Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

AGRC 112 - Food Production > Cereal Grains > Flashcards

Cereal Grains Flashcards

1
Q

Why are cereal grains important?

A

Widely available (low cost), long-term storage (durable), nutrition/energy, food security, fuel, environment, economics, food, grow in different places

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

What are cereals and what are they used for?

A

Starchy grains from plants.
Used to make breakfast foods, flours, breads, pastas, starch’s, fermented beverages, etc.

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

3 components of whole grains

A

Endosperm - largest part of kernal
Bran - protective outer coating
Germ - reproductive part

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

Gluten-free whole grains

A

Amaranth, Buckwheat, Millet, Quinoa, Teff, Rice, Corn, and Sorghum

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

Whole grains

A

Wheat, Rye, Barley, Oats, and Triticale

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

Refined/white grains

A

bran and germ removed, only endosperm remain

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

Enriched grains

A

bran and germ are removed, then vitamins/minerals are added back

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

Cereal grains supply ___% of the calories and ___% of the protein in human diets

A

75%, 75%

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

Wheat contributes more than $_________ to the Canadian economy each year

A

$11 billion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the kernels of cereal grains called?

A

fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the fruit of cereal grains?

A

A dry, single-seeded caryopsis that remains intact on maturity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Parts of the bran

A

Pericarp/seed coat
Seed coat/testa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Parts of the endosperm

A

Aleurone
Starchy endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Pericarp/fruit coat

A

Protects and supports the growth of the endosperm and embryo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Seed coat/testa

A

pigmented layer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Aleurone

A

Layer on the inside of the bran that contains most of the minerals, vitamins antioxidants, and lignins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Starchy endosperm

A

major storage tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Composition of cereal grains

A

Starch, protein, fibre. lipid, and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Dry milling

A

Main purpose is to separate the endosperm from the germ and bran

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Wet milling

A

Separate constituents such as starch, gluten, oils, etc. Mainly used for wheat and corn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Wheat origin

A

Middle East

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Most important commercial wheat species

A

Common wheat and durum wheat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Wheat is ______ in sulfur amino acids, _________ in lysine

A

Rich, deficient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Utilization of wheat

A

Roller-milled or stone-ground into flour, fermentation, wet milling, and feed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Objectives of roller milling
- separation of bran, germ, and endosperm - reduce starchy endosperm into semolina - grind and sieve into a fine powder
26
Semolina
coarsely milled durum wheat
27
Impacts of milling
Flour has enhanced appearance, palatability, quality, and functionality but loses nutritional value
28
Quality
the degree to which something is suitable for particular end use
29
What affects the quality of wheat?
genetics and the environment
30
How is wheat segregated into market classes?
growth habit, colour, hardness, protein content, gluten strength, and end-use functionality
31
Market classes of wheat
Durum wheat, hard wheat, medium hardness, soft, low protein
32
Durum wheat market class
Highest protein, pasta
33
Hard wheat market class
high protein, pan breads
34
Medium hardness market class
medium protein, french bread and oriental noddles
35
Soft, low protein market class
low protein, pastries
36
Market class grades
#1 CWRS, #2 CWRS, #3 CWRS, CW Feed
37
The grading system is largely ___________
visual
38
Principal grading factors in wheat
test weight and degree of soundness
39
Degree of soundness
flour yield, flour colour, dough handling properties, etc.
40
Soundness factor
damage, maturity, bleaching, springing, sprouting, disease
41
Major protein in wheat
Prolamins (gluten)
42
What is gluten comprised of?
gliadin and glutenin proteins
43
Gliadins
contributes to viscosity and extensibility of dough
44
Glutenins
contributes to the cohesive and elastic nature of the dough
45
Where is corn native to?
Central and South America
46
Corn kernel structure
Naked caryopsis, large kernel size, large embryo
47
Corn kernel composition compared to wheat
- Higher in starch - Lower in protein - Gluten free
48
Utilization of corn
Wet milled into germ, starch, and byproducts Fuel alcohol Roller milled into bran, germ, grits, meal, and flour
49
Market class of corn
1. Dent corn (field corn) 2. Flint corn 3. Popcorn 4. Flour corn 5. Sweet corn
50
Dent corn (field corn)
White and yellow varieties that have 2 regions in the endosperm
51
Flint corn
very hard endosperm, insect and disease resistant, many colour
52
Popcorn
small-kernel flint corn
53
Flour corn
Soft endosperm, easy to grind, used to make flour
54
Sweet corn
A mutant of dent corn that has sugary endosperm when mature and starchy when mature
55
What were the three sisters? (Iroquois)
Corn, bean, and squash
56
Where is rice native to?
China
57
Rice proteins is ______ in sulfur, but ____ in lysine
high, low
58
Paddy (rough) rice
harvested with the hull intact
59
Rice kernel characteristics
smaller than wheat, hard, quartz-like texture, no ventral crease, gluten-free
60
Rice dehulling
removes glumes to yield brown rice
61
What does brown rice that is abrasion-milled and polished yield?
white (polished) rice
62
Rice fines
used as feed or extracted to produce rice bran oil
63
What happens when paddy rice is converted/parboiled?
Drives nutrients from bran into starchy endosperm
64
Primary use for barley
feed, malting and brewing
65
3 market classes (barley)
malting, food, general purpose
66
Malting steps
cleaning, steeping, germination, kilning
67
Kilning
terminate germination and develop flavours, aroma, and colour
68
Brewing steps
mashing, wort filtration, boiling/hopping, fermentation, and finishing
69
Fuel alcohol
Mash of wheat, corn, rye, etc. that is hydrolyzed with bacterial and fungal amylases
70
Fuel alcohol
Mash of wheat, corn, rye, etc. that is hydrolyzed with bacterial and fungal amylases
71
Barley food use
abrasion milled into pot, and pearled barley
72
Pearled barley
processed to remove its fibrous outer hull and polished to remove bran layer
73
What fibre found in rye is considered good for human food but bad in feed and brewing?
B-glucan
74
Oat production
Most production is hulled, and whole grain is used as feed
75
Groat
dehulled oat kernal
76
How groat stabilized before processing?
heating to inactivate lipase
77
Rye uses
bread, alcoholic beverages, and commonly grown as forage crop
78
Pseudo cereals
non-grassy plant used in same manner as cereals (quinoa, buckwheat, etc.

AGRC 112 - Food Production (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions