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
Q

grading and qualtity of wheat

A

quality is the degree to which something is suitable for a particular end use

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26
Q

the quality of wheat is determined by both genetics and the enviroment

A

wheat is segregated into market classes on the basis of growth habit colour hardness protein content gluten strenght and end use functionality

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27
Q

market classees of wheats

A

durum wheats highest protein pasta CWAD
hard wheats high protein pan breads
medium hardness, medium protein wheats french breads, oriental noodles,
soft, low proteins

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28
Q

grading system is largely visual

A

principal grading factors are test weight and degree of soundness, test weight is positively correlated with flour yield

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29
Q

degree of soundness is related to __________

A

flour yield, flour colour, dough handling properites, loaf volume and height, crumb and crust colour

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30
Q

soundness factors

A

frost damage, maturity, bleaching, springing, sprouting, disease, insect damage

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31
Q

flour protein is ____________ with bread loaf volume

A

positively correlated

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32
Q

corn

A

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

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33
Q

corn large kernel size ____ times of wheat

A

10

34
Q

_______ embryo in corn

A

large

35
Q

naked caryopsis in corn means?

A

brain removed

36
Q

corn is higher in _________ and __________

A

starch 75% and oil 5%

37
Q

corn is lower in __________ 9-10%

A

protein

38
Q

___________ is of lower nutritional quality (low in lysine, theronine, and tryptophan

A

protein

39
Q

gluten free: used to prepare ____ (dough prepared from alkali-treated corn

A

masa

40
Q

corn us _________ into germ, starch and by-products (fibre, protein, solubles)

A

wet milled

41
Q

germ of corn is extracted to produce oil and meal

A
42
Q

starch - food starch (native and modified) - sweeteners (glucose, syrups), adhesives, textile processing aid etc

A
43
Q

by products of corn wet milling

A

feed - corn gluten meal

44
Q

_________________ ground whole grain and refined starch

A

fuel alchohol

45
Q

for fuel alcohol production by-products are dried distillers grains DDG and dried distiller grains with solublesDDGS for feed

A
46
Q

corn can be _____________ into bran, germ, grits, meal, flour

A

roller milled

47
Q

grits/meal/flour

A

snack foods, tortillas, chappatis, RTE breakfast cereals, brewing and distilling, grain alcohol

48
Q

ground whole grain as feed grain and cob

A
49
Q

dent corn is

A

field corn, yellow and white varieties, two regions in the endosperm, various starch types

50
Q

flint corn

A

very hard endosperm, insect ad disease resistent, many colours

51
Q

popcorn

A

a small kernel flint corn, explosive expansion when heated, grown for use as a snack food,

52
Q

flour corn

A

soft endosperm throughout the kernel, easy to grind, maily used to make corn flour

53
Q

sweet corn

A

a mutant of dent corn, sugary when immature, starchy when mature

54
Q

corn bean and squash were known as _________ by the iroquois

A

three sisters

55
Q

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

A
56
Q

rice protein is high in sulfur containing AA but low in _______

A

lysine

57
Q

rice protein is often combined with pea protein

A

about 7%

58
Q

glutenins represent _____________ of the total proteins , typically are extensively aggregated, has a lot of disulfide bridging and glycosated

A

60-80%

59
Q

promalins represent _____ , globulins 5-13%, and albumins 4-22% of the total proteins

A

1-5%

60
Q

proteins are mostly water insoluble due to the high degree of disulfide bonding and higher MW

A
61
Q

rise is harvest ______________________

A

with the hull intact

62
Q

kernel characteristics of rice

A

smaller than wheat in size, hard quartz like texture, no ventral crease, dehulled grain 10% protein, 80% starch, gluten free

63
Q

dehulling of rice

A

removal of glumes, yields brown rice

64
Q

brown rice is abrasion milled and pollished, yields

A

white rice and fines

65
Q

white rice is processed into grits and flour that can be used in brewing, snack foods, RTE cereals, wet-milled into starch

A

fines used as feed; extracted to yield rice bran oil,

66
Q

polished rice involved removing bran from brown rice, and gently rubbing the rice kernes together to remove dust

A
67
Q

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

A
68
Q

barley, world production in 2017 was 149 million tons

A

leading producers were ruusia, australia, gerany, france, ukraine, canada, and united kingdom

69
Q

primary uses of barley

A

fees, malting and brewing

70
Q

barley has limited use as a food grain

A

most barley production is hulled, hulless types in limited production have advantages with respect to energy, transportation, storage

71
Q

main steps of barley malting

A

cleaning, steeping, germination, kilning

72
Q

limited (controlled) germination to activate/synthesizes the enzymes for germination : _______

A

amylases

73
Q

partial hydrolsis of the starchy endosperm

A
74
Q

kilning:

A

terminate germination and develop characteristic flavours aroma and colour

75
Q

brewing with barley

A

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
Q

how is distilled alchol made

A

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
Q

fuel alcohol from barley

A

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
Q

food use of barley

A

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
Q

hulless types of barley may be _____________

A

roller milled

80
Q

glucan content (soluble dietary fibre is considered _______ for human nutrition but ____________ in feeding and brewing

A

positive; detrimant