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Questions and Answers
What is the primary purpose of cleaning in grain processing?
What is the primary purpose of cleaning in grain processing?
Which of the following grain-based products is made from wheat flour and other grains?
Which of the following grain-based products is made from wheat flour and other grains?
What is the process of controlled germination to produce enzymes for brewing and distilling?
What is the process of controlled germination to produce enzymes for brewing and distilling?
What is the term for the ability of starches to absorb water and swell?
What is the term for the ability of starches to absorb water and swell?
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What is the purpose of dehulling in grain processing?
What is the purpose of dehulling in grain processing?
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What is the process of isolating starch from grains for use in food products?
What is the process of isolating starch from grains for use in food products?
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Study Notes
Grains in Food Technology
Grain Processing
- Cleaning: removal of impurities, dust, and debris from grains
- Grading: sorting grains based on size, shape, and quality
- Dehulling: removal of outer husk or bran layer from grains
- Milling: grinding grains into flour or other desired products
Grain Modification
- Germination: activation of enzymes to break down starches and proteins
- Malting: controlled germination to produce enzymes for brewing and distilling
- Roasting: heat treatment to enhance flavor and aroma
- Extrusion: shaping grains into various forms, such as puffed snacks
Starch and Protein Isolation
- Starch extraction: isolation of starch from grains for use in food products
- Protein isolation: separation of proteins from grains for use in food and feed products
Grain-Based Products
- Bread and baked goods: leavened and unleavened products made from wheat flour
- Pasta and noodles: extruded products made from wheat flour and other grains
- Cereals and breakfast foods: processed grains for breakfast consumption
- Snack foods: puffed, extruded, or fried grain-based products
Functional Properties
- Starch gelatinization: ability of starches to absorb water and swell
- Protein functionality: ability of proteins to emulsify, foam, or gel
- Viscosity and texture: effects of grain processing on final product texture and flow behavior
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Description
Test your knowledge of grain processing, modification, and functional properties in food technology. Learn about the different stages of grain processing, modification techniques, and isolation of starch and proteins.
