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Questions and Answers
What type of reaction occurs during Maillard browning?
What type of reaction occurs during Maillard browning?
At what temperature does caramelization begin in sugars?
At what temperature does caramelization begin in sugars?
Which type of sugar contains a molasses film on the sugar crystals?
Which type of sugar contains a molasses film on the sugar crystals?
What is the primary characteristic of invert sugar compared to sucrose?
What is the primary characteristic of invert sugar compared to sucrose?
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Which of the following is a result of Maillard browning?
Which of the following is a result of Maillard browning?
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Why is raw sugar not approved for sale in the United States?
Why is raw sugar not approved for sale in the United States?
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What type of sugar is commonly known as powdered sugar?
What type of sugar is commonly known as powdered sugar?
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What happens to the sugar structure during caramelization?
What happens to the sugar structure during caramelization?
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Which syrup is formed from the hydrolysis of cornstarch?
Which syrup is formed from the hydrolysis of cornstarch?
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What is the approximate fructose content in high-fructose corn syrup (HFCS)?
What is the approximate fructose content in high-fructose corn syrup (HFCS)?
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What percentage of water does honey contain?
What percentage of water does honey contain?
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Which sugar is more soluble than glucose but less soluble than fructose?
Which sugar is more soluble than glucose but less soluble than fructose?
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What occurs when complex organic substances are anaerobically converted by bacteria or yeast?
What occurs when complex organic substances are anaerobically converted by bacteria or yeast?
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Which syrup is produced from the sap of trees?
Which syrup is produced from the sap of trees?
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What is the main carbohydrate found in molasses?
What is the main carbohydrate found in molasses?
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Which sugar has the highest hygroscopicity?
Which sugar has the highest hygroscopicity?
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In what ratio can water dissolve sucrose at room temperature?
In what ratio can water dissolve sucrose at room temperature?
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Which syrup contains no more than 35% water?
Which syrup contains no more than 35% water?
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What is a primary characteristic of sugars related to food texture?
What is a primary characteristic of sugars related to food texture?
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Which of the following sweeteners is known for being 200 times sweeter than sucrose?
Which of the following sweeteners is known for being 200 times sweeter than sucrose?
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What is the upper limit of safety for aspartame consumption?
What is the upper limit of safety for aspartame consumption?
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Which sweetener is not metabolized in the body?
Which sweetener is not metabolized in the body?
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For which condition should the consumption of phenylalanine be avoided?
For which condition should the consumption of phenylalanine be avoided?
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What warning must foods containing saccharin carry?
What warning must foods containing saccharin carry?
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Which of the following sweeteners is still used but not approved by the FDA?
Which of the following sweeteners is still used but not approved by the FDA?
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What defines sugar substitutes under the category of artificial sweeteners?
What defines sugar substitutes under the category of artificial sweeteners?
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Which sweetener is typically used for baking and cooking because it is heat stable?
Which sweetener is typically used for baking and cooking because it is heat stable?
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Which type of sweeteners are classified as caloric and nutritive?
Which type of sweeteners are classified as caloric and nutritive?
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Which flour type has the highest gluten content?
Which flour type has the highest gluten content?
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What characteristic distinguishes cake flour from other types of flour?
What characteristic distinguishes cake flour from other types of flour?
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Why are liquids important in flour-based recipes?
Why are liquids important in flour-based recipes?
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Which of the following is NOT a type of liquid used in baking?
Which of the following is NOT a type of liquid used in baking?
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What is the primary role of leavening agents in baking?
What is the primary role of leavening agents in baking?
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What chemical reaction occurs when using baking soda for leavening?
What chemical reaction occurs when using baking soda for leavening?
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What is a key difference between baking soda and baking powder?
What is a key difference between baking soda and baking powder?
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What type of flour is specifically designed for delicate pastries?
What type of flour is specifically designed for delicate pastries?
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Which flour type contains medium gluten content suitable for general production work?
Which flour type contains medium gluten content suitable for general production work?
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Which of the following statements about gluten-free flour is true?
Which of the following statements about gluten-free flour is true?
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What is the primary function of yeast in leavening baked products?
What is the primary function of yeast in leavening baked products?
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Which of the following is necessary for yeast to function effectively?
Which of the following is necessary for yeast to function effectively?
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What role do eggs play in baked products?
What role do eggs play in baked products?
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How do fats and oils affect gluten in baking?
How do fats and oils affect gluten in baking?
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Why are fats containing water less effective in shortening ability?
Why are fats containing water less effective in shortening ability?
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What is one of the effects of steam in baking?
What is one of the effects of steam in baking?
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What nutritional benefit do eggs provide in baking?
What nutritional benefit do eggs provide in baking?
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Study Notes
Sugars and Fats Lecture
- The lecture covers sugars, sugar substitutes, types of sugars, properties of sugars, importance of sugars in food products, baked products and fats. Also, methods for preserving fats and oils.
- Sugars come from sugar beet and sugar cane.
- Sugars provide sweetness, tenderness, and browning in food products.
- Sugar acts as a separating agent to prevent lump formation in starch-thickened sauces.
- Sugar reduces starch gelatinization.
- Sugar stabilizes egg white foams and raises the coagulation temperature of protein mixtures.
- Sugar adds bulk and body to foods, such as yogurt.
- Sugar helps aerate batters and dough.
- Sugar reduces gluten structure by competing with gliadin and glutenin for water, thus increasing tenderness.
- Sugar acts as a substrate for fermenting to yield CO2 and alcohol.
- Sugar adds moisture retention properties to baked products and slows/prevents crystallization.
- Browning in fruits and vegetables can be enzymatic or oxidative.
- Nonenzymatic browning involves the Maillard reaction and caramelization.
- The Maillard reaction is responsible for the color changes in baked foods like breads, cakes, and pie crusts, and canned foods.
- Caramelization occurs when sugars are heated above their melting point, opening the sugar ring and losing water.
- Common types of sugars include brown sugar, confectioners' sugar, invert sugar, and raw sugar.
- Brown sugar has a molasses film on the sugar crystals and contains approximately 2% moisture.
- Invert sugar is created when sucrose is treated by acid or enzyme to form fructose and glucose.
- Raw sugar has a larger grain than ordinary granulated sugar.
- Types of syrups include corn syrup, high-fructose corn syrup (HFCS), honey, maple syrup, and molasses.
- Corn syrup is a mixture of carbohydrates formed from the hydrolysis of cornstarch.
- High-fructose corn syrup contains approximately 42% fructose.
- Honey is made from flower nectar and contains glucose and fructose.
- Maple syrup is obtained from maple tree sap.
- Molasses is a by-product of sugar making.
- Sugar substitutes include artificial sweeteners like acesulfame K and aspartame, and sugar alcohols.
- Acesulfame K is 200 times sweeter than sucrose and not metabolized.
- Aspartame is a nutritive sweetener containing the same number of calories per gram as sugar (4 calories/gram).
- Saccharin is a noncaloric substance produced from methyl anthranilate.
- Another sugar substitute is cyclamate.
Baked Products
- Quick breads (e.g., pancakes, doughnuts) use baking powder or backing soda as leavening agents
- Yeast bread uses yeast.
- Common ingredients in baking include flour, liquid, starch, fats, sugar, sweeteners, and leavening agents (baking soda and baking powder) to produce CO2, liquid, and flavoring agents (like eggs).
- Gluten is a substance in wheat flour that gives structure to baked goods.
- Flour types include bread flour (highest gluten content, creamy white), cake flour (very low gluten, pure white), pastry flour (very low gluten, creamy white, slightly less delicate), and all-purpose flour (medium gluten content).
- Gluten-free flour is for people sensitive to gluten.
- Liquids are crucial in hydrating proteins for gluten formation and gelatinization. Liquids are the solvents for dissolving ingredients (baking powder, soda, salt, and sugar).
- Liquids produce steam during baking, which leavens and expands air cells.
Fats
- Fats belong to a larger group called lipids, which include fats, oils, and cholesterol.
- Fats are formed by the reaction between fatty acids and glycerol which forms esters called triglycerides.
- Trigylcerides are formed of 3 fatty acids or 3 different fatty acids.
- Fatty acids are chemical chains that contain carbon, hydrogen, and oxygen.
- Saturated fatty acids have as many hydrogen atoms as possible.
- Unsaturated fatty acids have fewer hydrogen atoms than possible.
- Fats and oils are insoluble in water but become emulsions with emulsifiers .
- Fats do not melt at fixed temperatures, but over a range of temps.
- Heating fats and oils causes them to decompose.
Prevention and Uses of Rancidity and Fats
- Some triglycerides react with alkalis to form soap and glycerol (saponification).
- Hydrogenation adds hydrogen to break double bonds, which makes the fat more saturated.
- Fats can be rancid if not handled properly because of oxidation (reaction with oxygen in air) or hydrolysis.
- Oxidation occurs due to oxygen, and is accelerated by heat, light, and metal traces.
- Hydrolysis occurs by enzymes, which break down fats.
- To prevent rancidity, keep fats away from oxygen, light, and metal. Salt speeds up rancidity, while sugar slows it down.
- Antioxidants can be used to preserve fats and prevent rancidity.
- Fats have a wide range of uses in cooking, including frying, shortening, creaming.
Salt and Sugar Function in Baked Goods
- Salt controls yeast growth and speeds up yeast development while contributing flavor.
- Sugar tenderizes baked goods by raising the protein coagulation temperature and gelatinization, which helps CO2 expand.
- Sugar also enhances flavor.
Fat Sources
- Vegetable oils make up a large portion of oil use, and include polyunsaturated fatty acids.
- Margarine is an emulsion of water and fat; and the vegetable fat is hydrogenated.
- Butter is pasteurized cream which is churned.
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Description
Test your knowledge on the properties and roles of sugars and fats in food. This quiz covers their sources, functions, and effects in various baked products and preservation methods. Understand the importance of sugars in food science and cooking.
