15 Questions
Which two components make up the storage form of starch?
Amylose and amylopectin
What is the function of gluten in baking?
To provide structure and elasticity
How does the amylose/amylopectin content impact the glycemic index (GI)?
Higher amylose content results in a lower GI
Which of the following is a food use of corn (maize)?
Pasta
What is the main form of protein in most grains?
Gluten
What is the main component of starch?
Amylopectin
What happens to a cooled starch gel over time?
It becomes more solid
Which of the following is NOT a factor that influences the Glycaemic Index (GI) of a meal?
Carbohydrates
What is the normal range for blood glucose levels (BGLs)?
3.9 - 5.5 mmol/L
Coeliac disease is an expression of an allergic reaction to which component?
Gluten
Retrogradation in a cooked starch/liquid mixture is due, in part, to:
Amylose-amylose rebonding
Which type of dietary fibre dissolves in water, swells, and traps bile acids?
Soluble dietary fibre
What is the fatty acid composition of lipids in cereals?
72-85% unsaturated, 11-26% saturated
What is the definition of wholegrain food according to FSANZ?
Any food that contains every part of the grain including the outer layers, the bran and the germ
What is the non-enzymatic browning process called when heat is applied to sugars?
Caramelisation
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.
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