Food Science and Composition of Foods - Coursework Example

Food Science and Composition of Foods A. Physical and Chemical Properties of Food Keeping a good of mind and healthy body largely depends on the food an individual consumes. The succeeding discussions deal with what people often consume as well as what they should know about the food they eat. 1. Protein Foods 1.1. Usage Accordingly, “protein foods are sources of energy providing 4 calories per gram of protein. Proteins are used to make food foams in several food items like gelatin, soybean protein, in cream and eggs products like soufflés, and whipped cream-type of products. They are also used to make gels such as in baked custards and pies, pumpkin and as thickening agents for sauces and puddings. In addition, protein foods are basically common foods found in milk, meat, baked beans, gelatin and egg dishes” (Hess, 2011, p.4). 1.1.2 Composition “Proteins are large colloidal sized molecules when combined form amino acids with peptide bonds. Amino acids are composed of carbon, hydrogen, oxygen, nitrogen and sometimes sulfur. Some protein molecules can also contain traces of phosphorus, iron, copper and manganese. There are 22 amino acids in protein foods which function as acids or bases” (Hess, 2011, p.4). 1.3 Processes Affecting Protein Structure “Proteins undergo certain transformation when subjected to physical and chemical processes like Denaturation which is the partial unfolding of protein molecules retaining all the peptide linkages. Cross links form and protein molecules aggregate in the later stage of protein denaturation. This process results in decreased solubility and thus, renders protein biologically inactive and this is not a reversible process.” (Hess, 2011, p.4). The other process is known as “Coagulation which is another irreversible transformation of protein from liquid to solid state either by cooking such as in hard boiled egg, roast beef, cheddar cheese curds, and wheat gluten in baked bread, or by whipping like in meringue. High concentration of acids and salts can also cause protein coagulation. Over coagulation can cause tough, rubbery or curdled products. This can occur well below boiling temperature. Coagulation is said to be more often used than denaturation” (Hess, 2011, p.4). B. Sources of Protein: Meats, Seafood, Poultry and Meat Substitutes 2.0 Meats .1 Meat Composition “Meat is composed of: a) Muscle fibers are the digestible lean tissues in meat; b) Connective tissues such as Elastin, the hard yellow elastic connective tissue in meat that is unaffected by heat or moisture and Collagen, the white connective tissue in meat that can be softened or dissolved in hot water to form gelatin” (Hess,2011, p. 4) “ Fat is also called triglyceride, with related compounds, coats muscle tissue and cushions organs. Fat found within the lean part of the muscle and often deposited is known as Marbling ” (Hess, 2011, p.5). .2 Color “Definitely, the color of meat indicates its freshness and changes depending on age, oxygen concentration, cooking and application of curing agents. The color is due to the pigments Myoglobin (70%-80%) and Hemoglobin (20%-30%) as well as what the animal is fed with” (Hess, 2011, p.6). .3 Storage of Meat “When storing fresh meat, it must be stored in 41oF or below and must be covered in sealed containers. Frozen meat should be wrapped in air-tight packaging with label showing the date of storage and must be stored at 0oF or below” (Hess, 2011, p.6). 2.4. Use of Heat “Heat application: Dry Heat (also called High Heat) is for broiling, roasting, pan-broiling, grilling, frying and stir-frying meat; Moist Heat is for stewing, braising and cooking meat in any liquid medium” (Hess, 2011, p.6). “Carry-Over Cooking occurs when meat tends to increase its internal temperature from 5oF to 15oF even after if it is removed from heat. Milliard Reaction is a series of reactions between sugars and proteins, resulting to deep brown color and caramelized crust on roasted meats.” (Hess, 2011, p.7). “USDA and FSIS recommend the use of food thermometer in cooking meat” (Hess, 2011, p.7). 2.5 Preparation of Meat 2.5.1 Meat Tenderness “Most tender parts are taken from the backbone and rib areas. Methods in making meat tender include: aging, mechanical tenderization, moist-heat cooking, use of fruit enzymes to include: bromelin (from pineapple); papain and chymopapain (from papaya), and lastly, electrical stimulation” (Hess, 2011, p.6). 2.5.2 Ground Meat “Ground meat is generally a mixture of lean meat and fat. Percent Lean refers to the weight of meat not the calorie it contains. For beef, ground round is usually most lean, followed by ground sirloin, ground chuck and the regular ground beef. Leaner ground beef carries premium prices.” (Hess, 2011, p.7). .6 Inspection and Identification Standards “Meat Regulatory laws are covered under Federal Meat Inspection Act of 1986 and Wholesome Meat Act of 1967” (Hess, 2011, p. 5). “Identification Standards is handled by The Uniform Retail Meat Identity Standards (URMIS) “(Hess, 2011, p. 5). .7 Butchering and Grading “After the slaughter, the carcass is cut into: Primal or Wholesale cuts, Fabricated cuts or Retailed cuts. USDA Meat Grading considers the marbling, firmness, color and texture of meat. Finally, quality grades of meat determine the amount of fat or calories per serving and nutrients such as protein, thiamin, niacin, iron and zinc”(Hess, 2011, p. 5). . .0 Fish and Seafood 3.1 Types of Fish and Seafood “Seafood can be with vertebrae (with fins) such as tuna, trout, catfish, flounder, snapper, mahi-mahi or shellfish. Shellfish are either crustaceans (characterized with hard shells and joined skeletons such as crabs, crayfish, lobsters and shrimp, among others) or mollusks (e.g. clam, mussels, oysters, scallop, octopus, abalone, conch and snail)” (Hess,2011, p.7). 3.2 Nutritional Contents of Seafood “Seafood is generally low in fat but high in protein and minerals. Most fat obtained from seafood are polyunsaturated. Compared to lean or shellfish, fish living in cold water environment are found to have more OMEGA -3 Fatty acids which offer heart-healthy benefits” (Hess, 2011, p. 9). . .3 Preparation of Seafood “Fish can come in as a) Drawn which means ungutted or engrails and gills are removed; b) Dressed meaning, aside from being drawn, it has scales and head removed; c) Fish fillets are boneless, cut lengthwise from the sides of the fish; d) Fish steaks are cross-sections from larger dressed fish, usually 5/9 to 1 inch thick; e) Cubes are small pieces of fish used for stir-fry, soup or kebobs; and finally, f) Fish sticks are small pieces of fish pressed together and breaded or buttered and sold frozen ”(Hess, 2011, p. 9). “Fresh raw shrimp have a mild odor. Shrimp is classified by count per pound and sold raw in the shell or deveined, peeled or frozen” (Hess, 2011, p. 8). “Another method to improve on quality is through Individually Quick Frozen (IQF)”(Hess, 2011, p. 8). “Suremi is a combination of different types of fish and flavoring formed into shapes with added color; widely used as a substitute for lobster and crab due to lower costs” (Hess, 2011, p. 8). .4 Seafood Inspection and Safety According Mary Abbott Hess (2011), the following are practices for seafood inspection and safety: “Seafood inspection is strengthened by HACCP requirements and FDA All seafood should be kept well chilled, stored in 41oF temperature on self-draining ice chips to maintain temperature. Signs of fresh fish quality are the following: a) it must have a fresh ocean scent breeze; b) firm to touch; c) must have stiff fins and scales that cling tightly to the skin; d) skin must be shiny and ‘metallic”; e) gills are pink or bright red, no traces of mucous or slime; f) for whole fish, eyes must be clear, bright and protruding. Crustaceans, clams, oysters, and mussels should be sold fresh and shells undamaged. Freshly shucked mollusks (shells removed) should have mild, fresh scent with a clear liquid, not too milky or cloudy should cover the shucked flesh. The best way to determine fresh seafood is by using your eyes and nose. A strong “fishy odor or ammonia is a sign that fish is not fresh. Always buy seafood from reputable sources. Frozen seafood should be frozen solid, as a block or individual pieces, mild in odor and free from ice crystals and Freezer Burn which is indicated when drying and discoloration are present. Package should not be damaged or water stained”(Hess, 2011, pp. 7-8). .0 Poultry .1 Purchase Forms of Poultry “Poultry refers to two-legged birds such as turkey, duck and chickens. Poultry have different purchase forms, namely: Broiler or Fryer, Roaster, Stewer, Capon, male and female Turkey, Cornish hen, Rock Cornish, Duck, Pheasant, Goose, Quail, Guinea hen and Squab. Chicken and turkey can be whole, in halves or quarters, cuts into pieces or boned. Duck is purchased whole or as boneless breasts”, (Hess, 2011, p. 10). “Labor Saving forms of poultry include frozen, raw cubed, sliced, frozen breaded pieces, raw or cooked rolled turkey breast, chicken patties or nuggets, turkey or chicken cold cuts, sausages and hot dogs” (Hess, 2011, p. 10). .2 Nutritional Content of Poultry “Poultry are rich in protein. Poultry has less iron than red meat, with more iron in dark meat, leg and thigh, than in the white meat of the breast of the same bird. Fat content varies with the age, sex and species of the bird. Fat is found under the skin. Fat in chicken is monounsaturated. Poultry skin contains fat. Much of the fat in poultry is located in the cavity directly under the skin”, (Hess, 2011, p. 10). “Ground Turkey Meat is ground muscle without skin while Ground Turkey includes skin and thus is much higher in fat (5 g. vs 13 g.fat /100 g. meat, respectively). Ducks and geese are both high-fat birds when cooked whole and eaten with skin on”(Hess, 2011, p. 10). .3 Inspection “Since 1971, poultry inspection has been mandatory. A round stamp with “USDA inspected” indicates wholesomeness. Most poultry sold is tagged with Grade A” (Hess, 2011, p. 10). .4 Quality of Poultry “Poultry is graded A, B, and C, with A as the highest. Shape, meatiness, fat distribution and general appearance determine quality. Meaty birds are with skins that are creamy white or pale yellow and free from bruises or dry areas. The color of fat is determined partially by the chicken feed. Tears, bruises and pinfeathers in the skin lower the grade quality. Young birds generally have the best quality: smooth skins, flexible joints and absence of pinfeathers” (Hess, 2011, p. 11). .5 Storage and Preparation of Poultry “Fresh poultry should be stored in 41oF or below and must be used within 2 days of purchase. Deep Chill Method covers storage temperatures between 16oF and 32oF which extends shelf life to 1-2 more days” (Hess, 2011, p. 11). “All poultry should be cooked to a minimum internal temperature of 165oF (held for 15 seconds). Overcooking makes poultry dry and tough” (Hess, 2011, p. 11). “Frozen poultry can be kept for 6 months at 0oF, tightly packed. It should not be defrosted at room temperature. Once raw poultry thaws, it should be used within 2-3 days” (Hess, 2011, p. 11). .6 Soup Stocks “There are four basic types of soup stock: white, brown, fish and vegetable. White stock is made of by covering bones and vegetables in cold water in a stock spot, simmering and skimming impurities from the surface and straining the stock through a china strainer lined with cheese cloth. Brown stock is made the same way, except the bones are browned first” (Hess, 2011, p. 11). 5.0 Meat Alternatives “Meat alternatives include legumes, soy products, nuts and seeds, eggs, milk and dairy products as well as vegetables. These food are rich sources of protein and nutrients” (Hess, 2011, p. 12). 5.1 Legumes Legumes are plants that have doubled seeded pods, containing row of seeds (e.g. lentils, soybeans, peanuts, dried beans, among others). When seeds of legumes are dried, they are called Pulses” (Hess, 2011, p. 12). 5.1.1 Nutritional Value of Legumes “Legumes have a high content and a good source of protein. It has higher lysine content than grains. Legumes are generally low in fat (except peanuts and soybeans) but high in phosphorus, contain some iron, potassium, folate, zinc and are also excellent source of fibers. A ½ cup provides 3-10 grams of fiber. They also contain complex carbohydrates and are healthy food choices, providing no cholesterol” (Hess, 2011, p. 12). 5.1.2 Preparation of Legumes “Cooking legumes require both soaking and simmering to make it more digestible. When buying legumes, look for uniform size pieces to ensure cooking gets even. Legumes are graded 1,2 and 3, with 1 having the highest quality. Skins should be smooth and not withered. They need to be stored in cool, dark, dry place in airtight containers. Vitamin B6 found in beans is sensitive to light. Never store legumes in refrigerator. Protect legumes from moisture which can cause mold and fungi that can produce AFLATOXIN, a cancer-causing agent. Any evidence of visible mold growth within, discard the legume” (Hess, 2011, p. 12). 5.2 Soy Products “Soy products are used as meat substitutes. Soybeans can be processed in different ways. The green soybean pod is sold fresh or frozen as EDAMAME “(Hess, 2011, p. 12). 5.2.1 Tofu, Miso, Tempeh and Soymilk “Tofu is the creamy white soy product sold in small blocks and is flavorless Most common three tofu are: soft, firm or regular, and extra firm” (Hess, 2011, p. 13). “Miso is pungent, salty seasoning paste. It is a combination of soybean and grain such as rice or burley which is fermented. It is used as a soup base or flavoring and is high in sodium” (Hess, 2011, p. 13). “Tempeh is a soy-based meat substitute. These are soybeans cooked with grains and then aged in a culture that binds the protein to form a firm product which can sliced or formed into patties” (Hess, 2011, p. 13). “Soy milk is made by grinding soybeans with water. It is sold plain and in several flavors. It has little calcium unless fortified” (Hess, 2011, p. 13). 5.3 Nuts and Seeds “Nuts are seeds or dried fruits of trees. Most have hard outer husks to protect the soft kernel inside” (Hess, 2011, p. 13). 5.3.1 Nutritional value of Nuts and Seeds “Nuts contain 8-18% of their calories from protein; seeds contain from 11%-25% of their calories from protein. Most seeds are low in amino acid lysine. Oil rich nuts and seeds are rich sources of Vitamin E and many supplies of vitamin B, potassium, iron, magnesium, zinc, copper and selenium. Most nuts provide over 75% of their calories from fat” (Hess, 2011, p. 13). “Chestnuts are the only nuts containing Vitamins C. Unlike most nuts, chestnuts are mainly carbohydrates and low in fat and calories. Coconuts, used in the production of processing of food, are fruit seed grown on tropical coconut palm. Its fat and extracted oil are highly saturated. While coconuts are high in dietary fiber, it has few vitamins or minerals” (Hess, 2011, p. 13). . “Sesame seeds are a staple in many worlds’ cuisines like in Africa, India and China. Sesame seeds are excellent source of calcium and iron. Dark sesame oil is common cooking ingredient in Asia. Tahini is ground sesame seeds and called the “butter of the Middle East” ” (Hess, 2011, p. 13). 5.3.2 Storage of Nuts and Seeds “All nuts and seeds are prone to rancidity. Heat, light and humidity speed up spoilage. Wrap nuts well and store in cool, dry place or in freezer. Many seeds and nuts taste better when toasted or roasted”(Hess, 2011, p. 13). 5.4 Eggs 5.4.1 Nutritional Value of Eggs “Eggs have a porous shell surrounding egg white, which is albumin containing riboflavin and protein. The yolk (1/3 weight of the egg) contains fat, protein, vitamins, iron and cholesterol” (Hess, 2011, p. 14). A single egg provides 10% of daily protein needs and good amounts of Vitamin A, D and B. Raw eggs contain the protein Avidin which binds Vit. B biotin, unless denatured by heat” (Hess, 2011, p. 15). “An average large egg of yolk contains 212-mg cholesterol, 5.0 g. fat of which 1.5 mg is saturated (1.1 g. palmitic, 0.4 g. stearic)”, (Hess, 2011, p. 16). 5.4.2 Grading of Eggs “Egg grading is done through a process called Candling which is the process of allowing egg to pass in front of a strong light to view and appraise the size of air sac, position of yolk, the clearness of the white and the overall size. U.S. egg grades are: AA, A, B and C”, (Hess, 2011, p. 14). 5.4.3 Sizes of Eggs “Sizes of eggs are determined by weight per dozen such as: Jumbo (30 oz. per dozen), Extra Large (27 oz. per dozen), Large (24 oz. per dozen or 2 oz. per egg), Medium (21 oz per dozen) and Peewee (15 oz. per dozen)”, (Hess, 2011, p. 14). 5.4.5 Preparation of Eggs “Eggs may be baked, boiled, poached, fried, scrambled or used as an ingredient in baked goods and sauces” (Hess, 2011, p. 16). 5.4.6 Inspection of Eggs “The Egg Production Inspection Act of 1970 assures egg products have been produced under inspected, sanitary conditions and are unadulterated as well as honestly labeled” (Hess, 2011, p. 14). . 5.4.7 Safe Handling of Eggs “Shell Eggs are purchased for food services by the case, containing 30 dozen eggs” (Hess, 2011, p. 14). “Frozen eggs must be kept frozen until defrosted for use. Defrosted eggs should be used within two days”, (Hess, 2011, p. 15). “Egg substitutes were also developed to meet the standards for low cholesterol diets. These are: a) complete egg substitute made from soy or milk protein; and b) partial egg substitute replacing egg yolk with egg white” (Hess, 2011, p. 15). 5.4.8 Functions of Eggs in Cooking and Baking “Eggs have many functions in cooking, like its protein gives structure to baked goods. As emulsifier it acts as natural emulsifier that help blend ingredients. Beaten or whipped eggs cause the baked goods to rise up, a function known as aeration. It also provides flavor and color. The yolk gives rich yellow color that adds color to crusts” (Hess, 2011, p. 16). 5. 5 Milk and Dairy Products “Milk is a product of lactation. It is a solution, colloidal dispersion and an emulsion” (Hess, 2011, p.16). “All milk processed in the U.S. cow milk unless specified in the label that it comes from another source such as goat milk” (Hess, 2011, p. 16). 5.5.1 Composition of Milk “Milk is composed of water and proteins (casein, 80%, lactoglobulin and albumin, 20%), carbohydrate (lactose), fat (main triglyceride) as well as vitamins and minerals” (Hess, 2011, p. 16). 5.5.2 Nutritional Value of Milk and Dairy Products “Essential nutrients found in milk include: calcium, phosphorus, riboflavin, vitamins A and D, protein and water. Addition of milk solids increases the nutrient contents of low-fat milk and low-fat yogurt” (Hess, 2011, p. 17). “Harder Cheese (Cheddar) cheese is higher in calcium while yogurts are high in carbohydrates content (Hess, 2011, p. 18)”. 5.5.3 Processing of Milk “Processing of milk involves Homogenization (reducing the size of fat droplets and dispersing them to form a stable emulsion) and Pasteurization (heating milk to destroy pathogens and inactive enzymes). Pasteurization has many types depending on temperatures applied and technology used, namely: a) Low Pasteurization, b) High Temperature Pasteurization, c) Flash and Ultra Pasteurization, d) Ultra High Pasteurization” (Hess, 2011, p. 17). 5.5.4 Classification of Milk “Milk are classified based on the fat portion of the milk (sometimes called ‘cream’) thus, milk class may fall under: Whole Milk, 2% Milk, 1% Milk, Skim Milk, Light Cream, Half and Half and Whipping Cream” (Hess, 2011, p. 17). 5.5.5 Storage of Milk “Light can easily destroy the riboflavin in milk. Hence, milk must be stored in a dark refrigerator” (Hess, 2011, p. 17). 5.5.6 Grading of Milk “Milk grades are based on bacterial count. Only Grade A, which has the lowest count at less than 20,000 bacteria per milliliter, is sold in the market and meets FDA standards” (Hess, 2011, p. 18). 5.5.7 Forms of Milk and Dairy Products “Milk can be made into: Non-fat milk, buttermilk, evaporated milk, condensed milk, filled-milk, butter, yogurt, acidophilus milk and cheese. Renin (an enzyme of animal origin) is an acid added to cheese made by coagulated milk” (Hess, 2011, p. 18). “Types of cheese generated from milk include: Hard Cheese (Cheddar, Parmesan, etc) Semi-soft Cheese (e.g. Port Salut, Mozarella, among others); Soft Cheese with creamy centers (e.g. cottage cheese and ricotta); Fresh Soft Cheese (e.g. cream cheese and feta) and Refined Soft Cheese (e.g. brie and camembert), Pasteurized ” (Hess, 2011, p. 1-19). “Other types of processed Cheese include: Goat Cheese, Pasteurized Processed Cheese, Cheese Spreads and Cheese Foods” (Hess, 2011, p. 19). .5.8 Imitation of Dairy Products Here, “non-dairy ingredients are combined and processed to produce milk-like products such as non-dairy creamers, among others. These were purposely created for low- fat, low cholesterol diets” (Hess, 2011, p. 19). 5.6 Flours and Cereals “Rice, wheat and corn are the primary grains that feed the people in this world. The most common seeds from which cereals come from are wheat (including bulgur), white or brown rice, corn (including hominy and grits), rye, oats and burley” “Pasta, in different shapes, sizes and flavors, are made from flour with some liquids such as water and eggs. All pasta is high in carbohydrate and contains some thiamin and riboflavin” (Hess, 2011, p. 19). 5.6.1 Composition of Grains “Grains are basically composed of: a) Bran – the hull or outer coating of grain which contains cellulose, hemicelluloses and vitamins (thiamin, riboflavin and niacin); b) Endosperm is the large portion of the grain that contains starch and protein; and finally c) Germ is the small part of the grain containing unsaturated fat, protein and vitamins (thiamin, riboflavin and niacin)” (Hess, 2011, p. 20). 5.6.2 Nutritional Value of Grains “Grains and cereals are sources of carbohydrates, protein, fiber, vitamins and minerals. Whole grain products naturally contain Phytic acid which binds some calcium and iron” (Hess, 2011, p. 22). “Enrichment restores the lost nutrients (iron, riboflavin, niacin, thiamin and folate) during the processes” (Hess, 2011, p. 22). “Fortification adds nutrients such as folic acid to grain products over and above normal levels found in the products” (Hess, 2011, p. 22). 5 .6.3 Processing and Products of Processed Grains “Milling is the process by which pressure or friction is applied to break the grain kernel. The germ is usually removed to avoid rancidity. White Flour and Whole Wheat Flour are the flour-milled products” (Hess, 2011, p. 20). 5.7 Rice 5.7.1 Basic Types of Rice “The types of rice include Short grain rice, Medium grain rice and Long grain rice. Another type is the Converted Rice which is partially cooked rice with steam removes some of the surface starch and forces some surface nutrients into the grain, after which it is polished and milled” (Hess, 2011, p. 20). 5.7.2 Different Types of Special Rice “This category includes: Arborio Rice, Basmati Rice, Jasmine Rice, Wild Rice, Red Rice and Brown Rice” (Hess, 2011, p. 20). 5.7.3 Handling and Storage of Rice “Rice should be stored in sealed containers and at room temperature in dark and dry place. Since cooked rice contains protein and has a neutral pH, it can spoil easily if left at room temperature. Refrigerate any unused, cooked rice as soon as possible” (Hess, 2011, p. 20). “All types of rice can be processed to remove the hull, the outer covering of the grain” (Hess, 2011, p. 20). 5.8 Other Grains, Corn and Corn Products “Amaranth is a light brown, small round grain used in salads, baked goods and casseroles” (Hess, 2011, p.21) “Barley is a grain that comes either milled or unmilled. Pearl Barley is milled and polished, has a slightly sweet flavor and chewy texture, often added to soups to give a hearty consistency”(Hess, 2011, p.21) “Corn can be eaten fresh as a vegetable or dried as grain. As dried grain or cornmeal (to make breads), it comes in two forms when dried: Polenta and hominy (dried corn kernels)” (Hess. 2011, p.21) “Other grains include: amaranth, burley, corn and corn products (such as: cornmeal, polenta, hominy and masa harina), couscous, cracked wheat, kamut, kasha, oats, quinoa, semolina, spelt and triticale” (Hess, 2011, p. 21). 5.9 Wheat Mixtures “Gluten is formed when hydrated particles of flour are manipulated (e.g. kneaded) in a flour-water paste. The elastic character of gluten allows trapping of CO2 as it forms during leavening which gives volume structure to baked goods” (Hess, 2011, p. 23). “Leavening is the process that adds ingredients or uses techniques to incorporate air, CO2 and steam” (Hess, 2011, p. 23). 5.9.1 Classification of Wheat “Classification of flour will be based on: color (red, white), season of planting (winter or spring) and texture (hard or soft). Flour can be Durum Wheat, Hard Winter Wheat and Soft Summer Wheat” (Hess, 2011, p. 23). 5.9.2 Functions of Ingredients in Flour Mixtures “Flour, fat, liquid, egg, leavening and microorganisms have each distinct role to better each baked good” (Hess, 2011, p. 23). 5.9.3 Proportions of Ingredients “Structural ingredients such as flour and eggs are balanced against tenderizing ingredients such as fat and sugar. Liquids (milk, egg and fat) are balanced against dry ingredients such as flour” (Hess, 2011, p. 23). 5.9.4 Methods of Mixing Doughs “Methods of mixing doughs include: a) Conventional Method; b) Quick/Speed Method; c) Muffin Method and d) Pastry Method” (Hess, 2011, p. 24). 5.9.5 Manipulating Doughs “Manipulating doughs involve: Stirring, Beating, Creaming, Kneading, Cutting in and lastly, Folding in” (Hess, 2011, p. 24). 5.9.6 Yeast Breads “Yeast breads are one of wheat mixtures that are leavened by CO2 produced by cells of the microorganism, Saccharomyces cerevisiae. The yeast ferments the sugars in the bread dough (sucrose, glucose, fructose and maltose). This can be termed as Active Dry Yeast or Quick Rising Yeast” (Hess, 2011, p. 24). 5.9.7 Quality of Baked Products “The key to good quality of baked goods rely on: proper proportions of ingredients, freshness and quality of ingredients used, correct mixing techniques, timing in baking and the right application of temperature” (Hess, 2011, p. 24). 5.9.8 Problems in Baking “Several factors or unexpected blunders can cause baking errors such as over mixing would render resulting product coarse or with lumps or in worst scenarios, baked product may collapse its structure. The best thing to do is to know how to either to do to avoid or make adjustments to recipes” (Hess, 2011, p. 25). 6.0 Starches “Starches are digestible complex carbohydrates used to thicken sauces, gravies, cream soups and puddings” (Hess, 2011, p. 25). 6.1 Composition of Starch “Starch is composed of Amylopectin and Amylose. Amylopectin which are glucose units used to produce thickening while Amylose produce organic gels. They are one of the factors that cause the baked mixture not to breakdown” (Hess, 2011, p. 25). “Starch can be derived from processed corn, wheat, tapioca, potato, arrowroot, etc.” (Hess, 2011, p. 25). 6.2 Processes “Starch is said to be Gelatinized if the starch granules are wet and heated causing them to swell. Being gelatinized increases the viscosity of the suspension as they form a paste. The other process is called Dextrinization or partial starch hydrolysis caused by heat, acid and enzymes. Dextrins thicken less than most starches. Lumps occur when dry starch is mixed with warm or hot water” (Hess, 2011, p. 25). “Melted fat cooked with flour is called Roux which is also used in caramelizing as in Cajun cooking” (Hess, 2011, p. 26). 6.3 Sauces “Sauces are flavored, thickened liquids, usually formed by adding seasonings and a thickening agent to stock. There are 5 basic Mother or Leading sauces, namely: Béchamel, Tomato, Espagnola, Velouté, and Hollandaise. Thickening agents, such as flour or cornstarch, are used to thicken the sauce. Tastes and thickness of sauce are changed by adding seasoning, herbs or flavoring” (Hess, 2011, p. 26). 7.0 Vegetables “Vegetables are edible plants with different parts, namely: flowers, seeds, stems, roots, leaves and underground roots. Some fruits are considered vegetables because they are prepared and served like vegetables” (Hess, 2011, p. 26). Vegetables are found to be good source of natural nutrients and fibers for the body. 7.1 Phytochemicals “Vegetables are said to carry valuable body nutrients which is commonly termed as ‘phytochemicals’. Just to name a few phytochemicals from different plants are as follows: allyl sulfides (from garlic onion and leeks), anthocyanocides (from eggplants and blueberries), capsaicin (from chili peppers), carotenoids (i.e. lycopene and lutein), catechins (from tea) and flavonoids (from citrus, onions), among others” (Hess, 2011, p. 55). “To be updated with food nutrient, access online www.ars.usda.gov/ba/bhnure/ “(Hess, 2011, p. 55). Reference Hess, Mary Abbott. (2011). Review of Dietetics: Manual for the Registered Dietitian Exam: 2012-2013. (Ed.) Chicago, IL. Hess and Hunt, Inc. Nutrition Communications Read More