Food Science MP3 - Weeks 1-3

Name: ______Period: ____ Food Science MP3 - Weeks 1-3

This package includes work for the next three weeks. This packet needs to be completed and turned in when you return to school. The following is what is included in the packet.

• Leavening agent notes • Leavening agent foldable (word, definition, example/picture) • Food additives notes • Food additives notes questions • Food additives foldable (word, definition, example/picture) • Food additives word search • Food additives in prepared foods

• Yeast (Saccharomyces cerevisiae) – Helps baked products rise and increase in volume – Microscopic plant which reproduces rapidly if it has food, moisture, and warmth – Produces air and/or gas – Sugar helps in the growth TAFE which is trapped as bubbles by the cells in the – Two forms mixture and alters the • Active dry yeast texture to one of light and • Compressed yeast airy • Chemical leavening agents – As air/gas expands, it – Substances added to baked goods to aerate and causes the product to rise lighten the product 1 • Baking powder and baking soda 2 1 2

Doubl e • Air-trapped in batter Action – Sodium bicarbonate – Can be accomplished by – Combination of sodium hydroxide (NaOH) and

beating egg whites, carbonic acid (H2CO3) combining fat/sugar, sifting – Produces carbon dioxide when combined with an flour, whipping batter, acid (buttermilk, lemon juice, sour cream, sour milk, kneading vinegar) • Steam – Immediate results – When baking, must not add the acid until ready to add – Heat causes the water or other heat or the leavening action will be lost liquid in bread products to turn

to steam, and the product rises 3 4

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1 Baking Powder  Moist compressed cakes – Sodium bicarbonate + cream of tartar + starch  Dehydrated granules

– NaHCO3 + KC4H5O6 + (C6H10O5)n  Both forms of yeast are composed – Single strength rises immediately with from billions of Saccharomyces moisture cerevisiae cells With the addition of liquid, metabolism – Double strength rises once at room and fermentation begin and carbon temperature and again with oven heat dioxide is produced In bread making, the fermentation – Over manipulation of product at room process begins slowly and increases temperature can cause premature reaction of with time leavening 5 6 5 6

 Gradual production of carbon • Air-leavened goods dioxide is important for the – Including angel food proper development of gluten cakes, sponge cakes, and other baked goods made  A careful balance of leavening without baking powder gases and the rates of production • Chemically leavened goods of carbon dioxide during – Biscuits, doughnuts, layer manipulation and baking are cakes, and muffins important for proper structure of leavened by CO2 from baked product baking powder and other chemical agents 7 8 7 8

2 • Partially leavened  Manipulation • Process of handling or treating a food goods product to develop a specific end result – Crackers and pie crusts • In bread products, manipulation where no intentional incorporates air and heat aiding the leavening is used but the leavening process heat and steam occurring from the liquid causes  Gluten small rises • Tough, sticky substance that is • Yeast-raised goods developed from wheat flour • Provides structure for the bread – Breads, rolls, pastry, product and other sweet rolls

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 Kneading • Batters are thin because they  Process used with yeast breads and is done by folding the dough and pressing it contain more liquid in the form of with the heels of the hands water, milk, or buttermilk.  Mechanical mixing – Buttermilk will change the pH of the  Involves a mechanical device, such as a batter and reacts with baking

handheld mixer, table mixer, blender, etc., powder to produce CO2 that has an agitator which moves in a – circular motion to distribute product pH of the batter will change ingredients evenly depending on the types of leaveners added

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3 • Pour batters • Doughs are much thicker than – 50/50 ratio of flour and liquid batters and require kneading to – Can be thin in consistency or harder to pour smooth the texture and activate – Large amount of liquid produces steam leaveners. which acts as a leavener – Type of liquid used will also change – Ex. – pancakes, popovers the pH of the product, as it does in • Drop batters batters • Two parts flour to one part liquid – Type of flour used will also change the • Batter for muffins and quick breads texture and amount of gluten present • Ex. – muffins, quick breads

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• Soft doughs – Three parts flour to one part liquid – Ex. - biscuits, pizza dough • Stiff doughs – At least six times more flour than liquid – Ex. - pie crusts, scones

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4 Leavening Agents Notes Name: ______▪ Immediate results Leavening Agents • When baking, must not add the acid ➢ Helps baked products ______and increase in ______or the ______leavening action will be lost ➢ Produces air and/or gas which is trapped as ______by the ➢ Baking Powder cells in the mixture and alters the texture to one of light and airy ▪ Sodium bicarbonate + cream of tartar + ______➢ As air/gas ______, it causes the product to • ______▪ Single strength rises ______with moisture Types of Leavening Agents ▪ Double strength rises once at room temperature and again with ➢ ______(Saccharomyces cerevisiae) oven heat ▪ Microscopic plant which reproduces rapidly if it has • Over ______of product at room temperature ______, ______, and can cause premature reaction of leavening ______Forms of Yeast ▪ Sugar helps in the growth ▪ ______▪ Two forms ▪ ______• ______➢ Both forms of yeast are composed from ______of • ______Saccharomyces cerevisiae cells ➢ Chemical leavening agents ➢ With the addition of ______, metabolism and fermentation ▪ Substances added to baked goods to ______and begin and carbon dioxide is ______lighten the product ➢ In bread making, the fermentation process begins • ______and ______and increases with ______➢ Gradual production of carbon dioxide is important for the proper ➢ Air-trapped in batter development of ______▪ Can be accomplished by beating ______, ➢ A careful ______of leavening gases and the rates of combining fat/sugar, ______flour, whipping batter, production of carbon dioxide during manipulation and baking are ______important for proper ______of baked product ➢ Steam ▪ Heat causes the ______or other liquid in bread products to turn to ______, and the product ______Baking Soda vs. Baking Powder ➢ Baking Soda ▪ Sodium ______• Combination of sodium hydroxide (______) and carbonic acid (______) ▪ Produces ______when combined with an ______(buttermilk, lemon juice, sour cream, sour milk, vinegar)  Manipulation • Process of handling or treating a food product to develop a specific end result • In bread products, manipulation incorporates air and heat aiding the leavening process

 Gluten • Tough, sticky substance that is developed from wheat flour • Provides structure for the bread product

 Kneading  Process used with yeast breads and is done by folding the dough and pressing it with the heels of the hands  Mechanical mixing  Involves a mechanical device, such as a handheld mixer, table mixer, blender, etc., that has an agitator which moves in a circular motion to distribute product ingredients evenly

3/23/2020

Ingredients vs. Additives

◻ Ingredients ⬜are component parts of food products that are generally recognized as safe ⬜indicate what has been combined to make a food product What are they and why are they used? ◻ Food additive ⬜is a substance added to food to cause a desired positive change in the product’s characteristics

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Why are additives in my food? Why are food additives used?

• Additives get into foods in 2 main ways ◻ Antimicrobial agents/Preservatives

◻ Antioxidants – Intentional food additives are added on purpose ◻ Artificial colors to give food specific characteristics ◻ Artificial flavors or flavor enhancers

– Incidental food additives get into foods ◻ Emulsifiers, stabilizers, gelling agent, or unintentionally thickeners

■ Example: Wax on milk carton may get wax fragments ◻ Nutrient additives in milk.

(See pg. 465-477 in the Food Science textbook for more information)

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1 3/23/2020

Food Additive Regulation Food Additives GRAS List

◻ Both intentional and incidental food additives are GRAS: Generally Recognized As Safe regulated to protect the consumer from health hazards ◻ Original list in 1958: 600

◻ Undergo extensive testing and research to confirm an ◻ 1980’s: 415 on list & classified into 5 categories (next slide) additive’s safety ◻ May be added at levels consistent with good manufacturing practices ◻ Regulated by: ⬜FDA: Regulates ALL foods and food ingredients with the exception of... ⬜USDA: Red meat, poultry, eggs

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Food Additives GRAS List Delaney Clause

Class Description ◻ Original legal obligation: 1 Safe at current and anticipated levels ⬜Barred the approval of any food additive 2 Safe at current levels, further study still advised if found to cause cancer in humans or increased in use animals 3 Manufacturers could use at restricted levels (includes caffeine, BHA, BHT) ⬜ Distinguished as PPT (parts per 4 FDA needs to establish safer guidelines (slt, thousand) modified starches) 5 Recommended to be removed from list

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2 3/23/2020

Delaney Clause Balancing Benefits and Risks

◻ Benefits of food additives include ◻ Now: Current technologies and scientists realize almost all foods could be found to ⬜an expanded and varied low-cost food supply available throughout the year contain at least one carcinogen ⬜a reduced risk of foodborne illness ⬜less time required for food preparation tasks ◻ FDA considers an additive safe if the risk of cancer is ONE in a MILLION or LESS ⬜greater variety of convenience foods ⬜more job opportunities

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Balancing Benefits and Risks Balancing Benefits and Risks

◻ Concerns of food additives include Steps to reduce possible risks linked to food ⬜unknown health hazards that may be revealed in future additives include: research ⬜wash all produce before eating

⬜choose fresh produce/less refined foods over ⬜Sensitivity allergic reactions in certain people processed foods

⬜learn to prepare foods from scratch

⬜Possible link to Asthma, Hyperactivity, Obesity, Type 2 ⬜read food product labels Diabetes ⬜read reports from FDA on additives ■ Evidence is NOT conclusive and studies continue to be done

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3 Notes Questions:

1. What are the two ways that food additives get into food?

2. Explain GRAS list in your own words.

3. Explain the Delaney clause in your own words

4. Explain how food additives can help you

5. Explain concerns that you have about food additives

6. What are steps to reduce possible risks linked to food additives that you take at home?

S T Value Added & Specialty Products U D Value Added E processing techniques increasing the value of a product to consumers N T Case Ready Meats V product is pre-packaged in plants; delivered to supermarkets as ready to O purchase products C A Portioned Product B sliced or portioned into serving sizes or shapes U L A Sausage R lower value meats combined together with seasonings to become a Y higher priced value added product H Specialty A product of particular excellence N D O Consumer U one who utilizes economic goods T

Utilize turn to practical use

Portioned distribute evenly

Eliminate get rid of or remove from consideration

Consistent free from variation

Value monetary worth of something

Process series of actions or operations

Profit valuable return

Accompanies: Value Added & Specialty Products 1

S T Value Added & Specialty Products U D E N T

W O R D

S E A R C H

Accompanies: Value Added & Specialty Products 1 Determining Food Additives in Prepared Foods Name: Food Science

DATA TABLE A: Food Additives in Prepared Foods

Product Name Food Additive(s)

DATA TABLE B: Food Additives in Prepared Foods (Use pg. 465-477 in the Food Science textbook for more information)

Categories of Intentional Food Additives by Function Food Additive(s) Antimicrobial agents/Preservatives

Antioxidants

Artificial colors

Artificial flavors or flavor enhancers

Emulsifiers, stabilizers, gelling agent, or thickeners

Nutrient additives

Questions:

1. Determine if there are any “controversial” food additives listed on your food sample labels. Why are they “controversial”?

2. Differentiate between incidental food additives and contaminants.