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175 Cards in this Set
- Front
- Back
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What is the Kernel of Wheat?
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The "wheat berry" and the seed from which the wheat plant grows
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What is the ENDOSPERM?
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~83% of the kernel weight and the source of white flour.
Containing PRO, CHO, Fe, and B-vitamins Source of soluble fiber |
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What is the BRAN?
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~14.5% of the kernel weight
Included in whole wheat flour and contains a small amount of protein, B-vitamins, trace minerals, and insoluble fiber |
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What is the GERM?
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~2.5% of the kernel weight
Embryo of sprouting section of seed, separated from flour b/c its fat content limits shelf-life Is part of the whole wheat flour |
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What are the two types of wheat
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Soft wheats
Hard wheats |
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What are some characteristics of Soft Wheat?
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The kernel is softer
Less protein, higher starch Good for cakes and pastries |
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What are some characteristics of Hard Wheat?
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The kernel contains more gluten
Higher protein, less starch Best for bread |
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What is the primary step of milling wheat flour? Describe.
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Tempering, which is steam treatment prior to grinding to facilitate removal of bran layer
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Describe Step 1 of the milling wheat flour process
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Breaking, break rollers that remove bran and germ from endosperm producing break flour that still has a little bran
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Describe Step 2 of the milling wheat flour process
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Purifying, air currents to remove bran from break flour.
Air classification in which lighter particles (bran) are blown to the top and heavier particles (endosperm) fall to the bottom Product: Middlings which are free of bran |
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What is the 3rd step of the milling of wheat flour process?
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Reducing, middlings go through a set of roller reduction
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What is the 4th step of the milling of wheat flour process?
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Sifting, producing STREAMS of different particle size that determines classification
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What is the 5th step of the milling of wheat flour process?
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Classifying
Straight flour-contains all types of stream Patent flour-Short, medium, long Clear flour-Left over from patent flour used for AP flour |
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What are some characteristics of SHORT patent flour?
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Fine particles of flour from the center of the endosperm
Higher starch, low protein Best for cake and pastry |
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What are some characteristics of MEDIUM patent flour?
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90% of streams
Higher PRO and relatively less starch Best for AP flour |
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What are some characteristics of LONG patent flour?
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From 95-100%
Higher PRO and best for bread |
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What is CAKE flour composed of?
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Soft wheat, short-patent flour and 8% PRO
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What is PASTRY flour composed of?
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Soft wheat, short and medium patent flour and 9% PRO
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What is BREAD flour composed of?
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Hard wheat, long-patent flour and 12% PRO
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What is Self-Rising flour composed of?
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Soft wheat flour with added baking (1 1/2 tsp) powder and salt (1/2 tsp)
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What are the 3 wheat flour proteins?
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Non-Gluten, Gliadin, Glutenin
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What are the dough forming wheat flour proteins?
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Gliadin and Glutenin (85%)
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What is the non-dough forming wheat flour protein?
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Non-gluten (15%)
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What is gluten composed of?
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Gliadin and Glutenin
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What are the steps of gluten formation?
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Flour---Hydration---Kneading---Dough Gluten complex (Gliadin and Glutenins)
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Which wheat flour PRO provides fluidity, is 70% soluble in alcohol, single spherical, fluid and sticky, Gln and PRO?
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Gliadin
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Which wheat flour PRO is insoluble in water and alcohol, several linear, and provides elasticity?
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Glutenin
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If liquid ingredients are not included what will happen to gliadin and glutenin?
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They won't mix
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What occurs in the hydration step of gluten formation?
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PRO and water content is increased leading to more glutenin and gliadin formation
Water helps bring gluten-forming protein together Gluten complex is able to trap more water |
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What occurs in the kneading step of gluten formation?
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Compressing and stretching dough to form and strengthen gluten
Distribution yeast evenly Re-distribution of air bubbles (no middle empty spot) Warms dough to facilitate fermentation of CO2 production *Lipid is necessary for dough to rise* |
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What does kneading allow?
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Allows protein molecules to slide past one another d/t bonds btw molecules
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What are the 3 steps of gluten development?
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1. Dough is sticky and rough immediately after mixing with water
2. Kneaded, but not fully developed, stickiness begins to diminish 3. Thoroughly kneaded and becomes smooth |
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What is needed for gluten to form and dough to rise?
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Lipids
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How do flours become de-fatted thus losing volume?
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Due to the removal of lipids
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During bleaching, benzoyl peroxide is converted to what?
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Oxidized xanthophylls
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During the aging/maturing agent process, what are the sulfhydryl groups oxidized to?
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Oxidized disulfide
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Bread dough that has too many SH bonds and too few SS bonds leads to what?
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Sticky and inelastic dough
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What are examples of physical leavening agents?
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Air, Steam producing Cream puffs
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What are examples of biological leavening agents?
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Yeast, bacteria producing bread
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What are examples of chemical leavening agents?
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Baking powder and baking soda producing quick bread, cakes, cookies, and pastries
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What is the purpose of yeast?
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It is a leavening agent that contributes to flavor and participates in dough development
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What is the microorganism involved in yeast?
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Saccharomyces cerevisiae
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What are the 3 types of yeast?
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Compressed
Active-dry Instant |
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What serves as food for yeast?
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Glucose
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When you have too little sugar, what happens to fermentation, CO2 production, leavening, and volume?
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Decrease
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What does too much sugar/salt do?
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Makes batter hyperosmotic, thus pulling water from yeast and drying them, leading to yeast death
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Which type of yeast has 70% moisture, must be refrigerated, and can last for months if frozen?
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Compressed yeast
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What is an advantage of Compressed yeast?
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Bread rises twice as fast
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What are some disadvantages of Compressed yeast?
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Less time to develop flavor
Sensitive to temperature and moisture Short shelf life and develops mold easily |
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Which type of yeast has 8% moisture, can be stored in room temp, but last longer in the fridge?
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Active-dry yeast
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What is leached when the temperature drops below 100 degree F?
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Glutathione
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What happens when glutathione is leached in the rehydration and activation process?
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Disulfide bonds are interrupted, protein unfolds, and dough become soft and sticky
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Can the leaching of glutathione happen in fresh yeast?
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No because there is no need of hydration
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At what temperature are yeast cells killed?
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Above 140 degrees F
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Which type of yeast has no need to be dispersed in water?
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Instant (rapid-rise) yeast
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What is the emulsifier that aids in rehydration in instant yeast?
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Sorbitan monostearate
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What are some disadvantages to Instant (rapid-rise) yeast?
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It becomes active as soon as contact with moisture
Fast rise so flavor may not develop Extremely sensitive to temperature |
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What is the chemical formula for Baking Soda?
What is its intermediate? |
NaHCO3
H2CO3 |
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What does Baking Soda yield in the presence of acid and moisture?
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CO2
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What kinds of acids can you use to make Baking Soda?
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Cream of tartar, lemon, vinegar, buttermilk, molasses, brown sugar
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What contributes to the soapy flavor and discoloration of a product?
What does acid contribute to? |
Addition of no acid to baking soda and having an excess of it
Neutralizing BS |
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Carbonic Acid (H2CO3) breaks down into what two products when Baking Soda is added?
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Water and CO2
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What is Baking Powder?
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Baking soda + acid + cornstarch
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How can you make homemade baking powder?
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1/4 tsp BS + 1/2 tsp cream of tartar
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What occurs when double acting BP is used?
What is Double acting composed of? |
CO2 is produced twice, in mixing and baking
Sodium aluminum phosphate Acid is sulfuric acid |
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What happens when you use too little baking powder?
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Not enough expansion, low volume, compact and heavy texture
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What happens when you use too much baking powder?
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Too much expansion, size of gas bubbles are too big resulting in collapsing, increasing alkalinty, leading to bitter taste and darkened color
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When replacing baking soda with baking powder, what is the conversion factor?
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X 4
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When replacing baking powder with baking soda, what is the conversion factor?
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/4
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Browning of the outer surface of a mixture is due to what?
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Caramelization, Maillard rxn, Dextrinization,
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At High altitudes, what happens to the Patm, Tboil, and water loss?
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Patm decreases, Tboil decreases, and water loss increases d/t less resistance to leavening gasses
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What also occurs at high altitudes when baking?
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Water turns into steam faster therefore more water loss and water boils at a lower temperature
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What are the two most important factors in quick breads?
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Batter consistency and cooking temperature
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What is the Muffin Method?
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Sift dry ingredients together
Combine moist ingredients separately Sift dry and moist together until moist |
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What is tunneling due to?
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Overmixing due to too much gluten development
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What is a peaked top due to?
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Excessive mixing
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What is a smooth crust due to?
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Excessive mixing
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What is pale bread due to?
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Excessive mixing and oven too cool
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What is tough, "elastic" bread due to?
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Excessive mixing and too much flour
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What is very compact bread due to?
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Excessive mixing
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What is the flour additive?
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Ca-proprionate (mold inhibitor)
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What is the order of the preparation step?
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Mixing--kneading--rising--punching down--shaping--proofing--decorating--baking
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What is the appearance and texture of an overfermented bread?
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Mouth-eaten appearance and coarse texture
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What is the appearance and texture of an underfermented bread?
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Dense load, thick cells, low volume, tough crust
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What happens with bread at high altitudes?
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Less leavening needed, more liquid, bread rises faster, and oven temp increases
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What is bread staling?
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As soon as the bread comes out of the oven, the crust toughens, crumbs are less elastic, and starches lose moisture and flavor
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What is staling due to?
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Retrogradation
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How can you prevent and correct staling?
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Prevent by keeping bread away from air and correct by reheating for a few minutes
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What is a foodborne illness?
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An illness transmitted to humans by food
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What is a foodborne infection?
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Illness that results from ingesting live microorganisms from bacterial colonization, such as Salmonella or C. perf
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What is a foodborne intoxication?
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Illness that results from eating food containing toxin produced by bacteria or molds present in food from S.aureus, C.botulinum
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What is a toxin-mediated infection?
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Illness that results from bacteria that enter the intestine and produce toxins from E.coli and V.cholerae
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What are some examples of biological contaminants?
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Bacteria, molds, viruses, parasites, prions
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What are some examples of chemical contaminants?
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Plant and animal toxins, agricultural and industrial chemicals
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What are some examples of physical contaminants?
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Glass, bone, metal, plastic, hair
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What are some causes of food borne illnesses?
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Cross contamination, poor sanitation, undercooked animal products, and inappropriate food storage
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What is the most common parasite?
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Trichinella spiralis (pigs)
Prevent by heating to appropriate temperature |
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How can you control molds?
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Cool and dry storage
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What is the #1 cause of foodborne illness?
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Bacteria
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What are endospores?
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Dormant, resistant to harsh conditions
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How can one become infected with Staph?
Quick onset and quick recovery? |
Infected skin, moisture from sneeze, cough
Yes |
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What are the characteristics of C. perf?
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Anaerobic, spore-forming
Control by serving promptly |
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What are the characteristics of C. bot?
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Low acid (pH>4.5), anaerobic
Canned meat, no smell or taste |
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What is the temperature danger zone?
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41-135 degrees F
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Does the government determine temp, time, and quantity for food?
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Yes
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What does the US Dept of Human and Health Service consist of?
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FDA which ensures safe food supply, labeling, food additives, inspection, and education
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What does the USDA consist of?
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Food Safety Inspection Service of meat, egg, and poultry
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What does the US Dept of Commerce consist of?
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National Marine Fisheries Services
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What are cooperative efforts?
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HACCP
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What does HACCP stand for?
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Hazard Analysis Critical Control Point
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What is the objective of HACCP?
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To make products safe and to identify biological, chemical, and physical hazards
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What occurs in the Hazard Analysis?
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Identifying the ingredients and processing areas that are sensitive and monitored to ensure safety
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What is an example of a Hazard Analysis?
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Sterilization process
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What occurs in the Critical Control Point?
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Control is applied and food safety hazard can be prevented, eliminated, or reduced
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What is an example of a Critical Control Point?
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pH, time, temperature
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List the 7 Principles of HACCP
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1. Conduct HA
2. Identify CCP 3. Establish critical limits for CCP's 4. Monitor 5. Take corrective action if deviation occurs 6. Record keeping 7. Verification procedure |
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What is the goal of HACCP?
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Food preservation
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What is the goal of preventing or delaying microbial decomposition?
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Food safety
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What is the goal of preventing or delaying self-decomposition?
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Food quality
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What does high temperature do in food preservation?
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Destroys microbes and enzymes
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What does low temperature contribute to in preservation?
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Control growth of microbes
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What are examples of moisture control?
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Drying, freezing, sugaring, salting
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What are examples of preservatives and what do they do?
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Reduces microbial activity.
Acid, antioxidants, propionates |
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What are some methods of preservation?
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Temp control, moisture control, preservatives, and ionizing radiation
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What is blanching?
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The most mild heat treatment that destroys enzymatic activity in fruits and veggies prior to further processing
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What are the functions of the deteriorating enzymes?
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Lipoxygenase-Lipid oxidation
Polyphenoloxidase-Prevents browning Polygalacturnase-Ripening enzymes Chlorophyllase-Keep green produce green |
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What are the 3 reason for blanching?
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1. Max processing temperature in freezing and dehy isn't enough to inactivate enzyme
2. To decrease microbial count on food surface 3. To soften tissues to facilitate container filling |
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What is pasteurization?
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A mild heat treatment used to extend the shelf life of foods
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What does pasteurization kill?
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99.9% of pathogens, NOT bacteria
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Is food sterilized in pasteurization?
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NO
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What does heat treatment and extension of shelf life depend on?
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pH of food
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At a pH of >4.5 (low acid), what happens to pathogens?
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Destroyed
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At a pH <4.5 (strong acid), what happens to enzymes?
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Destruction of spoilage and enzyme inactivation
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Do most pathogens grow in acid environments?
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NO
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What process kills 99.9% of bacteria?
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Sterilization
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What is a major concern of heat sterilization?
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Spore forming bacteria, e.g. C. bot where spores can still grow in a closed can
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What does heat treatment ensure?
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The destruction of spores
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Where is the coldest point in conduction?
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Center of container
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Where is the coldest point in convection?
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Bottom center of container
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The length of time required to sterilize depends on what factors?
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Heat resistance of microbes, Heating condition, pH of food, container size, and physical state of food
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What is an aspetically plate?
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Sterilizing out of the can where food material and container are sterilized separately
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What kind of effect does sugar have on microbial resistance?
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Increasing processing time
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What kind of effect does fat have on microbial resistance?
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Dry heat effect by increasing processing time, but not as efficient as moist heat
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Most products are done in-can or aseptic?
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In-can
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What is agitating retort?
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Product moves
Ex. pressure cooker |
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What does the product look like with sulfide spoilage?
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Blackened from rxn of H2S and Fe
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Flat sour spoilage is due to what?
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Increased acidity caused by B.coagulans digesting sugar w/o producing gas
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Bulging of cans is due to what?
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Anaerobic bacteria that produce hydrogen
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Can freezing destroy enzymatic activity?
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NO
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When freezing, which part of the product is more concentrated?
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The non-water portion because no moisture is available and substrate cannot react with enzyme
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What are the 3 stages of freezing?
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1. Temp decreases to freezing point---Prefreezing
2. Ice crystals form (water freezes at 0C and 32F), solute concentrate increases---Freezing 3. Temp is lowered to storage temp after ice formation ceases----Reduction to storage temp |
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Why does ice cream melt at 0 degrees C?
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Because of the solute
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What is an example of slow freezing?
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Home freezer
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When you have a higher concentration of solute, what happens to freezing time?
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Increases
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What is cryogenic freezing?
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Liquid nitrogen or CO2
Individually Quick Frozen--freezing food items individually via blast of cold air |
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What is the zone of max crystal formation?
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31-25 F
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What happens when water freezes?
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It expands 9% and ice crystals causes cell wall to rupture
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What is the desirable form of freezing?
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Cryogenic because many small crystals are formed simultaneously
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Does freezing enzymes destroy them?
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No only inhibits
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An example of polyphenoloxidase is...
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Enzymatic browning
-Adding sugar to syrup prior to freezing -Adding Vit C to syrup |
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An example of lipoxygenase...
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oxidation of fatty foods in non-enzymatic oxidation
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Dessication to dehydration is also known as...
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Sublimation
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What are some characteristics of freezer burn?
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Discoloration, decreased texture, off-flavors, brown meat
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How can you inhibit dessication?
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Moisture/vapor-proof material
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Will freezing kill pathogens?
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NO
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The Food Additives Amendment was passed in 1958 as an amendment to the Federal Food, Drug, and Cosmetic Act of 1938
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TRUE
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The Delaney Clause states that additives that produce cancer when consumed at any level by animals or humans cannot be added to food
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TRUE
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When drying fruit, the removal of moisture decreases resistance to microbial spoilage
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FALSE
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What is a quick bread?
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Leavened by air, steam and/or CO2 generated from baking soda or baking powder
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Maturing agents in flour improve adhesive quality by...
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Cross-linking some of the -SH groups to form some -S-S- linkage
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A number of bacteria can find their way into human body through contaminated water
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TRUE
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Flat sour spoilage in canned foods can be detected by bulging lids
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FALSE
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Clostridium botulinum has a distinctive appearance & odor & is easily detected in contaminated food
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FALSE
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For high altitudes you must use less of...
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Leavening agent, fat, sugar
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Gluten can form only by hydration and leaving the mixture to remain standing
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FALSE
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