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Mia Dodson-Chapter 9 Food Science Vocabulary
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Ketone bodies
ketosis process produces this as a by-product
Ketosis
the process of burning fat without carbohydrates
Roux
a mixture of equal amounts by weight of flour and fat that is cooked to varying degree of doneness
Beurre manie
a mixture of equal amounts by weight of butter and flour
Cold water paste
method for preventing lumps when thickening a sauce with starch
cross-linked starch
changed chemically so cross-bonding or cross-linking takes place between starch molecules.
Modified starches
starches that have been changed structurally by chemical or mechanical means
Translucency
a measure of how much light can pass through an object
Opacity
how much an object blocks light
Stability
the ability of a thickened mixture to remain constant over time and temperature changes
Viscosity
the resistance of a mixture to flow.
Syneresis
the term used for water leaking from a gel over time
Retrogradation
the firming of a gel during cooling and standing
Junction
when two molecules of hydrogen bond together
Gels
starch mixtures that are rigid
Pastes
thickened mixtures of starch and liquid that have very little flow.
Sols
thickened liquids
Slurries
uncooked mixtures of water and starch
Gelatinization point
the temperature at which maximum swelling occurs
Gelatinization
term to describe thickening a liquid with starch
Pectins
complex carbohydrates that are found in plant cells and made of chemical derivatives of sugar called sugar acids.
Carbohydrate gums
polysaccharides that are soluble in water and extracted from plants.
Cellulose
a polysaccharide made from large amounts of β-D glucose, forms the rigid structure of plants.
Granules
packets where plants produce starch
Amylopectin
Starches that have a branched structure
Amylose
when units in starches are are linked in a line (linear)
Polymer
a large molecule that consists of large numbers of smaller molecular units linked together
Starch
a molecule that consist of molecules of 100 to several thousand glucose units linked in chains
Macromolecule
a very large molecule that contains hundreds or thousands of atoms.
Polysaccharide
Another name for complex carbohydrates because they are composed of many sugar units
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