Grains and Starches

Question 1

cereal grains:

Answer 1

edible seeds from the grass family

- corn, wheat, barley, rice

Question 2

what are the parts of cereal grains?

Answer 2

husk, bran, aleurone layer, endosperm, germ/embryo

Question 3

husk:

Answer 3

protective covering, usually not consumed

Question 4

bran:

Answer 4

protects endosperm, excellent source of fibre and minerals

Question 5

aleurone layer:

Answer 5

under bran, less fibrous, contains PRO, P, vit. B (thiamine), fat, and antioxidants

Question 6

endosperm:

Answer 6

largest part of the grain, basis of all flour, mostly CHO, some PRO, some vit., minerals fibre

Question 7

germ/embryo

Answer 7

smallest part, rich in fat, incomplete PRO, vit. B and vit. E, minerals

Question 8

Which amino acid are cereal grains low in and which are they high in? What should you pair them with to make a complete PRO source?

Answer 8

lysine
methionine
legumes

Question 9

which vitamins are in cereal grains?

Answer 9

B vitamins, vitamin E

Question 10

which minerals are in cereal grains?

Answer 10

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

Question 11

whole grains lower risk of:

Answer 11

stroke, colon cancer, heart disease, T2D

Question 12

which phytochemicals are in cereal grains and where are they mostly located?

Answer 12

phenolic compounds, carotenoids, vitamin E, lignins, beta-glucan, inulin, phytosterols
in the bran, aleurone layer, and germ

Question 13

what is removed to make white/refined grains?

Answer 13

the husk, bran, and germ

Question 14

what reasons for fortification are allowed?

Answer 14

replacing nutrients lost during manufacturing, a public health intervention, ensuring nutritional equivalence of substitute foods, ensuring appropriate vitamin/mineral composition for special diets

Question 15

what are the mandatory fortifications for flour in Canada?

Answer 15

thiamine, riboflavin, niacin, folic acid, Fe

Question 16

milled forms of wheat, rice, oats, and corm:

Answer 16

wheat: rolled, cracked, germ, bran, farina
rice: quick-cooking, white, converted/parboiled
oats: steel cut, bran, flour
corn: starch, meal, flour

Question 17

pseudo cereals: include what minerals/vitamins they’re a good source of

Answer 17

quinoa (Mg, P, Mn, folate), amaranth (Mg, P, Mn), and buckwheat (Mg, Cu, Mn)

Question 18

gluten:

Answer 18

protein found in wheat and other grass plants, made up of soluble gliadins and insoluble glutenins, contributes to elasticity, viscosity, rising, and cohesiveness

Question 19

what grains don’t contain gluten:

Answer 19

millet, corn, pseudo cereals, oats, rice, teff

Question 20

what are some common issues with gluten free substitutes?

Answer 20

higher fat, higher sugar, higher price, unfortified

Question 21

gluten mimicking products:

Answer 21

xanthin gum (best), guar gum, ground seeds

Question 22

celiac disease, include symptoms, treatment, and diagnosis:

Answer 22

symptoms: abdominal pain, flatulence, mouth ulcers, diarrhea, bone pain, fatigue, headache
treatment: eliminate all gluten from diet
diagnosis: blood test and small bowel biopsy

Question 23

non-celiac gluten sensitivity, include symptoms, treatment, and diagnosis:

Answer 23

symptoms: same as celiac disease but more joint pain and foggy mind
treatment: eliminate dietary gluten
diagnosis: eliminating celiac disease as a possibility

Question 24

wheat allergy, include diagnosis:

Answer 24

allergic reaction mediated by IgE antibodies to a PRO other than gluten
diagnosis: skin prick test, blood testing for the antibodies

Question 25

storage tips for dried grains:

Answer 25

6-12mo in an airtight, cool, dry container

Question 26

storage tips for cooked grains:

Answer 26

4 days in an airtight container in the fridge

Question 27

storage tips for cooked rice:

Answer 27

chance of bacillus cereus toxicity, store for maximum 2 days and cool as quick as possible or keep hot

Question 28

starch:

Answer 28

polymer of alpha-D-glucose, only from plants, used as thickeners, stabilizers, emulsifiers, texturizers

Question 29

amylose:

Answer 29

linear, alpha-D-glucose, 1-4 glycosidic bonds

Question 30

amylopectin:

Answer 30

branched, alpha-D-glucose, 1-4 glycosidic bonds and 1-6 bonded branches

Question 31

starch gelatinization:

Answer 31

heat causes H bonds to weaken which increase solubility, water enters the granules and they swell to peak thickness

Question 32

gel formation:

Answer 32

occurs after gelatinization, needs amylose (packs tighter), the starch cools and H bonds reform which traps the water

Question 33

retrogradation:

Answer 33

after a period of time the water is squeezed out of the starch gel and it hardens

Question 34

resistant starches:

Answer 34

not digested in small intestine like other starches are

Question 35

modified starches:

Answer 35

altered to extend usefulness, gelatinization ability, heating times, freezing stability, cold water solubility, and viscosity