Chapter 1: Basic Foods (5) Flashcards by isabelle

more amylopectin (waxy), more _____ property

thickening

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decreases thickening; elevates gelatinization temperature (for starch to thicken)

sugar

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decrease thickening

acids

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aka weeping

as cooled gel ages, some water weeps from the network (micelles)

occurs with stiff gels

increased syneresis occurs when concentration of sugar is 50%

syneresis

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syneresis

dry heat cooking at 160C

changes starch to smaller fragments called dextrins

dextrins are water-soluble, thus decreases the ability of starch to gelatinize and thickens

dextrinization

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syneresis

alpha amylase, sometimes called dextrogenic or liquefying amylase, can accelerate dextrinization and liquefy starch

beta-amylase or saccharifying amylase hydrolyzes starch to maltose

diastase is a mixture of alpha- and beta- amylase

action of enzymes

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4 problems in starch cookery

-lumping
-incomplete gelatinization or raw starch flavor
-scorching
-undesirable consistency of sols and gels

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preventing lumps

dissolve in _____ first to keep grains dispersed

cold water

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preventing lumps

coat with fat

roux

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preventing raw starch flavor

cook for _____ more after gelatinization point _____ to be sure that complete swelling and cooking

5 mins

90C-100C

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functions of starch

sauces, gravy, pie filling, and soups

thickening

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functions of starch

puddings, maja, bibingka

gelling

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functions of starch

breads, cakes, frameworks of baked products

structural

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functions of starch

meat extenders

binding and filling

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functions of starch

salad and cooked salad dressings, beverages, syrups

stabilizing

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functions of starch

breads, candies

coating or dusting

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functions of starch

cake fillings, candies

moisture retaining

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functions of starch

baking powder

diluent

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functions of starch

as dextrins

coloring

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sources of starch (4)

cereals, noodles, root crops, legumes

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sources of starch

rice, corn, oat, wheat

cereals

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sources of starch

bihon, miki, misua

noodles

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sources of starch

potato, cassava, gabi

root crops

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sources of starch

monggo, patani/lima beans, utaw/soy beans

legumes

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term refers to the macaroni family and similar products made from durum wheat flour a type of hard wheat with higher protein content than most hard wheats

alimentary pastes

family of spaghetti, egg noodle, lasagna, vermicelli, etc may assume various sizes and shapes like shells, bows, alphabets

macaroni family

macaroni family is made from _____, the coarsely ground starchy endosperm of durum wheat that is turned into dough with the addition of water

semolina

made from a dough mixture of wheat flour, water, and eggs (or egg yolk), usually boiled then formed into ribbons of various sizes

noodles

semolina primary use (3)

pasta, al dente spag, couscous

durum flour primary use

pasta, pizza, other baked goods

kinds of noodles egg noodles made from flour and duck eggs, sat, and soda dough is shaped, boiled, drained and deep fried before packaging

pancit canton

kinds of noodles made from mung bean or cassava starch long, thin, wiry, round, and transluscent noodles also called cellophane, nylon, or silk noodles the starch paste is first cooked then extruded into thin strands before being sun-dried

sotanghon

kinds of noodles made from rice or corn flour the dough is extruded then boiled, cooled, and dried first class is made from rice

bihon

kinds of noodles: bihon thin noodles made from rice only, or from rice or con first class bihon is made from well-polished white rice

white bihon

kinds of noodles: bihon same as white bihon, but is moiter and does not keep long shelf life is shorter and is used for pancit palabok or luglug

fresh bihon

kinds of noodles made from cassava and wheat flour hairy noodles, usually salted cheapest noodle

misua

kinds of noodles flat yellowish noodles made from wheat flour, lye, and salt mixture is flattened, boiled, and drained oil is applied on the surface

miki

kinds of noodles made from rice or wheat flour usually packaged with flavorings require 2 mins to cook in boiling water

instant noodles

kinds of noodles made from egg noodles, flour, duck's eggs, salt, and soda

pancit canton

proper cooking of noodles: pasta add to boiling water to prevent foaming and sticking of the noodles

1 tsp sat and 1 tsp oil

cook pasta up to what stage ex: cooked yet firm and chewy

al dente stage

cooking time of pasta is about

20 mins

use _____ of water/250g or _____ /cup of macaroni

6 cups; 3 cups

proper cooking of noodles is just added to the sauteed sauce

canton

proper cooking of noodles usually dropped in boiling water and allowed to boil 1 min

misua

proper cooking of noodles washed and soaked in water and poured over it, then drained cut the block or sheets in quarters

bihon

proper cooking of noodles soaked in water first, then added to sauteed sauce

sotanghon

proper cooking of noodles boiling broth is added

miki

the finely ground meal or powdery product obtained by milling, grinding, and sifting cereal grains, root crops, and legumes when not qualified, it refers to wheat flour

flour

used mostly for bakery production because of its high gluten (protein) content the elasticity and stretching property of gluten is responsible for the characteristic structure of baked products

wheat flour

flour composition cho: 71-79% kcal: 360 kcal/100 g (40 kcal from protein, the greater amount of calories from starch) moisture: 12-14% protein: 7-14% (strong flavor: 12-14%, weak flavor: 7%) protein (glutenin and gliadin): 80-85% water-soluble fractions (albumin and globulin): 10% lipids: 1-2% of the whole grain; 14% of the germ

pigment of flour

carotenoids

flour enzymes alpha amylase _____ on 1:4 of the amylose producing dextrins

acts on

b-amylase _____ the 1:4 linkage that is second from the end of the chain-producing maltose

splits off

convert some flour proteins into more soluble forms, reducing elasticity of gluten

proteoses

properties of flour more acceptable color

whitest

properties of flour most flours can absorb 5-065% liquid by weight; this is influenced by the amount of _____ present in the dough

gluten

soft wheat flour weight

98 g

hard wheat flour weight

112 g

wheat flour: based on milling quality has a hard kernel and granular texture that separated when rubbed between fingers and has higher protein content, suitable for bread-making

hard wheat

wheat flour: based on milling quality has mealy endosperm (soft kernel) that pulverizes, producing soft, talcum-like powder that stays lumpy when pressed between fingers, suitable for cakes, cookies, and pastries

soft wheat

wheat flour: based on season planted spring or winter wheat

hard

wheat flour: based on milling quality winter wheat

either soft or hard

used to replace dilute wheat flour in products traditionally using wheat flour

nonwheat flour

also known as sweet rice flour or Mochiko rice

waxy rice

approaches quality of wheat flour but lacks gluten

rye

flours where wheat flours have been partially substituted or replaced with non-wheat flours

composite flours

market forms of wheat flour contains the original components of the wheat kernel; aka graham flour

whole wheat flour

market forms of wheat flour unbleached, high gluten blend of hard wheat flour, malted barley flour, and vitamin c or potassium-bromated fairly high in protein (12-14%) has more gluten than other flours since gluten in stronger and more elastic, this is the most suitable flour for yeast-leavened breads can also be used in quick breads (leavened by baking powder) aka strong flour or hard flour

bread flour or strong flour

market forms of wheat flour aka family or general purpose flour intermediate between bread and cake flours a blend of soft wheat and hard wheat flours has protein content of 10-11% gluten is of medium strength

all-purpose flour

market forms of wheat flour aka weak flour or soft flour made from soft wheat, processed to contain only about 7-8% chon finely ground, hence best for cakes most refined and whitest of the flours, thus good for delicate, fine-texture cakes

cake flour

flour most desirable for quick breads, may also be used for yeast-leavened breads and pie crusts fruit cake, pound cake, and cookies

AP flour

market forms of wheat flour made from soft wheat; intermediate between cake and ap flours, esp prepared for commercial bakers for pies and cakes for home use, ap flour can can substitute this flour

pastry flour

market forms of wheat flour flour with leavening agents added, such as sodium bicarbonate/baking soda, plus an acid or calcium phosphate

self-rising flour

market forms of wheat flour vitamins and minerals added to flour

enriched flour

market forms of wheat flour dried extracted gluten mixed with flour to yield 41% protein

gluten flour

market forms of wheat flour free-flowing that required no sifting before use

instantized or quick-mixing flour

ingredients of flour mixtures and their functions provides gluten for structure; forms framework; contributed to color, texture, and flavor

flour

ingredients of flour mixtures and their functions a water-insoluble lipoprotein complex formed after kneading or mixing the flour with liquids

gluten

ingredients of flour mixtures and their functions proteins that form the gluten complex

glutenin and gliadin

is elastic and rubbery and provides the continuous network to which gliadin adheres

gluten

3 stages of gluten development

hydration of flour mixing to produce a sticky mass kneading to develop the gluten

factors affecting gluten quality hydrates the flour for gluten development dissolves other ingredients to make them reactive promotes yeast growth swells starch granules prior to gelatinization may provide leavening action in the form of steam

liquid

a gas incorporated or formed in a batter or dough contributes to texture and volume gas tat us produced or formed when heated expands, causing the rise and increase in volume product is light and porous

leavening agent

principal leavening agents incorporated by sifting, beating, mixing, folding, and creaming; expands 1/273 of its volume for evert degree rise in temp

steam or water vapor

may be produced by biologic leavening agents and may also come from chemical leavening agents

carbon dioxide

biologic leavening agent

yeast

strain normally used for yeast

saccharomyces cerevisiae

yeast: market forms contains cornstarch with a moisture level of 72% refrigerated shelf life of 5 weeks activated at 32-38C

compressed yeast

yeast: market forms granular form or dried S. cerevisiae 8% moisture activate at 40-46C

active dry yeast

yeast: market forms special strain of S. cerevisiae capable of producing carbon dioxide rapidly reducing fermentation by 1hr

quick active dry yeast

baked breads with yeasts as leaveners are called

yeast breads

commonly used as chemical leavening agent between baking powder and baking soda composed of: baking soda, acid source for the h+, and starch diluents

baking powders

3 general types of baking powders contain cream of tartar or tartaric acid that are more soluble, thus called quick acting release much gas during mixing

tartrate baking powders

3 general types of baking powders contain monocalcium phosphate that are intermediate acting release 1/2 of their gas during baking

phosphate baking powders

3 general types of baking powders contain monocalcium phosphate and SAS double-acting phosphate releases gas during mixing, while the sulfate does so during baking

sodium aluminum sulfatw

factors affecting gluten quality contribute to tenderness, richness, flavor, flakiness, and moistness retains air in creaming tenderizing effect is due to its ability to coat flour, thus impeding hydration and delaying gluten development keeps gluten strands short, thus called shortening

fats

factors affecting gluten quality imparts tenderness; tenderizing effect is due to its greater hygroscopic power than flour; thus delaying gluten development as well as retaining moisture contributed to browning due to caramelization and maillard reaction improves volume and texture as sugar crystals trap air during creaming, mixing, and folding

sugar

factors affecting gluten quality provide structure due to denaturation and coagulation of proteins of eggs, as well as its foaming ability prevents crumbling proteins give gel strength and firm body stabilizes foam and structure because of its lecithin content (emulsifier) that disperses water-insoluble particles leavens by incorporation of air in egg white

egg

factors affecting gluten quality promotes hydrolysis of starch resulting in development and improvement of flavor regulates yeasts growth and prevents growth of other undesirable bacteria in yeasts leavened products

salt

type of yeast bread made with basic ingredients: flour, water, yeast, salt ex: pandesal

lean

type of yeast bread made with basic ingredients plus sugar, milk, shortening, and egg ex: ensaymada, croissant

rich

proportion of liquid to flour

1:3

proper proportion of yeast to four

2 1/2 tsp/3 cups bread flour

dry yeast must be dispersed in lukewarm water for _____

40-45C/105-115F

method of mixing the dough all flour is added at once without a preliminary fermentation period

straight dough

method of mixing dough part of the flour is mixed with water and yeast to make a drop batter and then allowed to ferment other ingredients are added to this "sponge" or "levadura"

sponge method

continuous stretching and folding of the dough that aligns the gliadin and glutenin to make gluten more cohesive and elastic

kneading

kneading time range

10-15 mins

causes cells to coalesce that makes gluten lose its cohesiveness, resulting in heavy cell walls, small volume, and dry crumb

overkneading

does not fully develop the gluten, resulting in a heavy compact crumb and small volume

underkneading

allows yeast to ferment the sugar to co2 and acids co2 causes the gluten to stretch, resulting in a rising of the dough and favoring the production of acetyl methyl carbinol

fermentation

compound responsible for the nice aroma of baked bread

acetyl methyl carbinol

flour type that needs longer fermentation or second rising

hard wheat flour dough

end point of fermentation is when

dough is doubled in bulk

if dents remain, dough can be punched expels extra co2 and incorporates o2 for yeast growth for next fermentation equalizes temp redistribute uniformly the yeast, salt, and other ingredients

punching

allowing shaped dough to rise again before baking

proofing

cooking the bread temp is usually 204-218C ir 400-425C

baking

occurs during the frist 5mins of baking because of the acceleration of fermentation due to the heat, causing a rapid expansion of gas and rising of the dough

oven spring

cooking the bread shaped dough is placed on a piece of newsprint paper before putting in the steamer an increase in volume will occur within the first 10 mins of cooking end point: product has doubled its volume steamer must be covered with towel to prevent moisture from settling down on the product

steaming

baking temp causes excessive gas expansion and overstretching of the gluten, resulting in a product with collapsed volume and uneven texture crust is pale and rubber, usually separates from the body

low baking temp

baking temp that causes formation of crust before optimum gas expansion has occurred, resulting in smaller volume

high baking temp

cooking the bread dough is deep fat-fried at 194C or 380F end point: product is golden brown

deep fat frying

one bread is outside oven this process begins wherein moisture is lost, starch, retrograde, and oxidative changes in the gluten occurs

staling process

to prevent staling, breads are wrapped in _____ and moisture proof packaging materials

vapor

an emulsifier is added to bread doughs to retard staling

glycerol monostearate (monoglyceride)

type of flour product ingredients: flour, liquid, leavening agent (baking powder, baking soda, steam), flavoring, fat, egg (optional)

quick breads

types of quick breads (flour mixtures leavened by air steam, or co2, but not yeast; leaveners are produced quickly w/o fermentation

cream puffs and popovers

enough water is heated to boiling to hydrate the flour and causes it to gelatinize butter is also melted in the boiling water to separate flour granules so that it gelatinizes evenly, prevents gluten formation flour is added all at once to allow for uniform gelatinization

cream puff

all the ingredients are placed in one bowl and beaten with a spoon until smooth

popovers

cake types batter type depends upon eggs, flour, and milk for structure, contains high percentage of fat volume is achieved by the use of a leavening agent ex: pound cake, standard butter cakes, chocolate cakes, banana cake

shortened cakes

cooking the bread unshortened cakes depends upon the extension and denaturation of egg protein for the bulk of the structure of the finished volume ex: sponge cake, chiffon cake, angel cake

foam cakes

shortened cakes preferred type of flour

cake flour

shortened cakes fat used, as it melts, it allows gas expansion of air that is trapped, resulting in better volume ex: butter and mayonnaise

plastic fat

shortened cakes sugar used

crystalline sugar

shortened cakes emulsifier used

glyceryl monostearate

shortened cakes eggs used

whole eggs, may be beaten together or separately

shortened cakes: leavening agents incorporated in creaming and in beating the egg white

air

shortened cakes: leavening agents produce from the water in baking

steam

shortened cakes: leavening agents produced by baking powder, and if mixture contains an acid, baking soda is used

co2

shortened cake liquid used

whole milk and fruit juice

foam cakes acid used

cream of tartar

foam cake flour used

cake flour

mixing cakes, shortened cake thorough creaming of fat and sugar to incorporate air until light and fluffy slightly beaten eggs are added to the creamed mixture and beaten well dry ingredients are added alternately with the liquids; overmixing should be avoided a variation is to beat egg whites separately with half of the sugar

conventional method

mixing cakes, shortened cake eggs, milk, and fat are combined together, bended with the sifted dry ingredient overmixing is avoided to prevent "tunnel" formation

muffin method

mixing cakes, shortened cake all the ingredients are "dumped" in the bowl and mixed together used for mixtures with relatively high fat and liquid, or ready mixes

one-bowl method

mixing cakes, foam cakes egg white is beaten with cream of tartar and part of the sugar until soft peaks form egg yolk is beaten with the rest of the sugar until thick dry ingredients are added to beaten egg yolk in thin films the batter is folded into the beaten egg white

sponge cake

mixing cakes, foam cakes egg white is beaten with cream of tartar and part of the sugar the egg yolk, oil, and liquid are added to the dry ingredients and mixed until smooth the beaten egg white are folded into batter

chiffon cake

cooking the cake - baking greased pans are used for _____ and ungreased pans are used for _____

shortened cakes; foam cakes

temp of baking cake

176-190C/350-375F