STARCH 1 Flashcards
what does cereal refer to
seeds from the grass family Gramineae
what are the most common kinds of grains
- Corn, rice, wheat, and barley (95%
of world grain production) - Sorghum, millet, oats, and rye
(other 5%)
what are grains as individuals kernels of grass called
caryopses
what does each caryopses have
husk, bran, endosperm, germ
whats the husk
protects the grain
from damaging
environmental factors (not usually consumed)
whats the bran an excellent source of
fibers and minerals
whats the fibrous coating under the bran called
aleurone layer
what does the aleurone layer contain
protein, phosphorous, and B vitamins
when are the aleurone layer and bran removed
when processed into white flour
whats the endosperm
basis for all flours; starchy portion that makes grains excellent source of complex carbs
how much of the weight of caryopsis is endosperm
~83%
what is done to the endosperm in refined flours
separated from husk, bran, and germ
whats the germ/embryo rich in
rich in fat, some protein, vitamins, and minerals
can the germ be separated and sold
yes, as wheat germ
what makes the germ susceptible to spoilage
fat content
what do whole grains consist of
bran, germ, and endosperm
what makes wheat germ lower calories
eliminating starch part
what are cereals grown for
flours, pastas, alcoholic drinks, breakfast cereals, animal feeds
how is flour created
fine powder thats been created from crushing endosperm
whats kind of flour predominates
wheat, because of high gluten content
can any grain be used to make flour
yes
what are flours important for
be used as a thickening agent, and for the structure of bread and other products
what are pastas
extruded grain product made predominately from
flour and water
what gives bread its elasticity and strength
a continuous network of protein that forms during mixing
what allows bread to rise and maintain shape and have a chewy texture
the protein network created by mixing holds gas during fermentation
what are breakfast cereals typically made from
wheat, corn, or oats; different shapes depend on processing
how are cereals used in alcoholic beverages
various grains fermented
why are grains important for animal feeds
important for livestock and pet feed
how are grain products divided
into two basic groups - whole grains and refined grains
what are some examples of whole grains (bran, germ, endosperm)
Whole-wheat or whole-grain flour
* Bulgur
* Oatmeal
* Whole cornmeal
* Brown rice, Black rice
* Less common: amaranth, buckwheat, millet, quinoa,
sorghum, triticale
how are refined grains defined
bran and germ removed
describe the texture and shelf life of refined grains
finer texture, longer shelf life
what happens to the dietary fiber, iron and B vitamins of refined grains
removed during processing; often enriched with B vitamins
what are some examples of refined grains
white flour, white bread, white rice
what does gluten form from
Glutenin + Gliadin
how much of wheat is made into flour
75%
what three species of wheat account for 90% of global wheat production
common, club, and durum
what are the two major types of wheat
hard wheat and soft wheat
describe hard wheat (winter) in 3 points
higher in protein; best for bread/pasta; durum is hardest/highest in protein
describe soft wheat (spring) in 2 points
majority of wheat in U.S.; Best for cookies, cakes, pastries
what are wheat berries and rolled wheat
wheat berries - whole wheat kernels
Rolled wheat: flattened wheat berries
whats cracked wheat
wheat berries that are ground until they crack
whats bulgar
wheat berries ground
finer than cracked wheat and parboiled
whats farina
finely granulated endosperm
whats wheat germ rich in
rich in Vitamin E, some B
vitamins, and fiber (must be refrigerated)
whats wheat bran a source of
insoluble fiber
what was barley one of the first of
cultivated grains
what is barley naturally found in
enclosed in a tough hull
whats pear barley
hull, bran, germ, and
part of endosperm removed—
used as is or to make barley flour, grits, and flakes
