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Food Fundamentals > Cereal grains > Flashcards

Cereal grains Flashcards

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1
Q

Each caryopsis has what?

A

a husk, bran, an endosperm, a germ

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2
Q

what is a husk?

A

is a rough protective outer covering (usually not consumed)

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3
Q

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

A

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

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4
Q

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

A

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

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5
Q

What a germ? and what is their source?

A

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

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6
Q

Grains can be classified as…?

A
  1. whole or refined
  2. True cereal grains or pseudo-cereal grains
  3. Gluten-containing or gluten-free
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7
Q

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

A

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

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8
Q

Why the refined grains have a longer shelf life?

A

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

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9
Q

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

A

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

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10
Q

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

A

Yes! The both are for similar use

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11
Q

Give some examples of true cereal grains

A

rice, oats, corn, wheat barley rice

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12
Q

Give some examples of pseudocereal

A

buckwheat, quinoa and amaranth

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13
Q

Give some examples of gluten-containing grains

A

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

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14
Q

Give some examples of gluten free grains

A

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

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15
Q

What is the 3 dominant grains grown in human history?

A

wheat, barley, rice

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16
Q

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

A

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

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17
Q

Who is the largest producer of wheat?

A

Russia

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18
Q

What are the 3 types of wheat?

A

hard wheat, durum and soft wheat

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19
Q

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

A

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

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20
Q

Durum is used for what?

A

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

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21
Q

What contains soft wheat and how can you use it?

A

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

22
Q

How do you use barley?

A

In a soup

23
Q

Describe some characteristic of barley

A

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

24
Q

Describe some characteristic of rice

A

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

25
Q

What are the rice’s size?

A

short, medium and long

26
Q

What is the rice texture?

A

glutinous and non-glutinous

27
Q

What are some usage examples of long rice?

A

entrées, soups, pilafs, fried rice, rice bowls

28
Q

What are some usage examples of medium rice?

A

sushi, risotto, paella

29
Q

What are some usage examples of short rice?

A

desserts, rice pudding

30
Q

Give some examples of long grain rice

A

basmati, aromatic red, jasmine

31
Q

Give some examples of medium grain rice

A

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

32
Q

Give some examples of short grain rice

A

calmochi, koshihikari

33
Q

what is the new world cereal crop

A

corn

34
Q

corn is used for what?

A

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

35
Q

the parts of the corns is used for what?

A

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

36
Q

How do you process refined white flour?

A

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

37
Q

what is the difference between enrichment and fortification

A

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)

38
Q

refined wheat flour is fortified with what?

A

thiamin, riboflavin, niacin, folic and iron

39
Q

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

A

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

40
Q

where is found starch

A

cereal grains and roots and tubers

41
Q

starch consist of what? (2 types of molecules)

A

amylose and amylopectin

42
Q

How can you use starch?

A

water binder, emulsion stabilizer and gelling agent

43
Q

what are the 2 properties of starch?

A

gelatinazation and retrogradation

44
Q

what is gelatinazation?

A

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

45
Q

what are the properties of starch

A

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

46
Q

what is retrogradation and give an example.

A

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

47
Q

what is the 2 main fractions of gluten?

A

gliadins (soluble), glutenins (insoluble)

48
Q

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

A

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

49
Q

When to avoid gluten?

A

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

50
Q

How are gluten and gluten-free products different?

A

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

51
Q

How to cook grains?

A

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.

52
Q

how can you store grains?

A

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

Food Fundamentals (13 decks)

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