Chapter 4, 5, 6

Question 1

What does a diagram of a grain of wheat consist of?

Answer 1

Beard (hair at the top)
Bran (outer layer)
Germ (germ in the bottom)

Question 2

What are the characteristics of wheat grains? (3)

Answer 2

• Contains mainly carbohydrates and proteins
• Whole wheat: grain kernel without germ but with bran
• Flour: grain kernel without germ and bran

Question 3

What are the four types of grain with gluten?

Answer 3

1. Spelt: lots of gluten, suitable for wheat allergy
2. Oats: low gluten, used for biscuits and porridge
3. Barley: most minerals, old cereal, and beer
4. Rye: low gluten, absorbs moisture, for preservation

Question 4

What are the four gluten-free types of grains?

Answer 4

1. Millet: often mixed, high iron content
2. Corn: hot thickener
3. Buckwheat: not a grain
4. Rice flour: uncooked rice grains

Question 5

What are three ingredients of bread and why are they used?

Answer 5

1. Yeast: allows rising of dough due to CO2. ensures taste by the emergence of alcohol.
2. Salt: for taste, and ensures the yeast is not overeactive
3. Sugar: ensures the start of the fermenting process

Question 6

Name the 3 types of bread.

Answer 6

1. White bread
2. Brown bread
3. Whole wheat bread.

Question 7

What is a characteristic of white bread?

Answer 7

Ground wheat flour

Question 8

What is a characteristic of brown bread?

Answer 8

Has slightly more vitamins, minerals and dietary fibre

Question 9

What is a characteristic of whole wheat bread?

Answer 9

More vitamins, minerals and fibre than brown bread.

Question 10

What are the 3 stages of breadmaking?

Answer 10

1. Kneading: The gluten in flour is converted to a gluten network. The longer = the stronger = more elasticity.
2. Rise: first rise, then knead, then second rise.
3. Baking: stiffened by network, evaporates the alcohol and one part water.

Question 11

What is salmonella contamination?

Answer 11

Is the cause of food infection, which causes enteritis. Is common on surface water, insects, rodents and livestock (also egg yolk)

Question 12

Why can eggs also have salmonella?

Answer 12

Can be infected when passing through the same exit as stool.

Question 13

What is the definition of an emulsifier?

Answer 13

An additive which helps two liquids mix.

Question 14

What is the definition of Lecithin?

Answer 14

Helps keep the water and oil molecules mixed.