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1) Food Fundamentals > Cereals and Grains > Flashcards

Cereals and Grains Flashcards

1
Q

What parts of the seed is edible?

A

Grain, kernel, berry

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2
Q

What are the most common grains?

A

1) Corn
2) Rice
3) Wheat
4) Barley

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3
Q

What is the function of the husk?

A

protective covering; usually not consumed

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4
Q

What is the function of bran? What is it a good source of?

A

protects the endosperm; excellent source of fiber and minerals

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5
Q

What is the underneath bran called? What is it a good source of?

A
  • Aleurone layer: less fibrous coating

- contains protein, phosphorus, B vitamins (thiamin), some fat, antioxidants

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6
Q

Which layers are removed during processing of white flour?

A

Bran and aleurone

Husk and germ

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7
Q

Which part of the grain is the largest and is the basis of all flours?

A

Endosperm

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8
Q

What does the endosperm contain?

A

contains mostly carbohydrates, some protein and small amounts of vitamins, minerals and fiber

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9
Q

Which part of the grain is the smallest?

A

Germ (embryo)

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10
Q

What does the germ (embryo) contain?

A

rich in fat and contains some incomplete protein, vitamins (B vitamins, vitamin E) and minerals

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11
Q

Protein is generally higher in which grain?

A

Wheat

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12
Q

Grains are an incomplete protein. What are they lacking? Why should you pair with legumes?

A
  • Lack in lysine, adequate methionine
  • Legumes lack methionine, have sufficient lysine
    = complete protein
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13
Q

The majority of lipids in grains are what?

A

Omega-6 PUFA

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14
Q

Which vitamins are contained in grains?

A

B vitamins: thiamin (B1), riboflavin (B2), niacin (B3), vitamin B6, pantothenic acid (B5), folate (B9); Vitamin E

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15
Q

Which minerals are contained in grains?

A

◦ Varies by type of grain

◦ Fe,Mg,P,K,Cu,Mn,Se

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16
Q

Where is fiber found in grains?

A

Bran and endosperm

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17
Q

What kinds of fibers are contained in grains?

A

cellulose, hemicellulose, lignin, inulin, resistant starch

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18
Q

Name some notable phytochemicals in grains.

A

phenolic compounds, carotenoids, vitamin E compounds, lignans, β- glucan, inulin and phytosterols

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19
Q

Where are the highest levels of phytochemicals in grains?

A

Bran and aleurone = highest

germ too

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20
Q

How does processing affect the phytochemicals in grains?

A

Decreases content but may increase bioavailibility

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21
Q

What is white refined flour composed of?

A
  • Endosperm

- Husk bran and germ are REMOVED

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22
Q

Which nutrients are added to fortify white flour?

A

Thiamin (B1), Riboflavin (B2), Niacin (B3), Iron, Folate

They are enriched to a level equal or higher than that found in whole grains

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23
Q

Define enrichment.

A

replacement of nutrients to levels that existed before processing of the whole grains

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24
Q

Define fortification.

A

addition of nutrient to levels higher than those which existed before processing

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25
Q

What are Canada’s Food Guide recommendations for grains?

A
  • 1/2 grains = whole
  • Eat a variety of grains
  • Choose products that are lower in fat, sugar and salt
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26
Q

What is not removed to make a product whole grain?

A

Bran is NOT removed

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27
Q

What is the chemical structure of a starch?

A

Complex CHO

Polymer of alpha-D-glucose

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28
Q

How is starch used in plants? Where is it stored?

A

Used for energy or stored in seeds, roots, stems or tubers

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29
Q

What do we use starches for?

A

◦ Thickeners, stabilizers, texturizers, bind water or fat
◦ Fat substitutes, emulsifiers
◦ Contribute to texture, taste and appearance!

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30
Q

What are the two distinct types of starches?

A

Amylose and amylopectin

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31
Q

What grains contain higher amount of amylose?

A

Corn and wheat flour

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32
Q

How is amylose in its natural state?

A

Coiled up into helix (H-bonding)

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33
Q

What is amylose?

A 
A linear chain (500-2000) of alpha-D-glucose molecules linked by glycosidic bond between
carbon 1(aldehyde group) and 4 (hydroxyl group)
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34
Q

What is amylopectin?

A

A highly branched molecule that consists of relatively short chains of alpha- D-glucose units linked 1-4

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35
Q

Where does the branching structure of amylopectin chains join together?

A

Through carbon atoms 1 and 6

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36
Q

Compare the shape of amylopectin and amylose.

A

amylopectin is larger than amylose but amylopectin is more bushy and compact in shape

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37
Q

Which grain contains 100% amylopectin?

A

Waxy maize

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38
Q

Define gelatinization.

A

happens when starch granules are heated in the presence of a liquid

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39
Q

How does gelatinization happen?

A
  • Heat causes H-bonds to weaken – ↑ solubility •Water infiltrate the starch granule
  • Granule swells to peak thickness
  • Volume, viscosity and translucency increases
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40
Q

Define gelation?

A

occurs after gelatinization; aka: gelation

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41
Q

What product is a good gelling agent?

A

Cornstarch

42
Q

How does gel formation occur?

A

•Fluid starch paste (sol) cools •H-bonds reform & water is trapped •Semisolid paste forms (gel)

43
Q

Define retrogradation. How is it accelerated?

A
  • leakage/separation of liquid from the gel after a long standing time
  • Freezing
44
Q

How does retrogradation occur?

A
  • Gel cools further

* H-bonds tighten between amylose molecules •Water is squeezed out -> syneresis

45
Q

Name some factors that influence gelatinization.

A 
◦ Water
◦ Temperature ◦ Timing
◦ Stirring
◦ Acid
◦ Sugar
◦ Fat/Protein
46
Q

Compare resistant and modified starches.

A

Resistant: not digested by the small intestine
Modified: altered to extend their usefulness in the food industry and
food processing

47
Q

Where are resistant starches found?

A

high amylose maize, some potatoes and green banana

48
Q

What are regraded starches? How do they act?

A

gelatinized starches that have undergone retrogradation - resists dispersion in water and digestion by α-amylase.

49
Q

How are starches modified? Give examples.

A

◦ Gelatinization ability, heating times, freezing stability, cold-water solubility or viscosity
◦ Examples: cross-linked starch, oxidized starch, pregelatinized (instant) starch

50
Q

How are starches used in food products?

A

◦ Thickeners or gelling agent ◦ Edible film
◦ Sweetener: dextrose, syrups ◦ Stabilizer
◦ Texturizer
◦ Water or fat binders ◦ Fat substitutes
◦ Emulsification aids

51
Q

What is triticale?

A

Wheat and rye hybrid

52
Q

Name some commonly known cereals

A

Wheat, barley, oats, rice, maize, wheat

53
Q

Which cereal has the highest amount of fiber? Protein? Fat?

A

Fiber: barley
Protein: oats
Fat: oats

54
Q

Define pseudocereals.

A

◦ not ”true cereals” – they do not belong to the Poaceae family.
◦ Many are not even grains, but rather seeds from plants that are not grasses.
◦ They have a similar nutritional makeup and are used in similar ways.

55
Q

Name 3 pseudocereals.

A

Buckwheat, amaranth, quinoa

56
Q

What are all 3 pseudocereals excellent sources of?

A

Magnesium and Manganese

57
Q

Which pseudocereal is an excellent source of copper? Of folate?

A

Copper: buckwheat
Folate: quinoa

58
Q

Which pseudocereal has 50% DV of manganese in a serving?

A

Amaranth

59
Q

What is gluten?

A

Gluten is a protein found in wheat and related “grass” plants

60
Q

What are the two main fractions of gluten?

A
  • Gliadins (soluble)

* Glutenins (insoluble)

61
Q

How does gluten play a key role in baking?

A
  • elasticity, viscosity and cohesiveness of the dough

- Allows dough to hold gas when it rises. CO2 molecules produced by yeast become Trapped, creating a fluffy texture.

62
Q

Name some gluten-containing grains.

A 
◦ Wheat
◦ Bulgur
◦ Spelt
◦ Barley
◦Rye
◦Triticale (wheat & rye hybrid)
63
Q

Name some gluten-free grains.

A 
◦ The Pseudocereals
◦ Oats**
◦ Cornmeal ◦ Millet
◦ Rice
◦ Teff
64
Q

Why shouldn’t people eat gluten-free products if they don’t have gluten sensitivities?

A

◦ GF products often contain more fat and sugar
◦ Many are not fortified (unlike wheat)
◦ Generally more expensive

65
Q

Name the 3 primary gluten replacers.

A
  • Xantham Gum
  • Guar Gum
  • Ground seeds (psyllium, flax, chia)
66
Q

Which gluten replacer is the best?

A

Xantham gum, excellent binding and structure building capabilities with good elasticity

67
Q

How does guar gum compare to xantham gum?

A

Good binding and structure, but less elasticity than

xantham gum

68
Q

Why aren’t ground seeds a perfect gluten replacer?

A

Looks right, but taste is different and texture changes with time

69
Q

Name some products with hidden gluten.

A 
◦ Soy sauce
◦ Spices
◦ Soup Broths
◦ Prepared sauces
◦ Sausages & prepared meats (meat fillers, breadcrumbs) ◦ Chocolate (Lindt – malt barley)?
◦ Beer
◦ Cosmetics!
70
Q

Name the 3 kinds of gluten sensitivities.

A

◦Celiac Disease

◦Non-Celiac Gluten Sensitivity (NCGS) ◦Wheat allergy**

71
Q

What % of the Canadian population is affected by Celiac’s disease?

A

1%

72
Q

What happens in Celiac’s disease?

A

the immune system of a celiac reacts negatively to the presence of gluten in the diet causing damage to the inner lining of the small bowel which reduces the person’s ability to absorb nutrients

73
Q

Which nutrients are less absorbed in an individual with Celiac’s?

A

iron, folate, calcium, Vitamin D, protein, fat

and other food compounds

74
Q

What are the symptoms of Celiac’s disease?

A

Vary and can be extra-intestinal including but not restricted to: abdominal pain, flatulence, diarrhea, mouth ulcers, bone pain, fatigue, headaches

75
Q

How is Celiac’s disease diagnosed?

A

Blood tests or small bowel biopsy

76
Q

What is the treatment for Celiac’s?

A

Eliminating all sources of gluten

77
Q

What is Non-Celiac Gluten Sensitivity? How does it compare to Celiac’s?

A

individuals who cannot tolerate gluten and experience symptoms
similar to those with celiac disease but yet who lack the same
antibodies and intestinal damage as seen in celiac disease.

78
Q

How do the symptoms of NCGS compare to Celiac’s?

A

similar to celiac disease however some research shows that symptoms are predominantly extra-intestinal (ex: ”foggy” mind, joint pain…)

79
Q

How is NCGS diagnosed?

A

By excluding Celiac disease

80
Q

What is the treatment of NCGS?

A

Eliminating all source of gluten

81
Q

What is a wheat allergy? What is it mediated by?

A

◦ Is an allergic reaction mediated by IgE antibodies
◦ It is an allergy to any of the hundreds of proteins in wheat, and
not to gluten

82
Q

How is a wheat allergy diagnosed?

A

◦ “Diagnosis is made through skin prick tests, wheat-specific IgE blood testing and a food challenge”

83
Q

Which form of arsenic is the more toxic form?

A

The inorganic form, arsenic is found in both forms in the environment

84
Q

What toxic substance does rice contain?

A

Arsenic
Brown rice has the most
Basmati rice has the least
Still do not pose a health risk

85
Q

Should you rinse rice?

A

It gets rid of arsenic, but also of iron, niacin, thiamine and folate

86
Q

How should you store dry grains? How long?

A

best stored in an airtight container, in a cool dry area

6-12 months

87
Q

What is the biggest contributor to deterioration of grains?

A

Moisture

88
Q

Should you freeze grains?

A

No, alters protein structure affecting baking qualitites

89
Q

How should you store cooked grains? How long do they last?

A

are best stored in airtight containers in the refrigerator
Up to 7 days
Can also be frozen if stored in airtight containers

90
Q

Where can infestation of pantry pests occur?

A

◦ The processing plant
◦ The warehouse
◦ On the delivery vehicle ◦ At the retail store

91
Q

Name 3 ways to control infestation of pantry pests?

A

◦ Eliminating source of infestation (identifying and eliminating infested food)
◦ Remove any spilled food stuff by regularly vacuuming and washing pantry shelves, cupboards, floors…
◦ Store cereal grains in airtight plastic containers or glass jars, in a cool dry place

92
Q

After wheat, the second most common grain used in bread making is?

A

Rye

93
Q

Most of the vitamin E in grains is found in what portion of the kernel?

A

Germ

94
Q

The endosperm of grain is primarily made of?

A

Starch

95
Q

Malt is made from germinated (sprouted) ______

A

Barley

96
Q

Which type of wheat is best for producing cake flour?

A

Soft

97
Q

Are gliadins soluble or insoluble?

A

Soluble

98
Q

Are glutenins soluble or insoluble?

A

Insoluble

99
Q

The endosperm makes up ____% of the grain.

A

83%

100
Q

The bran makes up ____% of the grain.

A

14.5%

101
Q

The germ makes up ____% of the grain.

A

2.5%

1) Food Fundamentals (17 decks)

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