Carbohydrates: crops to carbs

Question 1

What are the two primary crops accounting for the majority of the world’s sucrose production?

Answer 1

Sugar cane (80%) and sugar beet (20%).

Question 2

What family do cereals belong to?

Answer 2

Poaceae (Gramineae) family.

Question 3

What is the most important group of food crops globally?

Answer 3

Cereals

Question 4

What percentage of the world’s calories comes from cereals?

Answer 4

60%.

Question 5

Name the top three cereals in terms of global production.

Answer 5

Maize, wheat, and rice.

Question 6

What are the major cereal species grown in the UK?

Answer 6

Wheat (Triticum aestivum), barley (Hordeum sativum), oats (Avena sativa), rye (Secale cereale), and triticale (Triticosecale spp.).

Question 7

What are the primary uses of wheat in the UK?

Answer 7

Breadmaking, biscuit making, animal feed, and seed production.

Question 8

List key quality requirements for breadmaking wheat.

Answer 8

Hard endosperm, ease of milling, strong flour, >13% protein content, high gluten quality, Hagberg falling number >250, high water absorption, specific weight >76 kg/hl, moisture content <15%, and minimal admixture (<2%).

Question 9

What does the Hagberg Falling Number measure?

Answer 9

The time it takes for a plunger to fall through a mix of wheat flour and water, indicating starch conversion to sugar.

Question 10

What are the key quality requirements for malting barley?

Answer 10

Germination (~100%), nitrogen content (<1.6%-1.85%), grain size (95% >2.2mm), moisture content (~14.5%), and uniformity.

Question 11

How does high nitrogen content in barley affect beer production?

Answer 11

High nitrogen can cause cloudy and unstable beers, so low nitrogen is preferred.

Question 12

What agronomic factors influence wheat protein content?

Answer 12

Choice of variety, nitrogen application, field fertility, and weather conditions.

Question 13

Why is specific weight important in breadmaking wheat?

Answer 13

It relates to the density and size of grains, which affect quality.

Question 14

What is ergot, and why is it problematic in cereal production?

Answer 14

Ergot is a toxic fungus that can contaminate grains. It must be avoided by managing nearby grass weeds and using crop rotations.

Question 15

What are the sustainability challenges in cereal production?

Answer 15

High agricultural dominance, environmental impacts, and trade-offs between yield and quality.

Question 16

How can the sustainability of cereal production be improved?

Answer 16

By using sustainable farming practices, balancing nutrient inputs, and optimizing resource use.