what are cereal grains Flashcards

1
Q

what are cereal grains

A

Cereals are grasses grown for the edible parts of their grains which are comprised of an endosperm, germ and bran

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what are the parts of the cereal grain

A

they are comprised of an endosperm, germ and bran

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what family do the cereal grains belong to

A

True cereals are members of the botanical family Poaceae

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is the Poaceae family

A

The Poaceae are a widespread family of grasses that includes cereal grasses, bamboos, native grassland grasses and lawn and pasture grasses. The family exhibits tremendous morphological, ecological and genetic diversity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what is the cereal grains

A

The cereal grains are the harvested portions of the cereal grasses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what is the most common cereal grain

A

The most common cereal grains are wheat, rice, corn (maize), barley, oats, sorghum and rye. Types of wheat such as bulgur, einkorn, farro, freekeh, emmer and spelt have recently gained attention and more widespread cultivation as has triticale, a hybrid of wheat and rye. Most of the millets and teff are cereal grains. Sugar cane is also a cereal grain.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what are pseudo cereals

A

Pseudo cereals include buckwheat, quinoa, chia, acacia and amaranth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what are cereals and pseudocereals both a source of

A

Both true cereal grains and grains from pseudo cereals are considered major sources of starch although they may also contain significant levels of fat and protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what affects the grains end use

A

The types and amounts of fats and proteins present affect the suitability of the grains for various end uses.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly