Chapter 6

Question 1

what germ contains (5)

Answer 1

1. fats
2. incomplete proteins
3. vit ( B vitamins and E)
4. minerals
5. phytochemicals

Question 2

what contains endosperm (3)

Answer 2

mostly:

1. carbohydrates
2. some protein
3. small amounts of vitamins, fiber + minerals

Question 3

what contains bran (2)

Answer 3

fiber + minerals

Question 4

what contains aleurone bilayer (5)

Answer 4

less amount of fiber than bran

1. protein
2. phosphorous
3. B vitamins
4. some fats
5. antioxydants

Question 5

what is the low essential amino acid

Answer 5

lysine

Question 6

grains contains (6)

Answer 6

1. complex carbohydrates
2. protein (incomplete)
3. minerals (Fe, Mg, P, K, Se..)
4. vitamins (B vitamins), vit E
5. fiber (soluble + insoluble)
6. phytochemicals

Question 7

where are the fibers

Answer 7

bran + endosperm

Question 8

what fiber includes (5)

Answer 8

cellulose, starch, hemicellulose, lignin, inulin

Question 9

where is the highest level of phytochemicals (3)

Answer 9

bran, aleurone layer germ

Question 10

what is remove in the milling process

Answer 10

germ, bran, husk

Question 11

2 fractions of gluten proteins

Answer 11

gliadins (soluble)

glutenin (insoluble)

Question 12

gluten containing grains (4)

Answer 12

triticale, rye, barley, wheat

Question 13

guten free grains (6)

Answer 13

1. pseudocereals
2. oats
3. rice
4. teff
5. cornmeal
6. millet

Question 14

3 primary gluten replacers

Answer 14

1. xantan gum
2. guar gum
3. ground seeds (chia, flax, psyllium)

Question 15

why should not freeze dry grains

Answer 15

alters protein structure affecting baking qualities

Question 16

what have a high amount of amylose (2)

Answer 16

wheat flour, corn

Question 17

factors influencing gelatinization

Answer 17

sugar, acid, water, temperature, timing, stirring, fat/protein

Question 18

what are resistant starches and where they are found (3)

Answer 18

not digested by the small intestine

1. high amylose maize
2. potatoes
3. green bananas

Question 19

how starch used in food products

Answer 19

1. stabilizer
2. texturizer
3. emulsification aids
4. fat binders or water
5. fat substitutes
6. sweetener
7. gelating agent
8. edible film

Question 20

role of gluten

Answer 20

in baking on term of cohesiveness, elasticity and viscosity of the dough
- allow dough to hold gas when it rises, CO2 produces by yeast is trapped and it creates a fluffy texture

Question 21

aliments with hidden gluten (7)

Answer 21

• beers
• chocolate
• sausage and prepared meats
• soups broth
• soy sauce
• spices
• prepared sauces

Question 22

celiac-disease create damage to what

Answer 22

to the inner lining of the small bowel which reduce the person’ abilities to absorb nutrients

Question 23

symptoms of non-celiac gluten sensitivity are predominantly …

Answer 23

extra intestinal

Question 24

4 places that are sources of infestation

Answer 24

1. processing plants
2. warehouse
3. on the delivery vehicle
4. on the retail store

Question 25

what kind of starch is 100% of amylopectin

Answer 25

waxy maize

Question 26

what happens at the shape of the granules at the end of gelatinization

Answer 26

volume, viscosity and transluency increases

Question 27

name a good gellin agent

Answer 27

cornstarch

Question 28

4 roles of modified starches in food industry

Answer 28

1. heating times 2. freezing stability 3. gelatinization ability 4. cold-water solubility or viscosity

Question 29

in homemade soy beverage, how the lipoxigenase enzyme is activated

Answer 29

when the bean is ground

Question 30

7 types of minerals on grains

Answer 30

Fe, Mn, Se, K, P, Cu, Mg

Question 31

7 more notable phytochemicals

Answer 31

``` phenolic compunds phytosterols vitamin E compunds lignans carotenoids B-glucan inulin ```

Question 32

milled forms of grains- wheat (4)

Answer 32

wheat germ wheat bran cracked wheat rolled wheat

Question 33

milled forms of grains- rice (3)

Answer 33

white rice quick cooking rice converted rice

Question 34

milled forms of grains- oats (4)

Answer 34

``` rolled oats oats bran steel-cut oats oats flour ** bran is generally not remove: whole grains ```

Question 35

milled forms of grains- corn (3)

Answer 35

corn starch corn meal corn flour

Question 36

10 commonly known cereals

Answer 36

``` wheat millet rye rice barley oats triticale teff sorghum maize ```

Question 37

in celiac disease, the ability to absorb which nutrients is reduce (6)

Answer 37

folate, iron, calcium, vitamine D, proteins, fat....

Question 38

symptoms of celiac disease (6)

Answer 38

``` headaches diarrehea mouth ulcers abdominal pain flatulence bone pain fatigue ```

Question 39

non celiac gluten sensitivity is an .... compare to an adaptative immune response

Answer 39

innate immune response

Question 40

diagnostics of wheat allergy (3)

Answer 40

skin prick test food challenge wheat-specific IgE antibodies through blood test

Question 41

4 rices alternatives

Answer 41

white rice millet amaranth quinoa

Question 42

in cooked rice, what produce an indectible toxin

Answer 42

Bacillus Cereus

Question 43

starch can be stored in what (4)

Answer 43

stem, tuber, root or seeds

Question 44

what do regraded starches (went trought retrogradation)

Answer 44

resist dispersion in water and digestion by a-amylase

Question 45

examples of modified startches (3)

Answer 45

cross-linked starches oxidized starch pre-gelatinized starch