2024-11-28T15:01:03+03:00[Europe/Moscow] en true <p>any true grass cultivated for the edible component of its grains compose of endosperm, bran and germ</p>, <p>Famili of cereals?</p>, <p>dry one-seeded fruit found in cereal grains</p>, <p>part of caryopsis that contain most of the carbohydrates</p>, <p>food is digested slowly, maintain blood sugar well </p>, <p>outermost layer of ceral</p>, <p>process which mix flour &amp; water &amp; strength to the dough</p>, <p>protein in gluten that gives strength &amp; elasticity </p>, <p>protein in gluten that is responsible for dough's extensibility </p>, <p>hardest wheat ?</p>, <p>most common limiting amino acid in grains</p>, <p>classification for wheat?</p>, <p>contents in wheat?</p>, <p>most largely consumed cereal?</p>, <p>name of rice species?</p>, <p>What is rice classification? </p>, <p>What is the difference between amylopectin &amp; amylose in rice?</p>, <p>What are the uses of barley?</p>, <p>cereal that is gluten free?</p>, <p>what are the uses of sorghum?</p>, <p>a cereal that has properties like maize?</p>, <p>the species name for maize?</p>, <p>the uses of maize?</p>, <p>cereal that is tolerant to drought</p>, <p>cereal that is excellent source of fiber </p>, <p>please describe this : rolled oats </p><p>oat groats </p><p>steel cut oats </p>, <p>a cereal that comes from a hybrid of wheat and rye </p>, <p>packaging considerations is to : </p> flashcards
Cereals

Cereals

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  • any true grass cultivated for the edible component of its grains compose of endosperm, bran and germ

    cereals

  • Famili of cereals?

    proceae/ gramineae

  • dry one-seeded fruit found in cereal grains

    caryopsis

  • part of caryopsis that contain most of the carbohydrates

    endosperm

  • food is digested slowly, maintain blood sugar well

    low glycemic index

  • outermost layer of ceral

    bran

  • process which mix flour & water & strength to the dough

    kneading

  • protein in gluten that gives strength & elasticity

    glutenin

  • protein in gluten that is responsible for dough's extensibility

    gliadine

  • hardest wheat ?

    durum

  • most common limiting amino acid in grains

    lysine

  • classification for wheat?

    - based on season (spring/winter)

    - protein content (hard/soft)

  • contents in wheat?

    starch, lipid, protein and moisture

  • most largely consumed cereal?

    rice

  • name of rice species?

    oryza sativa

  • What is rice classification?

    - mode of cultivation

    - grain length

    - difference in stickiness

    - texture

  • What is the difference between amylopectin & amylose in rice?

    amylopectin = give sticky texture

    amylose = give less sticky texture

  • What are the uses of barley?

    - malting & livestock feed

    - whole grain barley can regulate blood sugar

    - animal fodder

    - beer, distilled beverages

    - soups, stews and barley bread

  • cereal that is gluten free?

    sorghum

  • what are the uses of sorghum?

    human and animal food (high in energy)

  • a cereal that has properties like maize?

    sorghum

  • the species name for maize?

    zea mays

  • the uses of maize?

    flour, pop corn, corn starch, and sweet corn

  • cereal that is tolerant to drought

    sorghum

  • cereal that is excellent source of fiber

    oats

  • please describe this : rolled oats

    oat groats

    steel cut oats

    rolled oats = heated & pressed flat, pregelatinized

    oat groats = whole oats without husks

    steel cut oats = cut lengthwise, chewy texture

  • a cereal that comes from a hybrid of wheat and rye

    triticale

  • packaging considerations is to :

    - loss of crispiness

    - nutrient loss

    - lipid oxidation

    - protection against RH and Temp

    - prevent spillage

    - prevent insect infestation

    - prevent external odor

    - easy to handle

    - economical and easy