Food Science: A Menu Development & Education Tool. Candace Ryan M.S. Food Science & Human Nutrition R&D Manager General Mills Foodservice

Transcription

1 Food Science: A Menu Development & Education Tool July 14, :15PM Candace Ryan M.S. Food Science & Human Nutrition R&D Manager General Mills Foodservice

2 Learning Objectives 1. Understand how various nutrition components are functioning in the foods on your menu 2. Learn ways to adjust recipes to meet nutrition regulation requirements and still taste great 3. Gain knowledge to allow you to educate students about the foods they are eating

3 Agenda: Four Functional Ingredients 1. Grains 2. Salt & Sodium 3. Sugars 4. Fats

4 GRAINS

5 Whole Grain Wheat Flour Basics Refined Flour Whole Grain Flour Refined flour must be enriched for school nutrition use

6 Whole Grain Benefits Benefits include: Protecting Heart Health Managing Weight Reducing Cancer Risk Reducing Diabetes Risk 48g of whole grain is recommended daily 1 oz equiv. whole grain rich = 8g Whole Grain Min Breakfast + Lunch = 20g-32g Whole Grain Min

7 Mixed Together In Water Crumb or Cell Structure Flour Functionality Structure through gluten formation Interaction of 2 proteins Elastic structure provides: 1) Chewy texture 2) Traps in the gases 3) Results in typical crumb.

8 SHELF LIFE Sometimes Shorter More fat (2.5X) = grain rancidity issues Dries out faster Effects of Whole Grain Flour Use in Foods VISUAL/EATING QUALITY Darker in Color or Grainy Stronger Flavor Texture Loss of Chew Grainy tongue feel Pasta - Differences Amplified

9 Whole Grain Flour Usage Suggestions COLOR Finer Granulation Water Adjustments Adjust by weight White Whole Wheat Flour Variety Lighter & Milder Texture Vital Wheat Gluten only 2% Flavor Add/Increase flavors Ex: Cinnamon & Garlic Sugar/Salt may amplify

10 SOME OTHER GRAIN EQUIVALENCY SOURCES Grain What Origins NOTES Ideas Quinoa Pseudocereal Andes South America 14% Protein Oatmeal Replacer Add to Chili Cold Side Salad Cous Cous Semolina + Water in Pellets North Africa Regional Differences in grain Hot side w/ veggies & cheese Cold side w/ fruit Wheat Berries Whole Wheat Kernel Europe Roots Sister to Farro Crunchy texture can make side dishes interesting

11 Salt & Sodium

12 Your Body Needs Sodium Essential for Body Controls blood pressure & volume Attracts & holds water Electrical current (Na + ) Muscle contraction Nerve communication Everything in Moderation Too much Blood Volume = blood pressure Muscle spasticity Too Low: cramps, headaches, nausea, fatigue Regulated by Kidneys

13 SALT FUNCTIONALITY IN FOODS Preservation Removes moisture from products Not a preservative in canned foods Texture Enhancer & Binder Breads: Gluten Formation & Yeast Regulation Meats: Changes Proteins for Binding Flavor Enhancer Provides Saltiness Enhances sweetness Counteracts bitterness Other Sources of Sodium Baking soda & powder

14 Flavor without Salt Potassium Chloride: salty, metallic & bitter Sea Salt: Salt with minerals Umami Basic Savory Taste: Meaty/Brothy Mushrooms, tomatoes, cabbage, spinach, green tea, yeast extracts Parmesan Cheese too, but can be high in sodium as well Sour: vinegars or citric acids/juices Herbs & Spices: Decreases blandness/ more complex

15 Sugar

16 Sugar Sources and Types Sugar Cane & Sugar Beets Same sugar (sucrose) in fruits Identical after processing Corn Syrup Broken Down Starch Softens Texture Stops Recrystallization High Fructose Corn Syrup Enzyme processed Glucose to Fructose = Sweeter Fructose 2X sweetness of sucrose Holds More Water = Moist Honey High in fructose Sweeter than sugar

17 SUGAR FUNCTIONALITY IN BAKED GOODS Minimizes Gluten Development Competes with protein for the water Optimum elasticity for tend crumb Delays Gelatinization of Starches - Volume Completes with starch for water Starch sets at higher temp leavening reacts = crumb Browning Surface browning through carmelization Sugar + Protein in Water = Maillard browning Spread and Crackling in Cookies Melted sugar is fluid = spread Sugar dries = crust Expands/Cracks

18 SUGAR REPLACEMENTS Volume Eggs whites whip & fold in Cookie Spread Reduced Sugar = dense pucks Flatten before baking Browning Molasses = color throughout but has sugar Egg or baking soda wash Moisture Pureed fruits: bananas & apple sauce Sweetness Dried fruits Sugar Substitutes Reduce the bake time

19 SUGAR FUNCTIONALITY IN NON - BAKED GOODS Gelling in Jams and Jellies Pectin (fruit) + sugar = gelling (firmness) Flavor Enhancing Brings out complex flavors Covers/Balances: bitter, sour and spicy Carmelizaton of Meats and Vegetables Surface browning when sautéed, grilled, broiled or roasted. No browning occurs in boiling Frozen Desserts Texture Hold more free water forms smaller ice crystals Thickens mixture creamy mouthfeel

20 Fats

21 Basic Fat Types Saturated Fat Solid Fat at room temperature Mainly animal sources: meats & dairy Coconut oils also Transfat Made in animal stomachs in meat/dairy Hydrogen + Veg Oils = hydrogenated Mimics saturated fat Unsaturated Fats Liquid Fats High Monounsaturated: olive/canola/peanut High Polyunsaturated: Corn/Sunflower/Soybean Omega 3 Fatty Acids Polyunsaturated/Fish & Plant sources

22 Fat Functionality in Food Appearance Aids in browning process Refracts light, creates opacity (ex: milk) Emulsions Unique textures & flavors Oil in water OR water in oil Ex: Mayonnaise, Chocolate, Ice Cream Flavor Coats tongue = flavor lingers Heat Transfer and Texture Rapid cooking & crust formation Baked Good Tenderness Shortening: impedes gluten Ex: biscuits and pie crusts

23 Replacing Fat in Foods Fat Substitutes (fat derived) Similar physically & chemicaly Replace with fat one for one Cooking & baking stability Examples: Mono/di glycerides, lecithin Fat Mimetics (protein or carb derived) Imitates fats Not a one to one replacement No good mimetic for frying Examples: Fiber/gums/modified starches Baking Lower Fat Options Apple sauce, egg whites or plain yogurt Egg whites for whole eggs (2 to 1) Red fat cottage cheese/ ricotta for cream cheese

24 QUESTIONS