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cereal grains Flashcards

1
Q

why are cereal grains important

A

widely available at a low cost
nutrition, energy
feed for livestock use
economic important to farmers
fuel
grain is durable- long term storage
different grains grow in different climates
food, staple in diet
food security
enviroment

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2
Q

what is a cereal grain

A

starchy grains from plants

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3
Q

what is a cereal grain used for?

A

breakfast foods, flours, breads, pastas, starches, fermented beverages, etc

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4
Q

what is a whole grain?

A

contains endosperm, bran, and germ,
when processed it should still have the same rich balance as the origianal grain
humans need atleast 3 servings of whole grain per day

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5
Q

examples of whole grains (with gluten)

A

wheat, rye, barley, oats, triticale

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6
Q

examples of gluten free whole grains

A

amaranth, buckwheat, millet, quinoa, teff, rice, corn, sorghum

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7
Q

three parts of canadas food guide

A

fruits and vegetables, protein, whole grains

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8
Q

refined or white vs enriched

A

refined, bran and germ are removed, leaving only the endosperm
enriched, bran and germ are removed, then vitamins/minerals are added back in after processing

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9
Q

how much of the calories in a human diet come from cereal grains, how much protein

A

75% of each

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10
Q

what are kernels of cereal grains called?

A

fruits

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11
Q

the fruit is a dry, single seeded _________ that remains intact on maturity

A

caryopsis

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12
Q

what is the bran

A

pericarp or fruit coat acts to protect and support the growth of the endosperm and embryo
seed coat (testa) - pigmented layer

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13
Q

what is the endosperm

A

aleurone is a single layer at the inner cite of the bran. it contains most of the minerals, vitamins, phenolic antioxidants, and lignans of the wheat grain
the starchy endosperm is the major storage tissue, storing both starch and protein. supplies nutrients for plant growth, yield and quality

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14
Q

what is the germ

A

where new wheat sprouts occur, rich in nutrients

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15
Q

compostion of cereal grain

A

65-70% starch
10-15% protein
10-30% fibre
2-10% lipid
2-4% minerals

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16
Q

what causes variation in composition

A

genetics, environment, agronomic practices

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17
Q

what is dry milling

A

to separate fruit structures from seed

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18
Q

how many million tons of wheat does Canada produce in a year (2017)

A

30

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19
Q

two most important commercial species are

A

triticum aestivium L (common wheat)
triticum durum desf (durum wheat)

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20
Q

Characteristics of kernels

A

deep ventral crease, 9-15% protein 65-70% starch, 2%lipids

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21
Q

utilization of wheat

A

roller milled into flour or semolina
by-products are bran and germ
flour/semolina +water+mixing= gluten development=dough
fermentation = fuel alcohol, beer, distilled beverages
wet milling = gluten and starch

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22
Q

objectives of roller milling

A

seperation of bran 23% germ embryo2% and starchy endosperm 75%

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23
Q

reduction of starchy endosperm to semolina ie coarsely milled durum wheat or flour

A
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24
Q

refined flour

A

has enhanced appearance, palatability, quality(shelf life) and functionality
loss of nutritional value fibre protein lysine vitamins and minerals

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25
grading and qualtity of wheat
quality is the degree to which something is suitable for a particular end use
26
the quality of wheat is determined by both genetics and the enviroment
wheat is segregated into market classes on the basis of growth habit colour hardness protein content gluten strenght and end use functionality
27
market classees of wheats
durum wheats highest protein pasta CWAD hard wheats high protein pan breads medium hardness, medium protein wheats french breads, oriental noodles, soft, low proteins
28
grading system is largely visual
principal grading factors are test weight and degree of soundness, test weight is positively correlated with flour yield
29
degree of soundness is related to __________
flour yield, flour colour, dough handling properites, loaf volume and height, crumb and crust colour
30
soundness factors
frost damage, maturity, bleaching, springing, sprouting, disease, insect damage
31
flour protein is ____________ with bread loaf volume
positively correlated
32
corn
native to central and south america world production in 2017 just under 1.39 billion tons leading producers= USA 371 million, china 259 million, brazil=98
33
corn large kernel size ____ times of wheat
10
34
_______ embryo in corn
large
35
naked caryopsis in corn means?
brain removed
36
corn is higher in _________ and __________
starch 75% and oil 5%
37
corn is lower in __________ 9-10%
protein
38
___________ is of lower nutritional quality (low in lysine, theronine, and tryptophan
protein
39
gluten free: used to prepare ____ (dough prepared from alkali-treated corn
masa
40
corn us _________ into germ, starch and by-products (fibre, protein, solubles)
wet milled
41
germ of corn is extracted to produce oil and meal
42
starch - food starch (native and modified) - sweeteners (glucose, syrups), adhesives, textile processing aid etc
43
by products of corn wet milling
feed - corn gluten meal
44
_________________ ground whole grain and refined starch
fuel alchohol
45
for fuel alcohol production by-products are dried distillers grains DDG and dried distiller grains with solublesDDGS for feed
46
corn can be _____________ into bran, germ, grits, meal, flour
roller milled
47
grits/meal/flour
snack foods, tortillas, chappatis, RTE breakfast cereals, brewing and distilling, grain alcohol
48
ground whole grain as feed grain and cob
49
dent corn is
field corn, yellow and white varieties, two regions in the endosperm, various starch types
50
flint corn
very hard endosperm, insect ad disease resistent, many colours
51
popcorn
a small kernel flint corn, explosive expansion when heated, grown for use as a snack food,
52
flour corn
soft endosperm throughout the kernel, easy to grind, maily used to make corn flour
53
sweet corn
a mutant of dent corn, sugary when immature, starchy when mature
54
corn bean and squash were known as _________ by the iroquois
three sisters
55
rice (oryza sativa L.) world production in 2017 was 984 million tons leading producers china 213 million, india169, indonesia 81, bangladesh 49 staple food for the half the worlds population long and short grain rice, as well as intermediate types in usa jasmine and basmati rice
56
rice protein is high in sulfur containing AA but low in _______
lysine
57
rice protein is often combined with pea protein
about 7%
58
glutenins represent _____________ of the total proteins , typically are extensively aggregated, has a lot of disulfide bridging and glycosated
60-80%
59
promalins represent _____ , globulins 5-13%, and albumins 4-22% of the total proteins
1-5%
60
proteins are mostly water insoluble due to the high degree of disulfide bonding and higher MW
61
rise is harvest ______________________
with the hull intact
62
kernel characteristics of rice
smaller than wheat in size, hard quartz like texture, no ventral crease, dehulled grain 10% protein, 80% starch, gluten free
63
dehulling of rice
removal of glumes, yields brown rice
64
brown rice is abrasion milled and pollished, yields
white rice and fines
65
white rice is processed into grits and flour that can be used in brewing, snack foods, RTE cereals, wet-milled into starch
fines used as feed; extracted to yield rice bran oil,
66
polished rice involved removing bran from brown rice, and gently rubbing the rice kernes together to remove dust
67
paddy rice may be converted (parboiled) prior to dehulling or milling drives nutrients from bran into starchy endosperm reduces losses on milling results in a darker coloured polished rice product, limited acceptance
68
barley, world production in 2017 was 149 million tons
leading producers were ruusia, australia, gerany, france, ukraine, canada, and united kingdom
69
primary uses of barley
fees, malting and brewing
70
barley has limited use as a food grain
most barley production is hulled, hulless types in limited production have advantages with respect to energy, transportation, storage
71
main steps of barley malting
cleaning, steeping, germination, kilning
72
limited (controlled) germination to activate/synthesizes the enzymes for germination : _______
amylases
73
partial hydrolsis of the starchy endosperm
74
kilning:
terminate germination and develop characteristic flavours aroma and colour
75
brewing with barley
fementation by yeast of simple sugars derived from starch into alcohol(beer) main steps are mashing, wort filtration (lautering), boiling/hopping, fermentation and finishing
76
how is distilled alchol made
entire mash is fermented and then distilled to achieve an alcoholic content of 40-50% by volume 80-100 proof in the condensed vapour products may be aged, blended, flavoured, etc
77
fuel alcohol from barley
mash of wheat corn rye etc is hydrolyzed with bacterial and fungal amylases, entire mash is fermented and then distilled to 95% alcohol (100% if dehydrated: using molecular sieve) stillage is dried to produce distillers dried grains or dried distillers grains with solubles
78
food use of barley
abrasion milled into pot and pearled barley pearled product may be gronud into flour flour is specky in appearance pearled- barley has been processed to remove its fibrous outer hull polished to remove all the bran layer
79
hulless types of barley may be _____________
roller milled
80
glucan content (soluble dietary fibre is considered _______ for human nutrition but ____________ in feeding and brewing
positive; detrimant

ag 112 (5 decks)

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