Podcast
Questions and Answers
Cereal grains are the seeds of the cereal grasses in the family ______.
Cereal grains are the seeds of the cereal grasses in the family ______.
Poaceae
Cereals are regarded as the 'Staff of ______.'
Cereals are regarded as the 'Staff of ______.'
life
Approximately ______% of dietary energy globally is derived from cereals.
Approximately ______% of dietary energy globally is derived from cereals.
50
Major food crops include wheat, rice, corn, and ______.
Major food crops include wheat, rice, corn, and ______.
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The three largest grain production contributors are corn, rice, and ______.
The three largest grain production contributors are corn, rice, and ______.
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The ______ is the rough outer covering of a grain.
The ______ is the rough outer covering of a grain.
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Bran is an excellent source of fiber and ______.
Bran is an excellent source of fiber and ______.
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The ______ is the smallest portion of the kernel and contains the embryo.
The ______ is the smallest portion of the kernel and contains the embryo.
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All-purpose flour is a blend of hard and soft wheat flours, and its protein content may differ from ______.
All-purpose flour is a blend of hard and soft wheat flours, and its protein content may differ from ______.
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Cereal grains are an excellent source of complex ______.
Cereal grains are an excellent source of complex ______.
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Cake flour contains more ______ compared to pastry flour.
Cake flour contains more ______ compared to pastry flour.
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Whole-grain products are good sources of soluble and insoluble ______.
Whole-grain products are good sources of soluble and insoluble ______.
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Gluten formation occurs during hydration and ______ of the dough.
Gluten formation occurs during hydration and ______ of the dough.
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Grains are low in ______ and contain no cholesterol.
Grains are low in ______ and contain no cholesterol.
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Yeast multiplies best at temperatures between ______ degrees Celsius.
Yeast multiplies best at temperatures between ______ degrees Celsius.
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Pasta is made predominantly from flour ______ and water.
Pasta is made predominantly from flour ______ and water.
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Rice paddies, where over 90% of rice is grown, are known for having their roots ______ in water.
Rice paddies, where over 90% of rice is grown, are known for having their roots ______ in water.
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The process of removing grains from the stalk of grass is called ______.
The process of removing grains from the stalk of grass is called ______.
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Grains should be stored in airtight containers in a cool, dry area free of ______.
Grains should be stored in airtight containers in a cool, dry area free of ______.
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Cooking whole grains and tightly wrapping them allows for ______ if frozen.
Cooking whole grains and tightly wrapping them allows for ______ if frozen.
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Phytate found in unleavened bread can interfere with nutrient ______.
Phytate found in unleavened bread can interfere with nutrient ______.
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Brown rice has a longer cooking time due to the presence of ______ and germ.
Brown rice has a longer cooking time due to the presence of ______ and germ.
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Converted rice accounts for ______% of all the rice sold in North US.
Converted rice accounts for ______% of all the rice sold in North US.
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Wheat flour is the predominant choice in baking due to its protein structure that facilitates the ______ of baked goods.
Wheat flour is the predominant choice in baking due to its protein structure that facilitates the ______ of baked goods.
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Wheat is categorized into winter and ______ wheat based on its growing season.
Wheat is categorized into winter and ______ wheat based on its growing season.
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Whole wheat flour includes the ______, germ, and endosperm.
Whole wheat flour includes the ______, germ, and endosperm.
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______ flour is made from the endosperm of durum wheat and is commonly used for pasta.
______ flour is made from the endosperm of durum wheat and is commonly used for pasta.
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Non-grain sources that can be used to make flour include soy, potato, ______, and arrowroot.
Non-grain sources that can be used to make flour include soy, potato, ______, and arrowroot.
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Wheat germ is a good source of Vitamin E and some ______ vitamins.
Wheat germ is a good source of Vitamin E and some ______ vitamins.
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Study Notes
Cereal Grains
- Cereal grains are seeds from grasses in the Poaceae family.
- They are a major source of calories globally, comprising about 50% of dietary energy.
- Major crops include wheat, rice, corn (maize), and barley.
- World grain production is distributed as follows: corn (32%), rice (29%), and wheat (28%).
- Consumption patterns vary between developing, industrial, and transition countries.
Cereal Grain Structure
- Kernels (or grains) have a similar structure.
- Husk/chaff: protects from extreme temperatures, insects, and other factors; not usually edible.
- Bran (糠): protective outer layer, excellent source of fiber and minerals; contains protein, phosphorus, thiamine, and other B vitamins and some fat.
- Aleurone layer: layer in the bran; removes it from white flour ; contains some vitamins and fat.
- Endosperm: largest part, primary source of carbohydrates (starch); contains protein, some vitamins, and certain minerals.
- Germ: at base of kernel; rich in fat, incomplete proteins, vitamins and minerals (especially vitamin B and E); easily goes bad if not refrigerated.
Cereal Grain Nutrients
- Carbohydrates: excellent source of complex carbohydrates.
- Fiber: good sources of soluble and insoluble fiber, especially in whole grains.
- Fat: very low fat content in refined grains; may have added back in some types.
- Vitamins and minerals: some vitamins and minerals are lost during processing; can be replaced through enrichment.
- Protein: incomplete protein in most grains; often complemented by other protein sources
Cereal Growth and Harvesting
- Annual crops, usually one growing season per year.
- Harvesting methods: cutting, threshing, and winnowing (removing chaff).
- Different growing conditions for winter (cool/cold) and summer (warm/hot) grains.
- Rice: grown with roots submerged in water (lowland rice) or in areas with plentiful rain (dry rice).
Rice Types and Processing
- Brown rice: only husk is removed.
- White rice: bran and germ are removed.
- Enriched rice: nutrients (fiber, vitamins, iron, etc.) removed during processing are added back.
- Converted rice: rice is soaked, steamed, and dried before milling, resulting in higher nutritional value.
Wheat Flour Types
- Several types of wheat flour, including whole grain flour, made from whole grains.
- Different varieties of wheat are used to produce different types of flour (hard, soft).
- Flour composition varies by the protein content in the various types.
Wheat Flour Composition
- Flour is typically composed of starch, gluten protein (contributes to texture); other ingredients can be added to flour mixtures.
- Gluten formation is triggered by hydration; when kneaded, this results in elasticity, strength, and smooth texture in dough.
- The rise in dough occurs as gas (steam, air etc.) expands. Heat during baking helps further expand gluten.
- Different leavening agents (including yeast) are used to enhance rising.
Pasta
- Pasta is primarily made from semolina and/or farina.
- Can also be made from whole wheat, with slight differences in nutritional content and texture.
- Fresh pasta has a higher moisture content, softer consistency, and shorter shelf-life.
- Dried pasta (extruded) is prepared with lower moisture content (10% - 12%) to last longer.; heat treating can cause protein denaturing.
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Description
This quiz explores the fundamentals of cereal grains, including their structure, major types, and global production patterns. Participants will learn about the essential components of grains such as the husk, bran, germ, and endosperm. It's a great resource for anyone interested in agriculture or nutrition.
