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cereals and grains Flashcards

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1
Q

what is a cereal ?

A

an edible grass. endosperm, germ, bran wheat, rye maize.
yellow section of the eat well guide.

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2
Q

describe a stable food ?

A
  • easy to store
  • cheap
  • nutritious
  • ready available
  • starchy
  • rely on them everyday
  • base our diet on them
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3
Q

what is an example of a staple food ?

A

bread, crackers, popcorn

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4
Q

what is bran ?

A

the fibre part of the grain, a good source of dietary and B vitamins, important for healthy digestion

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5
Q

what is endosperm ?

A

where the flour comes from, a starchy and protein supply; needed for energy.

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6
Q

what is germ ?

A

where the root and sprout would shoot if the grain was planted for growing this contains the fat, vitamin E and B vitamins.

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7
Q

what is an extraction rate ?

A

how much wheat grain remains in the flour.

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8
Q

what is primary processing ?

A

product is taken and ready for processing straight from its source, turning a raw product into an edible product.

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9
Q

what is secondary processing?

A

using a primary product to make a secondary product

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10
Q

what are the 7 main types of wheat flour ?

A
  • wholemeal
  • brown
  • white
  • granary flour
  • stoneground
  • organic
  • 00 flour
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11
Q

what are the processes of milling flour ?

A
  1. sampling and graiding the wheat.
  2. cleaning the wheat.
  3. conditioning the wheat.
  4. gristing the wheat.
  5. grinding the wheat.
  6. processing the wheat.
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12
Q

what is the nutrient’s function and the nutrient of bran ?

A

digestion, constipation
fibre

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13
Q

what is the nutrient function and nutrient of endosperm?

A

-Growth and repair, low biological value protein
- protein and starch

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14
Q

what is the nutrient function and nutrient of germ ?

A

releases energy
contains B-group vitamins and healthy fats

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15
Q

NSP (non starch polysaccharide) —> fibre

A
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16
Q

what is the function of starch ?

A
  • 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
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17
Q

what happens if u have deficiency- too little carbohydrates ?

A
  • body will use up its energy store and become weak and lack energy
  • weight lose will occur
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18
Q

how much of your diet should be made up of carbohydrates?

A

1/3

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19
Q

what are the two types of fibre ?

A

soluble and insoluble

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20
Q

describe soluble fibre

A

turns into jail slows digestion,
prevents constipation,
feel fuller for longer
lower cholesterol,
lower blood sugar levels

21
Q

describe insoluble fibre

A

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

22
Q

what happens if we have too much fibre ?

A
  • minerals and vitamins not absorbed properly,
  • range of unpleasant side effects e.g obesity, stroke, high blood pressure, diabetes, appendicitis.
23
Q

what is fortification ?

A

adds nutritional value to food to make food have more value.

24
Q

fortification flour

A

by law calcium, iron and B-group vitamins (niacin and thiamin) are added to flour.

25
Q

what happens if we have to much whole meal flour ?

A

it prevents absorption of calcium and iron in your diet

26
Q

what is the difference between insoluble and soluble fibre ?

A

insoluble - isn’t absorbed by body strengths lining of your gut prevents constipation
soluble - absorbed by the body

27
Q

what are examples of gluten free flours?

A
  • rice
  • tapioca
  • patatoes
  • maize
  • buckwheat
28
Q

what are the most popular cereal grown in the uk ?

A

wheat, oats and barley

29
Q

what are the 3 main parts of cereal grains ?

A

endosperm, germ and bran

30
Q

what are the key nutrients found in whole grain cereals ?

A

starch, protein, dietary fibre, fat, B group vitamins and vitamin E

31
Q

what does the term milling mean ?

A

turning the wheat into flour

32
Q

what protein is formed during bread making ?

A

gluten

33
Q

what is gluten ?

A

made from 2 types of protein. gladin and glutenin as well as water. they are combined together to make gluten

34
Q

what is strong flour(lots of gluten) used for ?

A

bread
puff and flaky pastry
choux pastry

35
Q

what is soft flour (less gluten) used to make ?

A

cakes
biscuits
muffins
batters

36
Q

what is dextrinisation ?

A

the colour change caused by dry heat, happens when u make toast

37
Q

what is coagulation?

A

the process of dough setting in place by the application of heat, happens when u bake a cake

38
Q

what is gelatinisation?

A

thickening liquids using starch and heat. happens when u make a roux sauce/ gravy/ blancmange and even in cooked rice.

39
Q

what is retrogradation ?

A

the “weeping” of starch thickened products when defrosted.
- a watery layer forms a starch grains expel moisture

40
Q

when making bread what does sifting flour do ?

A

introduces air, acts as a rising agent, helps bread to rise.

41
Q

when making bread what does adding warm water do ?

A

hydrates the flour, moisture is needed for a soft dough, yeasts to ferment

42
Q

when making dough what does mixing and kneading dough do ?

A

hydrated, 2 proteins and prevents it collapsing

43
Q

when making bread what does proving it do ?

A

starch presents in flour is broken down, CO2 is produced, rises dough

44
Q

when making bread what does knocking back the proved dough do ?

A

remove large CO2 bubbles, even more texture

45
Q

when making bread what does baking do ?

A

steam, CO2 and alcohol are released

46
Q

what is the chorleywood process ?

A
  • reduces time taken, using traditional methods
  • large bakeries
  • lower protein, wheat,
  • UK grain wheat,
  • ascorbic acid,
  • vigourous kneading
  • more quickly
  • 3 1/2 hours
47
Q

what type of wheat is pasta made from ?

A

durum - high gluten content

48
Q

what is coeliac disease ?

A

an autoimmune disorder that is triggered by the protein in wheat called gliadin (found in gluten). symptoms such as bloating, nausea, diarrhoea and indigestion

49
Q

what does the term food provenance mean ?

A

term used to describe where food comes from, how it is made and how food processed, e.g wheat is harvested and milled.

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