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37 Cards in this Set
- Front
- Back
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Without food science
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- No way to keep food fresh
- Nutrition would be a guessing game - Food would look and taste bad - Cost more - Unsafe to eat - Not enough for everyone |
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Cereal grains supply ____% of calories and protein in human diet
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75%
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Kernels of cereal grains are _______
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fruits
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These fruits (Kernels) are what three things
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1. Dry
2. Non-dehiscent (doesn't open at maturity) 3. Caryopsis (formed from single carpel) |
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Different types of anatomical structures of caryopsis
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- Pericarp (fruit coat)
- testa (seed coat) - endosperm (aleurone + starchy endosperm) |
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Some cereals are ________, and those that are not are termed naked
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hulled
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Composition of cereal grains are:
Starch (____%) Protein (_____%) Fibre (____%) Lipid (_____%) Minerals (____%) |
- 65-70%
- 10-15% - 10-30% - 2-10% 2-4% |
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How use of each specific cereal is determined
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Their anatomical structure/compositional features
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Utilization of cereals - types of process of cereal crops
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- Dry milling
- wet milling - Special uses |
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Dry milling
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- Separate fruit from seed (anatomical)
- Attrition, rolling or abrasion - Food uses |
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Wet milling
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Seperate constituents
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Special uses
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Malting, brewing, distilled beverages and alcohols ,
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Wheat
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- One of (if not) the most important cereal
- Originated in middle east (11,000 years ago) |
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Processes of wheat
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Roller milled onto flour
By-products are bran and germ Breakfast cereals Fermentation - fuel alcohol, beer, distilled beverages Wet milling - Gluten and starch Feed |
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Objectives of rolling wheat
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- seperate bran (23%) and germ (2%) and endosperm (75%)
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Impacts of milling wheat
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Loss of nutritional value (Fibre, Protein, Lysine, Vitamins, Minerals)
Increases shelf life, functionality, palatibility |
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Quality of wheat is used to determine
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- End use of specific wheat
- Quality is determined by both genetics and the environment - |
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Wheat segregated into groups based on
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- Colour
-Hardness - Protein content - end-use functionality |
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Classes of wheats
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- Hard high protein - Pasta, pan breads
- Medium hardness, medium protein - French breads, noodles Low protein, Soft - Cakes, pastries, cookies |
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Quality and Grading of wheat
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- System mostly visual
- Test weight, degree of soundness - |
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Corn
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- Originated in Central to south America
- Over 1 billion tonnes produced 2013 - USA biggest producer |
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Kernel of Corn
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- Similar to wheat, naked caryopsis
- Larger kernel than wheat (10X) - 12% of kernel (contains 35% oil) |
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Corn kernel compared to Wheat kernel
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- Bigger
- More starch and oil - Protein is lower nutritional quality - Gluten free Masa - dough prepared from alki-treated corn |
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Utilization of Corn
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Ground whole grain - feed
Roller milled - bran, germ, grits, meal, flour - Bran germ removed before roller milling |
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Corn Bran
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Used as food and feed
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Germ of Corn (Dry milling)
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Corn oil and corn germ
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Wet milling of Corn
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- into germ, Starch and by-products (fiber, protein, solubles)
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Germ of corn (wet milling)
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- Oil, mean
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Dent corn
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Yellow and white verities
Two regions in starchy endosperm |
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Flint Corn
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Many colours Very hard endosperminsect and disease resistant |
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Pop Corn
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Varient of flint corn
Explosive expansion when heated |
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Rice
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- Native to china
- Over 741 million tonnes produced 2013 |
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Appearence of Rice
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Long Grain, or short grain
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Paddy Rice
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Rice Harvested with the hull intact
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Rice characteristics
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- Smaller kernel
- Hard, quartz like texture - No ventral crease - Dehulled grain 10% protein, 80% starch - Gluten free |
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Dehulling Rice
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- Removing glume and lemma and palea
- Gives brown rice |
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Brown Rice
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- Abraision-milled and polished yeilding white rice, fine grits used in snack food
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