Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
230 Cards in this Set
- Front
- Back
Straight dough method
|
1. Scald milk
2. soften shortening 3. add short.+sugar+salt dispersed in liquid 4. add flour gradually 5. knead after short rest (to allow hydr. of gluten+starch) to develop gluten |
|
Temps required to reach the three levels of doneness
|
140 F -- rare
160 F -- medium 170 F -- well done |
|
What maturing agents do
|
Alters phys behavior of PRO
Modifies SH --crosslinking-->disulfide links Alters ability of PRO to stretch aged flours-->less extensibility improves adhesive qlty needed in baking prod. |
|
myofibril
|
organelle which is a fiber (thick and thin filament)
|
|
Ca++ effect in dough
|
firms gluten
|
|
Astaxanthin
|
reddish-orange
carotenoid in salmon & cooked crustacean |
|
Antimicrobial properties of ovomucin
|
antihemagglutination
antiviral |
|
To cook soy beans in pod
|
boil 5-10 minutes then shell
|
|
Chlorophyl
+ heat + base = ? |
loses phytyl
loses methyl groups bright green CHLOROPHYLLIN |
|
Instantization
|
--Makes it easier to hydrate dry milk
--Increases hygroscopic nature |
|
Rich cakes are susceptible to ____ if have not been tx w/Cl and low pH d/t ____ ____
|
falling
weak PRO's |
|
How does fish translucence change with heating?
|
Increase in opacity
|
|
Which starch is implicated in the staling of bread and why?
|
Amylopectin
Branches H-bond When it's absent from bread=no staling decreased by B-amylase 6X faster at 8C than at 30C (?) |
|
Myoglobin in meat
|
Purplish red
When meat is fresh and protected from contact w/air |
|
DFD:
|
Dark, firm, dry
AKA dark cutting meat very deep red/black sticky, slimy pH 6.6 influenced by glycogen stores @ time of slaughter |
|
Why does homogenized milk need to be pasteurized?
|
To prevent lipase from reacting
|
|
Pectinesterases
|
Deesterify protopectin and pectin
reduces gel ability results in ripening removes methoxy groups softens fruit a.k.a. pectinmethoxylases, pectases, etc. |
|
AT what temperature does collagen shrink?
|
50-60 C
|
|
meat spots in egg d/t:
|
sloughed tissue
capillary break in ovary EARLY in dev. of yolk |
|
Drip loss
|
Combo of juices and fat that drip from meat during cooking
|
|
Falling # test time
|
time in minutes for stirrer to fall @ given distance thru hot flour paste
|
|
What is the difference between bromelin and papain or ficin in meat tenderizing effects?
|
Bromelin is more specific for connective tissue
Papain + ficin is more specific for muscle fibers |
|
Role of butter in crystal. candy
|
interfering agent, affects viscosity
|
|
denatured globin hemichrome
|
gray-brown
d/t heat triggered oxidation of ferrous-->ferric denatured globin Oxygen replaced w/water complexed with Fe |
|
FIVE factors in emulsion stability
|
1. viscosity of cont. phase
2. emulsifying agent (present? and amount) 3. droplet size of disp phase 4. ratio of disp:cont. 5. Brownian movement |
|
At what temp does muscle fiber shrink?
|
60-70 C
first in width (till 62C) second in length (55-80C) |
|
Effect of Ca ions on pectin gels
|
forms salt bridges w/LMP strands
|
|
Factors that reduce the fat in meat @ time of consumption
|
Trim fat
Take skin off poultry Don't fry Roast on drip pan |
|
What is the purpose of liquid in flour dough?
|
to hydrate gluten
essential for gluten dev. |
|
Sarcoplasm
|
inside muscle cell
|
|
Objective measures of Baking Quality
|
1. standardized micro-loaves (10-100g flour)
2. # water/wt. flour will absorb proport. to PRO content 3. # flour/cup water will absorb 4. farinograph 5. mixograph 6. extensiograph 7. fermentograph 8. hard vs. soft wheat (PRO) |
|
Why milk must be shielded from UV light
|
UV light causes off flavor d/t oxidation
|
|
Physical and chemical changes as bread bakes
|
-fermenting & proofing @ 30C
-faster @ higher temperatures, but also other organisms (?) -time proportional to [yeast],[sugar],[salt],temp,gluten strength -yeast TDP reached @ 1/4 bake time (STAGE 1) -MAX internal temp @ 98-99C when gluten coagulates and starch gels (STAGE 2) -browning of crust -Evaporation to 35-45% moisture (STAGE 3) |
|
Sarcolemma
|
membrane surrounding fiber
|
|
Reasons for temp diff between making whipped egg and whipped cream foams
|
Whipped egg foam: Pro denaturation is decreased @ cold temp...we want denat so we need warm temp
Cream: aided by solid fat, so best at low temp |
|
Advantages of TVP in food production
|
--Excellent source of protein for vegetarians
--cheaper than meat --increases juiciness of meats when added --increases binding capability |
|
Ring formation of frozen bread d/t?
|
H2O leaves starch as it sublimates (??)
|
|
Production of Fibrotein
|
Soy fiber spun from isolate
held together w/binder containing flavoring resembles pieces of sliced meat usually canned or frozen |
|
Effects of whey proteins on flour component of dough
|
-slack, sticky dough
-red. vol. -but almost NO effect if tx/w/heat -d/t RXN btwn B-lactoglobulin and K-casein |
|
endomysium
|
sheath of connective tissue surrounding sarcolemma
|
|
As temperature increases ______ accelerates and ______ increases
(w/regard to bread dough) |
rate of hydration
rate of gluten development |
|
sarcomere
|
one repeating unit bound by z-lines
|
|
Amylograph
|
Changes in viscosity as dough is heated
|
|
Metmyoglobin
|
brownish-red d/t
--fluorescent/incadescent lights --oxidation of ferrous to ferric & complexing with water |
|
process cheese
|
Heat kills microbes
emulsifier added (Na2HPhosphate, NaCitrate)to control separation of fat during cooking More soluble High water-bind cty |
|
Sarcoplasmic reticulum (SR)
|
membranous system of tubules and cisternae (flattened Ca reservoirs) that play a role in muscle movement
|
|
Cold pressing
|
mech. pressing to express oil
results in high quality |
|
Nitrates and nitrites create what color?
And with increased exposure to light and air what color? |
Pinkish-red
+ light&air--> brownish +more light&air--> discolored |
|
Causes of tough dry crumb
|
too much flour
too much egg too much mixing overbaking low fat low sugar |
|
Primary bundles
|
bundles of 20-40 muscle fibers surrounded by a membrane
|
|
Bleaching of lipids
|
often done w/charcoal
removes colors AND flavors |
|
soy products from isolates
|
-Extrusion of cooked soy flour and spinning fibers
-dissolved isolate forced thru spinnerette and coagulated as fibers -fibers made into meat alternatives. |
|
Effect of low pH on pectin gels
|
forms LEAST charge on pectin strands
allows them to H-bond 2gether |
|
Factors affecting grade of meat
|
Source
maturity of animal fat content and distribution color of meat muscling |
|
Degumming and Neutralization
|
removes gums (duh)
and FFA's |
|
Secondary bundles
|
a grouping of primary bundles
|
|
Hot pressing
|
Using steam or hot H2O to heat plant seeds
gets MORE oil out Also gums, FFAs, off flavors |
|
Soy bean processing
|
Beans hulled
Oil extracted Soy flour remains Acids or alkali adding steps to yield desired product |
|
3 possible reasons for Double Yolking
|
1.genetic char. of double ovulation
2.failure of yolk to enter infundibulum until 25 hours later when next ovulation, fuses with second yolk in infund. 3. abdominal tumor |
|
soy grits
|
from grinding defatted soy flakes to coarse particle size
incorporated into commercial food products to alter texture of groun meats, cereals, etc. |
|
B-amylases of flour
|
hydrolyzes damaged granules slowly
must activate @ 50C denatured by heat 57-70C |
|
Sponge Dough method
|
1. combine yeast+liq+some flour
2. add part of sugar to stimulate yeast 3. when sponge well fermented, add salt+fat 4. add rest of flour 5. cont. like straight dough method |
|
soy flour
|
defatted variety contains 47-53% PRO
From grinding defatted flakes till powder formed |
|
How to refreshen stale bread
|
moist heat:
baste w/H2O wrap in foil bake @ 250C |
|
Cooking Losses
|
Total losses from meat by evaporation and dripping during cooking
|
|
Protopectinases
|
Enzymes in fruits/veg
catalyze hydrolytic cleavage of protopectins to shorter chains of pectins by adding H2O @ random spots btwn galacturonic units |
|
Poultry turns what color with excessive heat?
|
Reddish-pink d/t:
Hgb + CO2 + Nitrix oxide |
|
Cake flour
|
soft wheat
extra short/fancy/or short patent 7.5% PRO |
|
epimysium
|
sheath of connective tissue surrounding a number of groups of secondary bundles
|
|
Role of cream of tartar in crystalline candy
|
Acid hydrolysis
|
|
perimysium
|
sheath of connective tissue surrounding primary & secondary bundles
|
|
Betalains + heat
|
Dull color
|
|
To cook dry soy beans
|
wash
hydrate overnight drain replace w/fresh water, cook soaked beans can be frozen for 6 months |
|
Main fats in milk
|
(in fat globules)
oleic > palmitic > linoleic |
|
To cook soy beans in pod
|
boil 5-10 minutes then shell
1 pound pods = 1.75 Cups beans |
|
Carotenoids + heat
|
turns drab color
|
|
Production of TVP
|
--SoyPRO texturized by extruding with flavorings
--Concentrate or put flour thru die @ high temp+press to help align the PRO molecules The product is then dried |
|
Chlorophyll + acid
|
turns olive
|
|
Disadvantages of using TVP in food production
|
Flavor and texture are "negatively" effected when used >20%
|
|
Chlorophyll
+ chlorophyllase = ? |
loses phytyl group
bright green CHLOROPHYLLIDE |
|
Postmortem changes in meat tissue
|
1. Loss of Oxygen from blood d/t end of circulation
2. Anaerobic rxns begin 3. ADP --> ATP til CP runs out 4. ATP prod. stops with increase in LA 5. more acidity 6. Muscles lose extensibility d/t blocked unlocking of actin-myosin links d/t lack of ATP 7. Contractions & rigidity d/t Ca accumulation |
|
Winterizing
|
warm lipids slowly cooled w/agitation
allows large crystals w/low melt pt. to form large crystals filtered/centrifuged out remaining fat can be stored in fridge as liquid oil good for salad dress., mayo, etc. |
|
Oxymyoglobin
|
--Cherry red d/t addition of 2-O2
--O2 can permeate plastic wrap --Maintains: Sodium pyrophosphate, sodium erythorbate, citric acid |
|
Chlorophyll + blanch
|
retains bright green
|
|
To cook shelled soy beans
|
2 volumes of shelled beans per volume of boiling water
--simmer for 10-20 min |
|
Role of chocolate in crystal. candy
|
Increases viscosity of syrups so less sucrose needs to crystalize to give candy desired consistency
Interf agent |
|
Role of corn syrup in crystal. candy
|
retards crystallization
|
|
Role of brown sugar in crystal. candy
|
color
interf agent (molasses) |
|
Caramelization
|
Dehydration
Base catalyzed Forms conjugated system forms maltol, isomaltol, other furanes--velvety flavor increased sweetnes |
|
Which wheat pro is sol in H2O
|
albumins
|
|
Anthocy-- + metal
|
green or slate blue
|
|
Solvent Extraction
|
done on oil seeds to isolate additional lipids
|
|
Medium patent flour
|
using 90% of flour stream
More PRO than cake Less starch than cake |
|
Effects of salt on dough
|
inhibits proteases
firming effect on gluten less water holding cty of dough limit salt to 2% of wt. of flour |
|
Anthocy-- + base
|
Blue
|
|
dough softners do what?
|
increase shelf life
d/t retard staling dextrins soften bread |
|
Anthocy-- + neutral
|
Violet
|
|
Carotenoids + oxid
|
loss of color
|
|
Betalains + base
|
BLUE
|
|
Anthocya-- + acid
|
red
|
|
Soft wheat should be manipulated LESS?/MORE? than hard wheat
|
LESS
|
|
Anthocy-- + metal + ascorbic acid
|
oxidation = green/slate blue
|
|
But fat can also have this effect on gluten dev.
|
it can lubricate gluten and increase the tendency of strands to stick to each other
|
|
Anthocy-- + enzymes
|
loss of color
|
|
Betalains (of beets, ex)
plus acid |
red
|
|
Chlorophyllide
+ heat + acid = ? |
Loss of Mg
Olive green PHEOPHORBIDE |
|
Flavones + base
|
yellow
|
|
Triticale flour
(characteristics, pro content, special AA, replacement) |
Cross btwn wheat+rye
Similar to parent grains 10.7-16% PRO More lysine than wheat High yield per acre Limit mixing and ferment. time 40-50% as replacement |
|
Extraction of lipids
|
removal of lipids from their nat. sources
|
|
Rye flour
|
most closely approaches wheat gluten, but cannot perform the same
has gluten and gliadin, but can NOT be manipulated into gluten complex with enough elasticity 12.1% PRO 20-40% replacement |
|
Water in leavening
|
ONE vol water expands to 1600 as steam
in popovers and cream puffs, water:flour ratio is high enuf to provide free water to vaporize |
|
Anthoxanthins + base
|
Yellow
|
|
C. perfringens
|
Anaerobic, spore-forming
--animal intest., meat, soil Deep dish, warm (45-60C), slow cooling --growth+sporulation-->enterotoxin-->food/intestine Control: serve promptly, hold less than ONE hour, keep hot refridge, quick cool down |
|
8 Objective measures of flour quality
|
1-proximal analysis
2-color 3-reflectance 4-flour particle size 5-hydration capacity 6-amylose/viscograph 7-falling # test 9-fractionation of flour |
|
Sourdough
|
lactic+acetic acid bact.
24 Hr. ferm. some artificially made with lactic acid + flavors starter has absolute requirement for maltose |
|
curing w/nitrites or nitrates
|
for long term storage
prevents botulism leads to pinkish-red color w/light and air-->brownish |
|
Tempering
|
Remove heat d/t crystallization
maintain select temp to promote formation of stable desirable crystals can be stored w/greater var. in temp used to prevent "bloom" in choc. |
|
Flavones + acid
|
clear
|
|
PSE:
|
d/t reaching abnormally low pH during rigor mortis
5.1-5.5 light colored, mushy, high drip loss w/cooking |
|
Biotech:
PRO vs. CON |
PRO: safer pesticides (cuz none), more nutri., greater yields
CON: pollen spread, superweed, resistance |
|
Causes of fallen center
|
-excess sugar
-excess fat -excess BP -inadequate mixing -low temp during baking -opening oven door too early |
|
flavones + metal
|
yellow cooking water
|
|
What sugar does to gluten development
|
retards it
|
|
Corn flour
|
Unable to form useful PRO complex
7-8% protein content |
|
CCP
|
point, step, procedure @ which control can be applied + food safety hazard prevented, elim., or reduced to accept. levels
|
|
HA
|
ID ingred. and process. areas that r sensitive + must be monitored to ensure safe prod.
|
|
R group in chlorophyll b
|
CHO
|
|
Enzyme-Enzyme conversion to High fructose corn syrup
|
1. corn starch is gelatinized so starch polymers are more accessible to enzymes
2. tx w/a-amylase (or other) 3. tx w/D-glucose isomerase which turns glucose-->fructose (isomerase normally attached to a support like glass beads) |
|
Microbes causing foodborne INFECTION
|
salmonella
C. perfrigens |
|
Farinograph
|
measures resistance of stirring rods moving thru batter or dough & records the results graphically
|
|
microbes causing foodborne INTOXication
|
S. aureus
C. bot |
|
When mold is the cause of foodborne illness
|
Mycotoxin
A. flavus-->aflatoxin-->aflatoxicosis --peanuts, cereal in damp, warm storage ---visibly rotten Control: cool storage, sort and remove moldy portion |
|
Short patent flour
|
high starch, low PRO
b/c primarily very fine particle streams from center of endosperm |
|
which wheat pro is sol in dilute acid
|
glutenins
|
|
poultry and rigor mortis
|
somewhat slower in chicken
do NOT cook/freeze until AFTER it's over or flesh will be tough |
|
Which wheat pro is soluble in salt soln?
|
globulins
|
|
Rendering of lipids
|
removal of fat from animal tissues
either dry or moist heat wet done on fats for human consumption --hot fluid separated from H2O, antiox. added |
|
ISO
|
International Org. of Standards
--dev n' manufact --commodity supply --qlty mgmt n' system element |
|
Refining
|
removal of gums,
lipoproteins, lecithins, ketones, and aldehydes |
|
Fat retards gluten dev. by:
|
coating gluten surface + preventing hydration
|
|
% sugar allowed in dough
|
2-8% wt flour
tenderizing effect |
|
Danger Zone
|
41-140F
|
|
Active Dry Yeast characteristics:
|
-more stable than compressed
-hydrated @ 38-46C -autolysis @ >46C -TDP = 140 F -rate of metabolism decreases above 115F -optimal pH @ 4.6 -opt. temp @30-35C (86-95F) |
|
Rice Flour
|
NO elasticity nor cohesivenes
Grittier Defies hydration 6.5-7% Protein 5-30% as replacement |
|
What are some carcass handling and processing procedures that effect tenderness of meat?
|
Hanging during rigor--more tender
16C for first 16-24 is best Electrical stimulation--tender mechanical stimulation--beating it tender Meat tenderizing enzymes Aging |
|
Fed Reg of food supply
|
US Dept o commerce
-nat. marine fisheries serv -fda seafood hotline USDHHS -FDA -safe food supply, labeling, food additives, inspect., educ. USDA -Food Safety Inspect. Service -meat, poultry, eggs |
|
fat% in dough
|
1/2 to 1.5% wt flour
increases vol. |
|
Anthoxanthins + acid
|
white/clear
|
|
Too DARK crust d/t:
|
too much BS
fructose honey too high/low in oven overbaking too much sugar |
|
Salt rising bread
|
shorter than sourdough
otherwise similar starter |
|
Z-line
|
region in myofibril where thin actins adjoin
creates dark line that defines end of a sarcomere |
|
How aging effects tenderness
|
Holding of meat as it passes thru rigor mortis and sometimes for days-2 weeks
Theory: cathepsins and Ca-activating factor (proteolytic enzymes)on muscle proteins to produce simpler proteins and break actin-myosin links |
|
Granular cereal--How it's made
|
Dough made
Dough rises Dough baked, sliced, toasted, crumbed :) |
|
3 Purposes of irradiation in improving shelf life
|
alternative to fumigation to control insect in foods
inhibit sprouting or other self generating mech. of deterioration destroy veg. cells of pathogens |
|
Fortification
|
Nutrient(s) not normally found in food added for particular diet. purpose
Iodized salt (ex) |
|
Chlorophyl
+ heat + acid = ? |
loses Mg
olive green PHEOPHYTIN |
|
Role of salt in quick breads
|
decreases hydr. of PRO
|
|
Turbomilling
|
-High speed grinding breaks apart endosperm into starch & PRO particles
--separated by density and size in stream of turbulent air into high PRO fractions and high starch fractions --allows custom blends of flours for specialty products, cakes, flours |
|
salt and yeast
|
makes firm
slows yeast down |
|
Xray
|
100-150nm
higher penetration, low efficiency |
|
Air in leavening
|
AIR in every leavening process
if fat used has small crystals, then more air trapped |
|
Humped baked product d/t:
|
1-too much flour
2-too much mixing 3-too deep pan 4-too hot oven 5-low sugar 6-low fat 7-low liquid |
|
What happens when there are too many SH and too few disulfide links?
|
sticky, INelastic dough
|
|
Baking Soda
|
2NAHCO3 --> Na2CO3 + CO2
|
|
What is the effect of defatting on bread making qlty of flour?
|
decreased volume
|
|
alpha-amylase of grain
|
in sprout. grains
must activate @60-65C den @ 75C may hydrolyze some gelatinized starch granules during baking |
|
Future of irrad.
|
--expensive facility
--public accept. of irrad prod. irrad vs. sanitation standards --med instruments |
|
gluten complex char.
|
2/3 H2O
75-85% PRO 5-10% lipid 5-15% starch |
|
Enrichment
|
Nutrients added to meet spec. legal standards of min/max level
Wheat flour enrich w/thiamin, riboflavin, niacin, iron, etc |
|
Yeast organism and roles
|
Saccharomyces cerevisiae
leavener flavor addition dough developer |
|
Pheophytin
- phytyl group = ? |
Olive green PHEOPHORBIDE
|
|
R group in chlorophyll a
is a |
CH2
|
|
Milk clarification
|
High speed centrifuge
removes sediment, body cells from udder, and bacteria |
|
proanthocy-- + oxidation
|
pinkish (cut pears/potatoes)
brown (other cut things or after long exposure) |
|
Fish and rigor mortis
|
extended if fish are iced ASAP after killing
Maintained in chilled storage |
|
Benzoyl peroxide
|
bleaching agent
|
|
Puffed Cereal
|
-temper grain
-heat grain -cook under pressure to about 288C -suddenly release pressure |
|
Role of eggs in quick breads
|
coag. yielding texture + struct
esp. if gluten is weak surfactant, emulsifier |
|
Soy flour
|
low gluten
HIGH lysine Emulsifier, nutri. value |
|
effect of low Aw on pectin gels
|
pectin strands can H-bond
or.... Act as plasticizer to keep gel NON-brittle |
|
Baking Pwdr
|
BS + acidulent + bulk/dry agent
Cream of tartar Single vs. double acting rate of gas release SAS-P- double acting |
|
Defend the oxidation of white flour
|
you tell me ????? :)
|
|
Baker's Ammonia
|
NH4HCO3-->NH3 + H2O + CO2
|
|
Role of liquid in quick breads
|
Dispersing medium
Hydrating Forms steam |
|
Gluten flour
|
vital wheat gluten added for ~ 41% PRO
tougher, chewier bread |
|
What happens to lipids during flour maturation (very GENERAL answer)
|
undergo beneficial changes
|
|
SAS-P double acting
|
Accel. dev. of rancidity in dry flour mixes containing fat
bitter residue |
|
Role of fat in quick breads
|
tenderizes
more flakiness less staling shortening power proport. to spreadability |
|
Compressed yeast
|
69-71% moisture
keeps well frozen for months only 4-5 weeks in fridge autolysis @ 30C (86F) |
|
Instantized flour
|
Agglomerate, absorb moisture slowly
Gluten does NOT dev readily |
|
Protein content of Oat flour
and how much of it you can use to replace reg. flour |
17% PRO
up to 30% as replacement |
|
H-band
|
Region in the center of sarcomere where only thick myofilaments of myosin occur
|
|
3 Basic Goals in making gelatin
|
1. remove non-collagenous stuff from stock
2. Turn pure collagen into gelatin 3. recover gelatin in dried form |
|
Role of sugar in quick breads
|
tenderizes
in HIGH amount, it competes with gluten for H2O |
|
Why SAS-P Baking Powder is NOT used in commercial flour mixes:
|
You tell me ????
:) |
|
Alkaline Tx to make gelatin
FOUR steps |
1. soak in Ca-oxide soln 3-10min
2. wash out lime 3. adjust pH to 5.8 4. Hot water extractions |
|
P.I.T.
|
Phase Inversion Temp
Temp @ which emulsifier changes from being H2O sol. to fat sol. Strong (+) correlation bwtn PIT and stability |
|
Acid hydrolysis to make Corn Syrup
|
1. Aqueous slurry tx w/0.12% HCl
2. cooked @ 140-160C 15-20 min. till desired DE 3. cooled 4. neutralized w/NaOH 5. adj. pH to 4-5.5 |
|
I-band
|
the light region on either side of the Z-line in a sarcomere
Consists of NONoverlapping, thin, myofilament actin |
|
Cold shortening
|
severe contraction of muscle in carcasses that have been chilled too quickly and severely after slaugher
|
|
examples of maturing agents
|
Cl
acetoneperoxide azodicarbonamide |
|
DE (not dextrose equiv)
|
Degree of Esterification
# esterified D-galacuronic acid residues/ total # of D-"" |
|
First break
|
corrugated rolls break wheat into coarse particles-->middlings
|
|
Cheese making (kinda out of order steps)
|
Rennin converts K-casein to para-K-casein
para-K-casein unites w/Ca to make curd curd cut to release whey moisture down from 87-->37% |
|
Radiation in vacuum/inert
|
decrease in -HO2 & H202
|
|
Acid-Enzyme method to make corn syrup
|
Same as Acid hydrolysis,
but followed by enzyme tx to make high MALTOSE, etc |
|
Gluten complex of ___ wheat develops more ____
|
Hard
Slowly |
|
Radiation in frozen
|
decrease in free radicals
|
|
2 Factors for good cake flour
|
Gaseous Cl (for mature)
low pH |
|
Drying eggs
|
Sugars must be removed to prevent Maillard Rxn
Yolk sugar removed with yeast Egg white sugar removed AFTER pasteur. by microbial ferm. Pasteur. liquid adjusted to pH 7-7.5 w/citric or lactic acid addition of H2O4 releases O2 and speeds of process (?) |
|
Ionizing radiation-->____--->____--->_____
|
collisions-->break chem bonds--->free radicals
|
|
Sol
|
solid in liquid
gravy |
|
Shredded cereal
|
-made from cooked, dried, tempered whole grain
-passed thru grooved rollers -buscuits made by pinching ends 2gether. |
|
UV
|
200-280nm
low penetration-->inactivate m.o. on surface, thin layer, equipm surface |
|
Reduction rollers
|
smooth rolls reduce middlings into flour
|
|
Proteins in egg white
|
ovalbumin --------- 54%
ovotransferrin ---- 12 ovomucoid --------- 11 ovomucin ---------- 3.5 lysozyme ---------- 3.4 avidin ------------ .05 |
|
Smoke Pt.
|
Temp @ which fat smokes b/c
1. lotsa energy 2. molecules degrade 3. ~190C 4. acrolein (an aldehyde) 5. as FFAs increase = smoke pt decreases |
|
A-band
|
Total portion of the sarcomere in which thick and thin overlap
Includes H-band |
|
7 principles of HACCP
|
1. conduct hazards analysis
2. identify CCP 3. establish critical limits for each CCP 4. monitor reqmt's for each CCP 5. corrective action if CCP deviates 6. keep records 7. verification procedure |
|
dough conditioners do what?
|
strengthen gluten structure of dough
improves gas holding |
|
If active dry yeast is below 100F...
|
glutathione leaches from yeast
softening dough and volume of loaf will be low |
|
Naturally occuring ____ are needed for gluten development
|
lipids
|
|
Infra Red
|
at least 800nm
increase T |
|
Effect of high sugar on pectin gel formation
|
lowers Aw by shearing away water envelope around pectin strands
|
|
Binding components of muscle
|
Sarcolemma: encases fibers
Endomysium: btwn fibers Perimysium: surrounds bundles of fibers Epimysium: surrounds many bundles of fibers to encase muscle (remember: S.E.P.E.) |
|
Ionizing radiation types
|
alpha: He nuclei, stopped by paper
beta: cathode, hi energy electron, stopped by Al gamma: photons, stopped by lead Neutrons: hi penetration, residual Good penetrating power, non-residual -->use gamma from Co-60 |
|
Pectic substances
|
(1,4)-a-D-galacturonopyranosyl unit polymer
in middle lamella of plant cells includes galactans and arabans differ in DE |
|
Effects of heat on meat
|
water loss d/t decreased water binding capacity
myosin is less soluble hydration of muscle protein decreases collagen H-bonds break gelatin components move away from each other |
|
Milk's role in crystal. candy
|
interferes w/crystallization by adhering to crystal surface
|
|
Flaked/Rolled Cereal
|
Grain flattened by passing thru rollers after tempering
|