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Chemical Processes in Food Science
Directions:
Answer the following questions.
1. Fermentation is an energy producing process that does not require oxygen
to take place.
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2. Cells take the simple sugar glucose and split it into a compound called
pyruvate through a process called glycolysis.
3. Sauerkraut is the result of a natural fermentation by bacteria indigenous to
cabbage in the presence of 2 to 3 percent salt.
4. To make sauerkraut you need cabbage, kosher salt, water and a container.
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5. It is important to keep the ratio of cabbage to Kosher salt 5 pounds
cabbage to 4 tablespoons Kosher salt.
6. Once the cabbage and salt are mixed together with juice forming on the
cabbage, pack the mixture into a container.
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7. The brine can be made by adding 1 ½ tablespoons of Kosher salt to 1
quart of boiling water.
8. After the cabbage is immersed in brine water, place a large food grade
plastic bag filled with the brine water on top of the cabbage.
9. The cover should not be removed until fermentation is complete.
10. If room temperature is 75 degrees allow 3 weeks for fermentation.
11. Vinegar is an acidic liquid produced from the fermentation of ethanol in a
process that yields its key ingredient, acetic acid.
12. To make apple cider vinegar, you will need apples and brewer’s yeast.
13. Leaving the fermented liquid uncovered invites acid-making bacteria to
take up residence.
14. It is important to keep the apple cider at the correct temperature because
if kept too cool the vinegar will be unusable and if too warm the mother of
vinegar mat at the bottom of the container.
Accompanies: Chemical Processes in Food Science
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Chemical Processes in Food Science
15. The mixture should be strained to remove the mother of vinegar.
16. The combination of acid, spices, and salt with cucumbers creates the
acidic food product known as pickles.
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17. Pickle products are classified on the basis of ingredients used and the
method of preparation.
18. Brined pickles undergo a curing process for several weeks in which
fermentative bacteria produce acids necessary for the preservation
process.
19. Fresh-pack pickles are made by the addition of an acid such as vinegar
and not by the natural fermentation of the vegetable.
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20. If you have cucumbers of varying size, put the large ones at the bottom of
the jar since they will take longer to cure.
21. The type of fresh-pack pickles we are making are bread-and-butter
pickles.
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22. Process in simmering water bath at 200 to 205 degrees Fahrenheit for 5
minutes.
23. Leavening is the process of adding gas to a dough before or during
baking to produce a lighter, more easily chewed bread.
24. The three methods are carbon dioxide, air and steam.
25. Carbon dioxide is produced by yeast or chemical leaveners such as
baking soda and baking powder added to the ingredients of a baked
product.
26. The yeast used for leavening bread is Saccharomyces cerevisiae.
27. Carbon dioxide is produced by the fermentation process and the dough
rises.
28. Quick breads usually refer to breads chemically leavened, usually with
baking powder, baking soda or both, and a balance of acidic ingredients
to produce carbon dioxide.
Accompanies: Chemical Processes in Food Science
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Chemical Processes in Food Science
29. Air is incorporated during the mixing period for beaten egg whites in
meringues.
30. Steam is produced by batters high in water and baked in very hot ovens
or cooked in very hot oil.
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31. The process of caramelization results in a nutty flavor and brown color.
32. Starch is the storage form of energy for plants, just as glycogen is the
storage form of energy for animals.
33. Amylose molecules contribute to gel formation.
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34. The branched amylopectin molecules give viscosity to the cooked paste.
35. Starch gelatinization is a process that breaks down the intermolecular
bonds of starch molecules in the presence of water and heat, allowing the
hydrogen bonding sites to engage more water.
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36. Gelatin is a processed from of collagen, one of the most common
proteins in the nature.
37. Retrogradation is the process in which additional bonds form in starch
filled foods and increase their rigidity after cooking.
38. An example of retrogradation is the small puddles of water on the top of
homemade chocolate pie filling or the hardening of bread products.
39. Syneresis is the squeezing out of water molecules from the gel.
40. A starch product must retrograde before syneresis can occur.
Accompanies: Chemical Processes in Food Science
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