Summary
Samenvatting Kennis Producten
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Uitgebreide samenvatting van het vak "kennis producten" (jaar 1, blok 1). Alle PowerPoints worden behandeld en belangrijke begrippen worden vermeld en uitgelegd. Succes!
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By: Janat • 3 year ago
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Kennis productenAantekeningen
,Inhoud
Les 1 (introductie en water)...................................................................................................................4
Soorten ingrediënten..........................................................................................................................4
Functies hulpstof................................................................................................................................4
Major ingredients...............................................................................................................................4
H20......................................................................................................................................................4
AW-waarde.........................................................................................................................................4
Les 2 (koolhydraten)...............................................................................................................................5
Monosachariden.................................................................................................................................5
Disachariden.......................................................................................................................................5
Polysachariden...................................................................................................................................5
Hydrolyse............................................................................................................................................5
(Extra).................................................................................................................................................5
Zoetstoffen.........................................................................................................................................5
Zoetkracht..........................................................................................................................................5
Les 3 (eiwitten en vetten).......................................................................................................................6
Functie eiwitten..................................................................................................................................6
Structuur eiwitten...............................................................................................................................6
Denatureren.......................................................................................................................................6
Bouw aminozuur.................................................................................................................................6
Oliën en vetten...................................................................................................................................6
Winning lipiden..................................................................................................................................6
Functie lipiden....................................................................................................................................6
Nutritioneel....................................................................................................................................6
Sensorisch.......................................................................................................................................6
Functioneel.....................................................................................................................................7
Bouw lipiden.......................................................................................................................................7
Indeling lipiden...................................................................................................................................7
Monoglyceride....................................................................................................................................7
Soorten vetzuren................................................................................................................................7
Verzadigd vetzuur...........................................................................................................................7
Onverzadigd vetzuur (Cis)...............................................................................................................7
Onverzadigd vetzuur (Trans)..........................................................................................................7
Benaming vetzuur...............................................................................................................................7
Les 4 (hulpstoffen en bruinkleuring).......................................................................................................8
1
, Minor ingredients...............................................................................................................................8
Bruinkleuring......................................................................................................................................8
Maillardreactie...................................................................................................................................8
Caramellisatie.....................................................................................................................................8
Emulgatoren.......................................................................................................................................8
Emulsie...............................................................................................................................................8
Duplex-emulsies.................................................................................................................................8
Afbraak eiwit (polypeptide)................................................................................................................9
Afbraak vet (lipiden)...........................................................................................................................9
Les 5 (Bakkerij en AGF).........................................................................................................................10
Indeling bakkerijproducten...............................................................................................................10
Soorten bloem..................................................................................................................................10
Basisgrondstoffen bakkerij...............................................................................................................10
Broodverbetermiddelen (optioneel).................................................................................................10
Productieproces van brood..............................................................................................................10
Brood V.S banket..............................................................................................................................10
Fases tijdens het bakken...................................................................................................................10
Groente of fruit?...............................................................................................................................11
Samenstelling...................................................................................................................................11
Snijden..............................................................................................................................................11
Processen in AGF..............................................................................................................................11
Wassen.........................................................................................................................................11
Drogen..........................................................................................................................................11
Snijden..........................................................................................................................................11
Verhitten.......................................................................................................................................11
Bruinkleuring....................................................................................................................................11
Rijpen................................................................................................................................................11
Les 6 (zuivel en dranken)......................................................................................................................12
Emulsie.............................................................................................................................................12
Hoofdgroepen melk..........................................................................................................................12
Koolhydraten....................................................................................................................................12
Eiwitten.............................................................................................................................................12
Vetten...............................................................................................................................................12
Yoghurt.............................................................................................................................................12
Frisdranken.......................................................................................................................................12
Siroop...............................................................................................................................................12
2
, Sap....................................................................................................................................................12
Zoetstoffen.......................................................................................................................................12
Leerdoelen............................................................................................................................................13
3
,Les 1 (introductie en water)
Soorten ingrediënten
Major components (grondstoffen)
Minor components (hulpstoffen)
Functies hulpstof
Houdbaarheid verbeteren
Organoleptische waarde verbeteren
Hulpstof tijdens productie
Productstabiliteit
Major ingredients
Water
Eiwitten
Koolhydraten
Vetten
Mineralen
Vitaminen
H20
Het oplossen van een stof is het maken van waterstofbruggen en dipool-dipoolbindingen.
AW-waarde
Waarde tussen 0 en 1. Hoe dichter de waarde bij 1 ligt, hoe meer water er in een product is. Bij een
hoog watergehalte is de kans op bacterieel bederf ook groter. Bij een lage AW-waarde is er weinig
water in een product wat ervoor zorgt dat concentraties van andere stoffen hoger worden. Hierdoor
kunnen sneller reacties plaatsvinden.
4
, Les 2 (koolhydraten)
Monosachariden
ClHmOn
Dit geeft bijvoorbeeld glucose (C6H12O6).
Disachariden
Ontstaan wanneer meerdere monosachariden waterstofbruggen met elkaar vormen.
Dit geeft bijvoorbeeld sacharose (C12H22O11).
Polysachariden
Ontstaan wanneer meerdere disachariden waterstofbruggen met elkaar vormen.
Dit geeft bijvoorbeeld een zetmeel.
Hydrolyse
Enzymatische afbraak van moleculen.
Zetmeel wordt afgebroken door amylase tot maltose. Maltose wordt afgebroken door maltase tot
glucose.
(Extra)
Er bestaan langzame en snelle koolhydraten. Tot welke soort een koolhydraat behoort, hangt af van
verschillende factoren.
Zoetstoffen
Geven zoetheid aan producten en regelen de over-all flavor.
Voorbeelden hiervan zijn aspartaam en polyolen als maltitol.
Zoetkracht
Dit is de relatieve zoetheid van een zoetstof. Alle zoetstoffen nemen sacharose als nulmeting.
5
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