11. Carbohydrates, Cereal, and Grain Products Flashcards
What is the concentration in degrees Brix for maple syrup?
66
What is the starch soluble in water that compose 70 to 80% of all starch?
Amylopectin
Name the 3 main parts of cereal grain
Bran-Germ-Endosperm
How many monomers does Stachycose have ?
4(Galatose+Galatose+Glucose+Fructose)
What are the two proteins that function in wheat gluten formation?
Gliadin (prolamine) and glutenin (glutelin)
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
(b) glucose unit linked beta 1-6
What wheat is sown or planted in late autumn?
Winter wheat
What biochemical polymer found in plants is the most abundant bichemical on earth?
Cellulose
What gives waxy corn its properties?
No amylose
What does the term polydisperse describe?
Range of MW
In polysaccharide structure analysis which analysis is for characterize the linkage types?
Methylation analysis
Addition of sugar after gums be dissolved in water can enhance the dispersion of gum particle. (T/F)
TRUE
The finer the polysaccharide the more viscous of the solution. (T/F)
TRUE
The linear charged polysaccharide can form a solution
TRUE
xanthan gum is usually a linear or essentially linear molecule.
TRUE
most food gums are polydisperse and polymolecular
TRUE
Polydextrose is a natural polysaccharide which can be used as a bulking agent.
False should be synthetic
Glucose is reduced into what sugar?
Sorbitol
What is reducing sugar?
Sugar with a free carbonyl group
What is the dimer that forms the basis of cellulose?
cellobiose
Peanut butter contains approximately what percentages of proteins and fat?
27% for protein and 49% for fat
What corn derivative is one of the most commonly used sweetners in the food industry?
High frutose corn syrup (HFCS)
What is the name for a high molecular weight polyester deposited in the waxy cuticle of some plant epidermal cells?
Cutin
Why is Japanese or Short Grain rice more sticky than Indian or Long Grain rice after cooking?
Waxy variety ( high amylopectin)
What is levulose?
Fructose
Name three practiced chemical modifications of maize starch in the U.S.
Derivitized (monostarch substitution and cross linking) - Acid thinning - Dextrinization - Oxidation - Hydrolysis.
Name two pentoses and two hexoses.
Pentose-(D-xylose/L-arabinose/D-ribose) Hexoses-(D-galactose/D-glucose/D-mannose)
Gums dissolve by particle swelling followed by disruption of the swollen particles. Name three things that influence solubility and rate of dissolution?
Type of Gum- Viscosity-Grade-pH
Name three ways one could reduce the occurrence of Maillard browning?
Decreasing moisture levels to very low-Increasing moisture levels to very high-Lowering pH or temperature-Removing one of the substances (usually sugar)
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?
Lauric-(Coconut/Palm/Kernel) Oleic (Ground Nut/Rapeseed) Linoleic (Sunflower/Safflower/Soybean/Cottonseed/Maize) Linolenic (Linseed) Erucic (Rapeseed/Mustard/Seed)
Name 3 amylytic enzymes that react with starch and give the end products of the reactions.
Alpha amylase-oligosaccharides/Beta amylase-disaccharides /Amyloglucosidase-glucose
What are the 4 principle sweeteners used in icings and glazes?
Sucrose-Dextrose-Invert Sugar-Corn Syrup
What enzyme breaks down each of these disaccharides (sucrose/maltose/lactose)?
Sucrose-Invertase/Maltose-Maltase/Lactose-Lactase
What three enzymes are used in the process of converting corn starch slurry to high fructose corn syrup?
Alpha-amylase/Glucoamylase/Glucose isomerase
Name three types of gels that set with addition of cations.
Aliginate/Carrageenan/Low Methoxyl Pectin
Name four of the granulations types of sucrose in industry?
Confectioners AA/Manufacturers/Bakers Special/Brown Sugar/Sanding/Bottler’s/Powdered Sugar
What is malt?
Sprouted Barley (germinated cereal grains)
What is the optimum % of moisture for ready to eat breakfast cereal?
3-5% (need to stay crunchy in milk)
The international research institute in the Philippines developed a high yield strain of rice. What was the name of this rice?
IR-8
Is most of the corn consumed by humans used in whole kernel form or in a milled form?
Milled
From what part of the corn kernel does corn oil come from?
Germ
What is the name of the piece of equipment used to puff cereal grains?
Gun
What is the principle functional protein in wheat flour?
Gluten
Name four annual world crops grown for edible oil?
Soybean/Peanut/Rapeseed/Sunflower/Maize/Olive
From what part of the corn kernel does corn oil come from?
Germ
Sucralose is 600 times sweeter than sucrose.
TRUE
Name the 8 major cereal grains of commerce?
Oats/Rye/Corn/Wheat/Rice/Barley/Sorghum/Millet
What is the mash called obtained in the fermentation of soy to produce soy sauce?
Miso
