Food Science Final

Fat reduced milks

2% milk: 1% milk fat Skim: allowed to be labeled nonfat <0.5% with a minimum of 8.25% milk solids non fat

Whole milk

3.25% milk fat 8.2% milk solids not fat

Government regulations

FDA and USDA share federal responsibility for egg safety.

Kefir

Fermented milk beverage made from the milk of cows, sheep or goats. Fermentation involves bacteria and cultures from grain producing yeasts.

Plain pastry ingredients

Flour, liquid, fat, salt.

Standard shortened cake

Flour, sugar, fat, eggs, liquid, leavening agent, salt, and other flavorings. Main ingredients are tougheners, tenderizers, moisturizers, driers.

Un-shortened cakes

Foam cakes. White angel food (made from egg whites). Yellow sponge (made from whole eggs)

Egg white foam

Foamy to forming soft moist peaks, additional beating, the peaks become stiffer.

Shortened foam cakes

Genoise and Chiffon

Sweetened condensed milk

Has less water than regular milk and is sweetened. Contains about 42% sugar. Whole (8% milk fat). Skim (0.5% fat)

Mealy crust

Has oil or fat coating more of the flour, preventing water absorption by the flour; interferes with gluten formation. Fat is cut into flour until the mixture resembles cornmeal. Pastry is more tender and crumbly, not not flaky.

Methods of grading

Haugh units: comparing height of egg white. Appearance: evaluating shell, white, yolk and air cell.

High-Ratio shortened cake

Higher liquid levels incorporated with fine, uniform distribution or fat. Emulsified shortening is essential. Blend shortening with dries until smooth, prior to adding liquid and eggs.

Function of liquids in cakes/cookies

Hydrates starch and protein flour components, allowing starch gelatinization and limited gluten formation. Improves flavor, and aids in crust color. Dissolves sugar and salt. Provides steam for leavening. Disperses fat in the oil-in-water emulsion.

Function of liquid in pastry

Ice water is principle. Hydration capacity of flour. Leavens, hydrates and provides crust crispness. Hydrates protein so gluten can develop. Dissolves salt. Use as little as possible. Too much causes shrinkage. Too little produces a dry dough.

Functions of fat in cakes/cookies

Tenderizer. Traps air during creaming. Coats protein and starch particles. Disrupts gluten formation that contributes to tenderness. Adds flavor. Emulsified shortening acts to emulsify liquid and fat

Laminated pastry

The arrangement of alternating layers of fat and flour, rolled into pastry dough. Puff pastry, phyllo, croissant, danish.

Factors that affect crispness of pastry

Thickness of rolled dough. Baking conditions. Baking crust prior to filling.

Factors affecting egg white foam

Thin and thick whites. Temp. type of beater. Type of container. Fat. Salt. Acid. Sugar

Qualities of aged eggs

Thinner whites. Flatter yolks. Weaker chalazae. Larger air cell Greater alkalinity.

Reasons for a soggy bottom

Too much water or too low oven temp at the beginning of baking.

Cake Flour

Treated with chlorine bleach that lowers the pH of the flour and modifies the starch, resulting in improved baking quality. Lower in gluten (8%) than AP (11%)

Factors that affect tenderness of pastry

Type and quantity of fat. Shortening and lard produce more tender pies. Amount and distribution of gluten. Fat in the pastry dough inhibits gluten formation.

Major differences among pastries

Type of fat used. Mixing method by which fat is introduced to the flour. Major leavening source (steam). Addition of sugar or salt. Rolling, shaping, and baking techniques.

Characteristics of shortened cake

Uniform shape with flat or slightly rounded top free of cracks. Golden brown. High volume with fine, smooth and moist crumb. Tender, velvety crumbs.

Sponge method

Used with lean cake mixture in which amount of fat is not sufficient to produce a light creamed mass. Half of sugar is beaten with eggs, other half with fat.

Function of sugar in cakes/cookies

Usually white granulated. Increased cake volume by trapping air during creaming and decreasing cohesive forces. Influences color, texture, appearance and keeping qualities. Hygroscopic: acts as a tenderizer as it retains moisture in baked cake (holds water from egg and other liquids)

Qualities of fresh eggs

When broken out onto a flat surface, eggs should stand up in a rounded form. Thick and thin whites. May be cloudy or milk appearing if very fresh. Yolks of fresh eggs are slightly acidic, whites are alkaline

Muffin method

Eggs, milk and melted fat are mixed together and added to the dry ingredients

Proteins in milk

80% of protein is casein. Dispersed in watery portion of milk (milk serum). Precipitates and forms curds when acid or enzyme(rennet) is added. 20% of protein is whey. Whey proteins are more water soluble than casein; liquid portion of milk that separates from the curd during cheese production. Consists primarily of lactalbumin and lactoglobulin.

USDA Grades for eggs

AA & A: good for frying and poaching. B: acceptable for baking and cooking. Grading is voluntary

Shortened cake ingredients

AKA butter cake/pound cake. Made with 1# each butter, egg, sugar, flour. Leavened by air and steam (butter and egg). Should have small, evenly distributed cells. tender crumb and thin crust.

Quick mix method

AKA single stage, one bowl, or one mix method. High proportions of sugar and liquid. Shortening should contain an emulsifying agent. High ratio cakes are mixed this way. yields a fine grained, tender, moist cake of good volume that remains fresh

Fortification

Addition of certain nutrients to milk as a means of improving the nutritional value. Addition of about 400 Its vitamin D/quart.

Cultured and fermented milks

Additional of bacterial cultures to fluid milk. Lactose is fermented to produce lactic acid, lowers pH from 4.1 to 4.9 and discourages growth of undesirable microorganisms. Lactic or citric acid may be added directly to milk, with or without microbial cultures.

Proteins in egg whites

Albumen. 1) Ovalbumin is the major protein in egg whites. Contributes to foaming, and denatured by heat. 2) Ovomucin: gives viscous gel properties to whites. Helps give egg foams stability so they can retain shape of air cells. Other proteins: ooo-transferrin, ovomucoid, ovomucin, and lysozyme.

Flours used in cake/cookie making

All purpose/Cake. Contributes structure. Functions as a drier and toughener. During baking, flour starch gelatinizes around the air cells. Provides minimal gluten development.

Nutrition and health

Assures dietary diversity. Assures safety of food and water supplies. Assures optimal access to food and water in order to meet nutritional requirements.

Baking plain pastry

Baked prior to adding filling 425-450F. Oven heat allows rapid production of steam (leavening agent) that separates the layers of dough formed as the fat melts.

Functions of emulsifiers in cakes/cookies

Egg yolks provide a natural emulsifier: phospholipids. Aid in formation of the emulsion within the cake batter. High ratio cakes need additional emulsifiers.

Economic vitality

Builds community wealth. Is economically viable and sustainable.

Fats in milk

Called "milk fat"n or "butterfat" or cream. Major role in the flavor, mouthfeel, and stability of products. Composed of triglycerides (98%) phospholipids (0.8%) and steroids.

Environmental stewardship

Conserves, protects, and renews natural resources (soil, water, air, energy, biodiversity) Supports vibrant ecosystems. Mitigates climate change. Promotes a low-carbon footprint.

Evaporated milk

Contains 60% of the water found in regular milk. Contains not <6.5% milk fat and not less than 23% total milk solids. Evaporated skim milk must contain not <20% milk solids

Function of eggs in cakes/cookies

Contributes moisture, structure, leavening, emulsifying effects, shortening action, color, flavor and nutritional value. Adds air to cake batter when beaten. Contributes to structure (toughening) by protein coagulation during baking.

Function of flour in cakes/cookies

Contributes structure. Functions as a drier and toughener. Flour starch gelatinizes around the air cells. Provides minimal gluten development

Creaming method

Creaming fat, adding sugar till light and fluffy. Produces air-in-fat foam. Eggs added next, water-in-oil emulsion created. Dries alternate with wet.

Non-laminated pastry

Cut fat into flour mixture. More compact and crumbly than light and flaky. Pie, short crust, hot water crust, short or sweet dough pastry. Brioche, choux.

Flaky crust

Cut the fat into flour until flour-coated fat is pea sized. Relies on gluten formation to achieve pastry layers. Moisture turns to steam during baking, separating the layers.

Functions of emulsifiers

Decrease surface tension of oil in water. Control fat to allow uniform bubbles. Promote air incorporation. Affect starch gelatinization: more tender crumb. Fine and uniform fat distribution in batter

Foam Cakes

Depend on proper incorporation and retention of whipped egg whites/eggs. Leavening is usually the air trapped in the whipped egg.

Food Sustainability is

Ecologically responsible. Fair and accessible. Local. Healthy. No waste

Cultured buttermilk

Low fat or nonfat. May also be made from fluid whole milk or reconstituted nonfat dry milk. Butter granules, salt, and citric acid may be added to enhance flavor. Lactococcus is added to produce acid

Proteins in egg yolks

Major proteins are lipoproteins, ovo-vitellin, lipovitellin, and ovo-livetin. Responsible for the emulsifying properties of egg yolks when used to make hollandaise and mayonnaise.

Unbroken egg (intact shell) safety

May be contaminated with salmonella because of chickens reproductive system or contamination on exterior cell.

Under-mixed cake characteristics

May yield a cake with good volume, but the texture will be coarse and the cell walls thick

Candling

Method used to determine the interior quality of eggs that enter trade channels. USDA grades for eggs are based on their candled appearance. Hold an egg against light to see defects through shell

Yogurt and Greek yogurt

Mixed cultures of Lactobacillus bulgaricus and Streptococcus thermopilus. Lactose content is reduced during fermentation Greek yogurt: usually creamier, higher in protein and lower in lactose.

Types of emulsions

Oil in water, water in oil

Purchasing fresh eggs

Pack date is provided using the Julian date: a 3 digit code that represents the day of the year. Optimal date on carton. Properly refrigerated eggs should maintain good quality 3-5weeks after purchase or 4-5 weeks after Julian date

Pastry/AP flour

Pastry flour requires less fat, has enough gluten for a flaky crust, primarily used commercially. Flakiness of pastry is attributed to limited gluten. Too much flour toughens pastry

Over-mixed cake characteristics

Produces a compact cake of smaller volume. Heavy and soggy. Long tunnels found.

Flavored milk and eggnog

Products have same nutritional value but a higher calorie content. Eggnog contains milk, yolks, sweeteners and flavors

Social, cultural, and ethical capital

Promotes cultural diversity. Empowers social responsibility and community engagement. Advances ethical, humane, and fair treatment of individuals and animals.

Processing and storing

Prompt refrigeration. Cryogenic system of cooling eggs to maintain freshness and minimize S. Enteritis

Changes from heating milk

Proteins coagulate. Calcium is less dispersed. fat globules coalesce. Surface films may form. Sugars and protein may brown

Egg shell pasteurization

Radio frequency waves. Hot water immersion: Can be detrimental to egg whites. Irradiation: whites may become slightly opaque and lose some of its whipping ability.

Function of fat in pastries

Responsible for pastry tenderness or shortness of baked pastry. fat increases tenderness by inhibiting gluten development.

Creme Fraiche

Richer and thicker than sour cream. Tart, tangy flavor

Egg whites increase in volume

Role of globulin, ovomucoid and lysosome proteins. Decreased pH improves egg white foam stability (add COT)

Sustainable food system

Supports the physical and mental health of all workers and eaters. Conserves, protects, and regenerates natural resources, landscapes and biodiversity. Diverse in size, scale, geography, culture, choice. Fair, economically balanced, transparent, empowers farmers, provides opportunities.

Protein Coagulation

Whey proteins, lactalbumin and lactoglobulin become insoluble or precipitate. Lacalbumin begins to coagulate, increases rising temp and time of heating. Casein coagulates only when heated at very high temps or for a long period of time

Structure of eggs

Whole eggs: 75% water. 12% protein, 10% fat, 1% carbohydrate, 1% minerals. Yolks contain all the fat. Egg shell approximately 95% calcium carbonate

Types of Milk

Whole milk, fat reduced, flavored milk, eggnog, evaporated milk, sweetened condensed milk, dry milk

Food sustainability cycle

production, farmwork, processing& distributing, consumption, recyclable