11. Carbohydrates, Cereal, and Grain Products

Question 1

What is the concentration in degrees Brix for maple syrup?

Answer 1

66

Question 2

What is the starch soluble in water that compose 70 to 80% of all starch?

Answer 2

Amylopectin

Question 3

Name the 3 main parts of cereal grain

Answer 3

Bran-Germ-Endosperm

Question 4

How many monomers does Stachycose have ?

Answer 4

4(Galatose+Galatose+Glucose+Fructose)

Question 5

What are the two proteins that function in wheat gluten formation?

Answer 5

Gliadin (prolamine) and glutenin (glutelin)

Question 6

Cellulose is a polymer of which of the following? (a) glucose units linked alpha 1-4 (b) glucose units linked beta 1-4 (c) glucose units linked alpha 1-4 and alpha 1-6 (d) galacturonic acid and its methyl ester linked alpha 1-4

Answer 6

(b) glucose unit linked beta 1-6

Question 7

What wheat is sown or planted in late autumn?

Answer 7

Winter wheat

Question 8

What biochemical polymer found in plants is the most abundant bichemical on earth?

Answer 8

Cellulose

Question 9

What gives waxy corn its properties?

Answer 9

No amylose

Question 10

What does the term polydisperse describe?

Answer 10

Range of MW

Question 11

In polysaccharide structure analysis which analysis is for characterize the linkage types?

Answer 11

Methylation analysis

Question 12

Addition of sugar after gums be dissolved in water can enhance the dispersion of gum particle. (T/F)

Answer 12

TRUE

Question 13

The finer the polysaccharide the more viscous of the solution. (T/F)

Answer 13

TRUE

Question 14

The linear charged polysaccharide can form a solution

Answer 14

TRUE

Question 15

xanthan gum is usually a linear or essentially linear molecule.

Answer 15

TRUE

Question 16

most food gums are polydisperse and polymolecular

Answer 16

TRUE

Question 17

Polydextrose is a natural polysaccharide which can be used as a bulking agent.

Answer 17

False should be synthetic

Question 18

Glucose is reduced into what sugar?

Answer 18

Sorbitol

Question 19

What is reducing sugar?

Answer 19

Sugar with a free carbonyl group

Question 20

What is the dimer that forms the basis of cellulose?

Answer 20

cellobiose

Question 21

Peanut butter contains approximately what percentages of proteins and fat?

Answer 21

27% for protein and 49% for fat

Question 22

What corn derivative is one of the most commonly used sweetners in the food industry?

Answer 22

High frutose corn syrup (HFCS)

Question 23

What is the name for a high molecular weight polyester deposited in the waxy cuticle of some plant epidermal cells?

Answer 23

Cutin

Question 24

Why is Japanese or Short Grain rice more sticky than Indian or Long Grain rice after cooking?

Answer 24

Waxy variety ( high amylopectin)

Question 25

What is levulose?

Answer 25

Fructose

Question 26

Name three practiced chemical modifications of maize starch in the U.S.

Answer 26

Derivitized (monostarch substitution and cross linking) - Acid thinning - Dextrinization - Oxidation - Hydrolysis.

Question 27

Name two pentoses and two hexoses.

Answer 27

Pentose-(D-xylose/L-arabinose/D-ribose) Hexoses-(D-galactose/D-glucose/D-mannose)

Question 28

Gums dissolve by particle swelling followed by disruption of the swollen particles. Name three things that influence solubility and rate of dissolution?

Answer 28

Type of Gum- Viscosity-Grade-pH

Question 29

Name three ways one could reduce the occurrence of Maillard browning?

Answer 29

Decreasing moisture levels to very low-Increasing moisture levels to very high-Lowering pH or temperature-Removing one of the substances (usually sugar)

Question 30

Give an example of a food oil which contains as its principal fatty acid each of the following: Lauric Acid-Oleic Acid-Linoleic Acid-Linolenic Acid-Erucic Acid?

Answer 30

Lauric-(Coconut/Palm/Kernel) Oleic (Ground Nut/Rapeseed) Linoleic (Sunflower/Safflower/Soybean/Cottonseed/Maize) Linolenic (Linseed) Erucic (Rapeseed/Mustard/Seed)

Question 31

Name 3 amylytic enzymes that react with starch and give the end products of the reactions.

Answer 31

Alpha amylase-oligosaccharides/Beta amylase-disaccharides /Amyloglucosidase-glucose

Question 32

What are the 4 principle sweeteners used in icings and glazes?

Answer 32

Sucrose-Dextrose-Invert Sugar-Corn Syrup

Question 33

What enzyme breaks down each of these disaccharides (sucrose/maltose/lactose)?

Answer 33

Sucrose-Invertase/Maltose-Maltase/Lactose-Lactase

Question 34

What three enzymes are used in the process of converting corn starch slurry to high fructose corn syrup?

Answer 34

Alpha-amylase/Glucoamylase/Glucose isomerase

Question 35

Name three types of gels that set with addition of cations.

Answer 35

Aliginate/Carrageenan/Low Methoxyl Pectin

Question 36

Name four of the granulations types of sucrose in industry?

Answer 36

Confectioners AA/Manufacturers/Bakers Special/Brown Sugar/Sanding/Bottler's/Powdered Sugar

Question 37

What is malt?

Answer 37

Sprouted Barley (germinated cereal grains)

Question 38

What is the optimum % of moisture for ready to eat breakfast cereal?

Answer 38

3-5% (need to stay crunchy in milk)

Question 39

The international research institute in the Philippines developed a high yield strain of rice. What was the name of this rice?

Answer 39

IR-8

Question 40

Is most of the corn consumed by humans used in whole kernel form or in a milled form?

Answer 40

Milled

Question 41

From what part of the corn kernel does corn oil come from?

Answer 41

Germ

Question 42

What is the name of the piece of equipment used to puff cereal grains?

Answer 42

Gun

Question 43

What is the principle functional protein in wheat flour?

Answer 43

Gluten

Question 44

Name four annual world crops grown for edible oil?

Answer 44

Soybean/Peanut/Rapeseed/Sunflower/Maize/Olive

Question 45

From what part of the corn kernel does corn oil come from?

Answer 45

Germ

Question 46

Sucralose is 600 times sweeter than sucrose.

Answer 46

TRUE

Question 47

Name the 8 major cereal grains of commerce?

Answer 47

Oats/Rye/Corn/Wheat/Rice/Barley/Sorghum/Millet

Question 48

What is the mash called obtained in the fermentation of soy to produce soy sauce?

Answer 48

Miso