Food Science BC Pancakes

1. Food Science B&CPancakes! Science Olympiad Food Science Event 2011

2. SO Coaches Institute 2010

3. SO Coaches Institute 2010 Before your event Research! Understand the science first Experiments � four mandatory Mixing method Ingredient chemistry Method to form perfectly round pancakes Viscotester Production and Standard Curve

4. SO Coaches Institute 2010 Mixing Technique Incorporate ingredients Hydrate dry ingredients Experiment 1 explores the best method to mix the batter

5. SO Coaches Institute 2010 Ingredients The right ingredients 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

6. SO Coaches Institute 2010 Best technique for a perfectly round pancake? 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�.)

7. SO Coaches Institute 2010 Notebooks 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 See Example Notebooks

8. SO Coaches Institute 2010 Notebooks First page � School and Student Names Second Page � Table of Contents Third Page and Following � Experiments Each experiment must have: Experiment Name Hypothesis Variables (controlled, independent; dependent) Materials Procedure Qualitative and Quantitative Observations Discussion of Results

9. SO Coaches Institute 2010 Pancake judging In clear plastic bag, frozen or thawed. Judged on roundness

10. SO Coaches Institute 2010 Sensory Testing Tasting! Two types of test Sensory Analysis (State Tournament) Score attributes of sample, add up score, high score best sample Triangle Sensory Test (Experiment 2) Two samples at a time. Used to see if difference in samples is discernable or to identify good �tasters�.

11. SO Coaches Institute 2010 Sensory Analysis 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

12. SO Coaches Institute 2010 Triangle sensory test 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

13. SO Coaches Institute 2010 Day of Event Notebook (containing label) checked in by 9:00 am Bring frozen pancake to event (Regional). 3 stations � Pancake roundness Ingredient chemistry Viscosity determination

14. SO Coaches Institute 2010 State events 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 Make your pancake Bring utensils, pan B ingredients provided, C must provide all but milk and eggs. Triangle Sensory Testing Ingredient Chemistry and Viscosity

15. SO Coaches Institute 2010 Density Measure of mass per unit volume 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.

16. SO Coaches Institute 2010 Carbohydrates Carbohydrates Cx(H2O)y carbon along with hydrogen and oxygen in the same ratio as water Basic unit � monosaccharide Multiple units � disaccharide (2) trisaccharide (3) oligosaccharide (2-10) polysaccharide (>10)

17. SO Coaches Institute 2010 Carbohydrates

18. SO Coaches Institute 2010 Carbohydrates Polysaccharides Examples: 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 Starches are a mixture of branched (amylopectin) and linear (amylose) polysaccharides

19. SO Coaches Institute 2010 Carbohydrates Reducing sugars Examples: glucose, lactose, fructose Non-reducing sugar contains no hemiacetal groups. Example: sucrose

20. SO Coaches Institute 2010 Tests for carbohydrates

21. SO Coaches Institute 2010 Benedict�s Test 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 red-brown 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

22. SO Coaches Institute 2010 Iodine Test 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"

23. SO Coaches Institute 2010 Lipids 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

24. SO Coaches Institute 2010 Lipids

25. SO Coaches Institute 2010 Lipids Brown Bag Test

26. SO Coaches Institute 2010 Lipids 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?

27. SO Coaches Institute 2010 Proteins

28. SO Coaches Institute 2010 Proteins

29. SO Coaches Institute 2010 Leavening agents 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

30. SO Coaches Institute 2010 Leavening agents Baking soda -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

31. SO Coaches Institute 2010 Leavening agents Baking powder 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.

32. SO Coaches Institute 2010 Viscosity 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

33. SO Coaches Institute 2010 Viscotester 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.

34. SO Coaches Institute 2010 Time to play! Viscosity of liquids Production of viscotester Standard Curve

35. SO Coaches Institute 2010 Questions? E-mail specific questions ncsofoodscience@gmail.com