Food science 1.2 – FS –
Samenvatting
Inhoud
Leerdoelen Food science 1.2.................................................................................................................4
Week 1...................................................................................................................................................4
Leerdoelen.........................................................................................................................................4
Vetzuren............................................................................................................................................4
Functie van vet..................................................................................................................................4
Soorten vetten...................................................................................................................................5
Productie...........................................................................................................................................5
Boter (en karnemelk).....................................................................................................................5
Margarine......................................................................................................................................5
Olie................................................................................................................................................6
Melk...............................................................................................................................................6
Yoghurt..........................................................................................................................................6
Kaas...............................................................................................................................................7
Proces emulgeren..............................................................................................................................8
Soorten emulsies...........................................................................................................................8
Emulsies: twee fasen.....................................................................................................................9
Hoe werkt een emulgator?............................................................................................................9
Week 2.................................................................................................................................................10
Belangrijkste onderwerpen..............................................................................................................10
Minder belangrijk............................................................................................................................10
Twee fasen bij emulsies...................................................................................................................10
Melk.................................................................................................................................................11
productie.....................................................................................................................................11
Thermiseren.................................................................................................................................11
Soorten melk................................................................................................................................11
Yoghurt............................................................................................................................................12
productie.....................................................................................................................................12
Kaas.................................................................................................................................................12
Ingrediënten................................................................................................................................12
Productie.....................................................................................................................................13
, Vitaminen en mineralen..............................................................................................................13
Chymosine.......................................................................................................................................13
Week 3.................................................................................................................................................14
Vlees................................................................................................................................................14
Voedingswaarde..........................................................................................................................14
Processen.........................................................................................................................................14
Samenstelling vlees.........................................................................................................................14
Rigor mortis (lijkstijfheid).................................................................................................................14
Rijping vlees.....................................................................................................................................14
Week 4.................................................................................................................................................16
Textuur van vis.....................................................................................................................................16
Verschil met vlees............................................................................................................................16
Processen.........................................................................................................................................16
Drogen.........................................................................................................................................16
Effect hitte op type eiwit..................................................................................................................16
Week 5.................................................................................................................................................17
Processen in brood..........................................................................................................................17
Zuurdesem.......................................................................................................................................17
Gliadine en glutenine.......................................................................................................................17
Kneden.............................................................................................................................................17
Eiwitschuim......................................................................................................................................18
Toevoegingen..............................................................................................................................18
Week 6.................................................................................................................................................19
Koffieproductie................................................................................................................................19
Thee.................................................................................................................................................19
Productie.....................................................................................................................................20
Alcoholische dranken.......................................................................................................................21
Theorie food science practica..............................................................................................................22
Terminologie....................................................................................................................................22
Textuur............................................................................................................................................22
Smaak..............................................................................................................................................22
Uiterlijk............................................................................................................................................22
Malsheid..........................................................................................................................................22
Consistentie.....................................................................................................................................22
Vorm................................................................................................................................................22
PR 2..................................................................................................................................................23
, Kant-en-klare vleesvervangers.....................................................................................................23
Sukadelap....................................................................................................................................23
Varkens- en vegetarische schnitzel..............................................................................................23
Rundergehakt en vega gehakt.....................................................................................................24
Bruinkleuring vegetarische kipfilet verschil in soorten vet .........................................................24
Vis................................................................................................................................................24
Eieren...........................................................................................................................................25
PR 3..................................................................................................................................................26
Glutenbal.....................................................................................................................................26
Cake.............................................................................................................................................26
Pannenkoeken.............................................................................................................................27
Vla....................................................................................................................................................27
Processen vla...............................................................................................................................27
Seitan...............................................................................................................................................28
Eiwit.................................................................................................................................................28
Stijfkloppen van eiwit..................................................................................................................28
Processen eiwit stijfkloppen........................................................................................................28
Samenvatting
Inhoud
Leerdoelen Food science 1.2.................................................................................................................4
Week 1...................................................................................................................................................4
Leerdoelen.........................................................................................................................................4
Vetzuren............................................................................................................................................4
Functie van vet..................................................................................................................................4
Soorten vetten...................................................................................................................................5
Productie...........................................................................................................................................5
Boter (en karnemelk).....................................................................................................................5
Margarine......................................................................................................................................5
Olie................................................................................................................................................6
Melk...............................................................................................................................................6
Yoghurt..........................................................................................................................................6
Kaas...............................................................................................................................................7
Proces emulgeren..............................................................................................................................8
Soorten emulsies...........................................................................................................................8
Emulsies: twee fasen.....................................................................................................................9
Hoe werkt een emulgator?............................................................................................................9
Week 2.................................................................................................................................................10
Belangrijkste onderwerpen..............................................................................................................10
Minder belangrijk............................................................................................................................10
Twee fasen bij emulsies...................................................................................................................10
Melk.................................................................................................................................................11
productie.....................................................................................................................................11
Thermiseren.................................................................................................................................11
Soorten melk................................................................................................................................11
Yoghurt............................................................................................................................................12
productie.....................................................................................................................................12
Kaas.................................................................................................................................................12
Ingrediënten................................................................................................................................12
Productie.....................................................................................................................................13
, Vitaminen en mineralen..............................................................................................................13
Chymosine.......................................................................................................................................13
Week 3.................................................................................................................................................14
Vlees................................................................................................................................................14
Voedingswaarde..........................................................................................................................14
Processen.........................................................................................................................................14
Samenstelling vlees.........................................................................................................................14
Rigor mortis (lijkstijfheid).................................................................................................................14
Rijping vlees.....................................................................................................................................14
Week 4.................................................................................................................................................16
Textuur van vis.....................................................................................................................................16
Verschil met vlees............................................................................................................................16
Processen.........................................................................................................................................16
Drogen.........................................................................................................................................16
Effect hitte op type eiwit..................................................................................................................16
Week 5.................................................................................................................................................17
Processen in brood..........................................................................................................................17
Zuurdesem.......................................................................................................................................17
Gliadine en glutenine.......................................................................................................................17
Kneden.............................................................................................................................................17
Eiwitschuim......................................................................................................................................18
Toevoegingen..............................................................................................................................18
Week 6.................................................................................................................................................19
Koffieproductie................................................................................................................................19
Thee.................................................................................................................................................19
Productie.....................................................................................................................................20
Alcoholische dranken.......................................................................................................................21
Theorie food science practica..............................................................................................................22
Terminologie....................................................................................................................................22
Textuur............................................................................................................................................22
Smaak..............................................................................................................................................22
Uiterlijk............................................................................................................................................22
Malsheid..........................................................................................................................................22
Consistentie.....................................................................................................................................22
Vorm................................................................................................................................................22
PR 2..................................................................................................................................................23
, Kant-en-klare vleesvervangers.....................................................................................................23
Sukadelap....................................................................................................................................23
Varkens- en vegetarische schnitzel..............................................................................................23
Rundergehakt en vega gehakt.....................................................................................................24
Bruinkleuring vegetarische kipfilet verschil in soorten vet .........................................................24
Vis................................................................................................................................................24
Eieren...........................................................................................................................................25
PR 3..................................................................................................................................................26
Glutenbal.....................................................................................................................................26
Cake.............................................................................................................................................26
Pannenkoeken.............................................................................................................................27
Vla....................................................................................................................................................27
Processen vla...............................................................................................................................27
Seitan...............................................................................................................................................28
Eiwit.................................................................................................................................................28
Stijfkloppen van eiwit..................................................................................................................28
Processen eiwit stijfkloppen........................................................................................................28
