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Cereals Flashcards

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1
Q

What are cereals?

A

Edible grasses which are grown and harvested for their grain.

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2
Q

What are the 5 most popular cereals in the UK?

A

Wheat, rice, maize, oats and barley.

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3
Q

Cereals are often referred to as staple foods. What does this mean?

A

Starchy foods that grow well and can be stored for consumption throughout the year.

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4
Q

What are the 3 components of a cereal grain?

A

The embryo, the germ and the bran.

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5
Q

What 6 nutrients are in a whole grain (when a cereal is left in its natural form)?

A

-Carbohydrates
-Protein
-Fats
-B vitamins
-E vitamins
-Fibre

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6
Q

What are 3 positive effects on the body from eating whole grains?

A

-Reduced risk of heart disease
-Reduced risk of type 2 diabetes
-Controlled blood cholesterol

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7
Q

What is one of the main cereal crops grown in the UK?

A

Wheat.

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8
Q

What are 4 examples of what wheat is used for?

A

-Primarily flour
-Bread
-Biscuits
-Cake

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9
Q

How is wheat grown and processed?

A

-Before wheat is planted, the ground has to be prepared by ploughing
-Wheat is sown
-Wheat is harvested

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10
Q

What does ploughing involve, before sowing wheat?

A

It involves turning over the topsoil using a tractor and plough for the creation of a new seedbed.

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11
Q

What is a millstone?

A

2 stones used to obtain flour from wheat by grinding the grain.

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12
Q

What are the 6 key processes of wheat milling?

A

1) Sampling/grading the wheat
2) Cleaning the wheat
3) Conditioning the wheat
4) Gristing the wheat
5) Grinding the wheat
6) Processing the flour (streaming)

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13
Q

How is wheat sampled and graded in the first stage of processing?

A

Wheat is laboratory checked to the required standard and wheat of the same grain is stored together is silos.

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14
Q

Name 3 ways wheat is cleaned:

A

-Large sieves
-Suction machines
-Spinners

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15
Q

What process turns wheat to flour?

A

Grinding the wheat.

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16
Q

How are different grades of flour made?

A

Different grades of flour are produced by sifting, separating and regrinding the flour several times.

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17
Q

What is added to flour after the milling process?

A

Small amounts of bleaching agents, oxidizing agents and nutrients.

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18
Q

What is fortification?

A

It is legally required that the nutrients calcium, iron and the B vitamins (niacin and thiamin) are added to all white and brown flour.

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19
Q

What is added to regular flour to make it self-raising?

A

Baking powder.

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20
Q

What are the 6 different types of wheat flour?

A

-Wholemeal
-Brown
-White
-Granary
Stoneground
-Organic

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21
Q

How is wholemeal flour made?

A

From whole wheat grain, where nothing is added and nothing is taken away.

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22
Q

What is wholemeal flour referred to as having?

A

A 100% extraction rate.

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23
Q

What is wholemeal flour a good source of?

A

Dietary fibre, NSP (non starch polysaccharide).

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24
Q

How is brown flour made and what percentage of the original grain is left?

A

Some bran and germ have been removed, this usually contains about 85% of the original grain.

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25
Q

How is white flour made and what percentage of the original grain is left?

A

This usually contains around 70-72% pf the wheat grain (endosperm). Most of the bran and wheat germ have been removed during the milling process.

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26
Q

How is granary flour made?

A

It’s made by adding malted wheat (which has been toasted and flaked) but usually is added to wholemeal or brown flour.

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27
Q

How is stoneground flour made?

A

This is wholemeal flour ground in a traditional way between 2 stones.

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28
Q

How is organic flour made?

A

This is made from grain that has been grown to organic standards.

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29
Q

What is the nutritional value of wheat?

A

-Starchy carbohydrates, found in the endosperm
-Protein
-Vitamins
-If the wheat still has the brain it will have dietary fibre
-B vitamins are found in the bran layers
-Flour sold in the UK is fortified by calcium, iron and B vitamins

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30
Q

What effect does wholemeal flour have on calcium and iron absorption?

A

Wheat stores the mineral phosphorus in the form of phytic acid. This phytic acid is present in the bran of wheat. The phytic acid will bind to both calcium and iron to form phytates and this then limits the absorption of these minerals in the body.

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31
Q

What kind of people should avoid food containing phytates?

A

People with health issues relating to iron deficiency anaemia and osteoporosis. Otherwise, it is not necessary to stop eating them.

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32
Q

What health benefits are there of phytates?

A

Research has shown that phytic acid can help to reduce the risk of breast and prostate cancer and prevent hardening of the arteries.

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33
Q

When is strong flour used? (high protein content)

A

Uses for bread making. It can also be used for puff, flaky and choux pastry. It produces a strong, elastic dough because it is high in protein.

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34
Q

When is all-purpose flour used?

A

When a light, short crumbly texture is desired. There is a lower protein content.

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35
Q

What is gluten-free flour?

A

Flour that is free from wheat, barley, oats and rye and is usually a blend of gluten-free flours such as rice, potato, tapioca, maize and buckwheat flours.

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36
Q

Why is oat flour included in the list of gluten-containing grains even though they don’t contain gluten, only a similar protein called avenin which most coeliacs can tolerate?

A

They are commonly cross-contaminated in the manufacturing process.

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37
Q

What are 5 other ways are there to primarily process wheat so it can be used in cooking?

A

-Wheat bran: added to biscuits or cakes etc to increase the dietary fibre content
-Puffed wheat: used to manufacture breakfast cereals and cereal snack bars
-Kibbled wheat: used as an ingredient in mixed grain bread
-Semolina: mainly used for making pasta, the preferred variety
-Couscous: made from semolina grains

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38
Q

What are 7 examples of food products that wheat is secondarily processed into?

A

-Pizza
-Cake
-Waffles
-Sauces
-Muffins
-Crackers
-Pancakes

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39
Q

What 2 proteins does flour contain?

A

Gliadin and glutenin.

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40
Q

How is gluten formed?

A

When moisture such as water is added to wheat flour.

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41
Q

What 3 processes happen as an effect on heat on bread dough?

A

-Coagulation
-Gelatinisation
-Dextrinisation

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42
Q

What coagulates in bread when heated?

A

The protein present in the flour.

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43
Q

What is gelatinisation in bread making?

A

When starch is mixed with water, it forms a suspension, and with heat, the starch granules absorb moisture and swell. A matrix is formed and this results in a thickening of the liquid. This results in a gel.

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44
Q

What will affect gelatinisation in bread making?

A

The presence of sugar and acidic ingredients like lemon juice.

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45
Q

What is dextrinisation in bread making?

A

When starch is exposed to dry heat the colour will change to brown. Dextrin causes the characteristic brown crust on baked products and toast.

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46
Q

What process happens as an effect of freezing on products thickened by wheat flour?

A

Retrogradation.

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47
Q

What is retrogradation?

A

Chilling and freezing products thickened by wheat flour, such as sauces, can cause the sauce to ‘weep’ when defrosted.

48
Q

What is used in the manufacturing of frozen goods containing wheat flour to prevent retrogradation?

A

Corn starches and chemically modified starches.

49
Q

Name 3 varieties of bread:

A

-Wholemeal
-White
-Granary

50
Q

What is the nutritional value of bread?

A

It’s a good sauce of starchy carbohydrates, protein, B vitamins, calcium and iron. Bread containing wholemeal flour is a good sauce of fibre.

51
Q

What are the 4 key ingredients in bread making?

A

-Flour
-Water
-Yeast
-Salt

52
Q

Why is fat sometimes used in bread making?

A

To extend the keeping qualities of freshly baked bread.

53
Q

Give 5 functions of wheat flour in bread making:

A

-Bulk
-Taste
-Absorbs moisture - to make a dough
-It’s a strong flour - has a high protein content so will produce a good quality loaf that won’t collapse
-Nutrients

54
Q

Give 4 functions of liquid in bread making:

A

-Moisture - creates right conditions for yeast to grow. Hydrates flour, helping with gluten formation
-Warmth - to encourage yeast to grow
-Steam - steam is produced when the dough is baked and helps it to rise
-Structure - binds everything together to make a dough

55
Q

What is the ideal temperature for yeast to grow?

A

37°C.

56
Q

What is the function of yeast in bread making?

A

The raising agent - it respires in the right conditions and produces carbon dioxide.

57
Q

What are the 4 ideal conditions for yeast to grow?

A

-Warmth (about 37°C)
-Moisture
-Food - sugar is an ideal food
-Time - for the yeast to ferment

58
Q

Give 3 functions of salt in bread making:

A

-Structure - helps with gluten formation
-Taste

59
Q

Why should you not use too much salt when making bread?

A

It can stop the yeast from fermenting.

60
Q

Give 4 functions of fat if added to bread:

A

-Lubrication
-Shortening
-Taste
-Shelf life

61
Q

Give 3 functions of sugar if added to bread:

A

-Food for yeast
-Browning
-Taste

62
Q

Give a function of ascorbic acid if added to bread:

A

Added mainly in the commercial manufacture of bread, it speeds up the time it takes to make bread.

63
Q

What are the key stages in order to make bread?

What is this method often called?

A
  1. Mixing
  2. Kneading
  3. Proving
  4. Knocking back
  5. Shaping
  6. Proving
  7. Baking

This traditional method of bread making is often called bulk fermentation.

64
Q

What is the Chorleywood bread making process

A

-Process developed in 1961 to reduce the time taken using the traditional method
-It enables bakers to use low-protein wheat to produce bread
-This means the bakeries can use UK grown wheat
-Ascorbic acid is added as an improver
-Fast and vigorous kneading of the dough using high speed mixers develops the gluten structure more quickly and gives dough its elasticity

65
Q

How long does the Chorleywood process take?

A

The whole process from flour to a ready loaf can be done in approximately 3 1/2 hours.

66
Q

What happens during the mixing and kneading process of bread making?

A

-Mixing hydrates the 2 proteins (gliadin and glutenin) and kneading forms an elastic protein complex called gluten. The gluten is what gives bread its structure and prevents it collapsing.

67
Q

What happens when bread dough is proved?

A

Some of the starch present in flour is broken down and fermented by the yeast. This produces CO2 which causes the gluten network to expand and therefore makes the dough rise. The gas produced is trapped in pockets.

68
Q

Why is bread dough ‘knocked back’?

A

To remove large CO2 bubbles produced, ensuring a more even texture and better rise. Large bubble of gas would make large holes in the finished bread.

69
Q

What 3 things during baking result in the finished bread structure?

A

-Water is absorbed by the starch granules in the flour, the starch grains swell and gelatinise
-The gluten network traps the CO2 gas, the gluten strands stretch as this gas (plus steam and air) expands
-Coagulation of gluten protein

70
Q

What 3 products are released during the baking of bread?

A

-Alcohol
-Carbon dioxide
-Steam

71
Q

What gives bread its colour after baking?

A

Dextrin is formed on the outer parts of the bread.

72
Q

Give 4 reasons why a loaf can turn out small and heavy:

A

-Yeast was no active or not enough CO2 was produced
-Not enough liquid so the dough couldn’t expand with steam
-Proving time was too short
-Protein content in flour too low

73
Q

Give 4 reasons why a loaf can turn out showing a hard, open texture:

A

-Bread has over-proved, so that the gas pockets in the dough have collapsed. The gases have escaped and dough has formed large, uneven holes
-Yeast has died and failed to provided CO2 as a raising agent
-Oven temperature was too low
-Dough not kneaded long enough (poor gluten formation)

74
Q

Give 3 reasons why the bread rose but collapsed in the oven:

A

-Protein content in flour too low
-Dough over-proved
-Oven temperature too low

75
Q

What is unleavened bread?
Give 2 examples

A

Bread with no raising agent and just consists of flour and water. Other ingredients can be added such as fat, herbs or spices to improve the flavour.

Tortillas and roti are some examples.

76
Q

What is leavened bread?
Give 2 examples

A

Bread made from flour, water, salt and yeast. It has a honeycomb structure and often referred to as being a solid foam. The honeycomb structure is due to the formation of CO2 gas from the yeast.

77
Q

What are sourdoughs and starters?

A

Sourdough bread is a bread that is leavened with a sourdough starter. The starter is made from wild yeasts which are obtained from natural sources (such as air and flour). Only a portion of the starter is used in one loaf while the rest in kept and ‘fed’ with more flour and water to use in future batches.

78
Q

What are bread makers used for?

A

Making small batches of bread quickly at home.

79
Q

What are the 4 most common cereal crops used in the manufacturing of breakfast cereals?

A

-Wheat
-Maize (corn)
-Oats
-Rice

80
Q

What 4 ways are cereals processed into breakfast cereals?

A

-Puffed
-Shredded
-Flaked
-Rolled

81
Q

What 2 conditions does rice grow well in?

A

Hot and humid conditions.

82
Q

What is rice grown in?

A

Paddies.

83
Q

What are paddies?

A

Flooded fields.

84
Q

What is the difference between brown and white rice?

A

Brown rice has the bran layer left intact. White rice undergoes milling which removes the bran layer from the rice grain.

85
Q

What are 5 types of long grain rice?

A

-Brown long grain rice
-White long grain rice
-Basmati rice
-Jasmine rice
-Wild rice

86
Q

What are 4 types of short grain rice?

A

-Arborio rice
-Pudding rice
-Glutinous rice
-Sushi rice

87
Q

Name 5 things that rice can be processed into:

A

-Rice cakes
-Rice milk
-Rice noodles
-Rice wine
-Rice flour

88
Q

What are the amounts of nutrients in rice?

A

-90% carbohydrates
-8% protein
-2% fat
-Also a good source of iron and B vitamins

89
Q

What disease can occur where white rice is a staple food?
What causes it?

A

Beri beri, caused by a lack of thiamin (vitamin B1)

90
Q

What is beri beri?

A

A muscle wasting disease occurring in places where white rice is a staple food.

91
Q

Name 3 things that maize and corn can be processed into:

A

-Popcorn
-Cornflakes
-Cornflour

92
Q

Why is maize rarely grown in the UK?

A

it is often too cold, although sweetcorn, a type of maize with a sweet grain, can be grown in southern England.

93
Q

What nutrient does yellow maize (corn) contain and what happens to this in the body?

A

It contains carotene which is converted in the body to vitamin A.

94
Q

Name 3 nutrients in maize:

A

-Starchy carbohydrates
-Vegetable protein
-Vitamin B3 (niacin)

95
Q

What is different about the niacin found in maize?
What does this mean?

A

It’s in a form that cannot be easily absorbed by the body. This can cause the deficiency disease called pellagra.

96
Q

How is pellagra avoided in Mexica and North and South America where corn tortillas are a staple food?

A

The maize flour used (called masa harina) has been treated in a solution of lime and water, also called slaked lime.

97
Q

What climate are oats grown in?

A

Cold climates, such as in Scotland.

98
Q

What is barley an important ingredient for?

A

Beer making.

99
Q

Name 4 uses of barley:

A

-Beer making
-Thickener for soups or casseroles
-Orzotto
-Breakfast porridge

100
Q

Why can barley flour not be a substitute for wheat flour?

A

Due to its low gluten content.

101
Q

Name 5 nutrients in barley:

A

-Starchy carbohydrates
-Iron
-Vitamin B3 (niacin)
-Vitamin B6 (pyridoxin)
-Fibre (both soluble and insoluble)

102
Q

Where is rye mainly grown?

A

In the north and east of Europe.

103
Q

Describe what bread using rye flour is like and give an exmaple:

A

Dense and close textured such as pumpernickel bread

104
Q

What is the difference between light/medium rye and dark rye?

A

Light/medium rye - produced from the endosperm

Dark rye - contains all the grain, which gives a coarser flour, resulting in a heavier bread

105
Q

What flavour does rye give to bread?

A

A slightly sour flavour.

106
Q

What is an advantage of rye flour in bread?

A

It makes it have a longer shelf life than breads made with wheat flours.

107
Q

What kind of drinks can rye be used to make?

A

Alcoholic drinks, like rye whiskey and rye beer.

108
Q

Name 4 nutrients in rye:

A

-Starchy carbohydrate
-Fibre
-Minerals
-Vitamin B1 (thiamin)

109
Q

Name 3 other grains which aren’t the top 5:

A

-Sorghum
-Quinoa
-Arrowroot

110
Q

What is arrowroot used for?

A

Used to thicken sauces and as a glaze for fruits when a smooth, clear and opaque gel is needed.

111
Q

What might fungi produce in cereals?

A

Mycotoxins, which are toxic to humans.

112
Q

Name 3 diseases that rodents and birds can transfer onto cereals?

A

Weil’s disease, salmonella or cryptosporidium

113
Q

What can mites carry which can transfer what onto cereals?

A

Mites can carry fungal spores and bacteria such as salmonella.

114
Q

How can the contamination of mites be reduced?

A

It can be controlled using insecticide during the cultivation of crops.

115
Q

What bacteria can grow on cooked rice?

Give a fact about it:

A

Bacillus cereus.
It is very resistant to low or high temperatures and can easily survive cooking and refrigerating temperatures.

116
Q

What kind of eggs can be used when making fresh pasta to be sure there won’t be salmonella in the eggs?

A

Eggs with a British Lion Quality Mark or pasteurised eggs.

Food & Nutrition (15 decks)

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