to be _____________ before being added to a dough

Back 336

dispersed in a small amount of warm water (32-38 'C) befo

Front 337

Compressed yeast are conveinent to use but have limited market because of its short shelf life and needs for refrigeration

Back 337

true

Front 338

___________ is a granulated form of S. Cerevisiae ____ ; less moist (8% moisture content) and less susceptible to spoilage during storage ; when tightly sealed at room temperature , can be stored for 6 months or 2 years in a freezer (must be rehydrated - preferably at temperature range of 40-46'C

Back 338

dry active yeast

Front 339

for convenience , _______ sometimes is combiend with flour without rehydration

Back 339

active dry yeast

Front 340

strain of S. cerevisiase available as active dry yeast and capable of producing CO2 rapidly in doughs and can save nearly an hour in fermentation time. extremely sensitive to temperature and moisture

Back 340

quick rise active dry yeast

Front 341

after yeast has been combined with other ingredients, can must be taken to ensure that the yeast remains viable to ____________

Back 341

Yeast hhandling: viable to produce CO2 necessary for proper leavening

Front 342

With yeast handling; the _____ and ____ must be controlled carefully to produce a satisfactory yeast leavening

Back 342

environment and temperature

Front 343

Yeast multiply better at a temperature of _______

Back 343

68"-81' F

Front 344

______ is optimum at 77-82'F

Back 344

fermentation ; can occur at refrigerator temperature of as high as 95'F

Front 345

The rate of yeast fermentation increases rapidly with ________

Back 345

temperature; very cold temperature makes it dormant and inactive. High temperature of greater than > 110 ' F kills the yeast

Front 346

After mixing, the dough is left to rest to allow time for the S. cerevisiae to __________ and ________

Back 346

metabolize glucose and release CO2

Front 347

_____ released in the process of fermentation is entrapped in the gluten structure of the dough and the alcohol evaporate during baking

Back 347

CO2

Front 348

adding too much ___ or ____ pulls water osmotically from the cells and can dry them to death

Back 348

salt or sugar

Front 349

_____ is inverted (to glucose and fructose) and maltose from fermentation of the flour (starch to maltose by B-amylases) are converted to alcohol and CO2

Back 349

sucrose

Front 350

harmless _______ capable of generating CO2 are used as leavening agents in sourdough and salt rising breads

Back 350

bacteria

Front 351

under controlled ___, ___, and _____, these bacteria grow and act on sugar, breaking it down into CO2 and hydrogen

Back 351

temperature , conditions, and moisture

Front 352

two other strains of yeast saccharomyces exigus and saccharomyces inusitatus produce CO2 in ________

Back 352

acidic (sour) bread doughs - such as sourdough bread

Front 353

Bacterial yeasts are active at or below the pH of _____ and function well in conjunction with the use of a lactobacillus sanfranciso

Back 353

4.5

Front 354

_________ produces lactic acid, which lowers the pH of the dough to a range at which S,. exigus and S.inusitatus can gereate CO2 effectively

Back 354

L. sanfranciso

Front 355

_______ starters contain a mixture of these microorganisms

Back 355

sourdough

Front 356

______ are culture of microorganisms usually bacterial and or yeasts used in the produciton of certain foods such as sourdough bread, cheese, and alcoholic beverages

Back 356

starters

Front 357

breads made using _________ have a pleasingly sour flavor and good volume because of CO2 generated by microorganisms ; undesirable microogranisms can produce off flavor and odor in uncontrolled cultures

Back 357

sourdough starters

Front 358

______ produce CO2, as a result of the inclusion of either seperate acids and alkali or baking powder; the effectiveness of gas production of any ingredients or compounds used as chemical leavener is influence by the total amount of gas generated and the speed at which gas is produced

Back 358

chemical leavening agents

Front 359

when __________ react , no more gas is produced after both original reactants disappear

Back 359

chemical compounds

Front 360

some _________ release gas rapidly and other release slowly

Back 360

chemical leavening agents

Front 361

________ release gas quickly (during mixing) and the gas escapes from the batter or dough ebfore the strucutre of the baked product is set

Back 361

rapid reaction

Front 362

soured dairy products such as cultured buttermilk, yogurt, sour milk, or cream combined with baking soda ( an alkaline ingreident) react and release CO2 as soon as the _________________

Back 362

alkaline ingredient dissolves in the acidic substance; usually about half a teaspoon of baking soda in one cup of sour milk or cream produce enough leavening for a batter or dough containing 2 cups of flour

Front 363

other acidic ingredients include _____, ___, ____ and _____ ; however, the acidity of these ingreidnets vary significantly making it difficult to be certain of the level of CO2 they will produce when combined with an alkaline ingreidnet

Back 363

honey , molassess, fruit juices and cream of tartar

Front 364

Additionally ______ releases quickly and may loss the CO2 produced before baking

Back 364

acidic ingredients

Front 365

acidic reacts with an alkaline ingredients to generate ________

Back 365

carbon dioxide

Front 366

____________ is the most widely used alkaline ingredient in food preparation

Back 366

sodium of bicarbonate (baking soda)

Front 367

__________ a white chemcial leavening powder consisting of sodium bicarbonate ; _______ reacts quickly and my loss some of its leavening potential if not handled quickly

Back 367

bicarbonate of Soda

Front 368

Adequate acid must be available to react with ________ for optimum product quality

Back 368

baking soda (NaHCO3)

Front 369

_______ to react with all the bicarbonate of soda results in an alkaline mixture

Back 369

insufficient acid

Front 370

if soda is in excess it is converted to ____________ by heat; it has a bitter soapy flavor, it is light in color as a baked product, it impacts a yellow heu, the cake volume is poor

Back 370

washing soda (sodium cabronate (Na2CO3)

Front 371

Rather than relying on natural acid ingreidnets, bakers use a powdered ___________

Back 371

cream of tartar (tartaric acid)

Front 372

Half a teaspoon of baking soda requires about ______ of cream of tartar for complete reaction between the 2 chemicals

Back 372

1 1/4 tsp

Front 373

____ is required for the chemical reaction between an acid and baking soda

Back 373

water

Front 374

To minimize the quick escape of CO2 during mixing use _____________

Back 374

Muffin MEthod

Front 375

What are the 3 essential steps of the muffin method

Back 375

1. the baking soda should be added to the dry ingredients
2. the wet ingreidnets should be mixed togehter in aseperate bowl
3. combine them at the last possible moment before baking

Front 376

________________ is a chemical leavener consisting of a mixture of baking soda and acids, or acid salts, separated by inert filler

Back 376

baking powder

Front 377

a ______ is either cornstarch or powdered calcium carbonate

Back 377

filler

Front 378

________ acts as a buffer between the active ingreidents, and prevent chemical reactions when exposed to the atmospheric moisture (absorb moisture )

Back 378

fillers

Front 379

______ as a filler diluets the active ingredients so that the correct amount of CO2 is generated by a measured amount of baking powder

Back 379

cornstarch

Front 380

________ require that the proportion of baking powder's constituents must be such that the powders will yield not less than 12 to 14% CO2 by weight ; and a minimum of 12% ; most commerical powders yield 14-17%

Back 380

federal standards

Front 381

There are 2 basic types of baking powder including ____ and ____

Back 381

fast acting or simple acting baking powder; slow or double acting baking powder

Front 382

________ include products such as cream of tartar (potassium acid tartrate and tartratic acid); soluble in cold water and reacts to produce CO2 as soon as it is moistened

Back 382

fast or single acting baking powders

Front 383

a flour made with ___________ should be handled quickly and efficiently and placed in the oven as soon as possible becasue it starts to produce CO2 as soon as water is added

Back 383

fast/single acting baking powder

Front 384

______ of single acting baking powder is recommended per 1 cup of flour

Back 384

1 1/2 to 2 tsp

Front 385

baking powder can be made at home using ____ and _____ for each 1 tsp of baking soda needed

Back 385

1/2 tsp of cream of tartar and 1/2 tsp of baking soda

Front 386

If baking powder is made in quantity to be stored, _____ should be added as diluents for each tsp of baking soda needed

Back 386

1/4 of cornstarch

Front 387

______ is the baking powder availble in the market for consumer use in double acting baking powder

Back 387

double acting powder

Front 388

_________ contains two chemicals including monocalcium phosphate hydrate component and sodium aluminum sulfate

Back 388

double acting powders

Front 389

How does double acting baking powder work?

Back 389

the baking powder act twice - that is producing CO2 two different times when the powder is used in batter or dough

Front 390

The first reaction of double acting powder occurs at _______ when it is moistened with liquid to help develop a light - textured product ; this inital reaction is attributed to monocalcium phosphate component

Back 390

room temperature

Front 391

in double acting baking powder , the acid is converted to a variety of _________ some of which react with each other ; the rate of release of this initial reaciton is very fast (60%) within the first 2 minutes of mixing ; the second major evoluntion of CO2 occurs when the batter is heated

Back 391

phosphate salt

Front 392

_______ is the second acid salt in double - actin (SAS phosphate baking powder) facilitating this reaction

Back 392

Sodium aluminum sulfate

Front 393

The second reaction (in the oven) ___________ is the second salt in double acting baking powder

Back 393

sodium aluminum sulfate

Front 394

IN the __________________, the sulfuric acid reacts with the baking soda that has not been neutralized by the monocalcium phosphate

Back 394

second state of the reaction

Front 395

What is the advantage of chemical leavening agents ?

Back 395

creates a light , bubbly, viscous batter as well as providing additional leavening when the product is in the oven

Front 396

What is the disadvantage of chemical leavening agents?

Back 396

sodium sulfate component impart a bitter/ metallic aftertaste if excessive amounts of powder are used.

the usual amount of double - acting baking powder used is 1 1/2 tsp to 1 cup of flour