EXAM Origin And Structure Of A Cereal Grain

Question 1

Define the term cereal

Answer 1

Describes any cultivated grass that produces an edible grain. Has 3 layers: bran, endosperm and germ

Question 2

What is the difference between white plain flour and whole meal flour?

Answer 2

White plain flour is a general all purpose flour suitable for baking household products. However whole meal flour is stone grounded to produce a finer flour and suitable for cakes and pastries

Question 3

Name 3 nutrients found in cereal

Answer 3

B group vitamins
Minerals
Fats

Question 4

Define gluten

Answer 4

Is the main protein in wheat and it forms the structure of the open texture of bread.

Question 5

Define dextrinisation

Answer 5

Browning of starch foods when dry heat is applied. Eg when bread is toasted.

Question 6

Describe colour, flavour, aroma, and texture of dextrinised foods

Answer 6

Colour- golden brown
Flavour- has a toasted flavour
Aroma- smells cooked
Texture- crisp

Question 7

Define gelatinisation

Answer 7

Process that occurs when starch granules absorb liquid in the precedes if heat and thicken the liquid forming a gel.. Eg - roux for brown sauce