Cereals And Raising Agents

Question 1

What are the 6 types of cereals?

Answer 1

Oats, Barley, Rye, Rice, Maize, Wheat

Question 2

What are some products made from Oats?

Answer 2

Porridge & Flapjacks

Question 3

What are some products made from Barley?

Answer 3

Bread & Robinsons

Question 4

What are some products made from Rye?

Answer 4

Bread & Vodka

Question 5

What are some products made from Rice?

Answer 5

Rice cakes & Rice pudding

Question 6

What are some products made from Maize?

Answer 6

Corn on the cob

Question 7

What are some products made from Wheat?

Answer 7

Pasta & Cereals

Question 8

What is the nutritional significance of the Germ in cereal grain?

Answer 8

Protein - LBV - G+R.

Question 9

What is the nutritional significance of the Endosperm in cereal grain?

Answer 9

Vitamin B - Healthy nerves.

Question 10

What is the nutritional significance of the Bran in cereal grain?

Answer 10

Fibre - prevents constipation.

Question 11

What are the nutritional significances of cereals?

Answer 11

Protein - LBV - G+R, B1 - prevents Beri-beri, Fat - Unsaturated - H+E, Fibre - prevents constipation, Starch - H+E

Question 12

What is the dietetic value of cereals for children?

Answer 12

LBV - G+R

Question 13

What is the dietetic value of cereals for people with CHD?

Answer 13

Unsaturated fat - Lowers cholesterol, reducing CHD.

Question 14

Who should avoid eating cereals?

Answer 14

Celiacs and people with osteoporosis.

Question 15

What are some versatile dishes that can be made using cereal products?

Answer 15

Stuffing, apple crumble, pasta bake & croutons.

Question 16

What is gelatinisation in cooking cereals?

Answer 16

Starch grains swell, burst & absorb liquid, thickening it.

Question 17

What happens to protein when cooking cereals?

Answer 17

It coagulates and forms a crust on bread.

Question 18

What happens to Vitamin B when cooking cereals?

Answer 18

It is destroyed (heat sensitive).

Question 19

What is dextrinization in cooking cereals?

Answer 19

Long chains of dextrins turn to pyrodextrins, causing foods to turn brown.

Question 20

What is the first step in the process of milling flour?

Answer 20

Cleaning: Removing stones, straw & soil from wheat grains.

Question 21

What is the purpose of conditioning in milling flour?

Answer 21

Ensures all grains have correct moisture content.

Question 22

What is blending in the milling process?

Answer 22

Combining different types of wheat to get a mixture called grist.

Question 23

What happens during break rolling in milling flour?

Answer 23

Wheat grains pass between spinning metal rollers to peel the outer husk.

Question 24

What is the purpose of sieving in the milling process?

Answer 24

Separates the wheat grain particles.

Question 25

What is purifying in the milling process?

Answer 25

Blasts of air separate bran from other grain particles.

Question 26

What happens during reducing rollers in milling flour?

Answer 26

Endosperm is ground down further to produce fine flour.

Question 27

What is air classifying in the milling process?

Answer 27

Lightens and separates the flour into different sizes.

Question 28

What additives are added during flour milling?

Answer 28

Vitamin C, B, and Iron.

Question 29

What is the extraction rate for white flour?

Answer 29

75% - all bran & germ removed.

Question 30

What are the raising agents in baking?

Answer 30

Air, Bread Soda, Baking Powder, Yeast

Question 31

What are mechanical raising agents?

Answer 31

Whisking, Creaming, Rubbing in, Sieving

Question 32

What is the chemical reaction for raising agents?

Answer 32

Acid + Alkali + Liquid = CO2.

Question 33

What is fresh yeast like?

Answer 33

Soft, pliable, creamy color, comes in blocks.

Question 34

How is fast action dried yeast used?

Answer 34

Add directly to flour.

Question 35

What is the Chorleywood Process?

Answer 35

Adding Vitamin C to yeast mixture to strengthen gluten.

Question 36

What are the rules for using yeast?

Answer 36

Use strong flour, avoid too much sugar/salt, warm ingredients & utensils, allow to prove.

Question 37

What is fermentation?

Answer 37

Breakdown of organic substances by bacteria or yeast.

Question 38

What are the steps in the process of fermentation?

Answer 38

Diastase changes starch to maltose, maltose changes to glucose, invertase changes sucrose to glucose & fructose, zymase breaks down glucose & fructose into CO2 & alcohol.

Question 39

What are the products of fermentation?

Answer 39

CO2 & Alcohol

Question 40

What happens during proving in fermentation?

Answer 40

Yeast feeds on sugar to produce CO2, alcohol & energy.

Question 41

What happens when baking in the oven?

Answer 41

Yeast is killed, fermentation stops, Maillard reaction occurs, and dextrinization happens.