NUTR 1401 Lecture Notes - Lecture 7: Angel Food Cake, Baklava, Profiterole
19 Mar 2017
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Document Summary
Food science test #4 review, chapters 21, 22, 23, & 24. Know the information in the pictorial review at the end of each chapter. Table 21-1 function of sweeteners in food: solubility, crystallization, browning reactions, moisture absorption (hygroscopity), texture, fermentation, preservation, leavening. Know the major sources of sweeteners used in the us: sugar is number one food additive by weight. Why do consumers choose non-nutritive sweeteners: because they are low to no calorie and popular among people with diabetes or people who are trying to lose weight, they also prevent tooth decay. Tables 22-4 and 22-7 types of oils and smoke points: butter has lowest- 250-300, vegetable shortening and emulsifier-356-370, lard-361-401, virgin olive oils-391, vegetable oils-441-450, corn oil-440, ghee (clarified butter)- 485, soybean oil-492. Tables 22-2 and 22-3: milk, cream, egg yolks, salad dressings, cheese sauces, puddings, cream soups. Interesterification: process of rearranging the fatty acids on the triglyceride molecule to improve the consistency and usefulness of the processed food.
