Cereals Flashcards
What are cereals?
Edible grasses
What are the most popular cereals in the UK?
Wheat Rice Oats Maize Barley
Why are cereals a staple food?
They are the main starchy food for a lot of people
What is the grain in reference to a wheat grain?
The edible part of the wheat
In what two seasons can wheat be sown?
Spring
Autumn
What piece of farm machinery is used to harvest wheat?
Combine harvester
What are the six stages of wheat milling?
Sampling and grading Cleaning the wheat Conditioning the wheat Gristing the wheat Grinding the wheat Processing the flour
What is primary processing?
Converting raw materials into food commodities
What is fortification?
Adding nutrients to foods that are lost during processing
What is wheat flour fortified with?
Calcium
Iron
B vitamins
What is wholemeal flour?
Made from the whole wheat grain. Nothing is added or taken away. 100% extraction rate. Good source of fibre. Sometimes called wholewheat flour
What is brown flour?
Contains 85% of the original grain
some of the bran and germ have been removed
What is white flour?
Contains 70-72% of the original grain
Most of the bran and germ have been removed
What is granary flour?
Wholemeal flour with malted wheat added (toasted and flaked)
What is stoneground flour?
Flour made in a traditional way between two stones
What is organic flour?
Flour made from wheat grown without the use of artificial chemicals
What nutrients is wheat high in?
Starchy carbohydrates Protein Sometimes fibre B vitamins Calcium and iron (fortified)
What type of flour contains the most protein?
Strong flour
What ingredients other than flour can wheat be processed into?
Wheat bran Puffed wheat (sugar puffs) Kibbled wheat Semolina Cous cous Bulgar wheat
What is phytic acid?
A form of phosphorous which limits absorption of calcium and iron in the body
What two proteins form gluten?
Glutenin
Gliadin
What is coagulation?
When heat makes protein set
What is gelatinisation?
When starch absorbs water and swell which then creates a gel which is a thickened liquid
What is dextrinisation?
When dry heat is applied to starch which turns it brown e.g. toast
What is retrogradation?
When foods thickened with wheat are frozen some of the liquid weeps out which makes sauces spongy and grainy
What are the four main ingredients in bread making?
Flout
Yeast
Salt
Liquid
Why is flour used in bread making?
Bulk Taste Absorbs moisture Strong (because of the gluten) Nutrition (starchy carbohydrates, protein, B vitamins, iron and calcium)
Why is liquid used in bread making?
Moisture (hydrates the flourm helping form gluten)
Warmth (tepid water is the best, 37oC)
Steam (helps bread rise)
Structure (binds everything together)
Why is yeast used in bread making?
Raising agent (produces carbon dioxide)
What are the four conditions needed by yeast?
Warmth (37oC)
Moisture
Food
Time
Why is salt used in bread making?
Structure (helps gluten formation)
Taste (improves flavour)
Why is fat sometimes used in bread making?
Lubrication (helps create a smooth rise) Shortening (makes the bread crumblier) Taste Shelf life Enriched dough
Why is sugar sometimes used in bread making?
Food for yeast
Browning (caramelises and gives a brown crust)
Taste
What is ascorbic acid (vitamin C) sometimes used in bread making?
Speeds up the production time
Normally only used in industry
Called the Chorleywood process
Why do we sieve flour when making bread?
Adds air which acts as a raising agent
Why do we add warm liquid when making bread?
Hydrates the flour Tepid water (37oC) is good for yeast fermentation
Why do we knead bread dough?
Glutenin and gliadin and hydrates and form a complex called gluten to make stretchy bread that can hold air
Why do we prove (leave it to rise) bread dough?
The starch in the flour gets broken down and fermented by the yeast
Carbon dioxide is produced
Why do we knock back bread dough once it’s proven?
Removes large CO2 bubbles
Gives an even texture and better rise
What happens when bread is baked?
Yeast ferments producing CO2 which makes the bread rise
Gluten strands stretched
Gluten coagulates to give the final texture
Steam, CO2 and alcohol produced
Dextrin is formed on the outside giving a golden brown crust
What is kneading?
Stretching dough to make it more elastic and encourage gluten formation
What is proving?
Allowing bread time to rise
To prove that the yeast is alive
What gas is produced in bread making during the fermentation of the yeast?
CO2
Carbon dioxide
What is unleaved bread?
Bread made with no raising agent e.g. tortillas
What is leavened bread?
Bread made with a raising agent, normally yeast
What type of wheat is used to make pasta?
Durum or semolina
Why is pasta not suitable for coeliacs?
Because it contains gluten from the wheat
What are the four stages of pasta making?
Forming a dough
Kneading and rolling
Shaping
Drying
What term describes the correct texture of pasta?
Al dente
What type of pasta would you serve with bolognese?
Spaghetti
What are the most common cereals used to make breakfast cereals?
Wheat
Maize (corn)
Oats
Rice
Where should breakfast cereals be storec?
In an air tight container is a cool, dry place
What type of conditions does rice grow well in?
Hot and humid
What are the flooded fields that rice are grown in commonly known as?
Paddies
What term describes separating the rice grain from the stalk?
Threshing
What are the two main categories of rice?
Short grain
Long grain
What type of rice is often used in Thai cookery?
Jasmine rice
What type of rice would be used to make risotto?
Arborrio
What type of rice is often used in Indian cookery?
Basmati
What products can be made from rice during secondary processing?
Rice bran Rice milk Rice vinegar Rice flour Rice wine Rice cakes Rice noodles Rice tea
What nutrients does rice provide?
Starchy carbohydrates
Protein
Iron
B vitamins
What illnesses is linked to diets where rice is the main source of starchy carbohydrate?
Beri beri
Muscle wasting disease from a lack of vitamin B1 (thiamin)
What products can maize (corn) be turned into during secondary processing?
Corn flour Corn syrup Cornflakes Popcorn Corn oil Corn meal
What illness is linked to a diets where corn is the main source of starchy carbohydrate?
Pellagra
Deficiency disease linked to vitamin B3 (niacin)
What products can oats be turned into during secondary processing?
Breakfast granola Biscuits Cakes Flapjacks Crumbles
What nutrients are oats high in?
Starchy carbohydrates
Protein
Fat
Fibre
What food poisoning bacteria comes from cooked rice?
Bacillus cereus
What type of food poisoning bacteria can be linked to fresh pasta?
Salmonella
As eggs are used
