STARCH 1

Question 1

what does cereal refer to

Answer 1

seeds from the grass family Gramineae

Question 2

what are the most common kinds of grains

Answer 2

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

Question 3

what are grains as individuals kernels of grass called

Answer 3

caryopses

Question 4

what does each caryopses have

Answer 4

husk, bran, endosperm, germ

Question 5

whats the husk

Answer 5

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

Question 6

whats the bran an excellent source of

Answer 6

fibers and minerals

Question 7

whats the fibrous coating under the bran called

Answer 7

aleurone layer

Question 8

what does the aleurone layer contain

Answer 8

protein, phosphorous, and B vitamins

Question 9

when are the aleurone layer and bran removed

Answer 9

when processed into white flour

Question 10

whats the endosperm

Answer 10

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

Question 11

how much of the weight of caryopsis is endosperm

Answer 11

~83%

Question 12

what is done to the endosperm in refined flours

Answer 12

separated from husk, bran, and germ

Question 13

whats the germ/embryo rich in

Answer 13

rich in fat, some protein, vitamins, and minerals

Question 14

can the germ be separated and sold

Answer 14

yes, as wheat germ

Question 15

what makes the germ susceptible to spoilage

Answer 15

fat content

Question 16

what do whole grains consist of

Answer 16

bran, germ, and endosperm

Question 17

what makes wheat germ lower calories

Answer 17

eliminating starch part

Question 18

what are cereals grown for

Answer 18

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

Question 19

how is flour created

Answer 19

fine powder thats been created from crushing endosperm

Question 20

whats kind of flour predominates

Answer 20

wheat, because of high gluten content

Question 21

can any grain be used to make flour

Answer 21

yes

Question 22

what are flours important for

Answer 22

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

Question 23

what are pastas

Answer 23

extruded grain product made predominately from
flour and water

Question 24

what gives bread its elasticity and strength

Answer 24

a continuous network of protein that forms during mixing

Question 25

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

Answer 25

the protein network created by mixing holds gas during fermentation

Question 26

what are breakfast cereals typically made from

Answer 26

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

Question 27

how are cereals used in alcoholic beverages

Answer 27

various grains fermented

Question 28

why are grains important for animal feeds

Answer 28

important for livestock and pet feed

Question 29

how are grain products divided

Answer 29

into two basic groups - whole grains and refined grains

Question 30

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

Answer 30

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

Question 31

how are refined grains defined

Answer 31

bran and germ removed

Question 32

describe the texture and shelf life of refined grains

Answer 32

finer texture, longer shelf life

Question 33

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

Answer 33

removed during processing; often enriched with B vitamins

Question 34

what are some examples of refined grains

Answer 34

white flour, white bread, white rice

Question 35

what does gluten form from

Answer 35

Glutenin + Gliadin

Question 36

how much of wheat is made into flour

Answer 36

75%

Question 37

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

Answer 37

common, club, and durum

Question 38

what are the two major types of wheat

Answer 38

hard wheat and soft wheat

Question 39

describe hard wheat (winter) in 3 points

Answer 39

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

Question 40

describe soft wheat (spring) in 2 points

Answer 40

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

Question 41

what are wheat berries and rolled wheat

Answer 41

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

Question 42

whats cracked wheat

Answer 42

wheat berries that are ground until they crack

Question 43

whats bulgar

Answer 43

wheat berries ground finer than cracked wheat and parboiled

Question 44

whats farina

Answer 44

finely granulated endosperm

Question 45

whats wheat germ rich in

Answer 45

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

Question 46

whats wheat bran a source of

Answer 46

insoluble fiber

Question 47

what was barley one of the first of

Answer 47

cultivated grains

Question 48

what is barley naturally found in

Answer 48

enclosed in a tough hull

Question 49

whats pear barley

Answer 49

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