NFS 53 1st Edition Lecture 14Outline of Last Lecture I. Cuts of meatII. Tenderizing techniquesIII. StorageIV. PoultryV. Meat cookeryVI. Cooking and eating fish: trendsVII. Fish classificationVIII. Vertebrate: fish with finsIX. Shellfish or InvertebratesX. CompositionXI. StorageXII. Market FormsXIII. Cooking FinfishOutline of Current Lecture I. Grains/ Cereal reviewII. Whole Grains vs. Grain FloursIII. Flour and Baked GoodsIV. Flours Classed by UseV. Flour-Water MixturesVI. What is Gluten?VII. Gluten DevelopmentVIII. Gluten and FoodsIX. Working with GlutenX. BreadThese 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 ingredientsb. Leavening agentsc. Leavening= GasCurrent LectureI. Grains/ Cereal reviewa. 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 grainsa. 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 Agriculturec. The seeds of certain plants.d. Seeds are the essential part of plants for the development and persistence of thehuman species.e. Endosperm is part of a kernel found in flourII. Whole Grains vs. Grain Floursa. Milling removes most of the bran layerb. Enrichment – specific amount of thiamin, niacin, riboflavin, folic acid and iron areadded.c. Fortified – selected nutrients added, may be above natural levelsd. Restored – selected nutrients added to bring cereal to level of grain before processingIII. Flour and Baked Goodsa. Quality of baked good depends somewhat on using the appropriate flour for what you want to make.b. Differences in types of flouri. Kind of wheat - soft (spring) wheats are higher in starch and lower in protein than hard (winter) wheatsii. Part of grain used - entire kernel, endospermc. Milled flour is divided by particle size called streams.i. Patent flour has the smallest or finest particles which pack togetherii. 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 lumpsIV. Flours Classed by Usea. Durum (semolina)-hard winter wheat, highest protein ( up to 18%), used for pasta productsb. Bread - higher protein (12-14%), hard wheatc. All-purpose - hard and soft wheat (11% protein), general home use, good for yeast and quick breadsd. Self-rising - has leavening and salt added Pastry - soft wheat (9% protein), used by bakeriese. Cake - soft wheat, low protein (8%), used in cakesf. Protein is main difference!V. Flour-Water Mixturesa. Flour binds water molecules, time is needed for hydrationb. Only water not firmly bound contributes to flow properties of doughc. Elasticity is greater in harder wheat floursd. Viscosity depends on protein contente. Plasticity is the tendency of the mass to stay where it is putVI. What is Gluten?a. Gluten is the primary protein fraction of wheat, and is made up of two general types of protein, both hydrophobicb. Glutenini. Long, stretchy, sticky moleculesii. Linked end-to-end (approx.) by cysteine bondsiii. Insoluble even in alcohol (highly hydrophobic)c. Gliadini. Soluble in alcoholii. Not elastic, not very cohesiveiii. Act as “ball bearings” between the gluteninsd. Gluten is thus a complex of stretchy, spring-like glutenins lubricated by a bunch of ball-bearing-like little gliadins VII. Gluten Developmenta. 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 Foodsa. Bread relies on gluten for its ability to form an irregular, porous networki. Gluten allows air bubbles in dough to expand without breaking the gluten, and then sets in open poresb. Pasta relies on less-stretchy gluten to allow it to hold together in extremely thin sheets without snapping back too muchi. This is why pasta is made with durum wheat and/or eggsIX. Working with Glutena. Expanding gas and gluten stretchability account for expansion of gluten as it bakes.b. Sugar limits gluten development by taking up waterc. Fat coats flour proteins thus limiting water contactd. New flour has poor elastic qualities. e. Needs to be aged naturally or oxidized with bleaching chemicals: chlorine gas or benzoyl peroxide.X. Breada. Role of ingredientsi. 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 agentsi. 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 steam2. Biological-yeast or bacteria3. Chemical-baking powder and baking sodac. Leavening= Gasi. Gas from leavening agents inflate the elastic mass of the batter or doughii. Gases include air, steam, and carbon dioxide1. Steam - popovers and cream puffs a. Some seen in all baked products.b. Need adequate water 1:1 ratioc. Protein aids in trapping steam2. Air - angel cake, souffles and omeletsa. Seen frequently when egg whites are used.b. Creaming process in cakes.c. Needed for steam to work.3. Carbon