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What is incaparina?

Incaparina is a protein-rich, low-cost food supplement, particularly for children, made from corn and soy flours, and fortified with vitamins and minerals.

Name 3 disaccharides found in foods and the monosaccharides that comprise them?

Lactose (glucose and galactose), Sucrose (glucose and fructose); maltose (glucose and glucose)

State the non-caloric sweetener(s) found in Bottled Diet Pepsi.

Aspartame, Ace-K

List two maturing agents that might be added to flour.

Chlorine dioxide, nitrogen trichloride, ascorbic acid, potassium bromate and azodicarbonamide (ADA)

What sweetener does the number E957 refer to?

Thaumatin

Name food made from dried maize undergone alkali treatment.

Hominy

What limits the possibility of making a rye bread from 100% rye flour?

Protein is too weak to support the bread structure.

What are the 8 principal cereal grains grown in the U.S.?

Corn, wheat, oats, barley, rye, rice, sorghum, buckwheat/millets

What does "fish eyes" stand for in gum?

When gum powder is poured in water, many particles hydrate and form a sticky coating that slows the diffusion of water through the surface, leaving a dry interior.

What artificial sweetener does the number E961 refer to?

Neotame

Give one word for a carbon atom involved in hemiacetal or acetal formation.

Anomeric

What is another name for carob gum?

Locust Bean Gum

What is the difference between whole wheat flour and white flour?

Whole wheat contains bran, germ, and endosperm; white flour contains only the endosperm.

Which cereal grain contains the most lipid content? A. wheat, B. rye, C. oats, D. rice, E. barley

C. Oats

Which cereal grain contains the storage protein zein?

Corn (maize)

What is the sum of non-digestible substances that composed of polysaccharides and lignin?

Total dietary fiber, dietary fiber

What is the reaction of acid-catalyzed combination of two monosaccharide molecules?

Reversion

Addition of alpha-amylase on starch results in what disaccharide?

Maltose

What characterizes waxy maize?

High percentage of amylopectin

Which non-nutritive sweetener is the derivative of sucrose produced by fungal enzyme: A. L-sugars, B. Aspartame, C. Neosugar, or D. Saccharin?

C. Neosugar

What are the gums that are naturally found in soybean oil, and how are they removed?

Phospholipids; removed by adding water to the oil and allowing centrifugation to separate the gum.

Which U.S. state is the leading producer of alfalfa?

California

Your oatmeal may taste soapy due to the oats having a high content of what?

Lipids

Organic material that is not digested by boiling 1.25% sodium hydroxide and 1.25% sulfuric acid is called what?

Crude fiber

What is the more common name for (alpha-D-galactopyranosyl-(1-6)-alpha-D-glucopyranosyl-(1-2)-beta-D-fructofuranoside?

Raffinose

One method of destroying insect eggs in flour is to throw the flour with high impact against a hard surface as in a centrifuge type machine. What is the name of this machine?

Entoleter

What carbon to carbon number bonds are present, most commonly, in the straight and branched chains of starch?

Straight: alpha 1-4, branch: alpha 1-6

Name 4 cereal grains in the Poesia family.

Wheat, maize, rice, barley, oats, rye, common millet, finger millet, teff, sorghum

Name the 3 cereal grains most consumed.

Wheat, rice, corn

What are the main simple sugars present in fruits?

Sucrose, glucose, and fructose

What sweeteners are used in Coke Zero?

Asparatame, acesulfame potassium, stevia extract

What ketohexose is most significant to food chemists?

Fructose

What non-nutritive sweetener has the chemical name 6-methyl-1,2,3-oxathiazine-4(3)-one (i.e. ketone)-2,2- dioxide?

Acesulfame K

What type of bond is cleaved by pullanase?

Alpha-1, 6 glycosidic bond

Enzyme used for debranching of starch molecule is: A. alpha amylase, B. Beta amylase, C. Glucoamylase, or D. Pullalanase

D. pullalanase

What specific vitamins and minerals are added to enrich macaroni and noodle products?

Thiamine (B1), riboflavin (B2), niacin (B3), folic acid (B9), iron

What is the difference between white and brown sugar besides the color and consistency?

Brown sugar contains molasses.

Sweet n Low now primarily contains saccharin as a sweetener. However, what sweetener it had when introduced originally in 1958?

Cyclamate (In Canada, Sweet n Low is still cyclamate)

What are the substrates for the following enzymes: invertase, beta-galactosidas, and alpha-galactosidase?

Invertase (Sucrose), beta-galactosidase (Lactose), alpha-galactosidase (raffinose)

Name 5 different polyols used in foods.

Isomalt, Maltitol, Sorbitol, Xylitol, erythritol

Arrange according to size of starch granules: potato, rice, corn, tapioca

Rice, corn, tapioca, potato

What is the difference between Fischer and Haworth projections of carbohydrates?

Fischer projections are straight chains, while Haworth projections are cyclical

What is the difference between glucose and galactose?

4th carbon hydroxyl group orientation

Name three practiced chemical modifications of maize starch in the U.S.

Derivitized (monostarch substitution and cross linking), acid thinning, dextrinization, oxidation, hydrolysis.

Rank sweetness from highest to lowest: sucralose, maltose, aspartame, stevia, sucrose

Sucralose > stevia > aspartame > sucrose > maltose

From what part of the wheat, corn, rice, or oats are most breakfast cereals made?

Endosperm

Polydextrose is a natural polysaccharide that can be used as a bulking agent.

FALSE, it is synthetic.

Name three types of gels that set with addition of cations.

Alginate, Carrageenan, Low Methoxyl Pectin

Beta-glucans have been identified w/beneficial and detrimental traits. Name a nutritional benefit and a processing detriment.

Reduces colon cancer, and causes viscosity and filtering problems in brewing

What is the principal functional protein in kneaded wheat flour?

Gluten

What type of wheat is used to make bread?

Hard wheat (red, white)

Why can goats digest paper and grass but humans cant?

Ruminants (such as cows, sheep, and deer) can digest cellulose because they house symbiotic microorganisms—bacteria, protozoa, and fungi—in their specialized, four-compartment stomachs. These microbes produce the enzyme cellulase, which breaks down complex cellulose into glucose, providing energy to the host.

What sweetener does the number E960 refer to?

Steviol glycosides

What is the primary storage carbohydrate in cereals?

Starch.

Name the Latin names of following cereal grains: rye, wheat, rice, oats, corn

Rye: Secale cereale Wheat: Triticum durum Rice: Oryza sativa Oats: Avena sativa Corn: Zea mays

What is graham flour?

Whole wheat flour, which contains the bran, germ, and endosperm of the wheat kernel.

What sugar alcohol is commonly used as a low-calorie sweetener and is not metabolized by oral bacteria?

Xylitol

The finer the polysaccharide, the more viscous the solution. (T/F)

True

What artificial sweetener is banned in the U.S. but is approved for use in Canada?

Cyclamates- banned in US in 1969

How many coffee beans are present in a cherry?

What are the grains cross-bred to create Triticale?

Combination of the scientific names of the two genera involved: Triticum (wheat) and Secale (rye)

What is the name of the fermented grain or pseudocereal that is consumed as a flavorful drink in eastern Europe or can often be used to impart flavor in vegan cheeses?

Reyjuvelac

Name 2 glycosidic linkages in mixed-linked glucans in oats and barley.

B-1-3 and B-1-4

Name 3 gums which are exudates from trees.

Gum Arabic, Gum Karaya, Gum Tragacanth

Sucralose is 600 times sweeter than sucrose.

True

What artificial sweetener does the number E953 refer to?

Isomalt

Which 3 countries in the world produce the most wheat?

China, India, Russia

What is the main carbohydrate in milk?

Lactose

Which grain is related closely to rhubarb?

Buckwheat

Per the Osborne solubility classification, provide the protein amount for whole wheat flour, enriched flour and cake/pastry flour.

Whole wheat – 13% (14% is also acceptable), enriched – 12%, cake/pastry – 8-9%

What is the melting point, within 5 degrees, of sucrose?

186 degrees C (367 degrees F)

What are the bonds in mixed glucans?

β-1->3 and β-1->4

What is the mash called obtained in the fermentation of soy to produce soy sauce?

Miso

What pigment gives corn its yellow color?

Xanthophylls (lutein and zeaxanthin)

What is the standard against which all sweeteners are measured in terms of their quality of taste and taste profile?

Sucrose (taste sugar)

What is miso?

Fermented soybean paste

Are sorbitol and mannitol sweet?

Yes

Which of the following is a major determinant of the fermentation of cellulose in the gut?

Ratio of lignin to cellulose

What is the yellow pigment in patent wheat flour?

Xanthophyll, a type of carotenoid that gives color to wheat flour.

What type of wheat is used to make pasta?

Durum

Which sugar alcohol has same sweetness as sucrose?

Xylitol

What part of which plant is Locust Bean gum extracted from?

Seeds of the carob tree (Ceratonia siliqua)

What is the main protein in wheat responsible for dough elasticity?

Gluten (gliadin + glutenin)

What is the legume that is classified by the sedimentation coefficients of its protein fractions 2s, 7s, 11s, and 14s?

Soybean

Name two pentoses and two hexoses.

Pentose: D-xylose, L-arabinose; Hexoses: D-galactose, D-glucose.

What is the name of the sweetener that does not participate in maillard browing?

Sucrose, Sucralose, Acesulfame potassium (Ace-K), Aspartame, Saccharin, Steviol glycosides, Neotame

What is the aleurone layer?

A specialized, single-cell-thick layer of living cells that surrounds the starchy endosperm in cereal grains, acting as a nutrient-rich storage tissue and a source of enzymes during germination. It's a rich source of proteins, lipids, vitamins, and minerals.

Name 3 monomer subunits that comprise lignin.

Para-hydroxy coumaryl alcohol, coniferyl alcohol, sinapyl alcohol

What Pentose abundant wood is used to make a non-cariogenic sugar alcohol commonly used in chewing gum?

Birch wood, rich in xylan made up of xylose used to produce xylitol

The main carbohydrates found in the middle lamella of plant cells are?

Pectic substances

Name two types of insoluble fiber and a dietary source for each.

Lignin- flax, rye and some vegetables; Cellulose- whole wheat, bran, seeds

What is the name of long chain plant waxes that are typically composed of odd carbon length?

N-alkanes

What corn derivative is one of the most commonly used sweetners in the food industry?

High frutose corn syrup (HFCS)

Cellulose and amylose are both composed of glucose units bound by a 1,4 linkage. What is the difference between these molecules?

Cellulose has β-1,4-glycosidic linkages, and amylose has α-1,4-glycosidic linkages

What prolamines and glutelins are in corn, wheat, barley, rye?

Corn: (zein, zeinin); wheat: (gliadin, glutenin); barley: (hordein, hordeinin); rye: (secalin, secalinin)

What is the prominent trisaccharide found in beets?

Raffinose

What gums are linear sulfated polysaccharides that are extracted from red edible seaweeds?

Carrageenan

From what part of the corn kernel does corn oil come from?

Germ

Which part of grain kernel contains starch?

Endosperm

Name four grains that contain gluten.

Wheat, rye, barley, triticale

Name the sweetener the following products contain: Ace-K, Sunett, Sweet One, Sweet n Low, Equal Saccharin, Sugar Twin, Necta Sweet, NutraSweet, Equal, Splenda, Equal Sucralose, Equal Naturals, Splenda Stevia, Pure Via, Truvia, Enliten, Splenda Monkfruit, Nectresse, Monkfruit In The Raw, Swanson PureLo, Newtame, Talin

Ace-K, Sunett, Sweet One: Acesulfame potassium Sweet n Low, Equal Saccharin, Sugar Twin, Necta Sweet: Saccharin NutraSweet: Aspartame Equal: Aspartame, Ace-K Splenda, Equal Sucralose: Sucralose Equal Naturals, Splenda Stevia, Pure Via, Truvia, Enliten: Stevia Splenda Monkfruit, Nectresse, Monkfruit In The Raw, Swanson PureLo: Monkfruit Newtame: Neotame Talin: Thaumatin

Phytoestrogens, isoflavonoid compounds having a weak estrogenic activity in the body are found in which oilseed?

Soybeans

What does DE stand for in corn syrup and what does it measure?

Dextrose equivalent. It's a measure of the amount of reducing sugars, particularly dextrose, present in the corn syrup. A higher DE value indicates a higher percentage of dextrose and, generally, a sweeter syrup.

What are the main protein types in: corn, oats, rice?

Corn-prolamins, oats-globulins, rice-globulin

Which of the following has the highest protein content? A. maize B. wheat C. soybeans D. rice

C. soybeans

Which one is NOT a nutritive sweetener: A. sucrose, B. corn syrup, C. honey, D. cyclamate?

D. cyclamate

The more branches a polysaccharide has, the more non-reducing ends it has.

False

What is starch retrogradation?

Retrogradation in food refers to the process where disaggregated starch chains, typically amylose and amylopectin, in gelatinized starch begin to reassociate and form ordered structures, often crystalline, as the food cools

Gluten can be extracted from dough made from flour and water by:

Rinsing with water

Saccharin is how many times sweeter than sugar?

200-700 times sweeter.

What enzyme breaks down each of these disaccharides: sucrose, maltose, and lactose?

Sucrose - Invertase, Maltose - Maltase, Lactose - Lactase

What artificial sweetener does the number E952 refer to?

Cyclamate

How many glucose units are there in beta cyclodextrin?

What is the top U.S. agriculture export based on value?

Soybeans

Identify which cereal grains contain gluten: teff, oats, buckwheat, triticale, monleena

Only triticale (Wheat, rye, barley, triticale contain gluten)

Which sugar has the highest sweetness? A. lactose B. sucrose C. fructose D. maltose

C. fructose

What sort of high gluten flour is used for making pasta?

Durum flour

What is the most commonly used food ingredient produced enzymatically?

High Fructose Corn Syrup

An average ear of corn has how many rows?

Which artificial sweetener cannot be consumed by people w/disease known as phenylketonuria?

Aspartame, contains phenylalanine

What can be considered the original puffed cereal?

Popcorn

Which American crop has the nickname "goobers"?

Peanuts

What are the % moisture, % CHO, % protein, and % fat of corn grain?

Moisture: 10-13, Carbohydrate: 70-87, Protein: 6-13, Fat: 4

Which artificial sweetener is banned from use in the US but is legal in Europe?

Cyclamate

What is the largest cereal crop grown for human consumption in the U.S.?

Wheat/corn

What would be the approximate desirable storage temperatures of high fructose corn syrup?

80-100⁰F (27-38⁰C)

What artificial sweetener does the number E954 refer to?

Saccharin (and its salts)

Name the complex process that occurs during the cooling of gelatinized starch, where water is expelled and the product texture becomes firm and often brittle (e.g., in stale bread).

Retrogradation (or Staling)

Sugar beet is not a suitable source for molasses.

True

What is lactulose, and how does it influence bifidus production?

Lactulose is an anomer of lactose formed during high heat treatment. It stimulates growth of bifido bacteria that provides immunity to infants. It helps cure GI disorders.

What sweetener has the same calorie content and sweetness as sucrose, but is non-cariogenic?

Xylitol

Which is a non-reducing sugar: A. glucose, B. sucrose, C. maltose, or D. fructose?

B. sucrose

What is the optimum % of moisture for ready-to-eat breakfast cereal?

1-3% (need to stay crunchy in milk)

What are the substrates for soy sauce?

Soybean, water, salt, wheat

You have 1 gram of each of the following sweeteners. Please list them from most sweet to less sweet. lactose, glucose, aspartame, sucralose, sucrose, saccharin

Sucralose, saccharin, aspartame, sucrose, glucose, lactose

What makes the backbone and what makes the side chain of arabinoxylans?

Backbone: β-D-Xylopyranose; Side chain: α-L-Arabinofuranose

What enzyme hydrolyzes starch into maltose during mashing?

Beta-amylase.

What was the first artificial sugar substitute to be synthesized?

Saccharin

Wheat that is sown or planted in late autumn is called?

Winter wheat

What non-nutritive sweetener is derived from proteins without histidine?

Thaumatin

What enzyme hydrolyzes raffinose and what are the hydrolysis products?

α-galactosidase, galactose and sucrose

What plant is tapioca derived from?

Cassava

Which polysaccharide, found in the cell walls of brown algae, is commonly used as a thickening or gelling agent in the presence of calcium ions?

Alginate (or Alginic acid)

When beta amylase attacks starch what products are formed?

Maltose and limit dextrins

What are the prolamins in corn called?

Zein

Most food gums are polydisperse and polymolecular.

True

What is the monomeric foundation of inulin?

Fructose

Which ancient grain experienced a resurgence due to its gluten-free status?

Quinoa

Explain the differences between amylose and amylopectin in starch structure and functionality.

Amylose is mostly linear with α-1,4 bonds, less soluble, and contributes to gel formation; amylopectin is highly branched with α-1,6 linkages, more soluble, and contributes to viscosity and thickening properties.

Name four of the granulation types of sucrose in industry.

Extra Coarse Granulated Sugar, Coarse Granulated Sugar, Granulated Sugar, Fine Granulated Sugar, Superfine Sugar (Caster Sugar), Powdered Sugar (Confectioners' Sugar), Muscovado Sugar

Flaxseeds are used to produce which oil?

Linseed oil

Name three substances that make up dietary fiber.

Lignin, cellulose, hemicellulose, pectic substances, mucilages, gums

What is the backbone structure for each of the polysaccharide? guar gum, xanthan gum, pectin, alginate

Guar gum: mannose Xanthan gum: glucose Pectin: galacturonic acid Alginate: mannuronic acid, guluronic acid Locust bean gum: mannose

A wheat class that is used to make stiff doughs for pasta products is: A. soft B. hard C. durum

C. durum

What is the monomer of the biological polymer pectin?

Galacturonic acid

What high-fiber grain is in both Kellogg's Heartwise cereal, as well as in a Proctor & Gamble laxative?

Psyllium

Sucralose is how many times sweeter than sugar?

600 times sweeter.

Which starch component contributes most to gel strength in cooked starch systems?

Amylose.

What carbohydrate is naturally found only in dairy milk?

Lactose

What kind of corn has multicolored kernels on the cob?

Indian corn/Rainbow corn/Glass Gem corn

What is the definition of an oligosaccharide?

A carbohydrate containing between three and 10 or more than two and less than 10 monosaccharides

Name the active compounds in Stevia extract responsible for its sweetness.

Steviol glycosides, particularly stevioside and rebaudioside A

Name 2 carbohydrates in soy that cause flatulence.

Verbascose, stachyose, raffinose

Name 2 grains that contains Beta-glucans.

Oats, barley, wheat, rye, and rice (Oats and barley have a significant amount)

What are the main proteins found in wheat?

Gliadin, glutenin

What is the botanical name of wheat?

Triticum

What polysaccharide gives structure to plant cell walls?

Cellulose.

What is the term for the process where starches absorb water and swell when heated, leading to increased viscosity in sauces and baked goods?

Gelatinization

Improvement in baking quality occurs during storage of flour. What happens to color?

Yellow --> White. Xanthophyll carotenoids (causes yellow color) are oxidized when exposed to atmnoshphere

Why do seed proteins like soy protein have a low isoelectric point?

Amino acid compositions rich in acidic residues (such as glutamic and aspartic acids)

What is the monosaccharide composition of the following? Sucrose, lactose, xylose, stachyose, starch and cellulose

Sucrose = glucose + fructose Lactose = galactose + glucose Xylose = xylose Stachyose = 1 glucose, 1 fructose + 2 galactose Starch = glucose (in alpha 1-4 and alpha 1-6 linkages) Cellulose = glucose (in beta 1-4 linkages)

What is the US standard for particle size of farina?

100% must pass through a #20 sieve, and no more than 3% can pass through a #100 sieve

What sweetener is a trichlore derivative of galactosucrose, and has 600 times the sweetness of sucrose?

Sucralose

Chitin is a long chain polymer of N-acetylglucosamine. Name the sources that it can be derived from, its function as a food additive, and its function in the intestine?

Derived from fungi, crustaceans, and insects. As a food additive, it is used as a thickener and stabilizer. In the intestines, it functions as a prebiotic promoting a healthy gut.

What are the sugar alcohols formed by the reduction of the following sugars: glucose, fructose, and xylose?

Sorbitol, mannitol, and xylitol

Less starch granule damage occurs during milling of soft wheats because?

The softer wheats have a less compact starch–protein complex which results in less starch damage and lower water absorption.

What is a germplasm in a grain?

DNA containing part of the grain

What biochemical polymer found in plants is the most abundant biochemical on earth?

Cellulose

Name 2 straight chain polyhydric alcohols used as food additives.

Sorbitol-bodying agent, humectant, flavor and crystal modifier. Mannitol-flavor modifier, intert base

Which grain does the term 'Kasha' refer to?

Buckwheat

What is a single sugar unit called?

Monosaccharide

What are wheat middlings?

Wheat middlings are a by-product of the wheat milling process, consisting of fine particles of wheat bran, germ, and flour that are left over after flour production. They are a useful and versatile ingredient in animal feed, particularly for livestock and poultry, and are also being researched for use as a biofuel.

What carbohydrate polymer is found in plant cell walls and provides rigidity?

Cellulose.

Name 3 forms of non-digestible polysaccharides found in foods.

Cellulose, inulin, hemicellulose, pectin, beta-glucan, lignin, resistant starch, gums, mucilage, fructooligosaccharides

What compound is responsible for the color of white, red and blue barley?

White-None, Red-Procyanidin, Blue-Anthocyanin

What is the purpose of the isomerization step in high fructose corn syrup manufacture?

To enzymatically convert glucose to fructose.

How many carbon atoms are in one molecule of lactose?

What is the primary storage protein in wheat responsible for dough elasticity?

Gluten.

Why is short-grain rice more sticky than long-grain rice after cooking?

Higher amylopectin

What is the % moisture, % CHO, % protein, and % fat found in the average wheat?

Moisture: 12, Carbohydrate: 70, Protein: 12, Fat: 2

The wheat type having the lowest protein and weak gluten is?

Soft white winter wheat

What are two functions of fiber in the diet?

Bulking agent/filler, increases gut flow, fermented into SCFAs for absorption by enterocytes of large intestine, prebiotic

What 3 monosaccharides make up raffinose?

Glucose, galactose, fructose

What is the scientific name of soybean?

Glycine max

Flour with a yellow color is more nutritious than white flour because it contains more provitamin A.

False - only one xanthophyll (not in flour) is known to possess pro-vitamin A activity for mammals

What is the technical term for the process in which starches absorb water and swell when heated, leading to increased viscosity?

Gelatinization

What are the 2 component proteins of gluten?

Glutenin and gliadin

Name the 2 types of milling used for corn.

Dry and wet

In making sweeteners from starch, which term describes using glucoamylase and pullulanase to hydrolyze the dextrins to glucose units?

Saccharification

Soluble polymers of anhydro-galacturonic acid and its esters are called ___.

Pectins

What is a dextran?

Dextran is a polysaccharide, or complex carbohydrate, made up of glucose molecules. Dextran's main chain consists of glucose units linked by α-(1→6) glycosidic bonds. It also has branches, which are linked by α-(1→3) bonds. It's produced by bacteria like Leuconostoc mesenteroides, and is used in various applications including medical treatments, food additives, and as a component in dental plaque.

Name four advantages of fructose over glucose in food processing.

1) 1.5 times sweeter than glucose; smaller amounts needed. 2) More slowly absorbed, does not stimulate insulin or increase blood triglycerides. 3) Less cariogenic. 4) Readily soluble in water, sweetest in cold water, enhances flavor. 5) Undergoes Maillard browning at lower temperatures.

What is the major difference between soy flour and soya flour?

Soy flour is from raw soybeans and soya flour from lighty toasted soy beans

What are the 4 principal sweeteners used in icings and glazes?

Sucrose, Dextrose, Invert Sugar, Corn Syrup

What three enzymes are used in the process of converting corn starch slurry to high fructose corn syrup?

Alpha-amylase, glucoamylase, glucose isomerase

Which is the major fatty acid in soybean?

Linoleic acid

While dough is being mixed, yeast produces which two compounds by anaerobic respiration?

Carbon dioxide and ethanol

What is converted rice?

Rice steeped in water, steamed, and dried again before milling, transferring B vitamins to the endosperm.

Which structural component makes a reducing sugar reducing?

Sugar with a free carbonyl group.

What is the name of viscous liquid in which legumes have been washed?

Aquafaba/fava

How is invert sugar made?

Inversion of sucrose (hydrolysis of sucrose to glucose and fructose) by citric acid, ascorbic acid, cream of tartar, or lemon juice

What is the name of structural carbohydrate found in lobsters, crab, shellfish and insects?

Chitin

Relative sweetness of sugars (low to high): galactose, maltose, glucose, trehalose, sucrose, lactose, mannitol, sorbitol, xylitol, sucrose, fructose

lactose, galactose, maltose = trehalose, mannitol=sorbitol, glucose, xylitol = sucrose, fructose

Maltol and ethyl maltol are effective at sparing what common food ingredient?

Sugar

The protein source in TVP (textured vegetable protein) is:

Soy

What product is made from the genetic combination of rice and wheat?

Triticale

Is most of the corn consumed by humans used in whole kernel form or in a milled form?

Milled

How many glucose units are there in alpha cyclodextrin?

A food product uses a polyol for sweetening and is labeled as sugar free. Will this food product have calories from the polyol? A. Yes, polyols have 4 kcal per gram like sugar. B. Yes, however, polyols have more than 4 kcal per gram. C. Yes, however, polyols have less than 4 kcal per gram. D. No, polyols are essentially without kcals.

What term refers to the measure of foreign material present in grain sample?

Dockage

In which season do you plant winter wheat?

Fall

What is the ONLY artificial sweetener made from sugar (sucrose)?

Sucralose (Splenda) (Neosugar also acceptable, enzymatic product of sucrose)

What are the products of corn wet milling process?

Protein, starch , oil and fiber

Name three commercial uses of lactase.

Hydrolyzes lactose to glucose and galactose, prevent sandiness in ice cream, lactose intolerance

What does the term dockage mean in cereal processing?

In grain grading, dockage refers to any material, other than the desired grain, that is readily removable using sieves or cleaning devices. This includes weed seeds, weed stems, chaff, straw, grains other than the primary one, and even underdeveloped or shriveled grains.

What is the dimer that forms the basis of cellulose?

Cellobiose

How many carbon atoms do 2 glucose molecules have?

What's the difference between cereal grains and pseudo grains/pseudocereal? List 5 pseudocereals.

Cereal grains are the seeds of grasses and belong to a group called monocots. In contrast, pseudograins/pseudocereals are the seeds of broadleaf plants and belong to a different group called dicots. Examples of pseudocereals: Chia Seeds, Quinoa, Buckwheat, Amaranth, Wattleseed.

What is the main protein complex responsible for bread structure?

Gluten

Give 3 examples of warm season cereals.

Millet, Maize, Sorghum, Rice, Teff, Fonio

What level of moisture is desirable in cereal grains for safe long term storage?

10-13%

Name four gluten-free grains.

Oats, rice, buckwheat, corn, sorghum, rye

One cob of corn is commonly known as?

Ear

Addition of sugar after gums are dissolved in water can enhance the dispersion of gum particles. (T/F)

True

Compounds that consist of one molecule of fatty acid esterified to a glycerol are called?

Monoglycerides

Define Endosperm.

The inside, starchy section of the wheat kernel

What is the most commonly used chemical for bleaching flour?

Benzyl peroxide

Name four annual world crops grown for edible oil.

Soybean, Peanut, Rapeseed, Sunflower, Maize, Olive

Acesulfame K can be derived from which sulfur-containing compound?

Sulfamic acid.

How does the crop triticale get its name?

Triticale is the combination of the scientific names of the two genera involved: Triticum (wheat) and Secale (rye)

Shoyu, Miso, and tempeh are all examples of foods made from what raw material?

Soybean

Name the natural sweetener extracted from the West African fruit Katemfe.

Thaumatin

How many monomers are in stachycose?

4: 2 galactose, glucose and fructose

How much sweeter are the following sweeteners compared to sucrose? Aspartame, Acesulfame Potassium, Sucralose, Neotame, Advantame, Saccharin, Monkfruit extract, Stevia, Thaumatin

Acesulfame Potassium: 200X Aspartame: 200X Monkfruit: 100-250X Steviol glycosides: 200-400X Sucralose: 600X Saccharin: 200-700X Thaumatin: 2000-3000X Neotame: 7000-13000X Advantame: 20000X

With respect to pectin, what does DE refer to and what does it indicate?

Degree of esterification. This term indicates the percentage of galacturonic acid molecules in pectin that are esterified (have a methyl group attached). Pectin is classified as either high methoxyl pectin (HMP) with a DE greater than 50%, or low methoxyl pectin (LMP) with a DE less than 50%.

What five vitamins, minerals, and or elements is flour commonly enriched with?

Iron and B vitamins (folic acid, riboflavin, niacin, and thiamine).

What is the primary protein complex in wheat flour that is responsible for dough structure and elasticity?

Gluten

Give 3 examples of cool season cereals.

Barley, Rye, Oats, Wheat, Triticale (a hybrid of wheat and rye)

Which is the 2nd most abundant polysachharide?

Chitin

How can polymers be classified based off of their morphology?

Linear and branched

Corn protein is very low in which essential amino acid?

Lysine, tryptophan

What is the primary monosaccharide found in honey?

Fructose.

Pectin with 20-40% of the carboxyl groups esterified with methanol is known as what?

Low-methoxyl pectin

What are stereoisomers?

Compounds that have the same molecular formula, but different molecular arrangements

What is the commercial source of starch?

Cereal grains

Plant carbohydrates that are resistant to hydrolysis by the endogenous enzymes of the human digestive tract are more commonly known as what?

Dietary fiber

Peanut butter contains approximately what percentage of protein and fat?

25-30% protein and 50-55% fat

What is the most widely used mono and disaccharide in the food industry?

Glucose, sucrose

With which food product are apiaries associated?

Honey

What type of sugar is fructose?

(Keto)hexose monosaccharide

Which enzyme is commercially used to produce maltose by hydrolyzing starch?

β-amylase

Which artificial sweetener was discovered by Michael Sveda while working on anti-fever medication?

Cyclamate

How many glucose units are there in gamma cyclodextrin?

What are the 3 elements found in carbohydrates?

Carbon, hydrogen, and oxygen

What is the main storage carbohydrate in cereal grains?

Starch

What is the difference between dietary fiber and crude fiber?

Dietary fiber consists of all material that is physiologically indigestible by the human intestine and crude fiber is anything that survives a strong acid digestion by a strong base digestion (in vitro).

In 2008, Ajinomoto announced a new non-caloric artificial sweetener derived from Aspartame, about 20,000 times sweeter than sucrose and 110 times sweeter than aspartame. Name the sweetener.

Advantame

Name the active compounds in Monkfruit extract responsible for its sweetness.

Mogrosides, specifically mogroside V.

Name a major prolamine in following grains: wheat, barley, corn, rye, oat, sorghum

Wheat: gliadin and glutelin, barley: hordein, corn: zein, rye: secalin, oat: avenin, sorghum: kafirin

What is the caloric value of aspartame and saccharin per gram?

Aspartame has 4 cal/g, Saccharin has 0 cal/g

What is the structural difference between cellulose and amylose?

Cellulose has β-1,4-glycosidic linkages, and amylose has α-1,4-glycosidic linkages

Which polysaccharides in oats provide viscosity and filtration problems in the brewing industry?

Beta glucans

State the non-caloric sweetener(s) found in the following beverages: Fresca, Coke Zero, Diet Coke, Diet coke from a soda fountain, Pepsi Freeze, Bottled Pepsi, Pepsi from the fountain, Diet Pepsi from the fountain, Bottled Diet Pepsi

Fresca: Aspartame, Ace-K Coke Zero: Aspartame, Acesulfame potassium (Ace-K), stevia extract Diet Coke: Aspartame Diet Coke from a soda fountain= aspartame and saccharin Pepsi Freeze: HFCS Bottled Pepsi: HFCS, Sugar Pepsi from the fountain: HFCS, Sugar Diet Pepsi from the fountain: Sucralose, Ace-K Bottled Diet Pepsi: Aspartame; Ace-K

Barley can come with different numbers of rows. What are the 2 most common row numbers for barley?

Two-row and six-row

What three cereal grains contribute more than 50% of all calories consumed by humans worldwide?

Rice, wheat and corn

What is levulose, a common monosaccharide found abundantly in honey, saps, and fruits, more commonly known as?

Fructose

Aspartame and Thaumatin are both nonnutritive sweeteners, and both consist of amino acids. What is the difference between the two noncaloric sweeteners?

Aspartame is a dipeptide and Thaumatin is a protein or polypeptide

Rank these sweeteners from highest to lowest sweetening power. Sucrose, maltose, aspartame, sucralose, stevioside.

Sucralose, Stevioside, Aspartame, Sucrose, Maltose

Name the end products of following starch degrading enzymes: glucoamylase, beta amylase, alpha amylase

Glucoamylase produces glucose; β-amylase produces exclusively maltose; α-amylase produces dextrins.

What is Cream of Wheat made of?

Farina

What type of carotenoid predominates in wheat flour?

Xanthophyll and its esters (no vit. A activity)

What is farina?

A form of milled wheat popular in the United States

Match geographic regions to products: Amaranth, guava, Kosha, spelt; South america, central america, central europe, middle east

Central America: Amaranth; South america: Guava; Middle east: Kosha; Central Europe: spelt

Name the 5 structures that D-Glucose may be present as in water.

Alpha and beta glucofuranose, alpha and beta glucopyranose, and open-chain aldehyde

Why is Japanese rice more sticky?

Higher amylopectin content

Tortilla azul, or blue tortillas, get their color from which compound?

Anthocyanins from blue corn

Which of the following gums is not from a plant source: A. Guar, B. Locus bean gum, C. Carageenen, or D. Xanthan?

D. Xanthan

What artificial sweetener does the number E950 refer to?

Ace-K

Most carbohydrates exist in their D-form in nature. What carbohydrate is primarily found in its L-form?

Arabinose

Name 5 types of wheat that are milled into flour.

Hard Red Winter Wheat, Hard Red Spring Wheat, Soft Red Winter Wheat, Soft White Wheat, Durum Wheat, White Wheat

What company is the world's largest manufacturer of farm equipment?

John Deere

The percentage of fiber is how many times higher in whole grain bread than in white bread?

3-4 times

What is "straight flour"?

The total amount of flour milled from the wheat with all the flour streams combined. Straight flour corresponds to 100% of extraction or about 72% of the wheat

The linear charged polysaccharide can form a "solution."

True

What synthetic derivative of cellulose is used as a bulking agent?

Carboxymethylcellulose

What is the usual protein content range of cereal grains?

8-13%.

What phytochemical class is mostly abundant in soybeans and have significant physiological contributions?

Isoflavones

Hydrogenation of glucose yields what compound?

Sorbitol

Name the three glycosidic bonds that can be found in beta-glucans.

Beta-glucans primarily consist of β-(1,3) and β-(1,4) bonds, but can also include β-(1,6) bonds in some cases, particularly in fungal and yeast glucans.

Nixtamalization is the process of treating what agricultural crop with lye (calcium hydroxide) to soften it for grinding?

Corn

This sweetener has about 150-250 times the sweetness power of sucrose and is a dipeptide of aspartic acid and phenylalanine.

Aspartame

The transformation of glucofuranose to glucopyranose is defined as what?

Mutarotation

What is raffinose?

Raffinose is a trisaccharide composed of galactose, glucose, and fructose

What is the protein content of straight flour used for making white bread?

9-12%

Peanut butter contains approximately what percentages of proteins and fat?

22% for protein and 50% for fat

True or False: "Patent Flour" is lighter in color and lower in ash than "straight flour" and is made from purified endosperm middlings

True

From which type of starch is a starch sponge made?

Potato starch, maize starch (cornstarch, or cornflour), and tapioca starch

What percentage of the world grain crop is destroyed each year by insects?

5-20%

What is the latin name for beans?

Phaseolus vulgaris

Rank the following sugars in order of increasing solubility: sucrose, fructose, and lactose

Lactose, Sucrose, Fructose

What is the name of the polymer made from fructose and cannot be digested in upper GI tract?

Inulin

Name 3 amylytic enzymes that react with starch and give the end product for each enzymatic reaction.

Alpha amylase: Oligosaccharides Beta amylase: Disaccharides Gamma amylase/Glucan 1,4-alpha-glucosidase: Glucose, maltose Pullulanase: Maltose, glucose Salivary amylase (Ptyalin): Maltose Pancreatic amylase: Maltose, dextrins Amyloglucosidase/Glucoamylase: Glucose

Why does honey lose its sweetness w/increasing temp?

Fructose is found either as pyranose or furanose; increasing the temp shifts the equilibrium toward the furanose form (which is less sweet)

On average, what is the % water, % protein, % carbohydrate and % oil content of raw soybeans? (Accept +-3%)

7-8% water, 31-32% carbohydrate (9% fiber), 40% protein, 21% oil

Which legume has the highest percent weight crude protein per weight dry matter: A. peanuts, B. chickpeas, C. soybeans, D. lentils?

C. soybeans

Even though bread has sucrose, a non-reducing sugar, how does it brown?

Sucrose breaks down into glucose and fructose

What is the primary process for the staling of bread?

Starch retrogradation

Name a naturally occurring protein sweetener.

Thamautin

Name 3 uses for corn syrup solids and/or maltodextrin?

Bulking agents, flow aids, flavor carriers, and encapsulation

Most carbohydrates exist in their D form in nature, name the carbohydrate is primarily found in L form.

Arabinose

What compound is produced by the chemical isomerization of lactose?

Lactulose

The prolamin hordein can be found in which cereal grain?

Barley

A study has shown that there is a 27% increase in total dietary fiber after bread is baked. Give 2 reasons for this increase.

Crust and an increase in resistant starch formation

Pectin with a 50-58% of the carboxyl groups esterified with methanol is known as what?

High-methoxyl pectin

What are the three most common food monosaccharides?

Glucose, Galatose, and Fructose

What region are the following grains from: Amaranth, Kasha, Quinoa, and Spelt?

Amaranth: Mexico, Kasha: Central Europe, Quinoa: South America, Spelt: Central Europe

What is the difference in the digestion of soluble and insoluble dietary fibers?

Soluble fiber slows digestion and helps your body absorb vital nutrients from foods, whereas insoluble fiber adds bulk to the stool, helping foods pass more quickly through the stomach and intestines

What artificial sweetener does the number E955 refer to?

Sucralose

The portion of the cereal grain that contains starch granules and protein bodies is called

Endosperm

The Maillard reaction is a reaction between what two specific components in foods?

Reducing sugar and amino acid

What changes occur in starch during fruit ripening?

Hydrolysis to sucrose, fructose, and glucose

An important group of non-starch polysaccharides that contributes to the baking quality of rye flour is what?

Pentosans (particularly arabinoxylans)

What are the 4 MOST utilized cereal grains in the world?

Wheat, Rice, Maize, Barley/ Sorghum

What is the genus/species/variety for popping corn?

Zea mays everta

Methyl cellulose dissolves faster at what temperature?

Decreased temperature, increase dissolution

What hydrocolloid is used primarily as a stabilizer in chocolate milk and ice cream?

Carrageenan

Give the hydrogenation products of the following sugars: glucose, fructose, galactose, xylose.

Sorbitol, mannitol, galactitol, xylitol

What is the Luo Han Guo fruit more commonly known as?

Monkfruit

A tetrasaccharide associated with flatulence is ______.

Stachyose

Lignans which are found in flax seed, wheat bran, oats and barley can demonstrate which health benefit?

Anticancer and phytoestrogen properties

What are the principle proteins in soybeans?

Glycinin and Beta-conglycinin

Define Bran.

The hull of the seed, the fiber/outside of grain

What is the common name for the disaccharide composed of one glucose molecule and one fructose molecule?

Sucrose

What hormone stimulates enzyme production in barley?

Gibberellic acid/ Gibberellin

What type of oil is consumed the most around the world?

Palm oil/Soybean oil

Which wheat protein is responsible for celiac disease?

Gliadin

Name 5 non-nutritive sweeteners approved for use in the US.

Saccharin, Apartame, Acesulfame potassium, Sucralose, Neotame, Advantame, Steviol glycosides, Luo Han Guo fruit/Monkfruit extract, Thaumatin, xylitol, mannitol, sorbitol, erythritol

What sugar is the chief sweetener in natural maple syrup?

Sucrose

What legume accounts for one sixth of the worlds vegetable oil production?

Soybean

What unstable intermediate of monosaccharides mutarotate?

Hemiacetal

Name four primary products from corn.

Starch, fiber, oil, protein

What is the name of the equipment used to puff cereal grains?

Extruder (Gun)

What element inside each corn kernel is responsible for making it pop?

Water

What is the maturing agent in flour?

Common maturing agents in flour, which strengthen dough-forming properties through strengthened gluten development and improve gas retention, include potassium bromate and ascorbic acid (vitamin C). In the context of flour, "maturing" refers to the process of strengthening the dough-forming properties of the flour, which improves gas retention (loaf volume) and overall processing tolerance.

Name 5 non-caloric sweeteners with their commercial brand.

Saccharin: Sweet n Low, Equal Saccharin, Sugar Twin, Necta Sweet Acesulfame-Potassium: Ace-K, Sunett, Sweet One, Equal (original) Aspartame: Equal (original), NutraSweet Sucralose: Splenda, Equal Sucralose Stevia: Pure Via, Truvia, Equal Naturals, Splenda Stevia, Enliten Monkfruit sweetener: Nectresse, Splenda Monkfruit, Monk Fruit In The Raw, Swanson PureLo Neotame: Newtame Thaumatin: Talin

What are the fructose contents in commercial HFCS products?

42% and 55% (HFCS-42 & HFCS-55)

What is the difference between chitin found in crustaceans and squids?

Crustaceans: alpha-chitin, mineralized Squids: beta-chitin, not mineralized

What type of glycosidic linkage connects glucose units in cellulose?

β-1,4-glycosidic linkage.

The milling of rice involves an additional process compared to other grains called what?

Polishing

What does AACC stand for wrt cereals technology?

American Association of Cereal Chemists

Rank the following sugars from least to most sweet: sucralose, aspartame, neotame, monkfruit, sucrose

Sucrose, aspartame, monk fruit, sucralose, neotame

What are the two proteins that function in wheat gluten formation?

Gliadin (prolamine) and glutenin (glutelin)

Which three countries produce highest amount of rice?

China, India, Bangladesh

Which approved sweetener has the greatest sweetness relative to sugar?

Advantame (20000x)/ Neotame (7000-13000x)

Which of the following is NOT a true cereal grain: A. sorghum, B. buckwheat, C. millet, D. triticale?

B. buckwheat

What artificial sweetener does the number E951 refer to?

Aspartame

What type of carbohydrate is starch composed of?

Amylose and amylopectin.

Couscous is made from what?

Semolina/Durum wheat

Where does isoamylase attack on amylopectin?

Breaks the alpha 1, 6 bond between two glucose molecules

Classify the following dietary fibers as soluble or insoluble: hemicellulose, cellulose powder, gum, oatbran

Insoluble: Hemicellulose, cellulose powder, gum Soluble: oatbran

What is the primary plant structural carbohydrate that acts as the intercellular "cement," often responsible for fruit and vegetable firmness?

Pectin

What is the difference between hard and soft wheat?

Hard has a higher protein content (12-15%) and soft has a lower protein content (7-10%).

What is the largest cereal crop in the USA?

Corn

What are the % moisture, % CHO, % protein, and % fat found in rice on the average?

Moisture: 11, Carbohydrate: 80, Protein: 8, Fat: 2

Which enzyme is primarily responsible for starch breakdown during mashing in beer brewing?

β-amylase

Give an example of a nutraceutical substance used as an artificial sweetener.

Steviol glycosides, Monk Fruit Extract (Mogrosides), Thaumatin, Glycyrrhizin, Yacon Syrup (Fructooligosaccharides – FOS), Tagatose, Isomaltulose

What is the principle reason that invert sugar is important when making candy? A. Improves flavor B. Controls crystallization C. Decreases cooking time D. Improves color

What type of bond is formed between two monosaccharides in a disaccharide?

Glycosidic bond

Gums dissolve by particle swelling followed by disruption of the swollen particles. Name three things that influence solubility and rate of dissolution?

Type of Gum, Viscosity Grade, pH

Is a pectin a carbohydrate, a protein, or a fat?

Carbohydrate

Which enzymes are used for corn syrup production?

Alpha amylase and glucoamylase (followed by glucose isomerase if it is high fructose corn syrup)

What does chlorine gas do to wheat flour?

It improves color and bleaching, enhances dough characteristics, and lowers pH.

Name three gums that are extrudates of trees.

Karaya, Ghatti, Arabic

What two grains make up crispix?

Rice and corn

What is the simplest carbohydrate?

Glyceraldehyde

What are beta-glucans?

Beta-glucans are a type of soluble dietary fiber, a complex polysaccharide made of chains of glucose molecules joined together by beta-glycosidic bonds. They primarily consist of β-(1,3) and β-(1,4) bonds, but can also include β-(1,6) bonds in some cases, particularly in fungal and yeast glucans. They are naturally found in the cell walls of various sources like bacteria, fungi, algae, and certain plants, including cereals like oats and barley.

What two components make up the bran?

The pericarp and seed coat. The seed coat and pericarp are both protective layers, but the seed coat surrounds the individual seed, while the pericarp surrounds the entire fruit, including all the seeds within.

Which of the following is a nutritive sweetener: A. Sugar Alcohol, B. Sucralose, C. Saccharine, or D. Aspartame?

A. Sugar Alcohol

Gum arabic is composed of which monosaccharides?

Arabinose and galactose

What is patent flour?

The highest quality wheat flour made solely from the endosperm.

Name the artificial sweetener derived from orange peels.

Naringin dihydrochalcone (a flavone glycoside)

What enzyme breaks down starch into maltose?

Amylase

What is semolina?

Purified middling obtained from durum wheat

Define wheat middlings.

Wheat middlings (also known as millfeed, wheat mill run, or wheat midds) are the product of the wheat milling process that is not flour.

What is the main storage polysaccharide in plants, composed of amylose and amylopectin?

Starch

The structure of baked goods is provided by which protein component?

Gluten

What flour made from dried hominy is used to make Mexican tortillas and tamales?

Masa harina

What is the main ingredient of tortilla azul?

Blue corn masa

Beta cyclodextrin is a cyclic malto oligo saccharide that forms inclusion complexes with various organic compounds. How many glucose units comprise one molecule of beta cyclodextrin?

Seven

What terpene glycoside extracted from licorice root is a non-nutritive sweetener commonly used as a flavoring?

Glycyrrhizin

What type of flour has the highest protein content?

Semolina flour

What do the numbers 42 and 55 in HFCS-42 and HFCS-55 convey?

% fructose

As a source of energy, what is the world's most important cereal?

Rice

Glucose isomerase has been used for more than 30 years by the starch industry for the manufacture of what?

High fructose syrups

Which artificial sweeteners do the following numbers refer to? E950, E951, E952, E953, E954, E955, E957, E960, E961

E950: Ace-K, E951: Aspartame, E952: Cyclamate, E953: Isomalt, E954: Saccharin, E955: Sucralose, E957: Thaumatin, E960: Steviol glycosides, E961: Neotame

Name three free sugars present in soybean.

Raffinose, Stachyose, Sucrose

The outer layer of a grain kernel, which is rich in fiber and B vitamins, is known as the bran. Name the other two main parts of a kernel.

Endosperm and Germ

Name 6 polyol sweeteners.

Xylitol, sorbitol, mannitol, lactitol, maltitol, isomaltitol

What part of the wheat kernel contains most of the fiber?

Bran.

What is the process in which starch granules absorb water, swell, rupture, and release starch molecules to associate into a matrix?

Gelatinization

Which two amino acids is aspartame derived from?

Aspartic Acid and Phenylalanine

Which grain is botanically classified as a pseudocereal?

Quinoa.

Name the monomeric unit of amylose and amylopectin and give the linkages for each type.

Amylose: glucose; alpha 1-4 linkage; Amylopectin: glucose, alpha 1-4 and 1-6 linkages

Flour and water mixtures that are used for manufacture of extruded pasta products are called what?

Alimentary pastes (do not accept batters)

There are 3 saturated sugar solutions: fructose, glucose, sucrose. List the order in which sugars would crystallize.

Glucose, sucrose, fructose

What are the four most utilized cereal grains in the world?

Wheat, rice, maize, barley & sorghum

What is the specific type of chemical bond that links glucose units together in starch and cellulose?

Glycosidic Bonds

Name two approved bleaching agents used in flour production.

Benzoyl peroxide, azodicarbonamide, Chlorine and chlorine dioxide

What type of starch would be best for a gravy in an entree that is to be produced in a cook chill system?

Waxy corn

Which cereal grain contains the protein zein?

Corn (maize).

A monosaccharide is defined as: A. polyalcohol B. polyether C. acid D. all of the above

A. polyalcohol

What type of wheat is used to make cookies?

Soft wheat (particularly soft white wheat)

What is the most commonly added synthetic antioxidant in breakfast cereals?

BHT, BHA

In the wet milling of corn what is the purpose of pumping the ground kernels into water filled troughs?

To encourage the germ to float to the top so that it can be skimmed off.

What are the 2 monosaccharides that make up peptidoglycan in bacteria?

N-acetylglucosamine (GlcNAc) and N-acetylmuramic acid (MurNAc)

Who many reducing ends are present in amylopectin?

The artificial sweetener which is also a dipeptide?

Aspartame

Name the top three rice producing countries.

India, China, Bangladesh

The protein glutelin oryzenin is found in what food?

Rice

What are the 4 primary grains used in US breakfast cereals?

CROW (corn, rice, oats, wheat)

Wheat flour is characterized by a relatively high concentration of what two protein classes?

Prolamines and glutelins.

Give 3 reasons why the baking performance of flour might vary.

Flour components, such as protein, starch, and lipids change, and these changes directly affect dough rheological and baking characteristics. Storage conditions. Storage temperature, moisture content, relative humidity (RH), atmospheric oxygen content, light, and microbial activity

What limits making rye bread from 100% rye flour?

The protein is too weak to support bread structure.

List 3 methods to measure the molecular weight of polysaccharides.

Light scattering, NMR, gel electrophoresis, size-exclusion chromatography(SEC)

What food ingredients is glycinin and conglycinin the main proteins in?

Soy protein

Describe the three main anatomical components of a cereal grain kernel (caryopsis) and provide one primary nutrient found in each.

1. Endosperm: Primarily starch (and protein); 2. Germ (Embryo): Primarily lipids (and Vitamin E/B); 3. Bran (Pericarp): Primarily dietary fiber (cellulose/hemicellulose) and minerals.

What is the standard agricultural unit of dry volume measure in the U.S. and England?

Bushel

What is not a name of a conformation of sugar? A. Boat, B. chair, C. cube, D. envelope

C. Cube

What is the scientific name for common wheat?

Triticum aestivum

What is the main type of bond found in starch molecules?

Covalent bond

What is Carboxy-methyl cellulose often used for?

Thickener in foods

What is the process of staling of bread also known as?

Retrogradation

What lipid material accounts for 2/3 of all fats and oils in the U.S?

Soybean oil

Discuss starch in food systems: Name the two main polysaccharides in starch. Explain gelatinization. Describe how retrogradation affects food quality.

Two main polysaccharides in starch: Amylose (linear α-1,4-linked glucose), Amylopectin (branched with α-1,4 and α-1,6 linkages) Gelatinization: When starch granules are heated in water, they absorb water, swell, lose crystallinity, and increase viscosity. Retrogradation: Re-association of starch molecules (especially amylose) upon cooling/storage. Leads to gel firming, syneresis, and staling in bread.

Describe the role of starch gelatinization and protein denaturation during bread baking.

Starch gelatinization absorbs water and sets crumb structure, while protein denaturation stabilizes the expanded gas cells, forming the final loaf structure.

What 5 grains are in Multigrain Cheerios?

Oat, wheat, barley, corn, rice

The principal sugar formed by the action of B-amylase on starch is _____________.

Maltose

Name the three main components of cereal grains.

Endosperm, germ, bran

Does HFCS sweetness increase with increase in DE and why?

Yes, the sweetness of High Fructose Corn Syrup (HFCS) generally increases with increasing DE (Dextrose Equivalent). A higher DE value indicates a greater proportion of simple sugars, particularly fructose, which are sweeter than the complex carbohydrates in corn syrup. For example, HFCS-55, with a higher DE than HFCS-42, is sweeter.

Which of the following are reducing sugars and which are not : sucrose, trehalose, maltose, fructose, glucose

Sucrose, trehalose are non reducing

Starch gelatinization in cans causes the heat transfer to change from....

Convection to conduction

What is the key enzyme responsible for converting starch to fermentable sugars (like maltose) in the brewing process?

Amylase (alpha-amylase or beta-amylase)

What is the primary storage protein found in corn (maize) that is classified as a prolamine?

Zein

The interaction of glutenin and gliadin forms a class of proteins called?

Gluten

Xanthan gum is usually a linear or essentially linear molecule.

True

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