TLE Flashcards by Eliah Gail Salamida

2 GRAIN
STARCHES

WHEAT
FLOUR
CORNSTARCH

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is the starch extracted from corn grains that is
ground into a fine powder

Cornstarch

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what is more efficient thickener? WHEAT FLOUR or CORNSTARCH

CORNSTARCH

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7 PROBLEMS WITH USING
CORNSTARCH

Too little liquid
Too much sugar
Too much fat
Too much acid
Too much stirring
Excessive cooking
Freezing

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is a powder made from
grinding wheat, making is usable for
human consumption

Wheat flour

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3 ROOTS
AND
TUBERS

TAPIOCA
POTATO STARCH
ARROW ROOT

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is a starch extracted
from cassava root. I

Tapioca

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5 USES OF TAPIOCA

Gluten- and grain-free bread
Flatbread
Puddings and desserts
Thickener
Binding agent

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3 USES OF POTATO STARCH

Thickening Agents-
Gluten-free alternative to flour
Frying food

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made from whole potatoes

POTATO FLOUR

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a very fine white powder starch, similar in texture
to cornstarch.

POTATO STARCH

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is the extracted starch
from potatoes

POTATO STARCH

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is a starchy vegetable that people
use as a thickener in desserts and baked
goods

Arrowroot

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7 ARROWROOT AS AN INGREDIENT IN
FOODS SUCH AS:

biscuits
cakes
porridge
pie filling
jellies
ice cream
soup

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refers to the starches
as originally derived from its plant source.

Native or Natural Starch

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are starches that have been altered physically or chemically

Modified Starch

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may be separated from grains and tubers by a process called wet milling.

Purified Starch

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is a long chain-like molecules, sometimes called linear fraction

amylose

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has a highly branches, brushy type of structure, very different from the long, string-like molecules

amylopectin

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2 STARCH MOLECULE

amylopectin
amylose

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The sum of the
changes that occur in the first stages of heating starch granules in a moist environment

Gelatinization

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The resistance to flow;
increase in thickness or consistency

Viscosity

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Is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure

Retrogadation

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Oozing of liquid from
gel when cut and allowed to stand

Syneresis

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It is the process of forming dextrin

Dextrinization

are partially hydrolyzed starches that are prepared by dry roasting

Dextrins

storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.

Hydrolysis

6 TECHNICAL TERMS

CHOLESTEROL PASTA LIGNANS FLUFFY SAPONIN PHYTOCHEMICAL

A white crystalline substance found in animal tissues and various foods

CHOLESTEROL

Any of several variously shaped edible preparations made from a flour and water dough, such as spaghetti.

PASTA

Are fiber-associated compounds found in many plant families and common foods

LIGNANS

Soft and light.

FLUFFY

Any of numerous substances, occurring in plants, that form stable foams with water

SAPONIN

A plant-derived chemical that is not considered an essential nutrient in the human diet but it is believed to have beneficial health effects.

PHYTOCHEMICAL

These are the seeds of certain grasses, the most important of which are wheat, oats, rice, barley, corn, rye and buckwheat.

CEREALS/GRAINS

The germ, bran and endosperm part of the grain is what makes it whole

WHOLE GRAINS

is the harvested seed of grasses such as wheat, oats, rice, and corn.

GRAINS

is any grass cultivated for its edible grain

CEREALS

is a commonly known whole grain with great potential in recipes.

WHEAT

A hearty grain with a beautiful nutty flavor, barley is a classic addition to soups and stews.

BARLEY

An extremely versatile item to have in your pantry, oats can be added to sweet and savory meals alike.

OATS

A popular gluten-free grain

RICE

is higher in fiber, vitamins and minerals than most other whole grains and its distinct earthy flavor, along with its high gluten content, make it one of the most favored grains for bread-making.

RYE

is commonly overlooked as a member of the grain family due to many refined corn products, such as tortillas and cornmeal being sold prepackaged and premade

Corn

has seen a rise in popularity in recent years, becoming many foodies’ go-to side due to its nutritional benefits

QUINOA

is the dried, ground, precooked kernels of durum wheat and is most known for being the main ingredient in Middle Eastern dishes, such as kibbeh meat patties and tabbouleh salad.

Bulgur

is an ancient Italian whole grain that’s similar in flavor and texture to barley

Farro

is another Middle Eastern grain derived from green durum wheat.

Freekeh

contains all nine essential amino acids, making this peppery-flavored pseudocereal a nutritional ingredient you won’t want to pass up.

AMARANTH

biosynthesis of proteins

Histidine

helps to make hemoglobin

Isoleucine -

9 ESSENTIAL AMINO ACIDS

1. Histidine 2. Isoleucine - 3. Leucine 4. Lysine 5. Methionine 6. Phenylalanine 7. Tryptophan 8. Threonine 9. Valine

protein synthesis, tissue regeneration and metabolism

Leucine

for proper growth, and a nutrient responsible for converting fatty acids into energy and helping lower cholesterol

Lysine

help protect the body from damage caused by ionizing radiation.

Methionine

improve memory and learning ability

Phenylalanine

help make melatonin and serotonin

Tryptophan

– helps maintain the proper protein balance in the body.

Threonine

helps stimulate muscle growth and regeneration and energy production.

Valine

is an ancient grain commonly found and used in German cuisine.

Spelt

The gluten-free millet grain can be found in yellow, red, white or grey varieties. This grain is common in Indian dishes, specifically roti, a type of flatbread

MILLET

The small, triangular seeds of the buckwheat psuedocereal deliver a nutty, bitter flavor along with antioxidants and fatty acids.

BUCKWHEAT

Also known as kamut, is a grain derived from Egypt that is high in vitamin E and protein.

KHORASAN

It is the outer layer of the grain

BRAN

It is the main part of the grain

ENDOSPERM

It is the smallest part of the grain

GERM

An odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes.

STARCH

These can lower the risk of coronary heart disease, and slow or turn back cancers in animals.

LIGNANS

it reduces the glycemic index (GI) of food, which is important for people with diabetes

PHYTIC ACID

These have antioxidant effects

* PHENOLIC COMPOUNDS

These are compunds found naturally in plants that are structurally similar to cholesterol.

PHYTOSTEROLS

Usually involve cutting out most starchy foods

LOW-CARB DIETS

is only found in foods that come from plants.

Fiber

The body cannot digest this type of fiber, so it passes through the gut, helping other food and waste products move through the gut more easily.

Insoluble fiber

This type of fiber can be partly digested and may help reduce the amount of cholesterol in the blood.

Soluble fiber

4 TYPES OF STARCHY FOODS

1. Potatoes 2. Rice and grains 3. Bread 4. Pasta

These are great choice of starchy food, and a good source of energy, fiber, vitamins and potassium.

POTATOES

These are an excellent choice of starchy food. They are low in fat, good value for money, and give energy to the body

RICE AND GRAINS

This is a healthy choice to eat especially whole, granary, brown meal, and seeded varieties as part of a balanced diet.

B R E A D

It is another healthy meal option. It consists of dough made from durum wheat and water, and contains iron and B-vitamins, as well as a small amount of sodium (salt)

PASTA