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food fundamentals > Chapter 6 > Flashcards

Chapter 6 Flashcards

Grains

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1
Q

what germ contains (5)

A
  1. fats
  2. incomplete proteins
  3. vit ( B vitamins and E)
  4. minerals
  5. phytochemicals
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2
Q

what contains endosperm (3)

A

mostly:

  1. carbohydrates
  2. some protein
  3. small amounts of vitamins, fiber + minerals
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3
Q

what contains bran (2)

A

fiber + minerals

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4
Q

what contains aleurone bilayer (5)

A

less amount of fiber than bran

  1. protein
  2. phosphorous
  3. B vitamins
  4. some fats
  5. antioxydants
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5
Q

what is the low essential amino acid

A

lysine

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6
Q

grains contains (6)

A
  1. complex carbohydrates
  2. protein (incomplete)
  3. minerals (Fe, Mg, P, K, Se..)
  4. vitamins (B vitamins), vit E
  5. fiber (soluble + insoluble)
  6. phytochemicals
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7
Q

where are the fibers

A

bran + endosperm

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8
Q

what fiber includes (5)

A

cellulose, starch, hemicellulose, lignin, inulin

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9
Q

where is the highest level of phytochemicals (3)

A

bran, aleurone layer germ

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10
Q

what is remove in the milling process

A

germ, bran, husk

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11
Q

2 fractions of gluten proteins

A

gliadins (soluble)

glutenin (insoluble)

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12
Q

gluten containing grains (4)

A

triticale, rye, barley, wheat

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13
Q

guten free grains (6)

A
  1. pseudocereals
  2. oats
  3. rice
  4. teff
  5. cornmeal
  6. millet
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14
Q

3 primary gluten replacers

A
  1. xantan gum
  2. guar gum
  3. ground seeds (chia, flax, psyllium)
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15
Q

why should not freeze dry grains

A

alters protein structure affecting baking qualities

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16
Q

what have a high amount of amylose (2)

A

wheat flour, corn

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17
Q

factors influencing gelatinization

A

sugar, acid, water, temperature, timing, stirring, fat/protein

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18
Q

what are resistant starches and where they are found (3)

A

not digested by the small intestine

  1. high amylose maize
  2. potatoes
  3. green bananas
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19
Q

how starch used in food products

A
  1. stabilizer
  2. texturizer
  3. emulsification aids
  4. fat binders or water
  5. fat substitutes
  6. sweetener
  7. gelating agent
  8. edible film
20
Q

role of gluten

A

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

21
Q

aliments with hidden gluten (7)

A
  • beers
  • chocolate
  • sausage and prepared meats
  • soups broth
  • soy sauce
  • spices
  • prepared sauces
22
Q

celiac-disease create damage to what

A

to the inner lining of the small bowel which reduce the person’ abilities to absorb nutrients

23
Q

symptoms of non-celiac gluten sensitivity are predominantly …

A

extra intestinal

24
Q

4 places that are sources of infestation

A
  1. processing plants
  2. warehouse
  3. on the delivery vehicle
  4. on the retail store
25
Q

what kind of starch is 100% of amylopectin

A

waxy maize

26
Q

what happens at the shape of the granules at the end of gelatinization

A

volume, viscosity and transluency increases

27
Q

name a good gellin agent

A

cornstarch

28
Q

4 roles of modified starches in food industry

A
  1. heating times
  2. freezing stability
  3. gelatinization ability
  4. cold-water solubility or viscosity
29
Q

in homemade soy beverage, how the lipoxigenase enzyme is activated

A

when the bean is ground

30
Q

7 types of minerals on grains

A

Fe, Mn, Se, K, P, Cu, Mg

31
Q

7 more notable phytochemicals

A 
phenolic compunds
phytosterols
vitamin E compunds
lignans
carotenoids
B-glucan
inulin
32
Q

milled forms of grains- wheat (4)

A

wheat germ
wheat bran
cracked wheat
rolled wheat

33
Q

milled forms of grains- rice (3)

A

white rice
quick cooking rice
converted rice

34
Q

milled forms of grains- oats (4)

A 
rolled oats
oats bran
steel-cut oats
oats flour
** bran is generally not remove: whole grains
35
Q

milled forms of grains- corn (3)

A

corn starch
corn meal
corn flour

36
Q

10 commonly known cereals

A 
wheat
millet
rye
rice
barley
oats
triticale
teff
sorghum
maize
37
Q

in celiac disease, the ability to absorb which nutrients is reduce (6)

A

folate, iron, calcium, vitamine D, proteins, fat….

38
Q

symptoms of celiac disease (6)

A 
headaches
diarrehea
mouth ulcers
abdominal pain
flatulence
bone pain
fatigue
39
Q

non celiac gluten sensitivity is an …. compare to an adaptative immune response

A

innate immune response

40
Q

diagnostics of wheat allergy (3)

A

skin prick test
food challenge
wheat-specific IgE antibodies through blood test

41
Q

4 rices alternatives

A

white rice
millet
amaranth
quinoa

42
Q

in cooked rice, what produce an indectible toxin

A

Bacillus Cereus

43
Q

starch can be stored in what (4)

A

stem, tuber, root or seeds

44
Q

what do regraded starches (went trought retrogradation)

A

resist dispersion in water and digestion by a-amylase

45
Q

examples of modified startches (3)

A

cross-linked starches
oxidized starch
pre-gelatinized starch

food fundamentals (13 decks)

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