NFS 53 1st Edition Lecture 14 Outline of Last Lecture I Cuts of meat II Tenderizing techniques III Storage IV Poultry V Meat cookery VI Cooking and eating fish trends VII Fish classification VIII Vertebrate fish with fins IX Shellfish or Invertebrates X Composition XI Storage XII Market Forms XIII Cooking Finfish Outline of Current Lecture I Grains Cereal review II Whole Grains vs Grain Flours III Flour and Baked Goods IV Flours Classed by Use V Flour Water Mixtures VI What is Gluten VII Gluten Development VIII Gluten and Foods IX Working with Gluten X Bread These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute a Role of ingredients b Leavening agents c Leavening Gas Current Lecture I Grains Cereal review a Definition of Grains a 1 obsolete a single small hard seed 2 a seed or fruit of a cereal grass caryopsis b the seeds or fruits of various food plants including the cereal grasses and in commercial and statutory usage other plants as the soybean c plants producing grain b Definition of cereals Synonym to grains a a plant as a grass yielding starchy grain suitable for food also its grain b a prepared foodstuff of grain as oatmeal or cornflakes Comes from Ceres the Roman Goddess of Agriculture c The seeds of certain plants d Seeds are the essential part of plants for the development and persistence of the human species e Endosperm is part of a kernel found in flour II Whole Grains vs Grain Flours a Milling removes most of the bran layer b Enrichment specific amount of thiamin niacin riboflavin folic acid and iron are added c Fortified selected nutrients added may be above natural levels d Restored selected nutrients added to bring cereal to level of grain before processing III Flour and Baked Goods a Quality of baked good depends somewhat on using the appropriate flour for what you want to make b Differences in types of flour i Kind of wheat soft spring wheats are higher in starch and lower in protein than hard winter wheats ii Part of grain used entire kernel endosperm c Milled flour is divided by particle size called streams i Patent flour has the smallest or finest particles which pack together ii Straight flour contains all the different streams iii Instant or agglomerated flour is exposed to steam particles stick together it is then dried thus when it comes in contact with droplets of water it easily mixes and gelatinizes without forming any lumps IV Flours Classed by Use a Durum semolina hard winter wheat highest protein up to 18 used for pasta products b Bread higher protein 12 14 hard wheat c All purpose hard and soft wheat 11 protein general home use good for yeast and quick breads d Self rising has leavening and salt added Pastry soft wheat 9 protein used by bakeries e Cake soft wheat low protein 8 used in cakes f Protein is main difference V Flour Water Mixtures a Flour binds water molecules time is needed for hydration b Only water not firmly bound contributes to flow properties of dough c Elasticity is greater in harder wheat flours d Viscosity depends on protein content e Plasticity is the tendency of the mass to stay where it is put VI What is Gluten a Gluten is the primary protein fraction of wheat and is made up of two general types of protein both hydrophobic b Glutenin i Long stretchy sticky molecules ii Linked end to end approx by cysteine bonds iii Insoluble even in alcohol highly hydrophobic c Gliadin i Soluble in alcohol ii Not elastic not very cohesive iii Act as ball bearings between the glutenins d Gluten is thus a complex of stretchy spring like glutenins lubricated by a bunch of ball bearing like little gliadins VII Gluten Development a Requires the hydration of flour proteins glutenin and gliadin which are then manipulated to form gluten Need protein and fat to form complex b Gluten is a lipoprotein complex Protein part is a continuous spectrum of protein molecules separated by solubility glutenin strength and gliadin binds mass c Elasticity due to glutenin flow properties fluidity and stickiness due to gliadin VIII Gluten and Foods a Bread relies on gluten for its ability to form an irregular porous network i Gluten allows air bubbles in dough to expand without breaking the gluten and then sets in open pores b Pasta relies on less stretchy gluten to allow it to hold together in extremely thin sheets without snapping back too much i This is why pasta is made with durum wheat and or eggs IX Working with Gluten a Expanding gas and gluten stretchability account for expansion of gluten as it bakes b Sugar limits gluten development by taking up water c Fat coats flour proteins thus limiting water contact d New flour has poor elastic qualities e Needs to be aged naturally or oxidized with bleaching chemicals chlorine gas or benzoyl peroxide X Bread a Role of ingredients i Flour Structure and rigidity due to coagulated protein and gelatinized starch Stretch and elasticity to hold gas ii Liquid Dissolves sugar salt soda and acid Hydrates protein and starch Forms steam for leavening iii Salt Taste influences the rate and degree of flour hydration helps in firming the dough especially important in yeast bread iv Leavening agent Gas or source of gas which can expand during baking and cause product to rise v Fat Tenderizes product by water proofing flour thus limiting gluten development vi Sugar Tenderizes by decreasing water uptake by flour thus interferes with gluten development Aids browning vii Eggs Structure and elasticity from protein Aids in air incorporation b Leavening agents i For palatability baked products must be porous and light Thus the goal is to create leavening through the process of making and baking breads ii Leaveners may be 1 Physical air and steam 2 Biological yeast or bacteria 3 Chemical baking powder and baking soda c Leavening Gas i Gas from leavening agents inflate the elastic mass of the batter or dough ii Gases include air steam and carbon dioxide 1 Steam popovers and cream puffs a Some seen in all baked products b Need adequate water 1 1 ratio c Protein aids in trapping steam 2 Air angel cake souffles and omelets a Seen frequently when egg whites are used b Creaming process in cakes c Needed for steam to work 3 Carbon dioxide a Microorganisms yeast bread or sour dough bread starter b Baking soda plus acid from food devils food cake c Soda acid salt acid CO2 H2O