1. Food Science B&C Pancakes!
Science Olympiad
Food Science Event 2011

2. The Science of Pancakes
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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3. 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
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4. Mixing Technique Incorporate ingredients Hydrate dry ingredients
Experiment 1 explores the best method to mix the batter
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5. 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
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6. 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….)
NO!
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7. Notebooks Notebook keeping See Example Notebooks 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
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8. 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
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9. Pancake judging In clear plastic bag, frozen or thawed.1 2 3 4 5 10 9 8 7 6
In clear plastic bag, frozen or thawed.
Judged on roundness
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10. 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”.
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11. 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
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12. 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
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13. 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
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14. 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
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15. Tasks and Laboratory Experiments
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.
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16. Tasks and Laboratory Experiments
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)
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17. Tasks and Laboratory Experiments
Carbohydrates
Sugars
Monosaccharides
Glucose, Fructose
Disaccharides
Lactose (glucose and galactose) -milk
Maltose (glucose and glucose) -
Sucrose (glucose and fructose –table sugar)
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18. Tasks and Laboratory Experiments
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
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19. Tasks and Laboratory Experiments
Carbohydrates
Reducing sugars
Examples: glucose, lactose, fructose
Non-reducing sugar contains no hemiacetal groups.
Example: sucrose
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20. Tests for carbohydrates
Tasks and Laboratory Experiments
Tests for carbohydrates
Benedicts test for sugars
Iodine test for starch
Positive reaction
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21. Tasks and Laboratory Experiments
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
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22. Tasks and Laboratory Experiments
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 "
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23. Tasks and Laboratory Experiments
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
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24. Tasks and Laboratory Experiments
Lipids
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?
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25. Tasks and Laboratory Experiments
Lipids
Brown Bag Test
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26. Tasks and Laboratory Experiments
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?
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27. Tasks and Laboratory Experiments
Proteins
Proteins are made up of amino acids
essential and nonessential
Contains Nitrogen
Protein can be found in the flour, egg and milk as well as other ingredients.
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28. Tasks and Laboratory Experiments
Proteins
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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29. 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
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30. 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
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31. 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.
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32. 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
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33. 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.
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34. Time to play! Viscosity of liquids Production of viscotester
Standard Curve
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35. Questions? E-mail specific questions ncsofoodscience@gmail.com
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