Final Exam - NFS 227 Final Exam LIPIDS: Fat in Baked Goods:...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
NFS 227 Final Exam LIPIDS: Fat in Baked Goods: -Inhibits gluten formation- Makes product tender -Taking out fat that inhibits the gluten and (losing tenderizer) and putting in 3 different ingredients: 1) Beans -Starchy, lots of carbs -Good fat replacement -Adds in extra water- More water for gluten to form 2) Prunes: -Contain carbs in form of sugar -Even more liquid in prunes 3) Yogurt: -Some carb and lots of protein -No sugar -Lots of water -Drain out extra liquid- The more water = the more gluten development – More tough product More Gluten = Taller product, greater volume FATS AND OILS: -Solid -Liquid at room temp ACETIC- Only 2 carbon, hydrophilic BUTYRIC: -Important Fatty Acid -4:0 Double bonds- Found in butter -Palmitic: Most abundant w/in category (16 C, NO double bonds) -Oleic: Most abundant monounsaturated fat (18 C) -Linoleic: Essential and Omega (18 C 2 double bonds) -Linolenic: Fatty acid (18 C 3 double bonds) Atherogenic: Affect cholesterol levels in blood Stearic Acid: Saturated, 18 carbon fatty acid. -Neutral on blood cholesterol -Found in chocolate
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
CHARACTERISTICS OF FATTY ACIDS: -Chain length -Short: Less than 6 Carbons -Medium: 6-10 Carbons Long: 12 or More Carbons Cis Configuration: -The hydrogen’s attached to the carbon atoms on either end of the double bond are from the same orientation and causing a lower melting point. Trans Configuration: -The hydrogen’s attached to the carbon atoms on either end of the double bond are opposite directions and causing a higher melting point. Unsaturation: -Lack of hydrogen relative to the amount that can be held, a situation characterized by a double bond b/w 2 carbon atoms in the fatty acid chain. Saturated Fatty Acids: -Fatty acids containing all of the hydrogen atoms they can possibly hold. ALL AFFECT MP: -Chain Length -Short Chain = Lower MP -Longer Chain = Higher MP Butyric: 4:0 - 24 °F Stearic 18:0 - 161°F SATURATION: -Unsaturated- Lower MP -Kinky -18:0 = Stearic- 161 °F -18:1 = Oleic- 61 °F -18:2 = Lineoleic- 41 °F CIS – Lower MP -Kink in molecule -Oleic 18:1- Cis 61 °F TRIGLYCERIDE (TRG): -Glycerol backbone combines with OH from carboxyl acid group -Composed of 3 FA esterfied to the glycerol molecule -Max number of FA that can exist in the compound b/c there are no additional hydroxyl groups to which a FA can be esterfied
Background image of page 2
MOST COMMON FATTY ACIDS: 16: 0 = Palmitic (No double bond) 16: 1 = Palmitoleic (1 double bond) 18: 0 = Stearic (No double bond) 18: 1= Oleic (1 double bond) 18:2 =Linoleic – Omega 6 (2 double bonds) – promotes inflammation -Omega 3 does opposite ARRANGEMENT OF FA & TG: -Forms long crystals -Tuning fork or chair MP: -Crystalline structure -Solid fats -Larger crystals form when fat is melted and cooled again
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 10

Final Exam - NFS 227 Final Exam LIPIDS: Fat in Baked Goods:...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online