Chapter 6 Flashcards
Grains
what germ contains (5)
- fats
- incomplete proteins
- vit ( B vitamins and E)
- minerals
- phytochemicals
what contains endosperm (3)
mostly:
- carbohydrates
- some protein
- small amounts of vitamins, fiber + minerals
what contains bran (2)
fiber + minerals
what contains aleurone bilayer (5)
less amount of fiber than bran
- protein
- phosphorous
- B vitamins
- some fats
- antioxydants
what is the low essential amino acid
lysine
grains contains (6)
- complex carbohydrates
- protein (incomplete)
- minerals (Fe, Mg, P, K, Se..)
- vitamins (B vitamins), vit E
- fiber (soluble + insoluble)
- phytochemicals
where are the fibers
bran + endosperm
what fiber includes (5)
cellulose, starch, hemicellulose, lignin, inulin
where is the highest level of phytochemicals (3)
bran, aleurone layer germ
what is remove in the milling process
germ, bran, husk
2 fractions of gluten proteins
gliadins (soluble)
glutenin (insoluble)
gluten containing grains (4)
triticale, rye, barley, wheat
guten free grains (6)
- pseudocereals
- oats
- rice
- teff
- cornmeal
- millet
3 primary gluten replacers
- xantan gum
- guar gum
- ground seeds (chia, flax, psyllium)
why should not freeze dry grains
alters protein structure affecting baking qualities
what have a high amount of amylose (2)
wheat flour, corn
factors influencing gelatinization
sugar, acid, water, temperature, timing, stirring, fat/protein
what are resistant starches and where they are found (3)
not digested by the small intestine
- high amylose maize
- potatoes
- green bananas
how starch used in food products
- stabilizer
- texturizer
- emulsification aids
- fat binders or water
- fat substitutes
- sweetener
- gelating agent
- edible film
role of gluten
in baking on term of cohesiveness, elasticity and viscosity of the dough
- allow dough to hold gas when it rises, CO2 produces by yeast is trapped and it creates a fluffy texture
aliments with hidden gluten (7)
- beers
- chocolate
- sausage and prepared meats
- soups broth
- soy sauce
- spices
- prepared sauces
celiac-disease create damage to what
to the inner lining of the small bowel which reduce the person’ abilities to absorb nutrients
symptoms of non-celiac gluten sensitivity are predominantly …
extra intestinal
4 places that are sources of infestation
- processing plants
- warehouse
- on the delivery vehicle
- on the retail store
what kind of starch is 100% of amylopectin
waxy maize
what happens at the shape of the granules at the end of gelatinization
volume, viscosity and transluency increases
name a good gellin agent
cornstarch
4 roles of modified starches in food industry
- heating times
- freezing stability
- gelatinization ability
- cold-water solubility or viscosity
in homemade soy beverage, how the lipoxigenase enzyme is activated
when the bean is ground
7 types of minerals on grains
Fe, Mn, Se, K, P, Cu, Mg
7 more notable phytochemicals
phenolic compunds phytosterols vitamin E compunds lignans carotenoids B-glucan inulin
milled forms of grains- wheat (4)
wheat germ
wheat bran
cracked wheat
rolled wheat
milled forms of grains- rice (3)
white rice
quick cooking rice
converted rice
milled forms of grains- oats (4)
rolled oats oats bran steel-cut oats oats flour ** bran is generally not remove: whole grains
milled forms of grains- corn (3)
corn starch
corn meal
corn flour
10 commonly known cereals
wheat millet rye rice barley oats triticale teff sorghum maize
in celiac disease, the ability to absorb which nutrients is reduce (6)
folate, iron, calcium, vitamine D, proteins, fat….
symptoms of celiac disease (6)
headaches diarrehea mouth ulcers abdominal pain flatulence bone pain fatigue
non celiac gluten sensitivity is an …. compare to an adaptative immune response
innate immune response
diagnostics of wheat allergy (3)
skin prick test
food challenge
wheat-specific IgE antibodies through blood test
4 rices alternatives
white rice
millet
amaranth
quinoa
in cooked rice, what produce an indectible toxin
Bacillus Cereus
starch can be stored in what (4)
stem, tuber, root or seeds
what do regraded starches (went trought retrogradation)
resist dispersion in water and digestion by a-amylase
examples of modified startches (3)
cross-linked starches
oxidized starch
pre-gelatinized starch
