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Questions and Answers
Which two components make up the storage form of starch?
Which two components make up the storage form of starch?
What is the function of gluten in baking?
What is the function of gluten in baking?
How does the amylose/amylopectin content impact the glycemic index (GI)?
How does the amylose/amylopectin content impact the glycemic index (GI)?
Which of the following is a food use of corn (maize)?
Which of the following is a food use of corn (maize)?
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What is the main form of protein in most grains?
What is the main form of protein in most grains?
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What is the main component of starch?
What is the main component of starch?
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What happens to a cooled starch gel over time?
What happens to a cooled starch gel over time?
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Which of the following is NOT a factor that influences the Glycaemic Index (GI) of a meal?
Which of the following is NOT a factor that influences the Glycaemic Index (GI) of a meal?
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What is the normal range for blood glucose levels (BGLs)?
What is the normal range for blood glucose levels (BGLs)?
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Coeliac disease is an expression of an allergic reaction to which component?
Coeliac disease is an expression of an allergic reaction to which component?
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Retrogradation in a cooked starch/liquid mixture is due, in part, to:
Retrogradation in a cooked starch/liquid mixture is due, in part, to:
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Which type of dietary fibre dissolves in water, swells, and traps bile acids?
Which type of dietary fibre dissolves in water, swells, and traps bile acids?
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What is the fatty acid composition of lipids in cereals?
What is the fatty acid composition of lipids in cereals?
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What is the definition of wholegrain food according to FSANZ?
What is the definition of wholegrain food according to FSANZ?
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What is the non-enzymatic browning process called when heat is applied to sugars?
What is the non-enzymatic browning process called when heat is applied to sugars?
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Study Notes
Starch and Its Components
- Starch consists of two components: amylose and amylopectin.
- Amylose is a linear chain of glucose molecules, while amylopectin has a branched structure.
Function of Gluten
- Gluten provides elasticity and strength to dough, allowing it to rise and maintain its shape during baking.
Glycemic Index and Starch Composition
- The amylose/amylopectin ratio affects the glycemic index (GI) of foods; higher amylose content typically results in a lower GI, leading to slower glucose absorption.
Food Uses of Corn
- Corn (maize) is utilized in various food products including cornmeal, cornstarch, and as a sweetener, highlighting its versatility in cooking and food production.
Main Protein in Grains
- The primary form of protein found in most grains is gluten, which contributes to the texture and nutritional value of grain-based foods.
Main Component of Starch
- The main component of starch is glucose, which forms the basic building block of its structure.
Cooled Starch Gel Over Time
- Over time, a cooled starch gel undergoes retrogradation, which can lead to syneresis, or the separation of liquid from the gel.
Factors Influencing Glycemic Index
- Factors such as food composition, preparation methods, and ripeness influence the glycemic index (GI) of a meal, while physical activity does not directly affect GI.
Normal Blood Glucose Levels
- Normal blood glucose levels (BGLs) typically range from 70 to 99 mg/dL when fasting.
Coeliac Disease
- Coeliac disease is an autoimmune reaction to gluten, causing damage to the intestinal lining when gluten is consumed.
Retrogradation in Cooked Starch
- Retrogradation in a cooked starch/liquid mixture is partly due to the alignment and re-association of starch molecules upon cooling.
Soluble Dietary Fibre
- Soluble dietary fibre dissolves in water, swells, and can trap bile acids, aiding in digestive health and cholesterol management.
Lipid Composition in Cereals
- The fatty acid composition of lipids in cereals includes mainly unsaturated fats, contributing to the nutritional profile of grains.
Wholegrain Food Definition
- According to FSANZ, wholegrain foods contain the entire grain kernel - the bran, germ, and endosperm - in their natural proportions.
Non-Enzymatic Browning Process
- The non-enzymatic browning process that occurs when heat is applied to sugars is known as caramelization.
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Description
Test your knowledge on the dietary value of cereal and grain products with this quiz. Learn about the different types of dietary fiber found in cereals, the fatty acid composition of cereals, and more.
