Ch 11 Protein Functions in Food Preparation

__?__ is formed when cooking a starch (amylose) in liquid to the gelatinization point to make a sauce.

• gluten

• gel

• bones

• foam

An emulsion can be formed with a water-based liquid and an oil because__?__.

• an emulsifier, like egg yolk, is a molecule with both ends being the same polarity

• an emulsifier, like egg yolk, is a molecule with ends being of opposite polarity

Example(s) of gels include __?__. There are 3 answers

• Adding salt to raw meat to pull some proteins into solution.

• gelatin and water heated to make jello

• eggs, milk and sugar heated to make custard

• egg whites beaten to make meringue

Proteins can be "spun" into fibers, creating a different texture.

• False

• True

Textured vegetable protein is an example of__?__.

• a denatured protein

• a foam

• a gel

• an emulsion

Homogenization of milk __?__

• process of separating milk and cream

• whipping cream until a foam

• forms a skim on top of milk when heated

• casein proteins in milk serve as emulsifiers

In a foam, __?__

• fat is separated from the water-based liquid

• CO2 is suspended in a liquid or semi-solid.

• protein gelatinizes when heated

The protein in egg white is called __?__.

• gelatin

• amino acid

• gluten

• albumin

The protein developed from kneading wheat bread dough __?__.

• gelatin

• amino acid

• gluten

• albumin

Advantages of developing the gluten in bread dough include __?__. (2 correct answers)

• adds softness and tenderness to the bread

• adds chewy texture to the bread

• adds light airy texture to the bread

• decreases the fat content of the bread