Bread And Cereals

Question 1

What are cereals

Answer 1

Seeds of the grass family graminaceae

Question 2

What cereals are grown in the uk

Answer 2

Wheat, barley, rye, sweet corn, maize, millet

Question 3

What are the four parts of a kernel/grain

Answer 3

Hull/husk
Bran
Endosperm
Embryo/germ

Question 4

Describe the hull/husk

Answer 4

Rich in fibre polyphenols and phytate(can bind metal ions by losing h)
Removed when processing for bread, flower…
Basically leaf surrounding it

Question 5

Describe the bran/seed coat

Answer 5

Rich in fibre, lipid, vitamins, minerals, phytate

Phytate often binds mineral = not very bioavailable (same for spinach and iron)

Question 6

Describe the endosperm

Answer 6

Rich I n starch granules and storage proteins

75% of whole grain

Question 7

Describe the embryo/ germ

Answer 7

Rich in enzymes, lipid and vitamins
Where a shoot would grow from if grain planted
Important in breaking things down and creating new molecules

Question 8

What are the parts of corn/maize

Answer 8

Bran layer on outside
Endosperm full of starch (corn flour)
Embryo

Question 9

What are the stages of dry milling/flour production?

Answer 9

Cleaning/dehulling
Conditioning 
Breaking/milling
Sieving (remove bran) - not needed for whole meal 
Blending
Quality control
Packaging

Question 10

What are hard wheats - give e.g.

Answer 10

Physically harder
Durum wheat (pasta)
Rice
Millet

Question 11

What are soft wheats?

Answer 11

Physically softer 
Soft wheat
Corn 
Rye 
Oat

Question 12

What are hard kernel cereals and what are they used for?

Answer 12

Tightly packed kernels
Break into sml sharp particles containing damaged starch granules coated in bound protein
Yield gritty flours
Good for bread/ pasta (as protein is free)

Question 13

What are soft kernel cereal?

Answer 13

Most uk wheat is soft
Loosely packed kernels 
Break into leg amorphous particles contains intact starch granules and lose protein
Good for gelatinisation/gel formation
Good for cakes, sauces etc

Question 14

What is the main component of flour?

Answer 14

Starch - 60/70%

Question 15

What does flour strength relate to?

Answer 15

Protein content

Question 16

What is strong flour usually used for?

Answer 16

Bread - comes from canada/uk

Question 17

What protein content does strong flour have?

Answer 17

13-14%

Question 18

What protein content does medium flour have ?

Answer 18

10-11%

Question 19

What protein content does weak flour have?

Answer 19

7-8%

Question 20

How is whit flour produced and what is the extraction?

Answer 20

Made by removing the germ and bran leaving only white endosperm
75% extraction

Question 21

How is brown flour produced and what is the extraction level?

Answer 21

Some but not all of the germ and bran are removed

85% extraction

Question 22

How is wholewheat/grain/meal flour produced and what is the extraction level?

Answer 22

The whole grain is used, nothing taken out

100%

Question 23

What are the properties of starch granules?

Answer 23

Concentric growth rings - organisation of starch macromolecules into crystalline and amorphous phases
Insoluble in cold water
Amylose = helix
Amylopectin = branched

Question 24

What is the structure of durum wheat starch?

Answer 24

A few broken granules, protein bodies around

Question 25

What is the structure of millet starch?

Answer 25

Lots of broken granules - protein coating

Question 26

What is the structure of bean starch?

Answer 26

Mostly intact - protein coating

Question 27

Name and describe the stages of starch

Answer 27

Gelatinisation - starch granules let in some water and begin to swell. Peak is reached where they reach maximum swelling it haven’t yet broken. Overlapping - amylose/amylopectin leach out Amorphous structure = at hottest temp all starch granules have exploded amylose/amylopectin have separated On cooling amylose/amylopectin recrystallise but not perfectly and at different rates

Question 28

What is retrogradation and syncretism?

Answer 28

Cooling = amylose refrains crystalline structure H bonding Polymers h bond in attempt to recrystallise and waste is pushed away Syncretism = exclusion of water = layer on top of things Max crystallisation at 4 C

Question 29

Who is significant in the history of bread in the uk?

Answer 29

Elsie widdowson - companion of honour

Question 30

What was the national loaf?

Answer 30

Rationing bread - dense brown loaf with lots of whole meal bran

Question 31

What was the national loaf made of?

Answer 31

85% extraction flour = less waste

Question 32

Why was whole grain flour considered healthier?

Answer 32

Contained higher level of phosphorus, iron, vitamins, calcium etc than which but Elsie not sure

Question 33

Why was Elsie not so sure that whole grain bread was healthier?

Answer 33

As it contains physics acid which forms insoluble salts = calcium etc cannot be absorbe

Question 34

What did Elsie do to test absorption of calcium in bread?

Answer 34

Tested bread without and with added calcium carbonate to see how muc calcium would be absorbed

Question 35

What were the findings of elsies experiment?

Answer 35

Phytate in whole meal flour interfered with calcium absorption so flour should be fortified with calcium carbonate

Question 36

What are now fortified as a result of elsies experiment?

Answer 36

Cereals

Question 37

What were the oppositions to Elsies recommendation?

Answer 37

People don’t want chemicals in food | Worried about kidney stones

Question 38

Why is iron added to bread

Answer 38

Teenage girls = high anaemia risk

Question 39

What are the components of traditional bread dough?

Answer 39

``` Strong flour Wheat Salt Yeast Four improvers(ascorbic acid, fat, emulsifiers)- ascorbic acid oxidises gluten = better structure of bread ```

Question 40

What are the stages of bread making?

Answer 40

``` Mixing Fermentation Moulding Baking Cooling/storage ```

Question 41

What is the total time of long/bulk dough fermentation and why?

Answer 41

4-6 hrs | Here are 2 fermentation stages

Question 42

What are the problems in bread making?

Answer 42

Over fermentation | Under fermentation

Question 43

What does over fermentation mean?

Answer 43

Overstretched gluten network - let too long to rise = chewy Have large irregular air pockets so may collapse Over yeasty flavour

Question 44

What does under fermentation mean?

Answer 44

Under developed gluten net work = bad rise, dense loaf Air pockets too small Insipid - no flavour

Question 45

Outline the Chorleywood bread process (CBP)

Answer 45

Mechanical development of dough Development of gluten = mechanical using high speed mixer (cooler sometimes needed to stop it getting too hot) Aeration = biological by yeast Classic supermarket loaf done by this process Bulk fermentation removed = 60% time saved Still has 2 proofing steps Only take 1-1.5 hrs Lower protein flours used

Question 46

What does the CBP require?

Answer 46

``` More yeast 2-3% and sugar = fast food for yeast More water Flour improver High energy mixer ANY FLOUR CAN BE USED ```

Question 47

What are the advantaged of the CBP for industrial bread process?

Answer 47

Saves 60% total time Saves 75% space 75% reduction in amount of dough handled at any time = less worker intensive More efficient Lower proteins flours can be used Reduced rate of staling due to better mixing

Question 48

What happens at each temperature stage in the baking process of bread?

Answer 48

40 = rapid expansion oC co2 gas in dough - leavening 52 = yeast inactivated 72 = gluten coagulation + protein denature and assume final shape 90 =starch gelatinisation- swell up and take up more space and withdraw water = increase viscosity of dough. Free starch hydrated 100= most enzymes inactivated, fat melts, water turns to seat and replaces co2 in gas pockets