STARCH 2

Question 1

what is barley primarily used as

Answer 1

malt (germinated barley)

Question 2

what do amylases in the aleurone layer break down

Answer 2

the endosperm starch into liquefied dextrin and
maltose (wort)

Question 3

what is liquid evaporated off to yield

Answer 3

malt syrup

Question 4

what is barley used in the production of

Answer 4

alcoholic beverages, or as
flavor, color, and ingredients in baked products

Question 5

what is rye used to primarily make

Answer 5

crackers and whiskey e.g., rye whisky, Canadian

Question 6

what does rye contain less of compared to starch

Answer 6

less protein and starch
than wheat

Question 7

what does rye contain more of

Answer 7

more free sugars and dietary fibers

Question 8

do rye breads reach same volume as wheat breads

Answer 8

no, but they are richer in flavor

Question 9

do oats contain protein and gluten?

Answer 9

low amounts of protein, and no gluten

Question 10

what % of oats are grown for livestock use

Answer 10

85%

Question 11

what are groats

Answer 11

whole oats w/out the husks

Question 12

what are steel-cut oats

Answer 12

groats that have been cut lengthwise

Question 13

what are rolled oats

Answer 13

heated and pressed flat

Question 14

whats oat bran

Answer 14

isolated bran, may lower cholesterol

Question 15

how is corn classified + how much of global supply is from US

Answer 15

kernel type; over 50%

Question 16

whats dent corn

Answer 16

95% of U.S. corn

Question 17

whats sweet corn

Answer 17

most canned corn

Question 18

whats canned corn

Answer 18

• Special variety of thick-walled kernels
• Steam inside builds pressure up to 135 psi, kernel
  bursts open and puffy starch is exposed

Question 19

whats flour corn

Answer 19

white or blue corn use for flour (like blue corn chips)

Question 20

whats hominy

Answer 20

enlarged kernels of hulled corn; Soaked in alkali and dried

Question 21

what are grits

Answer 21

coarsely ground hominy

Question 22

whats cornmeal

Answer 22

coarsely ground corn

Question 23

whats corn starch

Answer 23

finely ground corn endosperm; Used as a thickener

Question 24

whats corn syrup

Answer 24

viscous liquid of sugars made from treating cornstarch with enzymes

Question 25

whats corn oil extracted from

Answer 25

from the germ

Question 26

describe rice in three points

Answer 26

* Very important crop, >1/2 world population relies on rice as a staple * >90% is produced in Asia * Classified by length/width ratio

Question 27

whats long grain rice

Answer 27

dry, fluffy consistency * Contain more amylose

Question 28

whats short grain rice

Answer 28

stickier consistency * Contain more amylopectin * Ideal for risotto, rice puddings, and chop stick use

Question 29

whats white rice

Answer 29

milled and polished to removed husk, bran, and germ * Eliminates all fiber and most B vitamins and iron * Some replaced in enriched grains

Question 30

whats brown rice

Answer 30

only hull is removed * More fiber but longer cooking time and tougher texture

Question 31

whats black rice

Answer 31

forbidden rice; deep purple color due to anthocyanins

Question 32

whats red rice

Answer 32

gets red color from yeast cultured on the rice— produce substances (monacolins) that inhibit cholesterol synthesis

Question 33

whats glutinous rice

Answer 33

sticky rice; sweeter and stickier than normal white rice * Easily shaped and molded * ~no amylose, rich in amylopectin

Question 34

wats specialty rice

Answer 34

(ex: Basmati, Jasmine) * Long grain rice varieties, have nutty flavor, more costly

Question 35

whats wild rice

Answer 35

different genus than Asian rice * Reed-like water plant grown in North America, has nutty flavor

Question 36

whats millet

Answer 36

Globally used to make unleavened bread and beer * In the U.S. primarily used as bird feed

Question 37

whats sorghum

Answer 37

Staple in Africa, parts of Asia, Pakistan, and India * Used to make porridge and flat breads

Question 38

whats teff

Answer 38

* Smaller seed than quinoa or millet * Fast to grow, fast to cook * Complete protein source

Question 39

what are three psuedocereals

Answer 39

buckwheat, quinoa, amaranth