Chapter 3: Cereals Vocab

Question 1

Bread flour

Answer 1

A flour with high gluten content and best suited to bread making. Used for pasta and pizza dough

Question 2

Bran

Answer 2

Is the seed coat of a grain. Source of dietary fibre and vitamin B

Question 3

Cereals

Answer 3

Are the edible seeds of grains of cultivated grasses. Eg- rice and oats

Question 4

Dextrinisation

Answer 4

Process that occurs when starch is exposed to dry heat which results to change of colour to golden brown.. Eg - browning of toast and baked bread

Question 5

Flour

Answer 5

Result of cereals that have been processed to a powdered or ground form.. Self raising flour and whole meal

Question 6

Gelatinisation

Answer 6

Is the process that occurs when starch granules absorb liquid in the presence of heat forming a gel… Making of jam and gravy

Question 7

Gluten

Answer 7

Is the main protein in wheat.. Forms structure of open texture of bread and rice has no gluten

Question 8

Refined cereals

Answer 8

Refers to cereal products from which the bran layers and germ of the cereal have been removed. Eg - Cheerios and wheetbix

Question 9

Syneresis

Answer 9

Occurs on cooking and standing when gels lose liquid and shrink. Yoghurt with water across surface in container and pie fillings

Question 10

Whole grain

Answer 10

Cereal in which has bran, endosperm and germ intact. Eg - popcorn and brown rice

Question 11

Wholegrain flour

Answer 11

Flour that contains 100% of wheat grain.. Oatmeal cookies and whole wheat waffles

Question 12

Yeast

Answer 12

Microscopic single-cell organism that reproduces by ‘ budding ‘ in presence of food, moisture and warmth. Causes bread to rise and can produce wines