Podcast
Questions and Answers
Which of the following is NOT a major cereal grain?
Which of the following is NOT a major cereal grain?
The germ of the grain is the largest portion of the kernel.
The germ of the grain is the largest portion of the kernel.
False
What is the primary source of dietary energy derived from cereals?
What is the primary source of dietary energy derived from cereals?
Calories
The hard outer covering of the grain that protects the endosperm is called the ______.
The hard outer covering of the grain that protects the endosperm is called the ______.
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Match the following parts of a grain with their descriptions:
Match the following parts of a grain with their descriptions:
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Which of the following factors is NOT related to the composition of cereal grains?
Which of the following factors is NOT related to the composition of cereal grains?
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Sorghum is classified as a cereal grain.
Sorghum is classified as a cereal grain.
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What should be done to wheat germ to prevent spoilage?
What should be done to wheat germ to prevent spoilage?
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Which country is NOT listed as a major producer of rice?
Which country is NOT listed as a major producer of rice?
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Dry grains should be stored in humid environments to prevent deterioration.
Dry grains should be stored in humid environments to prevent deterioration.
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What is the main factor that determines the cooking time of grains?
What is the main factor that determines the cooking time of grains?
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Glutinous rice is also known as ______.
Glutinous rice is also known as ______.
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Match the types of rice to their characteristics:
Match the types of rice to their characteristics:
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What is the safe relative humidity level for storing grains?
What is the safe relative humidity level for storing grains?
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Cooked grains can be stored in the refrigerator for up to two weeks if tightly covered.
Cooked grains can be stored in the refrigerator for up to two weeks if tightly covered.
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Name two factors that influence the cooking of grains.
Name two factors that influence the cooking of grains.
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Which type of rice is described as sweeter, stickier, and more translucent when cooked?
Which type of rice is described as sweeter, stickier, and more translucent when cooked?
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Enriched rice retains all the nutrients found in brown rice.
Enriched rice retains all the nutrients found in brown rice.
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What is the primary feature of brown rice compared to white rice?
What is the primary feature of brown rice compared to white rice?
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The three main varieties of wheat that account for 90% of world production are common, club, and __________.
The three main varieties of wheat that account for 90% of world production are common, club, and __________.
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Match the type of wheat with its primary use:
Match the type of wheat with its primary use:
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Which type of rice accounts for 20% of rice sold in the Northern US?
Which type of rice accounts for 20% of rice sold in the Northern US?
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Long-grained rice is typically less expensive than specialty rice varieties like jasmine and basmati.
Long-grained rice is typically less expensive than specialty rice varieties like jasmine and basmati.
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What happens to nutrients during the refining process of rice?
What happens to nutrients during the refining process of rice?
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What percentage of wheat is made into flour?
What percentage of wheat is made into flour?
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Whole wheat flour includes only the endosperm of the grain.
Whole wheat flour includes only the endosperm of the grain.
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Name one major component of flour that contributes to the structure of baked goods.
Name one major component of flour that contributes to the structure of baked goods.
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___ flour is made from the endosperm of durum wheat and is usually used to make pasta.
___ flour is made from the endosperm of durum wheat and is usually used to make pasta.
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Match the types of flour with their primary characteristics:
Match the types of flour with their primary characteristics:
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What is the primary source of carbohydrates in a cup of cooked cereal, grain, or pasta?
What is the primary source of carbohydrates in a cup of cooked cereal, grain, or pasta?
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Which type of flour usually needs refrigeration due to its composition?
Which type of flour usually needs refrigeration due to its composition?
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Whole grain products are high in fat and cholesterol.
Whole grain products are high in fat and cholesterol.
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Kneading dough has no effect on gluten strength and elasticity.
Kneading dough has no effect on gluten strength and elasticity.
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What is the simplest mixture used in baking?
What is the simplest mixture used in baking?
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What amino acid is considered limiting in cereals?
What amino acid is considered limiting in cereals?
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Rice is typically grown in ______ conditions, where its roots are submerged in water.
Rice is typically grown in ______ conditions, where its roots are submerged in water.
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Match the following grains with their growing conditions:
Match the following grains with their growing conditions:
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Which vitamins are often lost during the refining of wheat flour?
Which vitamins are often lost during the refining of wheat flour?
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Legumes can complement the proteins found in grains.
Legumes can complement the proteins found in grains.
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What process involves removing grains from the stalk of grass?
What process involves removing grains from the stalk of grass?
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What is the ideal temperature range for yeast multiplication?
What is the ideal temperature range for yeast multiplication?
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Pasta is made predominantly from flour, starch, and eggs.
Pasta is made predominantly from flour, starch, and eggs.
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What substance provides food for yeast during fermentation?
What substance provides food for yeast during fermentation?
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The gas that causes dough to rise is produced during ______.
The gas that causes dough to rise is produced during ______.
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Which of the following statements about dried pasta is true?
Which of the following statements about dried pasta is true?
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Semolina flour is derived from ______ wheat.
Semolina flour is derived from ______ wheat.
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Match the following cereal grains with their common products:
Match the following cereal grains with their common products:
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What is the reason for different shapes of breakfast cereals?
What is the reason for different shapes of breakfast cereals?
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Study Notes
Cereals and Their Products
- Cereals are seeds from cereal grasses in the Poaceae family (formerly Gramineae).
- They are a major source of calories in global food consumption.
Rundown of Topics
- General background and significance of cereals
- Composition and nutritional values
- Growth, harvest, and storage of cereals
- Major cereal grains and their common products
Cereal Grains: Structure
- Individual kernels/grains/berries have similar structure.
- A kernel consists of husk (chaff), bran, endosperm, and germ.
Husk/Chaff
- A rough outer covering.
- Protects grains from extreme temperatures, insects, and other damage.
Bran
- Hard outer layer protecting the endosperm.
- Excellent source of fiber and minerals.
Aleurone Layer
- Located within the bran
- Contains protein, phosphorus, thiamin, other B vitamins, and some fat.
- Removed during milling into white flour
Endosperm
- The largest portion of the grain.
- The fundamental component for making various flours.
- Starchy and an excellent source of complex carbohydrates.
Germ
- At the base of the kernel
- Embryo, smallest portion; rich in fat, some incomplete protein, vitamins (B & E), and minerals.
- Susceptible to spoilage.
- Refrigeration is required for storage.
Nutritional Content
- A cup of cooked cereal contains approximately 30g carbohydrates, 6g protein, and trace amounts of fat, with vitamins and minerals.
- Cereals are a rich source of carbohydrates.
- Whole grains are a good source of both soluble and insoluble fiber.
- Very low fat and no cholesterol.
- Low in lysine (an essential amino acid). Complementary proteins (like legumes) can be combined with cereals to improve protein quality.
- Phytate (phytic acid) in grains can interfere with the absorption of certain minerals.
Protein Quality in Cereals
- Grains contain incomplete proteins, lacking some essential amino acids.
- Lysine is a crucial limiting amino acid deficiency in cereal proteins.
- Combining cereals with legumes (e.g., rice and beans) can create a balanced protein source.
Cooking Cereals
- The cooking time for cereals varies depending on the form (e.g., whole wheat berries vs. cracked wheat).
- Water alkalinity affects the cooking speed.
- Desired tenderness influences the cooking time and water amount
Rice: Types and Production
- Rice paddies are used for growing over 90% of rice varieties.
- Rice paddies are lowland, wet/irrigated rice farming.
- Highland rice is grown in areas with plentiful rainfall. (e.g., Vietnam, Indonesia, China, Thailand)
- Major rice producers include China and India.
- Variations exist in rice kernel lengths (e.g., short, medium, long), impacting texture (e.g., stickier, creamy, drier).
- The amylose and amylopectin ratio differentiates rice varieties' stickiness.
- Glutinous rice (sticky rice / sweet rice): sweeter, stickier, more translucent and chewy when cooked.
- Specialty rice varieties, such as Basmati, Jasmine, Texmati, and Wehani are known for their unique tastes and aromatic flavour; they are more expensive.
- Different rice types (brown rice, white rice, enriched) are distinguished by processing methods that affect nutrients, cooking times, and textures.
- Conveted rice (parboiled rice) is soaked, steamed, and dried before polishing; it has higher vitamin and mineral content than white rice.
Storage of Cereals
- Dry grains (without bran and germ) are best stored in airtight containers in a cool, dry area free of rodents, insects, and pests.
- A relative humidity of 70% or less is the recommended ideal for dry grain storage.
- Whole grains should be refrigerated in airtight containers.
- Cooked grains can be refrigerated for up to a week, tightly covered.
- Cooked whole grains can be frozen, tightly wrapped.
- Uncooked grains should not be frozen; freezing alters the protein structure.
Major Cereal Grains and Their Common Products
- Rice: staple food for over 3.5 billion people, primarily in Asia, Latin America, and parts of Africa.
- Wheat and Bread: wheat is one of the most important world crops; a variety of products are derived from wheat flour.
- Pasta and Breakfast Cereals: pasta is a broad category of products made from semolina flour, whereas breakfast cereals are also made various materials like wheat, corn, barley, oats.
Wheat: Varieties and Processing
- Wheat includes 14 different species and over 30,000 varieties.
- Three types of wheat (common, club, durum) account for about 90% of the world's production.
- Different types of wheat (e.g., winter wheat and spring wheat, hard and soft wheat) are differentiated based on protein content and the resulting grain-based products (e.g., bread, cakes, and pasta) that are made using them.
- Wheat products and processes are often grouped according to the degree of processing (e.g., whole wheat flour, wheat berries, cracked wheat, farina).
Flour Mixtures, Types, and Components
- Flour mixtures can include many ingredients, such as eggs, milk, sugar, fat, and leavening agents.
- Flour types and ratios affect baked goods' texture, volume, taste, appearance, and nutrient content.
- Starch and gluten protein are two key components in flour-based mixtures.
- Starch strengthens the baked goods during kneading and cooking; gluten is responsible for the elasticity of the baked good.
- Gluten can be formed by combining flour and water via kneading, important in the rise of a baked good.
Pasta
- Pasta is an Italian-derived term meaning “dough” used to describe baked goods and mixtures that are made with flour, starch, or water.
- Pasta is a food product primarily composed of flour, starch, and water.
- Fresh pasta contains high moisture, has a softer consistency, and short cooking times.
- Dried pasta is cut and dried; the moisture level drops to 10-12%, resulting in a longer shelf life compared to fresh pasta.
- Semolina is a common component in pasta, derived from durum wheat and characterized by its high protein content, which is vital in giving pasta its elasticity and ability to maintain shape during cooking.
- Whole wheat pasta, while high in nutrients and fiber, is easier to break down during cooking.
Breakfast cereals
- Most breakfast cereals are made from grains (wheat, corn, or oats) that are processed (e.g., extrusion, flaking, granulation).
Other considerations
- Grain length and shapes influence texture and cooking time.
- Processing techniques also affect nutritional content varies greatly depending on the preparation.
- Importing, exporting, and the origin and geography affect products, cost, and quality.
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Description
Explore the world of cereals in this quiz, which covers their background, nutritional values, and the structure of individual grains. Learn about the significance of various components like husk, bran, and endosperm, as well as major cereal grains and their products.
