Cereal grains

Question 1

Each caryopsis has what?

Answer 1

a husk, bran, an endosperm, a germ

Question 2

what is a husk?

Answer 2

is a rough protective outer covering (usually not consumed)

Question 3

What is a bran? And it is a source of what?

Answer 3

hard outer covering under the husk that protects the endosperm. Is a source of fiber, vitamin B and minerals

Question 4

What is an endosperm? And it is a source of what?

Answer 4

largest portion of the grain which contains the starch. (source of carbohydrates and proteins)

Question 5

What a germ? and what is their source?

Answer 5

the germ is the smallest part and the embryo for a futureplant. Source of antioxidants, vitamin E, vitamin B and fats

Question 6

Grains can be classified as…?

Answer 6

1. whole or refined
2. True cereal grains or pseudo-cereal grains
3. Gluten-containing or gluten-free

Question 7

What is a whole grain? and what is a refined grain?

Answer 7

whole grain have been mininmally processed to still contain the bran, germ and endosperm (more fiber and nutrients)
Refined grains come from the same plants as whole grains but consist of only the endosperm and have a longer shelf life

Question 8

Why the refined grains have a longer shelf life?

Answer 8

Because it does not contain the germ, and the germ contains fat so it can spoil.

Question 9

What is the difference between cereal grains and pseudo-cereals?

Answer 9

Pseudo cereals comes from a flowering plant and not from the grass

Question 10

Do pseudo-cereals and cereal grains have the same purpose?

Answer 10

Yes! The both are for similar use

Question 11

Give some examples of true cereal grains

Answer 11

rice, oats, corn, wheat barley rice

Question 12

Give some examples of pseudocereal

Answer 12

buckwheat, quinoa and amaranth

Question 13

Give some examples of gluten-containing grains

Answer 13

barley, bran, bulgur, farina, kamat, orzo, rye, semolina, spelt, wheat

Question 14

Give some examples of gluten free grains

Answer 14

corn, oats (sometimes not because of cross-contamination), rice, teff, millet, buckwheat, sorghum, quinoa, amranth

Question 15

What is the 3 dominant grains grown in human history?

Answer 15

wheat, barley, rice

Question 16

what is the grains that are the most important in the world right now?

Answer 16

wheat, rice, corn, barley, millet, sorghum, oats rye

Question 17

Who is the largest producer of wheat?

Answer 17

Russia

Question 18

What are the 3 types of wheat?

Answer 18

hard wheat, durum and soft wheat

Question 19

Hard wheat is used for what? And it contains what?

Answer 19

used for bread it contains a lot of protein and a lote of gluten.

Question 20

Durum is used for what?

Answer 20

Durum is the hardest, and it is used for pasta, couscous and mediterranean breads

Question 21

What contains soft wheat and how can you use it?

Answer 21

it has lower protein, lower gluten and it can be used for cakes, cookies and pastry

Question 22

How do you use barley?

Answer 22

In a soup

Question 23

Describe some characteristic of barley

Answer 23

1) one of the oldest cultivates grain
2) “ first king of cereal”
3) was more widely cultivated than wheat

Question 24

Describe some characteristic of rice

Answer 24

over half of world’s population relies on rice as staple

Question 25

What are the rice's size?

Answer 25

short, medium and long

Question 26

What is the rice texture?

Answer 26

glutinous and non-glutinous

Question 27

What are some usage examples of long rice?

Answer 27

entrées, soups, pilafs, fried rice, rice bowls

Question 28

What are some usage examples of medium rice?

Answer 28

sushi, risotto, paella

Question 29

What are some usage examples of short rice?

Answer 29

desserts, rice pudding

Question 30

Give some examples of long grain rice

Answer 30

basmati, aromatic red, jasmine

Question 31

Give some examples of medium grain rice

Answer 31

calrose, premium medium grain, arborio, black japonica ans mahogany japonica

Question 32

Give some examples of short grain rice

Answer 32

calmochi, koshihikari

Question 33

what is the new world cereal crop

Answer 33

corn

Question 34

corn is used for what?

Answer 34

aniaml feed, human consumption, ethanol, high fructorse, corn syrup, sweetners, starch

Question 35

the parts of the corns is used for what?

Answer 35

husk- making tamales kernels- ground into food stalks- animal food corn silks- medicinal teas

Question 36

How do you process refined white flour?

Answer 36

refined white grains = endosperm ( husk, bran and germ are removed in the milling process) lower nutritive value most of the nutrients are not added back

Question 37

what is the difference between enrichment and fortification

Answer 37

Enrichment is a replacement of nutrients to levels that existed before processing of the whole grains Fortification addition of nutrietn to levels higher than those which existed before processing (often the nutrient was not there to begin with)

Question 38

refined wheat flour is fortified with what?

Answer 38

thiamin, riboflavin, niacin, folic and iron

Question 39

What is the nutrition facts about grains? ( cho, proteins, fats, fibre, vitamins, minerals and phytochemicals)

Answer 39

cho: excellence source -> starch. Starch mainly consist of amylose and amylopectin. protein: incomplete -> low in the essential amino acid lysine. Often paired with legumes to achieve protein complementation fats : very low content, mostly omega 6 fibre : excellent source if grains are consumed whole. Includes cellulose, hemicellulose, lignin, inulin, resistant starch vitamins: contains B vitamin, vitamin E. Majority of these vitamins are lost during processing (remova of husk, bran ang germ) minerals: varies by type of grain -> Fe, Mg, P,K, Cu, Mn, Se phytochemicals: Phenolic compounds, carotenoids, vitamin E compounds, lignans, beta glucan, inulin and phytosterol (depends on grain and processing) Bran, aleurone layer and germ: highest levels of phytochemicals Processing decreases but may increase bioavailability

Question 40

where is found starch

Answer 40

cereal grains and roots and tubers

Question 41

starch consist of what? (2 types of molecules)

Answer 41

amylose and amylopectin

Question 42

How can you use starch?

Answer 42

water binder, emulsion stabilizer and gelling agent

Question 43

what are the 2 properties of starch?

Answer 43

gelatinazation and retrogradation

Question 44

what is gelatinazation?

Answer 44

happens when starch granules are heated in the presence of a liquid. Swelling of the granules occurs and the amylose dissolves and diffuses out of the swollen granules Upon cooling, a homogenous gel phase of amylose-amylopectin is formed (gelation) This starch paste can be used as a tickener or binder in food processing Too much heat results in degraded granules and a loss of thickening

Question 45

what are the properties of starch

Answer 45

water, temperature, timing, stirring, acid, sugar, fat, protein

Question 46

what is retrogradation and give an example.

Answer 46

starch molecules bond over time and there is leakage/separation of liquid from the gel after a long standing time Amylose and amylopectin chains in a gelatinized starch paste reassociate to from more ordered structures Water is squeezed out -> syneresis Example: In creams and pie fillings : Gel shrinks and toughens and weeping often occurs Likely to occur with cornstarch-based products or when products are frozen In baked goods: Crumb stales Likely to occur with products made from lean dough or when products are refrigerated

Question 47

what is the 2 main fractions of gluten?

Answer 47

gliadins (soluble), glutenins (insoluble)

Question 48

Why gluten plays key role in baking in roles of elasticity, viscocity and cohesiveness?

Answer 48

Allows dough to hold gas when it rises. CO2 molecules produced by yeast become trapped, creating a fluffy texture

Question 49

When to avoid gluten?

Answer 49

when you are diagnosed with a gluten sensitivity. ( celiac disease, non-celiac gluten sensivity, wheat allergy)

Question 50

How are gluten and gluten-free products different?

Answer 50

GF products contain more fat and sugar, many are not mortified, more expensive 3 primary “gluten replacers” : Xanthan Gum : probably the best, excellent binding and structure building capabilities with good elasticity Guar Gum: good binding and structure, but less elasticity than xanthan gum Ground seeds (psyllium, chia, flax): looks right, but taste is different and texture changes with time

Question 51

How to cook grains?

Answer 51

It requires a certain amount of water for a certain amount of grain. Proportions depend on grain’s ability to absorb water. Cereals need enough water to permit the starch granules to swell.

Question 52

how can you store grains?

Answer 52

Store them in airtight container, in a cool dry place.