Reading...
Play button
Play button
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;
16 Cards in this Set
- Front
- Back
|
Hydrolysis
|
Breaking apart the bond (protein) through the addition of water
|
|
|
chemicals that produce gases which cause foaming in dough and batters
|
-biological agents: yeast
-chemical agents: baking soda and powder -physical (mechanical) agents:heat and mechanical |
|
|
Enzymes
|
-absoulutly necessary for life
-also build molecules -chem reactions are reversible |
|
|
catalysts
|
a substance that accelerates chmeical reaction w/out being consumed in the reaction
|
|
|
Amylase
|
digestion starts in mouth
- converts starches to simple sugars |
|
|
Lactase
|
hydrolyzes milk sugar (lactose) to simple sugars
|
|
|
Proteases
|
Stomach and intestional digestion
- hydrolyze proteins into amino acids |
|
|
Gels
|
major cooking starches source
-insoluble in cold water |
|
|
Starches in hot water
|
granule burts, releasing amylose, granule becomes souluble & become liquid
|
|
|
Solution is Cooled
|
gels is formed as starch molecules try to re-crystalize, but cannot return to their original structure
- some thermal reversibility |
|
|
Sticky Pans
|
-oxidation
-cracking -complex chemistry |
|
|
oxidation
|
can form bonds w/ proteins and other chemicals
|
|
|
cracking
|
at very high temp, organic molecules break down, chem bonds are broken & new ones are formed
- occures at smoke point of oils |
|
|
Complex Chemistry
|
desirable- flavor of cooked food
|
|
|
Prevention
|
PTFE- teflon
|
|
|
Gluten
|
composite of 2 proteins
1.gliadin 2.glutenin -gives dough its elaticity -traps gas for rising -water insoluble |
