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Questions and Answers
What primary ingredient is used to make pasta?
What primary ingredient is used to make pasta?
Cake flour contains a higher protein content than pastry flour.
Cake flour contains a higher protein content than pastry flour.
False
What process helps develop gluten in the dough?
What process helps develop gluten in the dough?
Kneading
The _____ in dough helps it to rise as gas expands during baking.
The _____ in dough helps it to rise as gas expands during baking.
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Match the ingredient with its function in dough preparation:
Match the ingredient with its function in dough preparation:
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Which type of rice is primarily grown with its roots submerged in water?
Which type of rice is primarily grown with its roots submerged in water?
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Whole grains are low in fiber compared to refined grains.
Whole grains are low in fiber compared to refined grains.
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Name two summer grains.
Name two summer grains.
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Grains are generally called seeds harvested from ____ grasses.
Grains are generally called seeds harvested from ____ grasses.
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Match the following storage methods to the appropriate grains:
Match the following storage methods to the appropriate grains:
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What can interfere with the absorption of nutrients in unleavened bread?
What can interfere with the absorption of nutrients in unleavened bread?
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Grains are generally considered to be high in fat and cholesterol.
Grains are generally considered to be high in fat and cholesterol.
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Proteins in grains are considered _____ because they lack lysine.
Proteins in grains are considered _____ because they lack lysine.
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Which of the following is regarded as the 'Staff of life'?
Which of the following is regarded as the 'Staff of life'?
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Wheat, rice, and corn are the three major food crops globally.
Wheat, rice, and corn are the three major food crops globally.
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What percentage of dietary energy globally is derived from cereals?
What percentage of dietary energy globally is derived from cereals?
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The _____ outer covering protects the kernel from temperature extremes and insects.
The _____ outer covering protects the kernel from temperature extremes and insects.
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Match the grain structure with its description:
Match the grain structure with its description:
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Which cereal crop accounts for the largest percentage of world grain production?
Which cereal crop accounts for the largest percentage of world grain production?
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The bran and aleurone layer are removed in the production of whole wheat flour.
The bran and aleurone layer are removed in the production of whole wheat flour.
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What is the largest portion of the grain that serves as the basis for all flours?
What is the largest portion of the grain that serves as the basis for all flours?
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Which type of rice retains the bran and germ, resulting in a longer cooking time and a crunchier texture?
Which type of rice retains the bran and germ, resulting in a longer cooking time and a crunchier texture?
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White rice contains all the fiber and essential nutrients present in the original grain.
White rice contains all the fiber and essential nutrients present in the original grain.
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What type of wheat is primarily used for making cakes, cookies, and pastries?
What type of wheat is primarily used for making cakes, cookies, and pastries?
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Wheat germ is a good source of _____ and some B vitamins.
Wheat germ is a good source of _____ and some B vitamins.
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Match the following types of flour with their primary characteristics:
Match the following types of flour with their primary characteristics:
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Which type of rice is known for being soaked, steamed under pressure, and dried before milling?
Which type of rice is known for being soaked, steamed under pressure, and dried before milling?
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Enriched rice has additional nutrients added back after processing.
Enriched rice has additional nutrients added back after processing.
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How many different species of wheat account for 90% of world production?
How many different species of wheat account for 90% of world production?
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Study Notes
Cereal Grains
- Cereal grains are seeds from grasses in the Poaceae family
- Considered the "staff of life" due to their high caloric value in human diets
- Globally, ~50% of dietary energy comes from cereals
Major Food Crops
- Wheat, Rice, Corn (Maize), and Barley are the major food crops globally
- Production percentages:
- Corn (Maize): 32%
- Rice: 29%
- Wheat: 28%
Cereal Grain Structure
- Kernels have a similar structure
- Husk/Chaff: Protective outer layer, usually inedible, protects from extreme temperatures, insects etc.
- Bran (糠): Hard outer layer, excellent source of fiber and minerals (e.g. proteins, phosphorous, thiamin, B vitamins, minerals)
- Aleurone layer: Layer between bran and endosperm, contains vitamins and some fat
- Endosperm: Largest part of the kernel, starchy, excellent source of complex carbohydrates
Cereal Grain Usage
- Different parts of grains are used for different purposes
- Husk/chaff is usually not edible
- Bran is a good source of fiber and minerals
- Endosperm is the basis for flour and is an excellent source of carbohydrates
Kernel Composition
- Composition by weight:
- Endosperm: 83%
- Bran: 14.5%
- Germ: 2.5%
Cereal Grain Growth and Harvest
- Annual plants, one growing season yielding one crop, wet/dry climates influence type of grain grown
- Grains harvested from dried grasses, grains removed from stalks, separating the grains from chaff
- Types of grains (e.g. summer grains, winter grains) based on climate conditions
Cereal Storage
- Grains stored in cool and dry airtight containers to prevent pest, insect, and microbial growth
- Optimum storage conditions for longer shelf life (6-12 months)
- Relative humidity ideally below 70% to prevent microbial growth
Cereal Nutrient Content
- Carbohydrates: excellent source of complex carbohydrates
- Fiber: soluble and insoluble, good source for whole-grain products
- Fat: Very low in refined grains
- Vitamins and Minerals: present but may be lost in refining grains
- Protein: Incomplete protein, needs complementing with other sources, low in lysine
Cereal Processing
- Grain processing varies for different types of grains and products
- Brown rice: husk removed, retains bran and germ, longer cooking time, tougher texture
- White rice: bran and germ removed, less fiber, more processed
Wheat Flour
- 75% of wheat are made into flour
- Different types of flours: e.g. all-purpose, pastry flour, cake flour, semolina
- Wheat flour is the dominant baking choice due to its proteins that facilitate rising of baking goods
- Flour mixtures and their ingredients: water, flour, eggs, milk, fat, sugar, salt, flavoring, leavening agents
Pasta
- Usually made from semolina (durum wheat) and/or farina
- Semolina flour derived from durum wheat contains higher protein content
- Whole wheat pasta has higher nutrients and fiber but can disintegrate if overcooked
Breakfast Cereals
- Ready-to-eat cereals are typically made from wheat, corn, or oats
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Description
Explore the essential components and structures of cereal grains. This quiz covers major food crops, their nutritional value, and different parts used for various purposes. Test your knowledge on the importance of cereals in human diets.
