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11:709:201-Tangel: Lecture 8
Thickeners,Solutions,Suspensions,Emulsions, Gels
30
Science
Undergraduate 2
10/03/2007

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Term
Foods are mixtures of what 6 (SOMETIMES 7) things?
Definition
1. carbohydrates
2. proteins
3. fats
4. vitamins
5. minerals
6. water
7. SOMETIMES: air

***Physical state—solid, liquid or gas will affect the nature of the food.***
Term
What is found in ALL foods and found in three physical states (Liquid, Steam, and Ice)?
Definition
Water

Chemically - H+ OH- (polar)
Term
What happens to carbohydrates (sugars & starches) when heated?
Definition
1. Moist heat gelatinizes starch
2. Dry heat caramelizes sugars
Term
What are protiens?
Definition
Complex chains of amino acids.
Term
What happens when heat is applied to protiens?
Definition
Denature (to deprive something of its natural character/properties) or coagulate (thinkens)
Term
What is fats in food?
Definition
Insoluble in water

Due to the insoluble nature, fats do not mix with other food components
Term
What happens when heat is applied to fats?
Definition
It melts.

Forms a barrier for the evaporation of water.
Term
What are thickeners?
Definition
Used in food preparation to improve the mouthfeel of foods by increasing viscosity of liquids.
Term
Name 4 examples of thickened soups.
Definition
1. cream (cream of mushroom, corn, etc)
2. Puree (ingredients put in blender)
3. Bisque (cream and puree compined)
4. Sauce (egg, butter, cream)
Term
What is viscosity?
Definition
The property of a fluid that resists internal flow by releasing counteracting forces.
Term
What is coalescence?
Definition
To grow together, unite into a whole.
Undesirable, product separates
May happen in extreme temperatures—freezing or heating
Term
What is Colloidal Dispersion?
Definition
One set of molecules mixed in another
Term
What are the three types of colloidal dispersions?
Definition
1. Gas/Liquid

2 Liquid/Liquid

3. Solid/Liquid
Term
What is the most complex example of colloidal dispersions?
Definition
Air/Liquid/Solid

example: cake batter, bread dough
Term
What is incapable of forming gels?
Definition
Solutions
Term
What is suspension?
Definition
Dispersion of coarse (large) particles in a liquid. Particles are usually so large that they need continuous agitation to maintain suspension.

Semi-rigid solids.
Term
What is emulsion?
Definition
A dispersion of one liquid within another which is usually immiscible

ex: Oil/water mixture
Term
what is naturally found in egg yolk and
heavy cream?
Definition
emulsion
Term
What are starch thickeners?
Definition
Used to increase viscosity of soups, sauces, and gravies to improve the mouthfeel of the solution. The product then becomes a suspension.
Term
What is Gel formation?
Definition
 
Viscous hot paste (sol) upon cooling becomes semi-rigid (gel)
Term
What is Gelation?
Definition

Solà Gel

lGel + Heatà Sol
lCooled Sol to Gel
Term
 
What is Gelatinization?
Definition
Moist heat applied to Starch.

Cells swell, absorbing water, increase volume, improve viscosity.
Term
What are the 5 factors affecting Gelatinization?
Definition
1. Water
2. Temperature
3. Stirring
4. Acid
5. Sugar
Term
What is Retrogradation?
Definition
Upon cooling of a gel, the resulting bonding between amylose molecules results in water loss of gel (fluid leaks from gel - layer of water on surface of the gel)
Term
What is dextrinization?
Definition
dry heat applied to strach
Term
What is Gelatin?
Definition
Protien used in foods to form gels

Extracted from hides, skin, and connective tissue of all tpes of animals.

Obtained from hydrolysis of collagen.
Term
What are the 3 phases of gel formation?
Definition
1.  hydration - can absorbed 5 times its weight in hot water

2.  Dispersion

3.  Gelation
Term
What are the 4 factors influencing gel formation?
Definition
1. Concentration of gelatin
2. Temperature
3. Sugar
4. Acid
Term
What should you not use in gelatin?
Definition

Salts

Foods containing the following enzymes:
     fresh pineapple
     fresh papaya
     fresh kiwi
     fresh figs

added solids - weaken structure

Term
What is Syneresis?
Definition
liquid draining from protien gel (liquid on surface of yogurt)
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