STARCH 2 Flashcards
what is barley primarily used as
malt (germinated barley)
what do amylases in the aleurone layer break down
the endosperm starch into liquefied dextrin and
maltose (wort)
what is liquid evaporated off to yield
malt syrup
what is barley used in the production of
alcoholic beverages, or as
flavor, color, and ingredients in baked products
what is rye used to primarily make
crackers and whiskey e.g., rye whisky, Canadian
what does rye contain less of compared to starch
less protein and starch
than wheat
what does rye contain more of
more free sugars and dietary fibers
do rye breads reach same volume as wheat breads
no, but they are richer in flavor
do oats contain protein and gluten?
low amounts of protein, and no gluten
what % of oats are grown for livestock use
85%
what are groats
whole oats w/out the husks
what are steel-cut oats
groats that have been cut lengthwise
what are rolled oats
heated and pressed flat
whats oat bran
isolated bran, may lower cholesterol
how is corn classified + how much of global supply is from US
kernel type; over 50%
whats dent corn
95% of U.S. corn
whats sweet corn
most canned corn
whats canned corn
- Special variety of thick-walled kernels
- Steam inside builds pressure up to 135 psi, kernel
bursts open and puffy starch is exposed
whats flour corn
white or blue corn use for flour (like blue corn chips)
whats hominy
enlarged kernels of hulled corn; Soaked in alkali and dried
what are grits
coarsely ground hominy
whats cornmeal
coarsely ground corn
whats corn starch
finely ground corn endosperm; Used as a thickener
whats corn syrup
viscous liquid of sugars made from treating cornstarch with enzymes
whats corn oil extracted from
from the germ
describe rice in three points
- Very important crop, >1/2 world
population relies on rice as a staple - > 90% is produced in Asia
- Classified by length/width ratio
whats long grain rice
dry, fluffy consistency
* Contain more amylose
whats short grain rice
stickier consistency
* Contain more amylopectin
* Ideal for risotto, rice puddings, and chop stick use
whats white rice
milled and polished to removed husk, bran, and germ
* Eliminates all fiber and most B vitamins and iron
* Some replaced in enriched grains
whats brown rice
only hull is removed
* More fiber but longer cooking time and tougher texture
whats black rice
forbidden rice; deep purple color due to anthocyanins
whats red rice
gets red color from yeast cultured on the rice— produce substances (monacolins)
that inhibit cholesterol synthesis
whats glutinous rice
sticky rice; sweeter
and stickier than normal white rice
* Easily shaped and molded
* ~no amylose, rich in amylopectin
wats specialty rice
(ex: Basmati, Jasmine)
* Long grain rice varieties, have nutty flavor, more costly
whats wild rice
different genus than Asian rice
* Reed-like water plant grown in
North America, has nutty flavor
whats millet
Globally used to make unleavened bread and beer
* In the U.S. primarily used as bird feed
whats sorghum
Staple in Africa, parts of Asia, Pakistan, and India
* Used to make porridge and flat breads
whats teff
- Smaller seed than quinoa or millet
- Fast to grow, fast to cook
- Complete protein source
what are three psuedocereals
buckwheat, quinoa, amaranth
