Transcript Thinking out of…and inside…the box!

Food Science B&C
Pancakes!
Science Olympiad
Food Science Event
2011
The Science of Pancakes
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How hard can it be to make the perfect
pancake? It takes…
The right Ingredients
 The right Mixing technique
 Batter pouring or spreading technique
 Time to flip
 Amount of Browning
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Before your event
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Research! Understand the science first
Experiments – four mandatory
Mixing method
 Ingredient chemistry
 Method to form perfectly round pancakes
 Viscotester Production and Standard Curve
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Mixing Technique
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Incorporate
ingredients
Hydrate dry
ingredients
Experiment 1
explores the
best method to
mix the batter
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Ingredients
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The right ingredients
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Liquids….
Lipids
Leavening agents
Flours
Sweeteners
Must understand WHY you are using the
ingredient…what function does it provide?
Teams are limited to listed ingredients
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Best technique for a perfectly
round pancake?
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Pour, plop, spiral,
spread….Experiment 3
Viscosity of batter is important
Don’t want a pattern on the
pancake.
May NOT use any aid to
enclose batter (ring or wires)
and may not trim the final
pancake (we can tell by
looking at the edges….)
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NO!
Notebooks
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Notebook keeping
40% of Regional score
 All experimental data and documentation
must be recorded in notebook
 May be bound, spiral, or ring
 Must securely hold all items
 Don’t erase in lab notebook!
 Document all references
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See Example Notebooks
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Notebooks
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First page – School and Student Names
Second Page – Table of Contents
Third Page and Following – Experiments
Each experiment must have:
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Experiment Name
Hypothesis
Variables (controlled, independent; dependent)
Materials
Procedure
Qualitative and Quantitative Observations
Discussion of Results
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Pancake judging
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In clear plastic
bag, frozen or
thawed.
Judged on
roundness
2
1
3
4
1
0
5
9
8
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6
7
Sensory Testing
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Tasting!
Two types of test
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Sensory Analysis (State Tournament)
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Score attributes of sample, add up score, high
score best sample
Triangle Sensory Test (Experiment 2)
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Two samples at a time. Used to see if difference
in samples is discernable or to identify good
“tasters”.
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Sensory Analysis
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Ballot can be
used during trials
to find best
sample to take to
State event and
to analyze taste
and texture of
samples.
Judges will use
this form at State
event to taste
your pancakes
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Triangle sensory test
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Two samples…three pieces
Two same, one different
Try to pick samples that are
same size, color
Three random three-digit
numbers for sample numbers.
May blindfold taster to
minimize sight differences.
Hand the taster the pieces
and tell them the number of
the sample.
Oreo Example
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Day of Event
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Notebook (containing label)
checked in by 9:00 am
Bring frozen pancake to
event (Regional).
3 stations –
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Pancake roundness
Ingredient chemistry
Viscosity determination
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State events
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Make your own pancakes!
Held in the professional kitchen, chemistry lab and
tasting area at Schaub Hall, home of Food, Bioprocessing
and Nutrition Sciences.
Three stations – rotation
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Make your pancake
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Bring utensils, pan
B ingredients provided, C must provide all but milk and eggs.
Triangle Sensory Testing
Ingredient Chemistry and Viscosity
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Tasks and Laboratory Experiments
Density
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Measure of mass per unit volume
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Expressed in kilograms per cubic meter (kg/m3), grams per cubic
centimeter (g/cm3)
dependent on temperature and pressure (PV=nRT)
Solids - may use ruler and geometry to figure out volume of
sample, then weigh to find mass.
Liquids- Place a known volume of liquid on a balance measure in
graduated cylinder, pipet, etc.
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Tasks and Laboratory Experiments
Carbohydrates
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Carbohydrates
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Cx(H2O)y carbon along with
hydrogen and oxygen in the
same ratio as water
Basic unit – monosaccharide
Multiple units –
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disaccharide (2)
trisaccharide (3)
oligosaccharide (2-10)
polysaccharide (>10)
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Tasks and Laboratory Experiments
Carbohydrates
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Sugars
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Monosaccharides
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Disaccharides
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Glucose, Fructose
Lactose (glucose and
galactose) -milk
Maltose (glucose and
glucose) Sucrose (glucose and
fructose –table sugar)
Tasks and Laboratory Experiments
Carbohydrates
Polysaccharides
 Examples:
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starch - glucose polymers, found in plants
cellulose –found in plant fibers, insoluble
Pectin-units are sugar acids rather than simple
sugars, found in vegetables and fruits
Branched vs. linear
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Starches are a mixture of branched (amylopectin) and
linear (amylose) polysaccharides
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Tasks and Laboratory Experiments
Carbohydrates
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Reducing sugars
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Examples: glucose, lactose, fructose
Non-reducing sugar contains no
hemiacetal groups.
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Example: sucrose
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Tasks and Laboratory Experiments
Tests for carbohydrates
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Benedicts test for
sugars
Iodine test for starch
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Positive
reaction
Tasks and Laboratory Experiments
Benedict’s Test
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The Benedict's test allows us to detect the presence of reducing sugars
(sugars with a free aldehyde or ketone group). All monosaccharides are
reducing sugars. Some disaccharides are also reducing sugars. Other
disaccharides such as sucrose are non-reducing sugars and will not react
with Benedict's solution. Starches are also non-reducing sugars.
The copper sulfate (CuSO4) present in Benedict's solution reacts with
electrons from the reducing sugar to form cuprous oxide (Cu2O), a redbrown precipitate.
The final color of the solution depends on how much of this precipitate was
formed, and therefore the color gives an indication of how much reducing
sugar was present if a quantitative reagent was used.
With increasing amounts of reducing sugar the result will be:
green yellow orange red
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Tasks and Laboratory Experiments
Iodine Test
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The Iodine test is used to test for the presence
of starch.
Iodine solution – Iodine is dissolved in an
aqueous solution of potassium iodide - reacts
with starch producing a deep blue-black color.
Retrieved from
"http://en.wikipedia.org/wiki/Iodine_test"
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Tasks and Laboratory Experiments
Lipids
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Present as fats extracted from plants or
animals (butter, vegetable oil) or as
constituents of food (chocolate)
Contributions to foods: texture and flavor
Contain only Carbon, hydrogen and
oxygen
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Tasks and Laboratory Experiments
Lipids
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Most common form for lipid in foods is as a
triglyceride
What difference in texture would you see
substituting vegetable shortening or vegetable
oil for butter in the formulation?
http://www.wellsphere.com/healthy-cooking-article/butter-vs-shortening-inbaking/156136
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Tasks and Laboratory Experiments
Lipids
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Brown Bag Test
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Tasks and Laboratory Experiments
Lipids
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Conversion between solid structure to a
liquid state is called the melting point
How would changing the melting point of
the lipid used change the cookie texture?
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Tasks and Laboratory Experiments
Proteins
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Proteins are made up of amino acids
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essential and nonessential
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Contains Nitrogen
Protein can be found in the flour, egg and
milk as well as other ingredients.
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Tasks and Laboratory Experiments
Proteins
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Biuret Test
The Biuret Reagent is
made of sodium
hydroxide and copper
sulfate. The blue
reagent turns violet in
the presence of
proteins, and the
darker the purple
color, the more
protein is present.
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Leavening agents
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Used to produce a gas that
'lightens' dough or batter.
used to raise baked goods.
water a leavening agent (pie
crusts, some crackers)
air incorporated into batter
(angel and sponge cakes)
expand when heated and cause
the raising of the dough or batter
when gas is trapped in matrix of
gluten and starch from flour
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Leavening agents
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Baking soda
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-NaHCO3
Needs moisture plus an acid source
such as vinegar, citrus juice, sour cream,
yogurt, buttermilk, chocolate, cocoa (not
Dutch-processed), honey, molasses (also
brown sugar), fruits or maple syrup to
react
used to neutralize acids in foods
around 4 times as strong as baking powder
can cause soapy flavor in high amounts
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Leavening agents
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Baking powder
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NaHCO3 plus acidifier(s) and drying agent (usually an acid
salt and cornstarch)
can cause acidity and/or bitter off-flavor
two acidifiers used in double acting to produce CO2 in two
steps
Reacts when moistened and also reacts when heated
double-acting is the only commercial baking powder
available today.
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Viscosity
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The resistance of a fluid to deformation.
Temperature dependent
*Dynamic or simple viscosity
Kinematic viscosity ratio of
viscosity:density
Shear viscosity – reaction to a shearing
stress (pumping, spraying, etc.)
Must know general nomeclature
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Viscotester
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8 oz Styrofoam cup
Punch circular Hole in center of the
bottom of the cup FROM THE INSIDE
Place tape over hole
Fill with liquid
Use standard fluids to calibrate.
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Time to play!
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Viscosity of liquids
Production of viscotester
Standard Curve
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Questions?
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E-mail specific questions
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[email protected]
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