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Food Science > Grains > Flashcards

Grains Flashcards

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1
Q

What is a cultivated grass, such as wheat, corn, rice and oats, which produces an edible seed?

A

Cereal

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2
Q

True or False. When stored properly cereal is extremely resistant to deterioration during storage.

A

True

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3
Q

What is present in “whole grain” cereal?

A

Endosperm, germ and bran

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4
Q

When the germ and bran is removed from the kernel what type of grain is it?

A

Refined grain

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5
Q

What is the USDA recommendation?

A

Make half of your grains whole!

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6
Q

Where does sprouting begin?

A

Germ

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7
Q

The germ makes up what percentage of the seed?

A

2.5%

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8
Q

What part of the grain contains the highest lipid content?

A

Germ

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9
Q

The high lipid content can lead to want?

A

Rancidity

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10
Q

How might rancidity occur?

A

Enzyme or non enzymatic oxidation

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11
Q

What part of the grain contains the highest protein content?

A

Endosperm

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12
Q

What contains large amounts of B vitamins, trace minerals, and dietary fiber?

A

Bran

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13
Q

Buckwheat and quinoa are examples of what?

A

Pseudocereals

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14
Q

What is a pseudocereal?

A

Fruits or seeds of non-grass species that are consumed in a very similar way to cereals

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15
Q

A whole grain product must contain __________ grams or more of whole grain per 30 grams of product according to the AACC

A

8

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16
Q

True or False. According to the FDA or USDA, whole grain foods contain 51% or more whole grain ingredients by weight per reference amount customarily consumed.

A

True

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17
Q

What is the limiting aa in cereals?

A

Lysine

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18
Q

What makes up 7-14% of the grain?

A

Protein

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19
Q

What do these flours have in common:
Wheat, rye, and barley?

A

Gluten forming potential

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20
Q

Is glutenin soluble in water?

A

No

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21
Q

Is gliadin soluble in water?

A

No

22
Q

Which protein component is soluble in 70% ethanol?

A

Gliadin

23
Q

Glutenin contributes what to gluten structure?

A

Toughness and rubberiness

24
Q

Gliaden contibes what to gluten structure?

A

Stickiness and tackiness

25
Q

What is an immune rxn to eating gluten, a protein found in wheat, barley and rye?

A

Celiac Disease

26
Q

What disease correlates to a damaged small intestine lining?

A

Celiac Disease

27
Q

What is the process of adding back nutrients lost in milling?

A

Enrichment

28
Q

What is the process of adding nutrients at levels beyond what was present in the original grain?

A

Fortification

29
Q

If protein content is high in flour what does it absorb?

A

The added water

30
Q

What factors affect the classification of wheat?

A

Season planted, texture and color

31
Q

High protein-starch bonds are suitable for what product?

A

Bread

32
Q

Low protein flour is suitable for what product?

A

Cakes and pastries

33
Q

What flour is the highest grade and the highest value?

A

Patent flour

34
Q

A combination of all the mill streams is called?

A

Straight grade

35
Q

Short-patent flour contains more _______ and is produced by combining fewer streams than the higher-protein, long patent flour.

A

Starch

36
Q

What is the remainder of flour, not incorporated into patent flour?

A

Clear flour

37
Q

How is flour classified?

A

Protein content

38
Q

What is another name for phosphated flour?

A

Self-rising flour

39
Q

What are the 2 methods to bleach flour?

A

Naturally by exposure to oxygen or by the addition of (chlorine dioxide gas or benzoyl peroxide)

40
Q

What is the maturing agent in matured flour?

A

Chlorine dioxide

41
Q

What type of flour uses grains that are grown without the application of synthetic herbicides and pesticides

A

Organic flour

42
Q

True or false. Unpolished rice is more subject to rancidity and favors deterioration.

A

True

43
Q

What is rice coated with?

A

A powder of thiamin and niacin

44
Q

What type of rice is high in amylose content?

A

Long grain

45
Q

Corn lacks what two essential aa?

A

Tryptophan and lysine

46
Q

What grain is used for malt production?

A

Barley

47
Q

Sorghum is typically used for what?

A

Animal feed

48
Q

Why are oats valued?

A

High protein and fat content

49
Q

What grain is highest in protein content?

A

Quinoa

50
Q
A

Food Science (14 decks)

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