Midterm 1.2 Grain and Legume Preparation

Question 1

Family of cereal grains
Edible portion of cereal grains is called

Answer 1

Graminae (or Poaceae) family
Most common: corn, rice, wheat and barley

50% of world’s caloric intake is from grains, thousands of years they have been principal component of diet

Caryopsis

Question 2

Nuts definition

Answer 2

Dry fruits consisting of a hard shell covering a SINGLE seed (peanut comes with 2, not nut)
True nut - edible seed in tough outer shell (chestnut, hazelnut, pinenut)
Drupe - edible seed inside shell surrounded by fleshy fruit (almonds, pecans)

Question 3

Legumes family and definition

Answer 3

Plants from Fabaceae family including leaves (peas) and seeds (beans)
Peanuts are not nuts because they have 2 seeds per pod

Question 4

caryopsis =

Answer 4

edible grain, kernel or berry

Question 5

Components of the caryopsis:

Answer 5

Husk
Bran
Endosperm
Germ

Question 6

bran

Answer 6

btwn endosperm and husk, hard outer covering protecting endosperm

Source of: fiber, vitamin B and mineral

Question 7

husk

Answer 7

rough protective outer coating
not consumed

Question 8

Endosperm

Answer 8

Largest portion of caryopsis which contains starch storage granules
Source of: Carbohydrates and protein

Question 9

Germ

Answer 9

Smallest part and embryo of a future plant
Source of antioxidants, vitamin E, vitamin B and fats

Question 10

Nutritional classifications of cereal grains

Answer 10

Whole or refined

True or pseudo cereal grains

Gluten-containing or gluten free

Question 11

Whole grains contain
Refined grains contain

Answer 11

bran, germ and endosperm
only the endosperm for a longer shelf life (only carbohydrates left)

Question 12

Pseudo-grains classification

Answer 12

dicot broadleaf flower plants compared to monocot grasses (true cereal grains)

Question 13

Gluten-containing grains

Answer 13

Barley, bran, bulgur, farina, kamut, orzo (whole grain pasta), rye, semolina, spelt, and wheat

Question 14

Gluten-free grains

Answer 14

Corn, oats, rice, teff, millet, buckwheat, sorghum, indian rice grass (Montina), amaranth and quinoa

Question 15

Why are oats not always gluten free?

Answer 15

Can be contaminated by nearby pollinated wheat or in processing facilities

Question 16

Historically vs. currently dominant grains

Answer 16

Wheat, barley (old king) and rice (world staple now)
vs.
Wheat, rice, corn, barley, millet, sorghum, oats and rye

Question 17

Major types of wheat and what they are used for

Answer 17

Hard wheat (red or white) - bread (high protein)
Durum - pasta, couscous, mediterranean breads (hardest wheat)
Soft wheat - lower gluten, used in pastry, cakes and cookies

Question 18

Rice classification

Answer 18

Cultivation: deep water, lowland, upland

Kernel size: short, medium, long grain
Ex. med: arborio, japonica, calrose

Glutinous or non-glutinous

Question 19

Corn is used for

Answer 19

Husk for tamales
Kernels for food
Stalks for animal food
Corn silk used for tea (on plant helps to catch pollen)

ethanol, HFCS, sweeteners, starch

Question 20

Flour processing

Answer 20

Cleaned, conditioned (more cleaning), gristing (mixing with other wheats for desired characteristics) and break/reduction rolls and then sieved

Question 21

Enrichment vs. fortification
Enriched wheat flour has which nutrients added back in?

Answer 21

Enrichment - replacement of nutrients to levels they were naturally before processing
ex. Canadian law for wheat
Fortification - nutrients added to foods to provide sufficient levels in the diet (but not excess)
B1, B2, B3, Fe, B9
ex. Food and Drug Regulations adding iodine to table salt

Question 22

Grains are low in which amino acid?
Types of starch in grains
Types of fiber

Answer 22

Lysine, can be obtained from pairing with legumes
Amylose (20%) and amylopectin (80%)
cellulose, hemicellulose, lignin, inulin, resistant starch

Question 23

Vitamins and minerals in grains
Phytochemicals

Answer 23

B1, B2, B3, B5, B9 and vitamin E (destroyed in processing)

Fe, Mg, P, K, Cu, Mn and Se (varies by grain)

Phenolic compounds, carotenoids, lignans, B-glucan, insulin and phytosterols in the bran, aleurone (protein granules) and germ (decreased in processing but increases bioavailability)