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225 Cards in this Set
- Front
- Back
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Define cereals
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The seeds of the domesticated grasses NOT just what comes out of the box
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__% of all crops are cereals
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90%
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Cereal grains are
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-high yielding
-easy to harvest -easy to store for long periods |
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What developed as a result of cereal growing?
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Various civilisations and their social structures
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Cereals our most important source of ____ and other ____
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energy
nutrients |
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___ foods are the mainstay of diets throughout the world
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starchy
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Cereals are also a good source of ____, ____ ___, __ group vitamins and _____
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protein
dietary fibre B minerals |
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Half of the world's dietary protein comes from ____. __% India, __% Europe, __% Russia, __% Australia
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cereals
60% 30% 50% 25% |
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____ is grown in tropical (hot,wet) zones. ____ and ___ in temperature climates. ____,___ and ___ in cooler climates. ____ and ___ in poorer soils
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Rice
Maize and Wheat Barley, rye and oats Millet and Oats |
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The cereal crop grown depends on
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-Sunlight
-Temperature -Soil fertility -Terrain -Rainfall -Other primary industries |
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Rice has
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high yields
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Triticale: (____-__) has
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Wheat-Rye
-Disease and insect resistance -Salt and climate tolerance |
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Selective breeding of cereals includes _____ engineering which leads to?
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Genetic
-insect resistant maize -rice with increased Vit A and Fe -Wheat plants able to use N2 from air |
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Cereals are seperated into what 3 families
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Wheat family
Rice family Maize family |
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The Wheat family is seperated into
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-Oats
-Wheat >Bread wheat >Tricale >rye >barley |
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Rice family includes
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rices
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The maize family includes
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-maize
-sorghum -millets |
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If you have a gluten intolerence/coeliac disease you should avoid the ____family
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wheat
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Define coeliac disease
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An immune disorder in which the body creates antibodies to gluten. The resulting inflammation dmaages the surface of the GI walls causing the villi to become flattened
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Wheat includes
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-Rolled wheat
-Cracked wheat -Bulgur -Farina -Wheat germ -Wheat bran -Spelt -Triticale |
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Rolled wheat is
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whole wheat flattened
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Cracked wheat is
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whole wheat crushed until it cracks
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Farina is
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granulating the endosperm to a fine powder
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Wheat germ is
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the endosperm of the grain
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Wheat bran is
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the husk of the grain
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Triticale is
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a hybrid wheat more protein more lysine
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Rice includes
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white rice
converted rice instant rice brown rice glutinous rice wild rice |
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white rice is
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polished to remove the husk, bran and germ
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converted rice is
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soaked and steamed under pressure
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Instant rice is
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soaked and then dehydrated
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brown rice
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only had the hull removed
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glutinous rice is
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sweeter, stickier and more translucent
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wild rice comes from
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a reed like water plant
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Amaranth is a
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high protein gluten free grain
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What are not strictly grains?
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Buckwheat
Quinoa |
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Buckwheat is
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fruit from a leafy plant but sometimes classified as a grain because of its ability to be used as flour
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Quinoa is
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actually a seed, gluten free and a super food because of the nutritional profile
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Most of the cereal grains produced are used for ____,____ and _____ _____
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flour
pasta breakfast cereals |
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Cereals are also used in the production of _____ _____ and _____ ______
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alcoholic beverages
animal feed |
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Millet is
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The seed of an annual gluten free grass that is widely eaten as a cereal in Africa and Asia. It is also used as a source of starch.
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Corn is
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indigenous to mexico, corn is one of the most important cereals in the form of grain meal, and flour. IT is used to make corn bread and hominy and is also important source of starch and cooking oil
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Wheat is
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though to be first been cultivated in the Nile region, it is the source of the highest-quality bread and baking flours. There are many different varieties: the durum wheat type is best known for making pasta
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Oats are
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native to central europe. oats are used to make oatmeal and flour, and are often added to cakes and cookies.
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Barley is
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indigenous to the East, barley is used for making malt liquor, as a side dish similar to rice, and also in soups
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Basmati rice is
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Grown in the foothills of the Himalayas, this narrow long-grain rice is one of the finest. IT should be soaked before cooking and is the best rice to eat with Indian food.
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Dietary fibre is found in
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Wheat bran
Oat bran Rice bran Psyllium husks |
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Hi-maize (resistant starch) is
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now much used by food industry
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Bread fashions include
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White, brown, wholemeal, mixed meal, sour dough, ethnic breads
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Psyllium is
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-native to Iran and India
-Seeds are primarily used in traditional herbal medicine -Seed husks are mainly used to treat constipation and to lower blood cholesterol concentration -Commonly added to breakfast cereal |
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Wheat is a versatile grain because of ____ properties of _____ proteins
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unique
gluten |
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Wheat can be used in
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Pasta, breads, cakes
Pastry, Biscuits, Noodles Breakfast cereals Many other products |
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Types of wheat are classified according to _____ content
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protein
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Wheats are classified in what 4 groups
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Durum
Hard Standard Soft |
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Durum wheat contains (__%+) for ____
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16%+
pastas |
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Hard wheat contains (__-__%) for ____
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13-15%
breads |
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Standard wheat contains (__-__%) for _____, for domestic uses (__ ___ ___)
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10-12%
Noodles All purpose flour |
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Soft wheat contains (_-_%) for ____,____
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8-10%
Cakes Biscuits |
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The 3 most common types of wheat are
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Common
Club Durum |
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What are the different varities of corn
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Pod
Popcorn Sweet corn Dent corn Flour corn |
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Corn is classified by _____ type
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kernal
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Different varieties of oats include
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Steelcut
Rolled Instant oat flakes Groats Quick Oat Bran |
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All grasses have individual kernals or grains called _____, which are similar in structure
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caryopses
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Each caryopsis has a
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-Protective outer husk
-Bran covering -Starchy endosperm -Germ |
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What is the husk of a cereal grain
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The rough outer covering protecting the grain
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What is the bran of a cereal grain
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The hard outer covering just under the husk that protects the grain's soft endosperm. Approx 14%
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what is the endosperm of a cereal grain
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The largest portion of the grain, containing all of the grain's starch approx 85%
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what is the germ of a cereal grain
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The smallest portion of the grain and the embryo for a future plant. Approx 2%
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The grain or kernal is the seed to
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regenerate a new plant
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A grain or kernal contains E?, Em?, S?,SE?
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Endosperm
Embryo Scutellum Scutellar Epithelium |
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the outer grain or kernal contains C?,M?,CL?,TC?,T?,A?
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Cuticle
Mesocarp Cross Layer Tube Cells Testa Aleurone |
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Wheat composition includes
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Bran 8%
Germ 3% Aleurone, Scutellum layers 6% Endosperm 83% Water about 10% - throughout the grain |
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The wheat bran includes
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Cellulose, lignin and hemicellulose
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The wheat germ contains
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'baby plant', fat, protein, sugars, antioxidants (Vit E. or tocopherols)
-Minerals (K,P,Mg,Ca) |
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Aleurone and Scutellum layers are
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cells rich in B group vitamins
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Endosperm contains
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starch granules embedded in a gliadin and glutenin(gluten) matrix, amylases
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Traditional milling of wheat into flour is done by
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stone grinding -> producing wholemeal flour, retained all parts of grain. Has poorer keeping quality and becomes rancid
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Modern Milling processes includes
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blending wheats, different hardness
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remove foreign materials in modern milling is known as
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cleaning
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Conditioning with moisture so kernal fractures cleanly is used in
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modern milling processes
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break rollers used in modern milling processes are used to make
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bran & semolina
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seperating bran to give 'middlings' in modern milling is known as
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purifying
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Reduction rollers are used in modern milling to
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seperate germ, then to make fine flour
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modern milling processes classifying includes what 3 categories
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fine -> course,inner -> outer
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Modern milling processes includes ____,_____ to keep cool and dry
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storage and packing
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Extraction rates =
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that proportion of the grain which becomes flour
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Extraction rates is inclusive of
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vitamin retention
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100% extraction = ___% what?
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100% Vit. retention i.e. wholemeal flour
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70-80% extraction rate is associated with
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plain flour(may be bleached)
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40% extraction is associated with
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superfine white flours (USA)
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Food standards code: flour for bread making must have a minimum of __mg/kg of _____
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6.4mg/kg
Thiamin |
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cereals are ____ source of CHO
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excellent
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cereals are ___ source of protein however ?
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good
incomplete (lysine) |
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cereal grains are generally low in __
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fat
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huge reductions in ______ in refined grains
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vitamins
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Refined grains have. Thiamin ↓ __%, riboflavin ↓ __%, niacin ↓ __%, pyridoxine ↓ __%, pantothenic acid ↓ __%, folate ↓ __%, vit E ↓ __% (US figures for superfine flours). Although ______ is possible
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77%
80% 81% 72% 50% 67% 86% enrichment |
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In cereal mineral absorption is impaired by the present of ______
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phytates
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Cereal fibre includes ? Huge reduction in _____ grains
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soluble & insoluble
refined |
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Carbohydrates include
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-sugar
-starches -fibre |
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What are the 3 main groups of carbohydrates?
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Monosaccharide
Disaccharide Polysaccharide |
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What are the two types of Monosaccharide
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Hexoses (6-C long) and Pentoses (5-C long)
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Hexoses include
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Glucose
Fructose Galactose |
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Pentoses include
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Ribose
Arabinose |
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Disaccharides include
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Sucrose
Maltose Lactose |
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What are the two types of Polysaccharide
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Digestible
Undigestible |
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Digestible (polysaccharide) includes
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-Plant Starch
>amylose >amylopectin -Animal Starch >glycogen |
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Undigestible (polysaccharide) includes
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-Fibre
>Cellulose >Hemicellulose >Pectin >Gums >Inulin |
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Monosaccharides are _____ and Polysaccharides are _____
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simple
complex |
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Maltose contains
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2 glucose (a-linkage)
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sucrose contains
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1 glucose 1 fructose (a-linkage)
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lactose contains
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1 galactose 1 sucrose (b-linkage)
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Starches are ____ _____ Polymers, n = ___+
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Linked Glucose
300 |
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Amylopectin contains _____s of linked glucose polymers
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1000s
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Branching is seen in _______
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amylopectin
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Glucose is derived from ________ in plants and is stored as _______
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photosynthesis
starch |
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_____ and _______ are the two major forms of starch
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Amylose
Amylopectin |
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Starch granules differ in size based on their _____
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source
seen in corn, potato, tapioca, wheat |
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Amylose is made up of _____ ____ molecules
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largely linear
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Amylopectin, molecules are ____ _____
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highly branched
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The amount of branched/linear chains depends on the ____ ____
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plant source
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Starch is ______ consisting of long chains of repeating units of _____ molecules linked together either in the form of _____ or ______
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polysaccharide
glucose Amylose Amylopectin |
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Waxy maize contains
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100% Amylopectin
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Starches with a higher ____ content tend to gel well
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amylose
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Starch serves several purposes in the food industry including
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Thickening agent
Edible film Sweetener source (dextrose and syrup) Gelatinisation Gel formation Retrogradation Dextrinisation |
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A thickening agent serves to
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thicken or "gel" processed foods such as soups, sauces, custards, icing ,pie fillings
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Edible film provides
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-protective coating eg. chewing gums
-food binding eg. meat products, pet foods -holding flavours in foods eg. flavour oils in chocolate |
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Sweetener sources are derived from
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hydrolysed starch
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Define Gelatinisation
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The increase in volume, viscosity & translucency of starch granules when they are heated in a liquid
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In gelatinisation ____ weaken when ____ allowing water to penetrate
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H-bonds
heated |
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In gelatinisation starch molecules swell until peak _____ reached
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thickness
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In gelatinisation the swelling increases the
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size of the grain
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What is gelatinisation dependant on?
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amount of water
temperature timing stirring ....and the presence of Acid sugar fat protein |
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Need enough ____ to cover and allow for _____ in gelatinisation
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water
evaporations |
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The amount of water in gelatinisation needs to allow for expansion by _-_ X original volume
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2-3
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The amount of water needed for gelatinisation depends on the proportions of _____ and ______
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amylose
amylopectin |
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In regards to gelatinisation temperature smaller starch granules ____ at _____ temps than larger granules
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gelatinise
higher |
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In regards to gelatinisation timing the starch granules break apart if
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continued heating stresses the holding bonds
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Stirring for gelatinisation is
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-necessary in the early stages to prevent lumps forming but too vigorous can cause granules to rupture resulting in less viscous paste
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For gelatinisation acid pH below __ will ____ viscosity of starch gel. Acidic ingredients are added ____ gelatinisation to maintain _____
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4.0 decrease
after after viscosity |
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Sugar when gelatinising will ____ with with starch for water. ___ onset of gelatinisation. And ____ temperature for gelatinisation
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compete water
Delay Increase |
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Fat/protein in regards to gelatinisation will
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coat the starch & delay gelatinisation
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After gelatinisation, the gelatinised starch( a ___ starch paste called the '__') is cooled to form a '__'
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fluid
sol gel |
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Gel formation requires a sufficient level of _____ as the linear molecules form ____ ___, creating a 3D network that traps ____ and increases ____ of starch mass
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amylose
strong bonds water rigidity |
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Corn starch is particularly high in ______ and is subsequently good as a ____ agent
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amylose
gelling |
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Low amylose starches are preferable where
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gelling is undesirable
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Retrogradation is the
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seepage of water out of an aging gel as result of the contraction of the gel - otherwise known as weeping or sometimes syneresis
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On cooling what causes retrogradation
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bonds continueing to form between amylose molecules
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Retrogradation is accelerated by ____
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freezing - frozen goods must use low amylose starch
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Retrogradation is minised by
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consuming food as soon as possible
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Dextrinisation is the
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breakdown of starch to smaller/sweeter molecules in the presence of dry heat
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Dextrinised starches lose much of their _____ _____
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thickening power
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Modified Starches are
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a starch that has been chemically or physically modified to create unique functional characteristics. Usually only sold at the commercial level
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Modifications to starches may affect their
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Gelatinisation
Heating times Freezing stability Cold water solubility Viscosity |
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3 types of modified starches include
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-Cross-linked starch
-Oxidized starch -Instant or pregelatinised starch |
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_____-____ starch, one of the more commonly used modified starches, has been treated _______ to link the starch molecules together with _____-_____
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Cross-Linked
chemically cross-bridges |
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Cross-linking makes a starch more ____ resistant
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heat
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Common types of fibres are
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Cellulose
Lignin Hemicellulose Pectic substances |
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Cellulose contains ? and is the only true _____
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-glucose, B-linkages
-fibre |
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Lignin is not a _______
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polysaccharide
-lignum = wood |
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Hemicellulose is
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pentoses, linear & branches and nothing like cellulose
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Pectic substances are
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cement between cells, colloidal polymers of uronic acids
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Other types of fibres includes
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Gums
Mucilages waxes Resistant Starch |
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Gums are ____branched and have sticky ____
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highly
exudates |
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Mucilages are ____ of plant seeds
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endosperm
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Waxes are ____ and come from _____ plants
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Lipids
waterproof |
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Resistant starch is ____ inaccessible starch that cannot be broken down in the digestive system. Includes resistant ___ granules and _____ starch
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physically
starch retrograde |
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The desired results in prepared grains are most commonly achieved by moist-heat methods such as
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Boiling
Simmering Microwaving Baking in the presence of liquid |
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Types of plain flours include
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Plain white
Self raising Bread making Wholemeal Protein Increased Wheat/Maize starch "Corn Flours" Gluten Powder "Flour" Special High Ratio Cake Flours (to easily absorb fat, sugar, water) Cake & Flour mixes |
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Plain white flours are
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-68% starch (amylose 30% amylopectin 70%)
-11% protein, 14% moisture, 3% fibre, 2% fat, 2% sugars (maltose) -Minerals and B group Vitamins |
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Self raising flours are
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plain flour with 2.5% baking powder
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Bread making flours contain
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-higher protein content
-(min 4.6 mg/kg Thiamin) -added 'bread improvers' |
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Protein increased flours are identical to ____ ____ flours
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starch reduced
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Flours made from other cereals include
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Rye flours
Oat meal Maize flour & meals Rice flour Soy flour Lupin flour Mixed Grain Meals Potato flour |
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The simplest flour mixture is one made from
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flour and water
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Other ingredients that may be added to flour mixtures include
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milk
fat eggs sugar salt flavoring leavening agents |
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Define Yeast breads
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Breads made with yeast, which produces carbon dioxide gas through the process of fermentation, causing the bread to rise.
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Define Quick bread
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Breads leavened with air, steam, and/or carbon dioxide from baking soda or baking powder
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Starch is one of the compounds in flour that
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strengthens the baked item through gelatinization, and is one of the factors that contributes to crumb
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Define crumb
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the texture of a baked products interior
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Crumb depends on
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the number & size of air cells
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Starch can be broken down by _____ into sugars. These give a ____ sensation and _____ crust colour & improves ______
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enzymes
sweet darkens fermentation |
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Plant proteins include
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Albumin(water soluble)
Globulins(salt solution) Prolamines i.e. gliadin (aqueous alcohol) Glutelins i.e. (dilute acid or alkali) |
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Define Gluten
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The protein portion of wheat flour with the elastic characteristics necessary for the structure of most baked products
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Define knead
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to work a dough into an eleastic mass by pushing, stretching and folding
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Wheat flour contains 3 types of proteins
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Gliadin+glutenin (85%) and Non-Gluten(15%)
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Gliadin and Glutenin (dough forming) together make _____
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gluten
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What are the 2 major steps in gluten formation
|
Hydration
Kneading |
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In the hydration step of gluten formation gliadin & glutenin absorb about ___ their weight in water. It helps to draw out the _____ forming proteins. Water fills the ____ ____ of the gluten complex
|
twice
gluten inner spaces |
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Kneading alternatively ____ & ____ the dough to _____ gluten strength
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compresses & stretches
increase |
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Kneading distributes ____ evenly
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yeast
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Kneading changes dough from a ___ ___ to a ____/____ consistency that ____ back
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sticky mass
smooth/stretchable springs |
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Glutenin's _____, plus gliadin's ____ and ______ combine to form glutens constistency
|
elasticity
fluidity and stickiness |
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Gluten forms a solid structure that can be _____ seperated from a flour mixture by ?
|
physically
kneading a handful of dough under cold water |
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Kneading a handful of dough under water will wash away water soluble ___ and free the _____ that washes down the drain leaving a _____ gluten mass
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proteins
starch rubbery |
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Kneading is used extensively in _____ making and briefly for ____ and ______
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bread
biscuits pastries |
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Processing of grains can create what types of breakfast cereal?
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extruded (fruit loops)
flaked granulated puffed rolled shredded(those weaty things |
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Is is the ____ in durum wheat flour that gives pasta its ______ and helps it to maintain is shape during _____
|
protein
elasticity cooking |
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Durum wheat is also higher in _________ pigments which contribute to pastas rich, ____ colour
|
caratenoids
golden |
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Pastas may contain ____ ___, which further enhances their yellow colour
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egg yolks
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Pasta is formed by placing freshly made pasta dough in a cylinder and forcing it through
|
holes in small discs (dies)
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The type of disc used for pasta determines?
|
what type of pasta is produced
|
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Types of pasta shapes include
|
Vermiceilli
Spaghetti Linguine Fetuccine Fusilli |
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Pasta, or ______(nourishing)____" is made by combining water with _____ flour and/or _____
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alimentary paste
semolina farina |
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If eggs are added to pasta (at least _% egg by weight), the pasta product is referred to as "____"
|
5.5%
noodles |
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Asian noodles made be may from
|
Rice
Mung bean Taro Yam Corn Buckwheat Potato all flours ^^ |
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Pasta made from ______ flour is slighty higher in ______ and ___ than standard pasta, but it has a tougher ____ and _____ taste
|
wholewheat
nutrients and fibre texture taste |
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Vegetable _____ made from spinach, tomatoes, or beets can be added to pasta to alter its ____ and ______
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purees
colour and flavour |
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Unusual shapes such as ____ and ____ have been developed to appeal to _____ consumers
|
dinosaurs
turtles youthful |
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High-protein pasta products will contain __ to ___% more protein than standard pasta
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20% to 100%
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___ pasta, found in the refrigerated section has a higher _____ content which gives it a _____ consistency
|
Fresh
water softer |
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Couscous looks like a grain but it is actually "_____ ____" made from _____ that has been ____,____ and then ____ into small, rough particles the size of rice grains
|
Moroccan pasta
semolina cooked,dried and then pulverized |
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Pasta is commonly prepared by _____-___ preparation
|
moist-heat
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Pasta is easy to prepare by _____ or ______
|
boiling
simmering |
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During heating, the majority of pastas expand to ___ or ____ times their original size
|
2 or 3
|
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Define Al dente
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Meaning "to the tooth" in Italian, it refers to pasta that is tender, yet firm enough to offer some resistance to the teeth
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Properly prepared pasta is not excessively ____, and once it is done, it is ____ and ready to serve
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sticky
drained |
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Dry grains, freed of their bran and germ are best kept in ______ wrappings or _____ in a __,___ area free of ____,____ and other _____
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airtight
containers cool dry rodents insects pests |
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Cooked whole grains can be frozen for future use if they are
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tightly wrapped or placed in airtight containers
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Whole grains should be refrigerated in airtight containers to ____ _____
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retard
rancidity Usually only whole or cooked grains are refrigerated |
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Flour should be stored in ___-___ containers and kept in a ___,___ place
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pest-proof
cool,dry |
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White flour will keep in containers for about a _____
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year
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Wholegrain flours should be _____ and can be held for only about _____ months
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refrigerated
3 |
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Flour should be kept cool to prevent the activation of its natural _____, which can cause it to ____ if it is stored too long
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enzymes
deteriorate |
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Kneaded flour mixtures can be ____; after ____, they are ready to be ____ and _____
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frozen
defrosting shaped baked |
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Extended frozen storage of doughs can lead to a gradual loss of ____, which is why frozen doughs have relatively short ____ ____
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strength
shelf life |
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Cereals and their products are the _____ of life. Starch has a major role to play in the _____ of food providing ____ and ______
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basis
preparation structure texture |
