topic 8 cereal grain, pasta and flour mix Flashcards
Nutritive Value of grains
Grains provide majority of food calories
1. Protein (contains lower amounts of the amino acid lysine)
2. Starch
3. Fibre
4. Vitamins and minerals
5. Low in fat
Fibre Consumption
Most Canadians are getting half of the fibre requirements each day
Fibre intake recommendations:
Women 19-50 years old: 25 g
Men 19-50 years old: 38 g
Enriched vs Fortified?
Enriched: nutrients have been added to meet legal min or max levels of nutrients usually in the food before processing通常在食品加工前，已添加营养素以达到法定的最低或最高营养水平
Fortified: have had nutrients not normally present in food added to improve nutritional content是否添加了通常不存在于食物中的营养素以改善营养成分
Refined flours and cereals made from endosperm,Therefore, are enriched
Enriched flour
B vitamins, folic acid, iron
B5, B6, magnesium and calcium are optional
what is whole grain？
Contain endosperm, bran and germ
Intact, ground, cracked, or flaked完整的，磨碎的，裂开的或剥落的
Must contain 8g or more of whole grain per 30g of product
Must contain 8g or more of whole grain per 30g of product
benefits of consuming whole grains
Associated with reduced risk of:
cancer
CVD
diabetes
obesity
special nutrients wholes could provide
Vitamins and minerals
fibre
lignans
inulin
phytins
phytosterols
beta-glucans
phytochemicals
structure and composition of grain
bran
endosperm胚乳
germ胚芽
composition of the bran
5% of kernel
High fibre
Contains some fat
aleurone layer contains protein, phosphorus and thiamine硫胺素
composition of the endosperm
83% of kernel
High in starch and protein
Very low vitamin, mineral and fat content
composition of the germ
2-3% of kernel
Rich in fat, protein, and vitamins
Common Cereal Grains
wheat
corn
rice
oats
rye黑麦
barley大麦
Forms of Wheat
why would wheat consumption increase?
1. 少吃红肉
2. 越来越多的人食用现成的含小麦的快餐食品
3. 在加拿大，转基因小麦不允许作为食品或饲料
- Less red meat consumed
- Increase in consumption of readily available, wheat-containing fast
foods - Genetically modified wheat is not permitted in food or feed in Canada
Forms of Wheat:Often ground into flour
Wheat Berry小麦粒
Bulgur碎小麦
Cracked Wheat角片状全麦粉
Wheat Germ小麦胚芽
Wheat Bran麦麸
Farina谷粉
Semolina粗粒小麦粉，粗面粉
Classes of wheat based on
- Winter or spring:When planted either fall or spring
- Hard or soft
- Colour:red or white
Different Types of Wheat Flours
- All-Purpose Flour
- Whole wheat flour
- Vital wheat gluten
- Bread flour
- Pastry Flour
- Cake flour
- Instantized flour
- Self-rising flour
- Gluten flour
what will happen if squeeze low protein flour and high protein flour?
low protein flour clumps, high protein flour remains free flowing
high protein flours(hard)?
Vital wheat gluten: 75% protein
Bread flour:High protein, granular, crumbles
whole wheat flour
Gluten flour:Hard spring wheat with dried extracted gluten Adjust protein level in various doughs
low protein flour(soft)
Pastry Flour
Cake flour
Instantized flour
rank protein content in flours high to low
gluten flour>bread flour>whole wheat flour>instantized>all-purpose>pastry>cake
what is self-rising flour?
Added salt and leavening to all-purpose flour, 1 cup flour contains 1.5 tsp baking powder, 0.5 tsp salt, used for Quick breads and biscuits
produced corn
Hominy, Hominy Grits, Corn Meal, Fine Grits, Corn Flour, Corn Oil
why does purple corn exist?
anthocyanin
corn flour
Non-wheat flour
No gluten
Crumbly texture
Corn masa flour（soaked in basic solution） can produce tortillas from a dough mixture
how to process coen?
- Stone ground or non-degerming
- Tempering and degerming
- Alkaline cooked
how to make corn syrups or glucose for corn?
by the hydrolysis of cornstarch
major protein found in corn
Zein,Impacted by water and humidity
4 Major Types of rice
- Indica籼米:75% of the global rice trade
- Japonica粳米: 8% of global rice
- Aromatic Rice: 15% of global rice trade (Jasmine and Basmati)
- Glutinous (sweet rice): used in dessert
classification of rice?
Long grain ,high amylose content
Medium and Short grain, less amylose
Specialty rice varieties, Jasmine, Basmati, Arborio, Waxy Rice
where does indica rice grow?籼米
tropical and subtropical
where does japonica rice grow?粳米
colder climates
difference between indica rice and japonica rice
Japonica rice is also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose
what is white polished rice?
no germ, only endosperm
what is parboiled rice?
instant rice, previously boiled, drained, dryed
arsenic in rice
inorganical is toxic nartually occurs, raise the rice well is ok
golden rice?
genetically modified, let rice has more beta-carotene, a precursor of vitamin A
Arborio rice?
creamy texture, used to make risotto
how to process oats
Most of outer hull removed
Most of germ and bran remain
Groats去壳
Quick rolled oats
Old-fashioned rolled oats
are oats gluten free?
naturally gluten free, however, the machine used for process oats might used for frocessing other grains as well, to it might be polluted
rye 黑麦
mostly used for flour,
Light and Dark (pumpernickel)
Gliadin with small amounts of glutenin; heavy compact loaf厚坯面包
Can be blended with white wheat flour for lighter and more porous有气孔的 loafs
what is triticale?
Hybrid produced by crossing wheat and rye
Millet 小米
Tolerates adverse growing conditions, gluten free
Kamut
High protein variety of wheat, rich, nutty flavor
Spelt
Predecessor of wheat
Sorghum 高粱
High in iron, calcium and potassium, gluten free
Pseudo-Cereal Grains: usually gluten-free
Wild rice
Buckwheat
Quinoa
Amaranth
what is wild rice?
Hulled grain of reed water plant
what is buckwheat?
Seed of herbaceous plant, gluten free
what is quinoa
Small seed, considered a “super food,” gluten free
Amaranth
60 different species not all are safe for human or animalconsumption, gluten free
