Cereals And Grains Part 1

Question 1

Structure of the grain

Answer 1

Husk- outer protective layer. Protects grain from weather and insects, not usually consumed but sometimes processed into fiber supplements.
Bran covering- excellent source of fiber and minerals. Removed when grains processed into white flour
Starchy endosperm- 83% of grain. Excellent source of complex carbohydrates and basis of all flours.
Germ/ embryo- found at base of lethal. Rich in fat and has incomplete proteins, vitamins and minerals. Collected separately and sold as wheat germ- excellent source of vitamin B and E. fat content within germ makes it susceptible to spoilage. Since wholegrain flours have the germ, shorter shelf life.

Question 2

Refined grains

Answer 2

Stripped of bran and germ
Gives finer texture and improved shelf life
Removed fiber, iron and b vitamins
White flour, white bread, white rice
Most enriched with b vitamins and iron after processing

Question 3

Cereals containing gluten

Answer 3

Wheat- common, club, durum, spelt 
Flour-l, wheat berries, rolled wheat, cracked wheat, bulgur, wheat germ, wheat bran 
Barley- pearled, flaked 
Malt
Oats
Rye

Question 4

Gluten free cereals

Answer 4

Buckwheat 
Aramanth 
Corn
Cornstarch
Millet
Quinoa
Rice
Sorghum

Question 5

Nutrition of wheat

Answer 5

Moisture- 11% 
Carbohydrate- high mainly starch
High protein 11-13% 
Low fat 2.5% 
Fibre high 11%, insoluble
Vitamins B1 B2 B3 B5 B6, folate Vit E 
Minerals high in K, low in Na, contains Fe, Zn, Mg, P, Se (depending on soil) and small amounts of Cu, Mn, Ca

Question 6

Flour making

Answer 6

Made by grinding endosperm portion of cereal grains
Dry ingredients: flour, leavening agents, sugar, salt/flavouring
Liquids: water, milk, fat, eggs
There determine the structure, volume, taste, texture, appearance and nutrient value of the final product

Starch strengthens the baked int through gelatinisation and contributes to the crumb. The crumb is created during baking by the number and size of air cells produced, degree of gelatinisation and amount of protein coagulation. A fine crumb is delicate, with small dense packed air bubbles whereas a course crumb has large, often irregular holes.
Starch in flour can also be partially broken down my enzymes (amylases) into dectrin, malt and glucose. These compounds add a slight sensation of sweetness, darken the crust colour and improve fermentation, making the mixture lighter in texture.
Two steps: hydrating the flour and kneading the dough
Comprises gliadin and glutenin
Remainder of flour proteins are albumin and globulin

Question 7

Gluten

Answer 7

Elastic and plastic. Expands with inner pressure of gases such as air, steam and carbon dioxide. Results from the combination of gluten elasticity and gliadins fluidity and stickiness
Bread dough rises as the gas resulting from the yeasts or other leaveners, as well as the air bubbles entrapped in small pockets bby kneading, expands and stretches the gluten strands upward and outward.

Question 8

Coeliac disease

Answer 8

Immune disorder in which the body creates antibodies to gluten, a protein found in wheat, rye, barley and other grains. Resulting in inflammation damaging the surface of intestinal wall, eventually causing the villi to become flattened. Symptoms not always present but include ab bloating and pain, chronic diarrhoea, weight loss and failure to thrive in infants.
Increased risk of thyroid problems, eye inflammation, cardiomyopathy, defective tooth enamel, intestinal cancer and possible brain fog. Chronic malabsorption can result in malnutrition.
Can be triggered by surgery, pregnancy, viral infection or severe stress.