Class #6: Grains, Cereals, Starches

Question 1

Define cereal grain.

Answer 1

Edible seeds from grass family.

Question 2

Which part of the grain has the most fibre?

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

Answer 2

B

Question 3

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

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

Answer 3

D

Question 4

Which vitamins do the germ contain?

Answer 4

Vit B and E

Question 5

Which AA are grains particularly low in?

Answer 5

Lysine, has adequate met

Question 6

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

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

Answer 6

BED

Question 7

Define Enrichment

Answer 7

Replacement of nutrients to levels that existed before processing.

Question 8

Define Fortification

Answer 8

Addition of nutrients to levels higher than they originally existed.

Question 9

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

Answer 9

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

Question 10

Which cereal has all the essential amino acids?

Answer 10

Teff

Question 11

Define pseudocereal

Answer 11

Non-grasses used in similar ways to cereals.

Question 12

Name the 3 pseudocereals.

Answer 12

Buckwheat, amaranth, quinoa

Question 13

Which pseudocereal has the highest protein and fat?

Answer 13

Amaranth

Question 14

What is Gluten?

Answer 14

Protein in wheat and grass related plants.

Question 15

What are the two types of gluten?

Answer 15

Gliadins (soluble) and Glutenins (insoluble)

Question 16

Name two roles of gluten.

Answer 16

• Provides elasticity, viscosity, and cohesiveness in dough

- Allows dough to hold gas as it rises

Question 17

Which cereal is gluten free?

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

Answer 17

A

Question 18

Name the 3 most common gluten replacers.

Answer 18

Xanthan Gum, Guar Gum, Ground seeds

Question 19

What is celiac disease?

Answer 19

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

Question 20

What are the 3 types of gluten sensitivity?

Answer 20

Celiac, non celiac gluten sensitivity, wheat allergy.

Question 21

Describe the absorption method of cooking grains

Answer 21

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

Question 22

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

Answer 22

True

Question 23

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

Answer 23

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

Question 24

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

Answer 24

True. It’s also larger than amylose.

Question 25

Describe gelatinization.

Answer 25

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

Question 26

Describe gel formation (Gelation)

Answer 26

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

Question 27

Describe retrogradation

Answer 27

Leakage/Separation of Liquid from gel. - Occurs after long standing time - H bonds between amylose tighten further, H2O squeezed out (weeping/syneresis)

Question 28

What are resistant starches?

Answer 28

Starch not digested in SI (no kcal)

Question 29

What are regraded starches?

Answer 29

Gelatinized starches that have undergone redegradation, resists digestion & dispersion

Question 30

What are modified starches?

Answer 30

Altered to extend use in industry/processing.