Wheat Flour Proteins and Types
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Questions and Answers

What is gluten's primary function in wheat flour?

  • To improve the nutritional value of flour
  • To add flavor to baked goods
  • To gelatinize when moistened
  • To provide elasticity to the dough (correct)

Which type of flour has the highest protein content?

  • Whole wheat flour
  • Soft wheat flour
  • Durum flour (correct)
  • All-purpose flour

What happens to gluten when dough is over-mixed?

  • It strengthens and becomes more elastic
  • It remains unchanged
  • It forms a thicker paste
  • It weakens and breaks down (correct)

Which of the following statements accurately describes soft wheat?

<p>It has a lower protein content, 8–11% (B)</p> Signup and view all the answers

What characterizes durum wheat?

<p>It is translucent and used for making pasta (A)</p> Signup and view all the answers

Which of these factors influences the rate of enzymatic browning in fruits and vegetables?

<p>Concentration of polyphenol oxidase (PPO) (A), Concentration of phenolic compounds present (B), pH level and temperature (C), Oxygen accessibility of the tissue (D)</p> Signup and view all the answers

What is the initial product of oxidation in enzymatic browning?

<p>Quinones (D)</p> Signup and view all the answers

What is the name of the brown pigment produced during enzymatic browning?

<p>Melanin (D)</p> Signup and view all the answers

Enzymatic browning is primarily caused by which enzyme?

<p>Polyphenol oxidase (PPO) (A)</p> Signup and view all the answers

Which of the following is NOT a factor affecting the rate of enzymatic browning?

<p>The presence of light (A)</p> Signup and view all the answers

What is the optimal pH range for the activity of polyphenol oxidase (PPO)?

<p>5-7 (C)</p> Signup and view all the answers

Which of the following is an example of a food where enzymatic browning is desirable?

<p>Coffee beans (B)</p> Signup and view all the answers

Which of the following methods effectively inhibits non-enzymatic browning in fruit and vegetable products?

<p>Using sulphites (D)</p> Signup and view all the answers

Which of these measures can be categorized as a chemical method for browning control?

<p>Using sulphites to inhibit browning (B)</p> Signup and view all the answers

Which of the following treatments effectively inactivates the enzyme responsible for browning in food?

<p>Blanching (D)</p> Signup and view all the answers

What is the primary purpose of oxygen elimination in food preservation?

<p>Slowing down enzymatic browning (D)</p> Signup and view all the answers

Which of the following is NOT an example of oxygen elimination in food preservation?

<p>Adding heavy metal ions (D)</p> Signup and view all the answers

Which of the following is an example of a physical method for browning control?

<p>Blanching (D)</p> Signup and view all the answers

What compound is directly responsible for the toasty flavor in products like bread?

<p>Maltol (B)</p> Signup and view all the answers

Which of the following factors contributes to non-enzymatic browning in food?

<p>High concentration of reducing sugars (D)</p> Signup and view all the answers

Which of the following methods is effective in controlling browning during the storage and distribution of fresh fruits and vegetables?

<p>Refrigeration (C)</p> Signup and view all the answers

Which of the following food products is NOT a common example of a product that undergoes the Maillard reaction?

<p>Jams (D)</p> Signup and view all the answers

What is the initial step involved in the Maillard reaction, leading to the formation of an Amadori compound?

<p>Condensation of an amino group with a carbonyl group (C)</p> Signup and view all the answers

Which of the following is a reactive intermediate formed during the intermediate stage of the Maillard reaction?

<p>3-deoxyglucosone (D)</p> Signup and view all the answers

What is the primary role of the Amadori compound in the Maillard reaction?

<p>Serving as a precursor for the formation of various flavors and aromas (C)</p> Signup and view all the answers

Which of the following is a potential consequence of the Maillard reaction during food processing?

<p>Formation of acrylamide (D)</p> Signup and view all the answers

Which amino acid is a significant contributor to acrylamide formation during the Maillard reaction?

<p>Asparagine (D)</p> Signup and view all the answers

What is the main difference between caramelization and the Maillard reaction?

<p>Caramelization involves browning of sugars, while the Maillard reaction involves browning of proteins. (A)</p> Signup and view all the answers

Which of the following substances is produced during the caramelization of table sugar?

<p>Furan (D)</p> Signup and view all the answers

What is the primary enzyme responsible for the formation of melanosis in food products?

<p>Polyphenols oxidase (PPO) (C)</p> Signup and view all the answers

In which of the following foods is enzymatic browning considered beneficial?

<p>Dried figs (B)</p> Signup and view all the answers

Which reaction occurs under mild conditions and involves sugars reacting with amino acids?

<p>Maillard reaction (A)</p> Signup and view all the answers

What temperature range is typically required for the caramelization process to occur?

<p>Above 120°C (C)</p> Signup and view all the answers

Which of the following is a non-beneficial example of enzymatic browning?

<p>Avocado (D)</p> Signup and view all the answers

What compounds give a buttery flavor during caramelization?

<p>Diacetyl (D)</p> Signup and view all the answers

Which food item is least likely to undergo enzymatic browning?

<p>Wheat flour (B)</p> Signup and view all the answers

Which statement accurately describes the role of ascorbic acid in preventing enzymatic browning?

<p>It converts quinones back into phenolic compounds. (D)</p> Signup and view all the answers

What are sulfiting agents noted for in the context of food safety?

<p>They can cause severe allergic reactions in certain individuals. (B)</p> Signup and view all the answers

What is the main function of sulfhydryl-containing amino acids like cysteine regarding browning?

<p>To form stable-colourless compounds by reacting with quinones. (C)</p> Signup and view all the answers

Which of the following is NOT a method mentioned for inhibiting browning in fruits?

<p>Using sulfur dioxide as a gas treatment. (C)</p> Signup and view all the answers

How does the penetration of ascorbic acid enhance its effectiveness in inhibiting browning?

<p>It is more effective when used under vacuum or pressure. (D)</p> Signup and view all the answers

Which of the following substances are known for their antimicrobial properties and can be used in developing food wrapping materials?

<p>Butylated hydroxytoluene (BHT) (A)</p> Signup and view all the answers

What is the primary purpose of food irradiation?

<p>To suppress microorganisms and extend shelf life (C)</p> Signup and view all the answers

At which pH level does polyphenol oxidase (PPO) show optimal activity?

<p>pH 5 - 7 (B)</p> Signup and view all the answers

Which of the following agents is widely used to prevent browning in food?

<p>Ascorbic acid (B)</p> Signup and view all the answers

Which chelating agent is known to restrain the activity of the polyphenol oxidase enzyme?

<p>EDTA (D)</p> Signup and view all the answers

What are sulfites primarily used for in the food industry?

<p>Preventing browning and controlling microbial growth (A)</p> Signup and view all the answers

Which of the following antioxidants is specifically studied for its anti-browning properties?

<p>L-cysteine (D)</p> Signup and view all the answers

What is the function of acidifying agents in food preservation?

<p>To maintain desired pH and inhibit browning (D)</p> Signup and view all the answers

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Flashcards

Gluten

The main protein found in wheat flour, responsible for dough elasticity.

Dough Elasticity

Gluten forms elastic dough when moistened and kneaded due to linkages between protein molecules.

Kneading and Gluten Strength

Kneading dough increases gluten linkages, resulting in stronger and more elastic dough.

Wheat Starch vs. Gluten

Wheat starch forms a paste when heated with water, unlike gluten, which forms elastic films.

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Durum Wheat

Durum wheat is used to make semolina flour, used in pasta, due to its hard, translucent grains.

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Food Browning

The process by which food turns brown due to chemical reactions, often resulting in a change in flavor, color, and texture. Examples include browning of meat, fruits, and baked goods.

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Enzymatic Browning

A type of browning that occurs due to the action of an enzyme called polyphenol oxidase (PPO). This reaction is most common in fruits and vegetables, leading to the browning of flesh.

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Polyphenol Oxidase (PPO)

An enzyme that is present in fruits and vegetables that causes enzymatic browning by catalyzing the oxidation of phenolic compounds present in the food.

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Non-Enzymatic Browning

The type of browning that happens without the involvement of enzymes. Two main examples are Maillard reaction and caramelization.

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Caramelization

The chemical transformation that occurs when sugars are heated to high temperatures, resulting in the formation of brown-colored compounds that contribute to the flavor and aroma of food.

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Maillard Reaction

A complex chemical reaction between amino acids and reducing sugars when they are exposed to heat, resulting in a characteristic brown color and flavorful compounds. This process is responsible for the browning of meat and baked goods.

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Factors Affecting Enzymatic Browning

Factors that influence the rate of enzymatic browning. They can change how quickly fruits or vegetables brown.

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Oxidation in Enzymatic Browning

The process of oxidation is essential for enzymatic browning to occur. It's triggered by exposing food to oxygen, similar to how rust forms on metal when exposed to air.

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Caramelization of Sugar

The process where sugar molecules are heated above 120°C, causing them to melt, dehydrate, and form new compounds that result in browning and a characteristic caramel flavor.

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Decomposition of Sucrose

The breakdown of sucrose, a sugar molecule, into simpler sugars like glucose and fructose. This is the first step in the caramelization process.

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Condensation of Sugars

The loss of water molecules from sugar molecules during caramelization, leading to the formation of new complex compounds and the development of browning and flavor.

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Amadori Compound

A compound produced during the early stage of the Maillard reaction, formed by the condensation of an amino acid and a reducing sugar.

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3-Deoxyglucosone

A reactive intermediate formed during the intermediate stage of the Maillard reaction from the breakdown of the Amadori compound.

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Pyraline

A volatile compound produced during the intermediate stage of the Maillard reaction, contributing to the aroma and flavor of food.

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Melanoidins

Nitrogen-containing brown polymers formed in the final stage of the Maillard reaction, giving food its characteristic brown color and contributing to its flavor profile.

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Acrylamide

A compound formed during the Maillard reaction, especially in starchy foods like potatoes and cereals, when asparagine reacts with reducing sugars.

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Maltol

The flavor compound found in toast, created by the Maillard reaction.

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Reducing Sugar Content

Non-enzymatic browning in food can be slowed down by reducing the amount of sugars available for the Maillard reaction.

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Water Activity Control

Water activity is a measure of available water in a product. Controlling it can prevent non-enzymatic browning by limiting the interaction of water with sugars and other compounds.

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Sulphites

Sulphites are compounds that can react with and inhibit browning reactions, acting as antioxidants.

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Glucose Oxidase Treatment

Glucose oxidase treatment is a way to break down glucose, one of the primary sugars involved in browning. This reduces the amount of sugar available for browning reactions.

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Amino Nitrogen Reduction

Reducing the amount of amino nitrogen, which is a building block for proteins, can also decrease the rate of browning, as it's involved in the Maillard reaction.

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Refrigeration

Refrigeration slows down browning by reducing the rate of the reactions involved.

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Oxygen Scavengers

Packaging foods with oxygen scavengers removes oxygen from the packaging, limiting its contribution to browning reactions.

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Blanching

Blanching is a heat treatment used to inactivate browning enzymes, stopping the reaction.

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Cold Treatment

Refrigeration and freezing slow down browning reactions by reducing the rate of browning enzymes activity.

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Oxygen Elimination

Removing oxygen from the surroundings can slow down the browning process.

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Ascorbic Acid

A type of antioxidant that prevents the browning of fruits and vegetables by converting quinones back to phenolic compounds, hindering the action of PPO.

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Chemical Agents for Browning Inhibition

Chemical agents used to prevent browning in foods, including inorganic halides, edible coatings, protease enzymes, and zinc chloride.

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Food Irradiation

A process that extends food's shelf life by exposing it to ionizing radiation, like gamma rays, x-rays, or electron beams.

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Antioxidant Wrapping Materials

Substances like BHT, lysozyme, BHA, nisin, and tocopherols, that add antioxidant, antimicrobial, and antifungal properties to food packaging materials.

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Acidification for Food Preservation

A technique to prevent browning in foods by regulating their pH value.

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Antioxidants

Substances that react with oxygen and inhibit the browning process.

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Chelating Agents

Compounds that bind to copper ions, thereby inhibiting the activity of the enzyme polyphenol oxidase (PPO) and reducing browning.

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Study Notes

Wheat Flour Proteins

  • Gluten is the principle protein in wheat flour.
  • Gluten forms elastic dough when moistened and worked.
  • Linkages form between protein molecules during this process.
  • Dough kneading increases linkage formation, creating stronger dough.
  • Over-mixing weakens gluten.
  • Wheat starch gelatinizes when moistened to form paste-like material.
  • Gluten does not gelatinize.

Wheat Grain Types

  • Hard wheat has medium to high protein content (10-14%).
  • Hard wheat has stronger gluten, with gliadin and glutenin.
  • Soft wheat has lower protein content (8-11%).
  • Soft wheat has weaker gluten.
  • Durum wheat is very hard, translucent, and light-colored.
  • Durum wheat is used for semolina flour (pasta).

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Description

Explore the essential proteins in wheat flour and discover the different types of wheat grains. This quiz covers the characteristics of gluten, the impact of kneading, and the protein content in various wheat types. Test your knowledge on these fundamental components of baking and cooking.

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