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

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– Helps baked products riseand increase in volume

– Produces air and/or gas which is trapped as bubbles by the cells in the mixture and alters the texture to one of light and airy

– As air/gas expands, it causes the product to rise

TAFE

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• Yeast (Saccharomyces cerevisiae)

– Microscopic plant which reproduces rapidly if it has food, moisture, and warmth

– Sugar helps in the growth

– Two forms

• Active dry yeast

• Compressed yeast

• Chemical leavening agents

– Substances added to baked goods to aerate and lighten the product

• Baking powder and baking soda 2

• Air-trapped in batter

– Can be accomplished by beating egg whites, combining fat/sugar, siftingflour, whipping batter, kneading

• Steam

– Heat causes the water or other liquid in bread products to turn to steam, and the product rises 3

– Sodium bicarbonate

– Combination of sodium hydroxide (NaOH) and carbonic acid (H2CO3)

– Produces carbon dioxide when combined with an acid (buttermilk, lemon juice, sour cream, sour milk, vinegar)

– Immediate results

– When baking, must not add the acid until ready to add heat or the leavening action will be lost

Double

Action

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– Sodium bicarbonate + cream of tartar + starch

– NaHCO3 + KC4H5O6 + (C6H10O5)n

– Single strength rises immediately with moisture

– Double strength rises once at room temperature and again with oven heat

– Over manipulation of product at room temperature can cause premature reaction of leavening

Baking Powder

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Moist compressed cakes Dehydrated granules

Both forms of yeast are composed from billions of Saccharomyces cerevisiae cells

With the addition of liquid, metabolism and fermentation begin and carbon dioxide is produced

In bread making, the fermentation process begins slowly and increases with time

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Gradual production of carbon dioxide is important for the proper development of gluten

A careful balance of leavening gases and the rates of production of carbon dioxide during manipulation and baking are important for proper structure of baked product

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• Air-leavened goods

– Including angel foodcakes, sponge cakes, and other baked goods made without baking powder

• Chemically leavened goods

– Biscuits, doughnuts, layer cakes, and muffinsleavened by CO2 from baking powder and other chemical agents

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• Yeast-raised goods

– Breads, rolls, pastry, and other sweet rolls

• Partially leavened goods

– Crackers and pie crusts where no intentionalleavening is used but the heat and steam occurring from the liquid causes small rises

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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

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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

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• Batters are thin because they contain more liquid in the form of water, milk, or buttermilk.

– Buttermilk will change the pH of the batter and reacts with baking powder to produce CO2

– pH of the batter will change depending on the types of leaveners added

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• Pour batters– 50/50 ratio of flour and liquid

– Can be thin in consistency or harder to pour

– Large amount of liquid produces steamwhich acts as a leavener

– Ex. – pancakes, popovers

• Drop batters• Two parts flour to one part liquid

• Batter for muffins and quick breads

• Ex. – muffins, quick breads

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• Doughs are much thicker than batters and require kneading to smooth the texture and activate leaveners.

– Type of liquid used will also change the pH of the product, as it does in batters

– Type of flour used will also change the texture and amount of gluten present

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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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Leavening Agents Notes Name: _____________________________

Leavening Agents

➢ Helps baked products ______________ and increase in

________________

➢ Produces air and/or gas which is trapped as _______________ by the

cells in the mixture and alters the texture to one of light and airy

➢ As air/gas ___________________, it causes the product to

_____________

Types of Leavening Agents

➢ ______________________ (Saccharomyces cerevisiae)

▪ Microscopic plant which reproduces rapidly if it has

_____________, _____________________, and

_____________________

▪ Sugar helps in the growth

▪ Two forms

• ___________________________________

• ___________________________________

➢ Chemical leavening agents

▪ Substances added to baked goods to ______________ and

lighten the product

• ________________________ and

__________________________

➢ Air-trapped in batter

▪ Can be accomplished by beating _____________________,

combining fat/sugar, ______________ flour, whipping batter,

________________

➢ 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)

▪ Immediate results

• When baking, must not add the acid

__________________________________________ or the

leavening action will be lost

➢ Baking Powder

▪ Sodium bicarbonate + cream of tartar + ___________

• _________________________________________________

▪ Single strength rises __________________ with moisture

▪ Double strength rises once at room temperature and again with

oven heat

• Over __________________ of product at room temperature

can cause premature reaction of leavening

Forms of Yeast

▪ ______________________________

▪ ______________________________

➢ Both forms of yeast are composed from ________________ of

Saccharomyces cerevisiae cells

➢ With the addition of ______________, metabolism and fermentation

begin and carbon dioxide is ______________________

➢ In bread making, the fermentation process begins

_________________ and increases with _____________

➢ Gradual production of carbon dioxide is important for the proper

development of ________________

➢ A careful ________________ of leavening gases and the rates of

production of carbon dioxide during manipulation and baking are

important for proper ________________ of baked product

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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

Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech

University.

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

Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

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3/23/2020

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What are they and why are they used?

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

◻ Food additive

⬜is a substance added to food to cause a desired positive change in the product’s characteristics

Why are additives in my food?

• Additives get into foods in 2 main ways

– Intentional food additives are added on purpose to give food specific characteristics

– Incidental food additives get into foods unintentionally

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

Why are food additives used?

◻ Antimicrobial agents/Preservatives

◻ Antioxidants

◻ Artificial colors

◻ Artificial flavors or flavor enhancers

◻ Emulsifiers, stabilizers, gelling agent, or thickeners

◻ Nutrient additives

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

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Food Additive Regulation

◻ Both intentional and incidental food additives are regulated to protect the consumer from health hazards

◻ Undergo extensive testing and research to confirm an additive’s safety

◻ Regulated by:

⬜FDA: Regulates ALL foods and food ingredients with the exception of...

⬜USDA: Red meat, poultry, eggs

Food Additives GRAS List

GRAS: Generally Recognized As Safe◻ Original list in 1958: 600

◻ 1980’s: 415 on list & classified into 5 categories (next slide)

◻ May be added at levels consistent with good manufacturing practices

Food Additives GRAS List

Class Description

1 Safe at current and anticipated levels

2 Safe at current levels, further study still advised if increased in use

3 Manufacturers could use at restricted levels (includes caffeine, BHA, BHT)

4 FDA needs to establish safer guidelines (slt, modified starches)

5 Recommended to be removed from list

Delaney Clause

◻Original legal obligation:

⬜Barred the approval of any food additive found to cause cancer in humans or animals

⬜Distinguished as PPT (parts per thousand)

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Delaney Clause

◻ Now: Current technologies and scientists

realize almost all foods could be found to contain at least one carcinogen

◻ FDA considers an additive safe if the risk of cancer is ONE in a MILLION or LESS

Balancing Benefits and Risks

◻ Benefits of food additives include

⬜an expanded and varied low-cost food supply available throughout the year

⬜a reduced risk of foodborne illness

⬜less time required for food preparation tasks

⬜greater variety of convenience foods

⬜more job opportunities

Balancing Benefits and Risks

◻ Concerns of food additives include

⬜unknown health hazards that may be revealed in future

research

⬜Sensitivity allergic reactions in certain people

⬜Possible link to Asthma, Hyperactivity, Obesity, Type 2

Diabetes

■ Evidence is NOT conclusive and studies continue to be done

Balancing Benefits and Risks

Steps to reduce possible risks linked to food additives include:

⬜wash all produce before eating

⬜choose fresh produce/less refined foods over

processed foods

⬜learn to prepare foods from scratch

⬜read food product labels

⬜read reports from FDA on additives

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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?

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Accompanies: Value Added & Specialty Products

S TUDENT

VOCABUL ARY

HANDOUT

Value Added & Specialty Products Value Added processing techniques increasing the value of a product to consumers Case Ready Meats product is pre-packaged in plants; delivered to supermarkets as ready to purchase products Portioned Product sliced or portioned into serving sizes or shapes Sausage lower value meats combined together with seasonings to become a

higher priced value added product Specialty product of particular excellence Consumer one who utilizes economic goods 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

S T U D E N T

WORD

S EARCH

Accompanies: Value Added & Specialty Products 1

Value Added & Specialty Products

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.