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FN2232 > topic 8 cereal grain, pasta and flour mix > Flashcards

topic 8 cereal grain, pasta and flour mix Flashcards

1
Q

Nutritive Value of grains

A

Grains provide majority of food calories
1. Protein (contains lower amounts of the amino acid lysine)
2. Starch
3. Fibre
4. Vitamins and minerals
5. Low in fat

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2
Q

Fibre Consumption

A

Most Canadians are getting half of the fibre requirements each day

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3
Q

Fibre intake recommendations:

A

Women 19-50 years old: 25 g
Men 19-50 years old: 38 g

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4
Q

Enriched vs Fortified?

A

Enriched: nutrients have been added to meet legal min or max levels of nutrients usually in the food before processing通常在食品加工前，已添加营养素以达到法定的最低或最高营养水平
Fortified: have had nutrients not normally present in food added to improve nutritional content是否添加了通常不存在于食物中的营养素以改善营养成分

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5
Q

Refined flours and cereals made from endosperm,Therefore, are enriched

A
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6
Q

Enriched flour
B vitamins, folic acid, iron
B5, B6, magnesium and calcium are optional

A
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7
Q

what is whole grain？

A

Contain endosperm, bran and germ
Intact, ground, cracked, or flaked完整的，磨碎的，裂开的或剥落的
Must contain 8g or more of whole grain per 30g of product

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8
Q

Must contain 8g or more of whole grain per 30g of product

A
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9
Q

benefits of consuming whole grains

A

Associated with reduced risk of:
cancer
CVD
diabetes
obesity

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10
Q

special nutrients wholes could provide

A

Vitamins and minerals
fibre
lignans
inulin
phytins
phytosterols
beta-glucans
phytochemicals

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11
Q

structure and composition of grain

A

bran
endosperm胚乳
germ胚芽

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12
Q

composition of the bran

A

5% of kernel
High fibre
Contains some fat
aleurone layer contains protein, phosphorus and thiamine硫胺素

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13
Q

composition of the endosperm

A

83% of kernel
High in starch and protein
Very low vitamin, mineral and fat content

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14
Q

composition of the germ

A

2-3% of kernel
Rich in fat, protein, and vitamins

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15
Q

Common Cereal Grains

A

wheat
corn
rice
oats
rye黑麦
barley大麦

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16
Q

Forms of Wheat

A
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17
Q

why would wheat consumption increase?
1. 少吃红肉
2. 越来越多的人食用现成的含小麦的快餐食品
3. 在加拿大，转基因小麦不允许作为食品或饲料

A
  1. Less red meat consumed
  2. Increase in consumption of readily available, wheat-containing fast
    foods
  3. Genetically modified wheat is not permitted in food or feed in Canada
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18
Q

Forms of Wheat:Often ground into flour

A

Wheat Berry小麦粒
Bulgur碎小麦
Cracked Wheat角片状全麦粉
Wheat Germ小麦胚芽
Wheat Bran麦麸
Farina谷粉
Semolina粗粒小麦粉，粗面粉

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19
Q

Classes of wheat based on

A
  1. Winter or spring:When planted either fall or spring
  2. Hard or soft
  3. Colour:red or white
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20
Q

Different Types of Wheat Flours

A
  1. All-Purpose Flour
  2. Whole wheat flour
  3. Vital wheat gluten
  4. Bread flour
  5. Pastry Flour
  6. Cake flour
  7. Instantized flour
  8. Self-rising flour
  9. Gluten flour
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21
Q

what will happen if squeeze low protein flour and high protein flour?

A

low protein flour clumps, high protein flour remains free flowing

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22
Q

high protein flours(hard)?

A

Vital wheat gluten: 75% protein
Bread flour:High protein, granular, crumbles
whole wheat flour
Gluten flour:Hard spring wheat with dried extracted gluten Adjust protein level in various doughs

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23
Q

low protein flour(soft)

A

Pastry Flour
Cake flour
Instantized flour

24
Q

rank protein content in flours high to low

A

gluten flour>bread flour>whole wheat flour>instantized>all-purpose>pastry>cake

25
Q

what is self-rising flour?

A

Added salt and leavening to all-purpose flour, 1 cup flour contains 1.5 tsp baking powder, 0.5 tsp salt, used for Quick breads and biscuits

26
Q

produced corn

A

Hominy, Hominy Grits, Corn Meal, Fine Grits, Corn Flour, Corn Oil

27
Q

why does purple corn exist?

A

anthocyanin

28
Q

corn flour

A

Non-wheat flour
No gluten
Crumbly texture
Corn masa flour（soaked in basic solution） can produce tortillas from a dough mixture

29
Q

how to process coen?

A
  1. Stone ground or non-degerming
  2. Tempering and degerming
  3. Alkaline cooked
30
Q

how to make corn syrups or glucose for corn?

A

by the hydrolysis of cornstarch

31
Q

major protein found in corn

A

Zein,Impacted by water and humidity

32
Q

4 Major Types of rice

A
  1. Indica籼米:75% of the global rice trade
  2. Japonica粳米: 8% of global rice
  3. Aromatic Rice: 15% of global rice trade (Jasmine and Basmati)
  4. Glutinous (sweet rice): used in dessert
33
Q

classification of rice?

A

Long grain ,high amylose content
Medium and Short grain, less amylose
Specialty rice varieties, Jasmine, Basmati, Arborio, Waxy Rice

34
Q

where does indica rice grow?籼米

A

tropical and subtropical

35
Q

where does japonica rice grow?粳米

A

colder climates

36
Q

difference between indica rice and japonica rice

A

Japonica rice is also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose

37
Q

what is white polished rice?

A

no germ, only endosperm

38
Q

what is parboiled rice?

A

instant rice, previously boiled, drained, dryed

39
Q

arsenic in rice

A

inorganical is toxic nartually occurs, raise the rice well is ok

40
Q

golden rice?

A

genetically modified, let rice has more beta-carotene, a precursor of vitamin A

41
Q

Arborio rice?

A

creamy texture, used to make risotto

42
Q

how to process oats

A

Most of outer hull removed
Most of germ and bran remain
Groats去壳
Quick rolled oats
Old-fashioned rolled oats

43
Q

are oats gluten free?

A

naturally gluten free, however, the machine used for process oats might used for frocessing other grains as well, to it might be polluted

44
Q

rye 黑麦

A

mostly used for flour,
Light and Dark (pumpernickel)
Gliadin with small amounts of glutenin; heavy compact loaf厚坯面包
Can be blended with white wheat flour for lighter and more porous有气孔的 loafs

45
Q

what is triticale?

A

Hybrid produced by crossing wheat and rye

46
Q

Millet 小米

A

Tolerates adverse growing conditions, gluten free

47
Q

Kamut

A

High protein variety of wheat, rich, nutty flavor

48
Q

Spelt

A

Predecessor of wheat

49
Q

Sorghum 高粱

A

High in iron, calcium and potassium, gluten free

50
Q

Pseudo-Cereal Grains: usually gluten-free

A

Wild rice
Buckwheat
Quinoa
Amaranth

51
Q

what is wild rice?

A

Hulled grain of reed water plant

52
Q

what is buckwheat?

A

Seed of herbaceous plant, gluten free

53
Q

what is quinoa

A

Small seed, considered a “super food,” gluten free

54
Q

Amaranth

A

60 different species not all are safe for human or animalconsumption, gluten free

55
Q
A

FN2232 (13 decks)

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