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Nutrition 244 > Cereal Grains > Flashcards

Cereal Grains Flashcards

1
Q

Seeds come from what grass family?

A

Gramineae.

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2
Q

What makes up 85% of the most common grains?

A

White, Rice, Corn, Barely

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3
Q

What makes up 15% of the other common grains?

A

Millet, Sorghun, Oats, Ryte, Tricticale, And Buckwheat.

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4
Q

What is significant about grain?

A

It is the major food crop.

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5
Q

What are the 5 compositional characteristics of a generic grain seed?

A
  1. Husk/Chaff
  2. Brain Layer
  3. Aleurone Layer
  4. Endosperm
  5. Germ.
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6
Q

Describe the Husk/Chaff.

A

It is the protective outer layer.

Removed and Discarded.

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7
Q

Describe the Bran Layer.

A

14.% of the grain seed.

Hard crust.

High in Fiber, Vitamins, and Minerals.

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8
Q

Describe the Aleurone Layer.

A

One cell layer thick.

Contains Proteins, Vitamins, and Minerals.

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9
Q

Describe the Endosperm.

A

Bulk of the seed.

83% of the grain seed.

Contains starch and varying amounts of protein.

Basis of all flour.

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10
Q

Describe the Germ.

A

The embryo of the grain seed.

2.5% of the grain seed.

Contains Fat, Minerals, and Vitamins.
-Nutrient Dense

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11
Q

What is enrichment?

A

Replenishing nutrients lost during processing.

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12
Q

What is flour enriched with?

A

Vitamin B, B2, Niacin, and Iron.

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13
Q

What is fortification?

A

Addition of nutrients NOT naturally present.

or

Addition of nutrients in HIGHER amounts.

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14
Q

How different species of wheat are there?

A

14 different species with 30,000 different varieties.

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15
Q

What are the three common species of wheat?

A
  1. Common
  2. Club
  3. Durum
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16
Q

What are the three types of classification for wheat?

A
  1. Protein content.
  2. Growing Season
  3. Kernel Color
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17
Q

How is the protein content classified for wheat?

A
  1. Hard Wheat

2. Soft Wheat

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18
Q

Explain the contents of hard wheat.

A

High in protein

Better for bread

Grown in Texas and Nebraska

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19
Q

Explain the contents of soft wheat.

A

Less protein context as compared to hard wheat.

Better for biscuits, cakes, and pastries.

Grown in the South

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20
Q

How is the growing season classified for wheat?

A
  1. Spring Wheat

2. Winter Wheat

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21
Q

Explain spring wheat.

A

It is planted in the spring and harvested in the fall.

Grown in cold winter places: North and South Dakota

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22
Q

Explain winter wheat.

A

It is planted in the fall and goes dormant over winter.

Grown in warmer winter areas: Texas and Nebaska

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23
Q

How is the kernel color classified for wheat?

A
  1. Red Wheat
    - most of what we eat
  2. White Wheat
    - advanatage, whole white bread is whiter
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24
Q

What is Durum Wheat?

A

It is the hardest wheat.

It has high protein content.

Used for semolina flour which is used to make pasta.

Grown in North Dakota.

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25
Q

What are the 9 forms of what?

A
  1. Wheat Berries or Groats
  2. Creaked Wheat
  3. Rolled Wheat
  4. Bulgar Wheat
  5. Couscous
  6. Farina
  7. Extruded Wheat Flakes
  8. Wheat Germ
  9. Wheat Bran
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26
Q

What are wheat berries or groats?

A

Whole wheat kernels.

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27
Q

What are cracked wheat?

A

Wheat berries that are ground until they are cracked.

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28
Q

What are rolled wheat?

A

Flattened what berry.

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29
Q

What is bulgar wheat?

A

Wheat that is parboiled with steam, dried, and cracked.

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30
Q

What is Couscous?

A

What that is milled, made into paste, put through a sieve.

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31
Q

What is farina?

A

Grandulated endosperm.

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32
Q

What are extruded wheat flakes?

A

Breakfast Cereals

33
Q

What is wheat germ?

A

Germ of the wheat, it must be refrigerated.

34
Q

What is wheat bran?

A

Bran of the wheat. Has insoluble fibers.

35
Q

What is the most common type of rice?

A

White rice.

36
Q

What are the 3 classification systems of rice?

A
  1. Cultivation System
  2. Grain Length
  3. Texture
37
Q

What are the types of classifications of cultivation systems of rice?

A
  1. Lowland, wet, or irrigated.

90% of rice grow with submerged roots, protects plant

  1. Highland, hill or dry

Plentiful rain

38
Q

What are the types of classifications of grain length of rice?

A
  1. Long grain
    - length is 4-5x the width
  2. Medium Grain
    - length is 2-3x the width
  3. Short Grain
    - short, almost round
39
Q

What are the types of classifications of texture of rice?

A
  1. Glutinous or Waxy Rice

2. Fluffy Rice

40
Q

Describe glutinous/ waxy rice.

A

Very little amylose, mostly made out of amylopectin.

Increased water absorption, stickier consistency.

41
Q

Describe fluffy rice.

A

Individual grains.

42
Q

What are the 9 forms of rice?

A
  1. Brown Rice
  2. White Rice
  3. Converted Rice
  4. Instant Rice
  5. Glutinous Rice
  6. Speciality Rice
  7. Rice Bran
  8. Rice Flour
  9. Wild Rice
43
Q

Describe brown rice.

A

Non-process.

Only the husk is removed.

Germ and bran is still in contact.

44
Q

Describe white rice.

A

Milled and processed.

Removal of husk, bran, and germ.

45
Q

Describe long grain.

A

It is soaked and steamed under pressure.
-This forces some nutrients from the brain layer to the endosperm.

It is then dired, milled, and polished.

46
Q

Describe instant rice.

A

Cooked and dehydrated, it is reconstituted quickly.

“Minute Rice”

47
Q

Describe Glutinous Rice.

A

“Sweet Rice.”

Chalky White
Slightly Sweeter
More Sticky
More Opaque

48
Q

Describe Speciality Rice.

A

“Aromtic Rice”,

Long grain type of rice.

49
Q

Describe Rice Bran

A

It is effective at lowering cholesterol levels.

50
Q

Describe Rice flour.

A

Grounded white rice or brown rice.

Gluten-free diets.

Gives a coarse, gritty texture.

51
Q

Describe wild rice.

A

NOT a true grain.

Contains 2x the protein and more B vitamins.

52
Q

How much of the world corn is grown in the US?

A

50%

53
Q

What are the two types of classification of corn?

A
  1. Kernel Type

2. Kernel Color

54
Q

What is the classification system of Kernel Type for corn?

A
  1. Dent Corn
    - 95% of all grown corn in the US, used as animal feed
  2. Sweet Corn
    - white or yellow, vegetable variety
  3. Popcorn
    - thick walled kernels
  4. Flour Corn
    - white or blue corn
  5. Pod Corn
    - not grown commercially
    - each kernel is enclosed in separate husk
55
Q

What is the classification system for Kernel Color for corn?

A

Majority is white or yellow.

Can be blue, black, pink, red.

56
Q

What are the 7 types of forms of corn?

A
  1. Corn on the Cob
  2. Hominy
  3. Hominy Grits
  4. Corn Meal
  5. Corn Starch
  6. Corn Syrup
  7. Corn Oil
57
Q

What is hominy?

A

Endosperm soaked in lye and dried.

58
Q

What are hominy grits?

A

Ground up hominy.

59
Q

What is corn meal?

A

Coarsely ground corn

60
Q

What is cornstarch?

A

Finely ground endosperm.

61
Q

What is corn syrup?

A

Enzyme or acid treatment of corn starch.

62
Q

What is corn oil?

A

It is extracted from corn germ.

63
Q

What are some characteristics of barely?

A

It is one of the first grains cultivated.

Grows in a wide variety of climates.

Used primarily as a malt in the production of alcoholic beverages.

64
Q

What are the 6 forms of barely?

A
  1. Hulled barely
  2. Pot Barley
  3. Pearled Barley
  4. Flaked Barely
  5. Barely Grits
  6. Malt
65
Q

What is hulled barely?

A

Unprocessed barely

66
Q

What is pot barely?

A

Hull and some bran is removed.

“Pearling Process”

67
Q

What is pearled barely?

A

More of the bran has been removed, along with some germ and endosperm.

68
Q

What is flaked barely?

A

Rolled and pressed pearl barely.

69
Q

What is barely grits?

A

Pearl barley toasted and baked.

70
Q

What is malt?

A

Sprouted barely.

Leave enzymes intact to convert the starches to sugars.

Used in the production of alcoholic beverages.

71
Q

Describe oats.

A

85% of US harvest used as animal feed.

72
Q

What are the four different types of form of oats?

A
  1. Oat groats
    - whole grain without husk
  2. Steel cut oats
    - groat cut lengthwise
  3. Rolled Oats
    - groat is steamed and pressed flat with a steel roller
    - there are different forms (regular old fashion, quick cooking, instant)
  4. Oat Bran
    - soluble fiber
    - cholesterol effects
73
Q

What are the different types of oats cereal forms?

A
  1. Regular Old fashion
    - large pieces
    - chew texture
  2. Quick
    - cut regular, small pieces, smoother
  3. Instant
    - precooked and then dried via gelatinization.
    - smooth texture
74
Q

What is Rye?

A

It contains gluten forming proteins.

Used in bread making.

75
Q

What happens if there are fewer gluten forming proteins present in rye?

A

Loaf volume is less and the texture will be more dense/chewy.

76
Q

Where is rye grown?

A

Russia, Scandinavia, and eastern Europe.

77
Q

What is Triticale?

A

It is a mix between rye and wheat.

It has bread making qualities.

Good loaf volume, sticky dough production.

It contains more lysine than wheat.

78
Q

What are the new old grains?

A

Amaranth, Kamut, and Quinoa

Nutrition 244 (12 decks)

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