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Mia Dodson-Chapter 9 Food Science Vocabulary

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