Cereals

Question 1

What does flour contain high levels?

Answer 1

Glutenin and gliadin

Question 2

What happens when water is added to flour?

Answer 2

Protein forms hydrogen bonds and disulfide cross links

Question 3

What is the role of kneading?

Answer 3

Strengthens network and the dough and makes their size more uniform as pockets of air is formed

Question 4

What is the role of the salt?

Answer 4

Adds flavour to bread
Slows dough fermentation
Strengthens gluten structure
Makes dough more elastic

Question 5

What is starch?

Answer 5

Long chains of connected sugar molecules

Question 6

Wha does amylase do?

Answer 6

Convert starch to maltose

Question 7

What does maltase in yeast do?

Answer 7

Maltose converts into glucose

Question 8

What does glucose do?

Answer 8

Used by yeast for fermentation

Question 9

What is the role of carbon dioxide?

Answer 9

Help bread rise

Question 10

What is yeast?

Answer 10

Single celled fungi that help to convert sugar in the bread to mix in with carbon dioxide

Question 11

What can bread a sour taste?

Answer 11

Lactic acid produced by bacteria

Question 12

What is role of fats?

Answer 12

Weaken gluten network and gives a softer bread
Stabilises gas bubbles to increase bread volume
Enhances colour and flavour
increases shelf life

Question 13

What is role of baking soda?

Answer 13

Combined with moisture and acidity can produce CO2 to help bread rise

Question 14

4 main ingredients of bread

Answer 14

Flour, liquid, salt and yeast

Question 15

Why do you use strong wheat flour?

Answer 15

For high gluten content

Question 16

What does gluten do?

Answer 16

Stretches to hold CO2 bubbles produced by yeast

Question 17

Why must liquid be lukewarm?

Answer 17

Provide warm conditions for yeast to survive

Question 18

What happens when liquid is too hot?

Answer 18

It destroys the yeast

Question 19

What happens when liquid is too cold?

Answer 19

Slows the action of the yeast

Question 20

Role of sugar

Answer 20

Aid the fermentation process of yeast

Question 21

4 different cereal grains

Answer 21

Barley
Oats
Wheat
Rye

Question 22

3 nutrients in cereal

Answer 22

Fibre
Protein
Carbohyrdates

Question 23

Function of bran

Answer 23

Outer, fibre coat

Question 24

Function of endosperm

Answer 24

Where wheat grain germinate

Question 25

Function of germ

Answer 25

Source of fat and b vitamins, where new plant grows

Question 26

What is wheat processed through in order to get what?

Answer 26

Primary processing to produce flour

Question 27

Example of staple food

Answer 27

Rice Wheat Oats Barley

Question 28

What is fortification?

Answer 28

Nutrients are added to replace those lost in processing | e.g calcium, iron

Question 29

What is gelatinisation?

Answer 29

Process where heat is applied to starch grains to make it swell and beak open to release amylase to thicken liquid

Question 30

What is aeration?

Answer 30

Process repeatedly splits apart and press together fat molecules and at the same time traps tiny air pocket sin mixture

Question 31

Examples of aeration

Answer 31

Creaming Sieving Whisking

Question 32

What fats are best for aeration?

Answer 32

Saturated fats

Question 33

What are coagulation?

Answer 33

Occurs after substance has gone through denaturation of proteins

Question 34

What chemical change occurs in coagulation?

Answer 34

Proteins in liquid change to solid

Question 35

What is gluten formation?

Answer 35

Process of bread making

Question 36

What can starchy rich ingredients be used in?

Answer 36

Soup Gravy Sauces

Question 37

What does heat in coagulation cause?

Answer 37

Causes strands of proteins or amino acids to vibrate

Question 38

2 components of gluten

Answer 38

Glutenin and gliadan

Question 39

What are coeliacs?

Answer 39

This who are intolerant or allergic to gluten

Question 40

Egg in cakes

Answer 40

Holds large volume of air during creaming

Question 41

Caster sugar in cakes

Answer 41

Adds flavour and helps to trap air with fat during creaming. Gives colour (caramelisation). Small crystals dissolve and give smooth texture to cake

Question 42

Margarine in cakes

Answer 42

Traps air with sugar to rise the cake and provides 'shortness' to cake

Question 43

Self raising flour in cakes

Answer 43

Small amount of gluten forming proteins and gluten coagulates to form structure of cake

Question 44

What is proving?

Answer 44

Dough is left rise in warm place

Question 45

What does yeast produce?

Answer 45

CO2