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Lab Food Science > Grains > Flashcards

Grains Flashcards

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1
Q

What are the three parts of the grain

A

Endosperm

Germ

Outer bran layer

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2
Q

What does the endosperm mostly contain

A

Starch

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3
Q

What 2 nutrients is the germ rich in

A

Vitamin E

Unsaturated fat

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4
Q

What 2 things does the bran contain

A

Fiber

B vitamins

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5
Q

What 5 vitamins and minerals is milked wheat flour enriched with

A

Thiamin

Riboflavin

Niacin

Iron

Folate

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6
Q

What are whole grand of wheat called

A

Wheat berries

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7
Q

What grain keeps its bran and germ after being hulled and is used in production of many alcoholic beverages

A

Barley

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8
Q

Hardy grain that due to its unusual carbs and proteins produces a distinctive type of bread

A

Rye

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9
Q

Also called kasha and is native to Central Asia. Fast growing and tolerates poor growing conditions. Contains 80% starch 14% protein and twice the oil of most cereals

A

Buckwheat

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10
Q

An ancient preparation of wheat made by cooking whole grains in water drying them so the interior becomes hard then moistening them to toughen the bran layer. Finally it is pounded or milled to leave endosperm in course chunks

A

Bulgur

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11
Q

Third largest food crop in the world after wheat and rice

A

Corn

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12
Q

Simple form of pasta made by sprinkling salted water into a bowl of whole wheat flour, then stirring with the fingers into little bits of dough. Contains no gluten

A

Couscous

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13
Q

Native to Africa and Asia. Very small round seeds. High in protein and grow in poor soil. Can be popped and used in porridge, breads, and beer

A

Millet

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14
Q

Contain no gluten and can’t be made into bread. Bland grain that is cooked hot. Regular consumption lowers blood cholesterol

A

Oats

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15
Q

Domesticated near Andes mountains around 5,000 BC. Can be cooked like rice or added to soups and other dishes. Can be ground into a flour to make flat bread

A

Quinoa

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16
Q

Originates from central and South America . Used to supplement grains in baked goods, breakfast cereals, and snacks. High in protein and oils

A

Amaranth

17
Q

Ancient relative to durum wheat. Has large grain size and high in protein. Gluten is better suited to pasta than raised breads

A

Kamut

18
Q

Grown on Germany since 4000 BC. High in protein and used to make bread and soups.

A

Spelt

19
Q

Major crop in Ethiopia. Has tiny seeds that are a variety of colors. Usually made into flatbread called injera.

A

Teff

20
Q

Modern cross between wheat and rye. Bread making qualities are not as good as wheat. Mostly used as animal feed

A

Triticale

21
Q

Three things intact with brown rice

A

Bran, germ, aleurone

22
Q

3 characteristics of brown rice

A

Chewy texture

Nutty aroma

Takes 2 to 3 times longer to cook than white rice

23
Q

How is white rice processed

A

Milled to remove bran and most germ layers.

Polished to remove the aleurone layer

24
Q

Aleurone contains what 2 things

A

Enzymes

Oils

25
Q

Two examples of aromatic rices

A

Basmati and Thai

26
Q

Derived from the whole grain of North American grass. Heated to dry it out and develop flavor.

A

Wild rice

27
Q

Short grain rice named after town of Arborio. When cooked it has chewy and firm texture due to high amylopectin levels. Used to make risotto and rice pudding

A

Italian (arborio) rice

28
Q

Also called sticky rice. Short grain variety tha is mostly amylopectin. Gets sticky and disintegrates when cooked. Usually soaked and then steamed. It’s not sweet and has no gluten

A

Glutinous (sweet) rice

29
Q

What were the 6 recipes made in the grains lab

A

Whole wheat puta bread

Wheat berry salad

Millet and black bean salad

Grab and go breakfast bars

10 grain hot cereal

Buckwheat chocolate chips cookies

30
Q

What were three things evaluated in grains lab

A

Puffed kamut

Puffed millet

Ezekial bread

31
Q

Three goals of cooking cereal grains

A

Soften the cellulose and improve digest ability, gelatinize the starch, improve flavor

Lab Food Science (8 decks)

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