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College Bowl > 11. Carbohydrates, Cereal, and Grain Products > Flashcards

11. Carbohydrates, Cereal, and Grain Products Flashcards

1
Q

What is the concentration in degrees Brix for maple syrup?

A

66

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2
Q

What is the starch soluble in water that compose 70 to 80% of all starch?

A

Amylopectin

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3
Q

Name the 3 main parts of cereal grain

A

Bran-Germ-Endosperm

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4
Q

How many monomers does Stachycose have ?

A

4(Galatose+Galatose+Glucose+Fructose)

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5
Q

What are the two proteins that function in wheat gluten formation?

A

Gliadin (prolamine) and glutenin (glutelin)

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6
Q

Cellulose is a polymer of which of the following? (a) glucose units linked alpha 1-4 (b) glucose units linked beta 1-4 (c) glucose units linked alpha 1-4 and alpha 1-6 (d) galacturonic acid and its methyl ester linked alpha 1-4

A

(b) glucose unit linked beta 1-6

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7
Q

What wheat is sown or planted in late autumn?

A

Winter wheat

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8
Q

What biochemical polymer found in plants is the most abundant bichemical on earth?

A

Cellulose

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9
Q

What gives waxy corn its properties?

A

No amylose

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10
Q

What does the term polydisperse describe?

A

Range of MW

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11
Q

In polysaccharide structure analysis which analysis is for characterize the linkage types?

A

Methylation analysis

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12
Q

Addition of sugar after gums be dissolved in water can enhance the dispersion of gum particle. (T/F)

A

TRUE

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13
Q

The finer the polysaccharide the more viscous of the solution. (T/F)

A

TRUE

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14
Q

The linear charged polysaccharide can form a solution

A

TRUE

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15
Q

xanthan gum is usually a linear or essentially linear molecule.

A

TRUE

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16
Q

most food gums are polydisperse and polymolecular

A

TRUE

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17
Q

Polydextrose is a natural polysaccharide which can be used as a bulking agent.

A

False should be synthetic

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18
Q

Glucose is reduced into what sugar?

A

Sorbitol

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19
Q

What is reducing sugar?

A

Sugar with a free carbonyl group

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20
Q

What is the dimer that forms the basis of cellulose?

A

cellobiose

21
Q

Peanut butter contains approximately what percentages of proteins and fat?

A

27% for protein and 49% for fat

22
Q

What corn derivative is one of the most commonly used sweetners in the food industry?

A

High frutose corn syrup (HFCS)

23
Q

What is the name for a high molecular weight polyester deposited in the waxy cuticle of some plant epidermal cells?

A

Cutin

24
Q

Why is Japanese or Short Grain rice more sticky than Indian or Long Grain rice after cooking?

A

Waxy variety ( high amylopectin)

25
Q

What is levulose?

A

Fructose

26
Q

Name three practiced chemical modifications of maize starch in the U.S.

A

Derivitized (monostarch substitution and cross linking) - Acid thinning - Dextrinization - Oxidation - Hydrolysis.

27
Q

Name two pentoses and two hexoses.

A

Pentose-(D-xylose/L-arabinose/D-ribose) Hexoses-(D-galactose/D-glucose/D-mannose)

28
Q

Gums dissolve by particle swelling followed by disruption of the swollen particles. Name three things that influence solubility and rate of dissolution?

A

Type of Gum- Viscosity-Grade-pH

29
Q

Name three ways one could reduce the occurrence of Maillard browning?

A

Decreasing moisture levels to very low-Increasing moisture levels to very high-Lowering pH or temperature-Removing one of the substances (usually sugar)

30
Q

Give an example of a food oil which contains as its principal fatty acid each of the following: Lauric Acid-Oleic Acid-Linoleic Acid-Linolenic Acid-Erucic Acid?

A

Lauric-(Coconut/Palm/Kernel) Oleic (Ground Nut/Rapeseed) Linoleic (Sunflower/Safflower/Soybean/Cottonseed/Maize) Linolenic (Linseed) Erucic (Rapeseed/Mustard/Seed)

31
Q

Name 3 amylytic enzymes that react with starch and give the end products of the reactions.

A

Alpha amylase-oligosaccharides/Beta amylase-disaccharides /Amyloglucosidase-glucose

32
Q

What are the 4 principle sweeteners used in icings and glazes?

A

Sucrose-Dextrose-Invert Sugar-Corn Syrup

33
Q

What enzyme breaks down each of these disaccharides (sucrose/maltose/lactose)?

A

Sucrose-Invertase/Maltose-Maltase/Lactose-Lactase

34
Q

What three enzymes are used in the process of converting corn starch slurry to high fructose corn syrup?

A

Alpha-amylase/Glucoamylase/Glucose isomerase

35
Q

Name three types of gels that set with addition of cations.

A

Aliginate/Carrageenan/Low Methoxyl Pectin

36
Q

Name four of the granulations types of sucrose in industry?

A

Confectioners AA/Manufacturers/Bakers Special/Brown Sugar/Sanding/Bottler’s/Powdered Sugar

37
Q

What is malt?

A

Sprouted Barley (germinated cereal grains)

38
Q

What is the optimum % of moisture for ready to eat breakfast cereal?

A

3-5% (need to stay crunchy in milk)

39
Q

The international research institute in the Philippines developed a high yield strain of rice. What was the name of this rice?

A

IR-8

40
Q

Is most of the corn consumed by humans used in whole kernel form or in a milled form?

A

Milled

41
Q

From what part of the corn kernel does corn oil come from?

A

Germ

42
Q

What is the name of the piece of equipment used to puff cereal grains?

A

Gun

43
Q

What is the principle functional protein in wheat flour?

A

Gluten

44
Q

Name four annual world crops grown for edible oil?

A

Soybean/Peanut/Rapeseed/Sunflower/Maize/Olive

45
Q

From what part of the corn kernel does corn oil come from?

A

Germ

46
Q

Sucralose is 600 times sweeter than sucrose.

A

TRUE

47
Q

Name the 8 major cereal grains of commerce?

A

Oats/Rye/Corn/Wheat/Rice/Barley/Sorghum/Millet

48
Q

What is the mash called obtained in the fermentation of soy to produce soy sauce?

A

Miso

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