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AGRC 112 - Food Production > Cereal Grains > Flashcards

Cereal Grains Flashcards

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1
Q

Why are cereal grains important?

A

Widely available (low cost), long-term storage (durable), nutrition/energy, food security, fuel, environment, economics, food, grow in different places

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2
Q

What are cereals and what are they used for?

A

Starchy grains from plants.
Used to make breakfast foods, flours, breads, pastas, starch’s, fermented beverages, etc.

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3
Q

3 components of whole grains

A

Endosperm - largest part of kernal
Bran - protective outer coating
Germ - reproductive part

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4
Q

Gluten-free whole grains

A

Amaranth, Buckwheat, Millet, Quinoa, Teff, Rice, Corn, and Sorghum

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5
Q

Whole grains

A

Wheat, Rye, Barley, Oats, and Triticale

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6
Q

Refined/white grains

A

bran and germ removed, only endosperm remain

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7
Q

Enriched grains

A

bran and germ are removed, then vitamins/minerals are added back

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8
Q

Cereal grains supply ___% of the calories and ___% of the protein in human diets

A

75%, 75%

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9
Q

Wheat contributes more than $_________ to the Canadian economy each year

A

$11 billion

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10
Q

What are the kernels of cereal grains called?

A

fruits

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11
Q

What is the fruit of cereal grains?

A

A dry, single-seeded caryopsis that remains intact on maturity

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12
Q

Parts of the bran

A

Pericarp/seed coat
Seed coat/testa

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13
Q

Parts of the endosperm

A

Aleurone
Starchy endosperm

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14
Q

Pericarp/fruit coat

A

Protects and supports the growth of the endosperm and embryo

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15
Q

Seed coat/testa

A

pigmented layer

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16
Q

Aleurone

A

Layer on the inside of the bran that contains most of the minerals, vitamins antioxidants, and lignins

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17
Q

Starchy endosperm

A

major storage tissue

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18
Q

Composition of cereal grains

A

Starch, protein, fibre. lipid, and minerals

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19
Q

Dry milling

A

Main purpose is to separate the endosperm from the germ and bran

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20
Q

Wet milling

A

Separate constituents such as starch, gluten, oils, etc. Mainly used for wheat and corn

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21
Q

Wheat origin

A

Middle East

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22
Q

Most important commercial wheat species

A

Common wheat and durum wheat

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23
Q

Wheat is ______ in sulfur amino acids, _________ in lysine

A

Rich, deficient

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24
Q

Utilization of wheat

A

Roller-milled or stone-ground into flour, fermentation, wet milling, and feed

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25
Q

Objectives of roller milling

A
  • separation of bran, germ, and endosperm
  • reduce starchy endosperm into semolina
  • grind and sieve into a fine powder
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26
Q

Semolina

A

coarsely milled durum wheat

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27
Q

Impacts of milling

A

Flour has enhanced appearance, palatability, quality, and functionality but loses nutritional value

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28
Q

Quality

A

the degree to which something is suitable for particular end use

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29
Q

What affects the quality of wheat?

A

genetics and the environment

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30
Q

How is wheat segregated into market classes?

A

growth habit, colour, hardness, protein content, gluten strength, and end-use functionality

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31
Q

Market classes of wheat

A

Durum wheat, hard wheat, medium hardness, soft, low protein

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32
Q

Durum wheat market class

A

Highest protein, pasta

33
Q

Hard wheat market class

A

high protein, pan breads

34
Q

Medium hardness market class

A

medium protein, french bread and oriental noddles

35
Q

Soft, low protein market class

A

low protein, pastries

36
Q

Market class grades

A

1 CWRS, #2 CWRS, #3 CWRS, CW Feed

37
Q

The grading system is largely ___________

A

visual

38
Q

Principal grading factors in wheat

A

test weight and degree of soundness

39
Q

Degree of soundness

A

flour yield, flour colour, dough handling properties, etc.

40
Q

Soundness factor

A

damage, maturity, bleaching, springing, sprouting, disease

41
Q

Major protein in wheat

A

Prolamins (gluten)

42
Q

What is gluten comprised of?

A

gliadin and glutenin proteins

43
Q

Gliadins

A

contributes to viscosity and extensibility of dough

44
Q

Glutenins

A

contributes to the cohesive and elastic nature of the dough

45
Q

Where is corn native to?

A

Central and South America

46
Q

Corn kernel structure

A

Naked caryopsis, large kernel size, large embryo

47
Q

Corn kernel composition compared to wheat

A
  • Higher in starch
  • Lower in protein
  • Gluten free
48
Q

Utilization of corn

A

Wet milled into germ, starch, and byproducts
Fuel alcohol
Roller milled into bran, germ, grits, meal, and flour

49
Q

Market class of corn

A
  1. Dent corn (field corn)
  2. Flint corn
  3. Popcorn
  4. Flour corn
  5. Sweet corn
50
Q

Dent corn (field corn)

A

White and yellow varieties that have 2 regions in the endosperm

51
Q

Flint corn

A

very hard endosperm, insect and disease resistant, many colour

52
Q

Popcorn

A

small-kernel flint corn

53
Q

Flour corn

A

Soft endosperm, easy to grind, used to make flour

54
Q

Sweet corn

A

A mutant of dent corn that has sugary endosperm when mature and starchy when mature

55
Q

What were the three sisters? (Iroquois)

A

Corn, bean, and squash

56
Q

Where is rice native to?

A

China

57
Q

Rice proteins is ______ in sulfur, but ____ in lysine

A

high, low

58
Q

Paddy (rough) rice

A

harvested with the hull intact

59
Q

Rice kernel characteristics

A

smaller than wheat, hard, quartz-like texture, no ventral crease, gluten-free

60
Q

Rice dehulling

A

removes glumes to yield brown rice

61
Q

What does brown rice that is abrasion-milled and polished yield?

A

white (polished) rice

62
Q

Rice fines

A

used as feed or extracted to produce rice bran oil

63
Q

What happens when paddy rice is converted/parboiled?

A

Drives nutrients from bran into starchy endosperm

64
Q

Primary use for barley

A

feed, malting and brewing

65
Q

3 market classes (barley)

A

malting, food, general purpose

66
Q

Malting steps

A

cleaning, steeping, germination, kilning

67
Q

Kilning

A

terminate germination and develop flavours, aroma, and colour

68
Q

Brewing steps

A

mashing, wort filtration, boiling/hopping, fermentation, and finishing

69
Q

Fuel alcohol

A

Mash of wheat, corn, rye, etc. that is hydrolyzed with bacterial and fungal amylases

70
Q

Fuel alcohol

A

Mash of wheat, corn, rye, etc. that is hydrolyzed with bacterial and fungal amylases

71
Q

Barley food use

A

abrasion milled into pot, and pearled barley

72
Q

Pearled barley

A

processed to remove its fibrous outer hull and polished to remove bran layer

73
Q

What fibre found in rye is considered good for human food but bad in feed and brewing?

A

B-glucan

74
Q

Oat production

A

Most production is hulled, and whole grain is used as feed

75
Q

Groat

A

dehulled oat kernal

76
Q

How groat stabilized before processing?

A

heating to inactivate lipase

77
Q

Rye uses

A

bread, alcoholic beverages, and commonly grown as forage crop

78
Q

Pseudo cereals

A

non-grassy plant used in same manner as cereals (quinoa, buckwheat, etc.

AGRC 112 - Food Production (7 decks)

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