Food Technology: Grain Processing and Modification
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Questions and Answers

What is the primary purpose of cleaning in grain processing?

  • To activate enzymes for brewing and distilling
  • To separate grains based on size and shape
  • To remove impurities, dust, and debris from grains (correct)
  • To enhance flavor and aroma of grains

Which of the following grain-based products is made from wheat flour and other grains?

  • Pasta and noodles (correct)
  • Cereals and breakfast foods
  • Snack foods
  • Bread and baked goods

What is the process of controlled germination to produce enzymes for brewing and distilling?

  • Extrusion
  • Germination
  • Malting (correct)
  • Roasting

What is the term for the ability of starches to absorb water and swell?

<p>Starch gelatinization (C)</p> Signup and view all the answers

What is the purpose of dehulling in grain processing?

<p>To remove the outer husk or bran layer from grains (D)</p> Signup and view all the answers

What is the process of isolating starch from grains for use in food products?

<p>Starch extraction (C)</p> Signup and view all the answers

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.

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