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FOODS > STARCH 1 > Flashcards

STARCH 1 Flashcards

1
Q

what does cereal refer to

A

seeds from the grass family Gramineae

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2
Q

what are the most common kinds of grains

A
  • Corn, rice, wheat, and barley (95%
    of world grain production)
  • Sorghum, millet, oats, and rye
    (other 5%)
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3
Q

what are grains as individuals kernels of grass called

A

caryopses

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4
Q

what does each caryopses have

A

husk, bran, endosperm, germ

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5
Q

whats the husk

A

protects the grain
from damaging
environmental factors (not usually consumed)

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6
Q

whats the bran an excellent source of

A

fibers and minerals

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7
Q

whats the fibrous coating under the bran called

A

aleurone layer

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8
Q

what does the aleurone layer contain

A

protein, phosphorous, and B vitamins

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9
Q

when are the aleurone layer and bran removed

A

when processed into white flour

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10
Q

whats the endosperm

A

basis for all flours; starchy portion that makes grains excellent source of complex carbs

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11
Q

how much of the weight of caryopsis is endosperm

A

~83%

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12
Q

what is done to the endosperm in refined flours

A

separated from husk, bran, and germ

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13
Q

whats the germ/embryo rich in

A

rich in fat, some protein, vitamins, and minerals

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14
Q

can the germ be separated and sold

A

yes, as wheat germ

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15
Q

what makes the germ susceptible to spoilage

A

fat content

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16
Q

what do whole grains consist of

A

bran, germ, and endosperm

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17
Q

what makes wheat germ lower calories

A

eliminating starch part

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18
Q

what are cereals grown for

A

flours, pastas, alcoholic drinks, breakfast cereals, animal feeds

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19
Q

how is flour created

A

fine powder thats been created from crushing endosperm

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20
Q

whats kind of flour predominates

A

wheat, because of high gluten content

21
Q

can any grain be used to make flour

A

yes

22
Q

what are flours important for

A

be used as a thickening agent, and for the structure of bread and other products

23
Q

what are pastas

A

extruded grain product made predominately from
flour and water

24
Q

what gives bread its elasticity and strength

A

a continuous network of protein that forms during mixing

25
Q

what allows bread to rise and maintain shape and have a chewy texture

A

the protein network created by mixing holds gas during fermentation

26
Q

what are breakfast cereals typically made from

A

wheat, corn, or oats; different shapes depend on processing

27
Q

how are cereals used in alcoholic beverages

A

various grains fermented

28
Q

why are grains important for animal feeds

A

important for livestock and pet feed

29
Q

how are grain products divided

A

into two basic groups - whole grains and refined grains

30
Q

what are some examples of whole grains (bran, germ, endosperm)

A

Whole-wheat or whole-grain flour
* Bulgur
* Oatmeal
* Whole cornmeal
* Brown rice, Black rice
* Less common: amaranth, buckwheat, millet, quinoa,
sorghum, triticale

31
Q

how are refined grains defined

A

bran and germ removed

32
Q

describe the texture and shelf life of refined grains

A

finer texture, longer shelf life

33
Q

what happens to the dietary fiber, iron and B vitamins of refined grains

A

removed during processing; often enriched with B vitamins

34
Q

what are some examples of refined grains

A

white flour, white bread, white rice

35
Q

what does gluten form from

A

Glutenin + Gliadin

36
Q

how much of wheat is made into flour

A

75%

37
Q

what three species of wheat account for 90% of global wheat production

A

common, club, and durum

38
Q

what are the two major types of wheat

A

hard wheat and soft wheat

39
Q

describe hard wheat (winter) in 3 points

A

higher in protein; best for bread/pasta; durum is hardest/highest in protein

40
Q

describe soft wheat (spring) in 2 points

A

majority of wheat in U.S.; Best for cookies, cakes, pastries

41
Q

what are wheat berries and rolled wheat

A

wheat berries - whole wheat kernels
Rolled wheat: flattened wheat berries

42
Q

whats cracked wheat

A

wheat berries that are ground until they crack

43
Q

whats bulgar

A

wheat berries ground
finer than cracked wheat and parboiled

44
Q

whats farina

A

finely granulated endosperm

45
Q

whats wheat germ rich in

A

rich in Vitamin E, some B
vitamins, and fiber (must be refrigerated)

46
Q

whats wheat bran a source of

A

insoluble fiber

47
Q

what was barley one of the first of

A

cultivated grains

48
Q

what is barley naturally found in

A

enclosed in a tough hull

49
Q

whats pear barley

A

hull, bran, germ, and
part of endosperm removed—
used as is or to make barley flour, grits, and flakes

FOODS (47 decks)

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