Class #6: Grains, Cereals, Starches Flashcards

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1
Q

Define cereal grain.

A

Edible seeds from grass family.

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2
Q

Which part of the grain has the most fibre?

a. Husk
b. Bran
c. Endosperm
d. Germ

A

B

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3
Q

Which part of the grain has the most fat and protein?

a. Husk
b. Bran
c. Endosperm
d. Germ

A

D

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4
Q

Which vitamins do the germ contain?

A

Vit B and E

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5
Q

Which AA are grains particularly low in?

A

Lysine, has adequate met

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6
Q

Which parts of the grain have the most phytochemicals? (select all that apply)

a. Husk
b. Bran
c. Endosperm
d. Germ
e. Aleurone

A

BED

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7
Q

Define Enrichment

A

Replacement of nutrients to levels that existed before processing.

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8
Q

Define Fortification

A

Addition of nutrients to levels higher than they originally existed.

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9
Q

In Canada, all refined wheat flour is fortified with what?

A

Thiamin(B1), Riboflavin (B2), Niacin (B3), Folic Acid, and iron.

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10
Q

Which cereal has all the essential amino acids?

A

Teff

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11
Q

Define pseudocereal

A

Non-grasses used in similar ways to cereals.

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12
Q

Name the 3 pseudocereals.

A

Buckwheat, amaranth, quinoa

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13
Q

Which pseudocereal has the highest protein and fat?

A

Amaranth

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14
Q

What is Gluten?

A

Protein in wheat and grass related plants.

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15
Q

What are the two types of gluten?

A

Gliadins (soluble) and Glutenins (insoluble)

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16
Q

Name two roles of gluten.

A
  • Provides elasticity, viscosity, and cohesiveness in dough

- Allows dough to hold gas as it rises

17
Q

Which cereal is gluten free?

a. Cornmeal
b. Kamut
c. Spelt
d. Barley

A

A

18
Q

Name the 3 most common gluten replacers.

A

Xanthan Gum, Guar Gum, Ground seeds

19
Q

What is celiac disease?

A

Immune disorder affecting 1% of Canadians. Antibodies damage inner lining of bowel.

20
Q

What are the 3 types of gluten sensitivity?

A

Celiac, non celiac gluten sensitivity, wheat allergy.

21
Q

Describe the absorption method of cooking grains

A

Bring grains to boil, stir and allow to simmer covered. Once water is absorbed, turn heat off and allow to steam for 5 min

22
Q

True or False: Starch is a polymer of Alpha D Glucose

A

True

23
Q

True or False: Amylose is linear in its natural state.

A

False. Amylose is unbranched, but it exists as an alpha helix in nature.

24
Q

True or false: There is generally more amylopectin in grans than amylose.

A

True. It’s also larger than amylose.

25
Q

Describe gelatinization.

A

Occurs when starch granules are heated in liquid.

  • Heat weakens H bonds, increasing solubility
  • H2O is now able to penetrate starch molecules
  • Granule swells to peak thickness
  • Amylose leaves granule, H bond between H2O and amylopectin increase
  • H2O becomes less avaliable, mix thickens
26
Q

Describe gel formation (Gelation)

A

Occurs after Gelatinization,
-Fluid starch paste (sol) firms and cools into gel.
-H bonds reform and trap H2O
(Amylose needed for this because amylopectin cannot trap H2O)
-Linear amylose loses energy as it cools, and forms strong bonds, trapping water, making grain rigid

27
Q

Describe retrogradation

A

Leakage/Separation of Liquid from gel.

  • Occurs after long standing time
  • H bonds between amylose tighten further, H2O squeezed out (weeping/syneresis)
28
Q

What are resistant starches?

A

Starch not digested in SI (no kcal)

29
Q

What are regraded starches?

A

Gelatinized starches that have undergone redegradation, resists digestion & dispersion

30
Q

What are modified starches?

A

Altered to extend use in industry/processing.