cereals and grains Flashcards
what is a cereal ?
an edible grass. endosperm, germ, bran wheat, rye maize.
yellow section of the eat well guide.
describe a stable food ?
- easy to store
- cheap
- nutritious
- ready available
- starchy
- rely on them everyday
- base our diet on them
what is an example of a staple food ?
bread, crackers, popcorn
what is bran ?
the fibre part of the grain, a good source of dietary and B vitamins, important for healthy digestion
what is endosperm ?
where the flour comes from, a starchy and protein supply; needed for energy.
what is germ ?
where the root and sprout would shoot if the grain was planted for growing this contains the fat, vitamin E and B vitamins.
what is an extraction rate ?
how much wheat grain remains in the flour.
what is primary processing ?
product is taken and ready for processing straight from its source, turning a raw product into an edible product.
what is secondary processing?
using a primary product to make a secondary product
what are the 7 main types of wheat flour ?
- wholemeal
- brown
- white
- granary flour
- stoneground
- organic
- 00 flour
what are the processes of milling flour ?
- sampling and graiding the wheat.
- cleaning the wheat.
- conditioning the wheat.
- gristing the wheat.
- grinding the wheat.
- processing the wheat.
what is the nutrient’s function and the nutrient of bran ?
digestion, constipation
fibre
what is the nutrient function and nutrient of endosperm?
-Growth and repair, low biological value protein
- protein and starch
what is the nutrient function and nutrient of germ ?
releases energy
contains B-group vitamins and healthy fats
NSP (non starch polysaccharide) —> fibre
what is the function of starch ?
- Breaks down slowly to provide energy.
- Adds bulk to diet keeps feeling full for longer
- excess starch is turned into fat and stored in the body
- deficiency and excess
what happens if u have deficiency- too little carbohydrates ?
- body will use up its energy store and become weak and lack energy
- weight lose will occur
how much of your diet should be made up of carbohydrates?
1/3
what are the two types of fibre ?
soluble and insoluble
describe soluble fibre
turns into jail slows digestion,
prevents constipation,
feel fuller for longer
lower cholesterol,
lower blood sugar levels
describe insoluble fibre
not broken down,
passes through digestive system quickly,
relieves constipation,
bulks out our faeces,
makes it soft and easy,
bowels will be healthy and clear
what happens if we have too much fibre ?
- minerals and vitamins not absorbed properly,
- range of unpleasant side effects e.g obesity, stroke, high blood pressure, diabetes, appendicitis.
what is fortification ?
adds nutritional value to food to make food have more value.
fortification flour
by law calcium, iron and B-group vitamins (niacin and thiamin) are added to flour.
what happens if we have to much whole meal flour ?
it prevents absorption of calcium and iron in your diet
what is the difference between insoluble and soluble fibre ?
insoluble - isn’t absorbed by body strengths lining of your gut prevents constipation
soluble - absorbed by the body
what are examples of gluten free flours?
- rice
- tapioca
- patatoes
- maize
- buckwheat
what are the most popular cereal grown in the uk ?
wheat, oats and barley
what are the 3 main parts of cereal grains ?
endosperm, germ and bran
what are the key nutrients found in whole grain cereals ?
starch, protein, dietary fibre, fat, B group vitamins and vitamin E
what does the term milling mean ?
turning the wheat into flour
what protein is formed during bread making ?
gluten
what is gluten ?
made from 2 types of protein. gladin and glutenin as well as water. they are combined together to make gluten
what is strong flour(lots of gluten) used for ?
bread
puff and flaky pastry
choux pastry
what is soft flour (less gluten) used to make ?
cakes
biscuits
muffins
batters
what is dextrinisation ?
the colour change caused by dry heat, happens when u make toast
what is coagulation?
the process of dough setting in place by the application of heat, happens when u bake a cake
what is gelatinisation?
thickening liquids using starch and heat. happens when u make a roux sauce/ gravy/ blancmange and even in cooked rice.
what is retrogradation ?
the “weeping” of starch thickened products when defrosted.
- a watery layer forms a starch grains expel moisture
when making bread what does sifting flour do ?
introduces air, acts as a rising agent, helps bread to rise.
when making bread what does adding warm water do ?
hydrates the flour, moisture is needed for a soft dough, yeasts to ferment
when making dough what does mixing and kneading dough do ?
hydrated, 2 proteins and prevents it collapsing
when making bread what does proving it do ?
starch presents in flour is broken down, CO2 is produced, rises dough
when making bread what does knocking back the proved dough do ?
remove large CO2 bubbles, even more texture
when making bread what does baking do ?
steam, CO2 and alcohol are released
what is the chorleywood process ?
- reduces time taken, using traditional methods
- large bakeries
- lower protein, wheat,
- UK grain wheat,
- ascorbic acid,
- vigourous kneading
- more quickly
- 3 1/2 hours
what type of wheat is pasta made from ?
durum - high gluten content
what is coeliac disease ?
an autoimmune disorder that is triggered by the protein in wheat called gliadin (found in gluten). symptoms such as bloating, nausea, diarrhoea and indigestion
what does the term food provenance mean ?
term used to describe where food comes from, how it is made and how food processed, e.g wheat is harvested and milled.
