Midterm 1.3 Processing Grains and Legumes

Question 1

Gelatinization

Answer 1

1. Heating starch granules in presence of a liquid
2. Granules swell and amylose leaks out and as it cools a gel phase of amylose-amylopectin is formed (gelation or starch paste)

Too much heat and granules degrade and the thickening reduces

Factors that affect gelatinization: water, temp, timing, stirring, acid, sugar, fat, protein

Question 2

Retrogradation

Answer 2

the binding of starch molecules over time and a leakage from the gel because amylose and amylopectin chains reassociate and reorder (staling)

syneresis - water squeezing out

Question 3

Gluten role and fractions

When to avoid gluten

Answer 3

Role: elasticity, viscosity and cohesiveness of dough like trapping CO2 bubbles from yeast

Gliadin - soluble round
Glutenins - insoluble strands

Celiac, non-celiac gluten sensitivity (NCGS), and wheat allergy (not necessarily a gluten free diet)

Question 4

Gluten replacers

Answer 4

xanthan gum - excellent binding and structure capabilities
Guar gum - less elasticity than xanthan gum
Ground psyllium and flax seed - taste is different and texture changes with time

Gluten free replacements often have more fat and sugar and cost more

Question 5

To prevent cereals clumping

Answer 5

Slowly add to boiling water or wet cereal with cold water and then add to boiling water

Question 6

Storage time for grains

Answer 6

6-12 months in a cool, dry place in airtight (no freezing)

Cooked grains up to 7 days in the fridge or frozen

Question 7

Nuts and legumes both come from
Differences between them

Answer 7

High protein and mineral (Fe, Zn, P) fruits

Legumes usually come from bushes and have a higher carbohydrate content and have more than 1 seed in a pod

Nuts come from trees and have a higher fat content and come as a single seed in a shell

Question 8

Pulses

Answer 8

edible seed from Fabaceae plant
Beans are types of pulses

Question 9

Legume nutrient content

Answer 9

Beans and lentils: Good source of protein, fibre, B vitamins (especially B6 and for lentils B9), and non-heme iron

soybeans: have complete protein, higher in fat, isoflavone-containing (phytoestrogen)

Question 10

Health benefits of soy

Answer 10

Control blood pressure and cholesterol

Reduction of menopausal symptoms

Early adolescence consumption can reduce risk of breast cancer?

Question 11

How is tofu made?

Answer 11

Sort, soak and grind soybeans
Coagulate to form curds
Press into tofu cakes

Originates from china

Question 12

How is tempeh made?

Answer 12

Fermented soy (and grain sometimes) product using Rhizopus oligosporus
Rich in inactivated B12
Originates from Indonesia

Question 13

How to soften legumes?

Why soak?

Answer 13

Long soak overnight in 3x volume of water
Short soak: Boil for 2 min in 3x water and let sit for 1 hour
Adding salt replaces some Ca and Mg in skin, and weak charge allows water in

1. Soaking reduces phytic acid and phytates which block mineral absorption
2. Eliminate protease inhibitors (reduce digestibility)
   3) Lectins especially from red kidney beans

Question 14

Acid and alkaline additions to legumes

Answer 14

Wait to add acidic ingredients until 3/4 cooked - inhibits pectin softening

Use long soak for acidic or sugar additions, use short soak for alkaline preps

Question 15

Nuts are

Answer 15

Single seeded fruits

True nuts (edible seed inside shell) and

Drupes/culinary nuts (edible seed inside shell inside fleshy fruit)
Ex. Almonds, apricot kernals, brazil nuts, cashews, pecans, pistachios, walnuts

Question 16

Nutrient qualities of nuts

Answer 16

High calcium, magnesium and phosphorus

High PUFAs, 3x more calorie dense than legumes (10% from protein)

Antioxidants: Se, vit E, and B9

Easily oxidized, avoid bulk bins and transformed nuts (ex. slivered)
Oxidize from exposure to light, heat or oxygen (store in fridge or freezer)