MemoCard lernen mit System

Which of the following is a non-reducing sugar? A. Lactose, B. glucose, C. sucrose, D. maltose

Sucrose

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

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

How many glucose units in beta cyclodextrin?

Botanical name of wheat.

Triticum

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 sort of high gluten flour is used for making pasta?

Durum flour

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

B-1-3 and B-1-4

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

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

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

How many coffee beans are present in a cherry?

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

pentosans

What is the definition of an oligosaccharide?

Correct answer is a carbohydrate containing between three and 10 or more than two and less than 10 monosaccharides

When beta amylase attacks starch what products are formed?

maltose, and limit dextrins

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

Carbon dioxide and ethanol

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

gluten

List 3 methods to measure the molecular weight of polysaccharides.

osmotic pressure, light scattering, NMR, gel electrophoresis, size-exclusion chromatography(SEC)

Products of corn wet milling:

protein, starch , oil and fiber

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

Lipids

How many monomers are in stachycose?

4 – 2 galactose, glucose and fructose

What is the process of staling of bread?

Retrogradation

What type of carotenoid predominates in wheat flour?

xanthophyll and its esters (no vit. A activity)

MC: A monosaccharide is defined as: a. polyalcohol b. polyether c. acid d. all of the above

a. polyalcohol

Which grain is related closely to rhubarb?

buckwheat

What 3 monosaccharides make up raffinose?

glucose, galactose, fructose

What continent does Macadamian nuts originate?

Australia

What type of bond is cleaved by pullanase?

alpha-1, 6 glycosidic bond

What is the US standard for particle size of farina?

100% must pass through a #20 sieve and no more than 10% can pass through a #45 sieve

What is raffinose?

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

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

sucrose breaks down into glucose and fructose

On average was is the % water, % protein, % carbohydrate and % oil content of raw soybeans?

7-8% water, 31-32% carbohydrate, 40% protein, 21% oil

What is the cholesterol content of peanuts?

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

Fischer projections are straight chains, while Haworth projections are cyclical

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

Carrageenan

The milling of rice involves a process called what?

polishing

What is the scientific name for common wheat?

Triticum aestivum

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

Winter wheat

Which kind of Carageenan is associated with the formation of a thixotropic gel?

iota carrageenan

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

cellulose, inulin, hemicellulose, polydextrose, pectin, beta-glucan

Difference between glucose and galactose

4th carbon hydroxyl group orientation

Addition of alpha-amylase on starch gives what disaccharide?

Maltose

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

only triticale

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

iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented

What is the definition of an oligosaccharide?

Contains 3 to 10 monosaccharides (more than 2 less than 11)

What 5 nutrients must by law be included in enriched bread?

thiamine, niacin, riboflavin, iron, folic acid

Carbohydrates of soy.

Raffinose, Stachyose, Rubascose

The polysaccharides in oats that provide viscosity and filtration problems in the brewing industry are called

beta glucans

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

0.04

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

ratio of lignin to cellulose

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

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

Arabinose

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

Zea mays everta

Name 5 types of wheat that are milled into flour.

Durum wheat, soft wheat, hard wheat, spelt

What are the 3 elements found in carbohydrates?

carbon, hydrogen, and oxygen

What is the bioactive compound in soy?

Genistein

How many carbons are in lactose?

Bromate is added to flour for what purpose?

oxidizing agent. potassium bromate is a powerful oxidizing agent that chemically ages flour much faster than open air

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

Maltose

Name 5 dietery fibres.

cellulose, hemicellulose, pectin, lignin, guar gum

The only artificial sweetener made from sugar (sucrose)

sucralose (splenda)

Couscous is made from what?

Semolina, durum wheat

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

C) durum

The wheat type having the lowest protein and weak gluten is

soft white winter wheat

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

alpha amylase – oligosaccharides Beta amylase – disaccharides Amyloglucosidase - glucose

What is the trisaccharide found in beets?

raffinose

Which is the 2nd most abundant polysachharide?

chitin

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

Name four gluten-free grains.

Oats, rice, buckwheat, corn, sorghum, rye

3 cereal grains most consumed:

Wheat, rice, corn

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

Xylitol , xylose

Where does isoamylase attack on amylopectin?

breaks the alpha 1, 6 bond between two glucose molecules

What is a dextran?

glucose polymer joined by alpha-1,6-glycosidic bond

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

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

Name the 2 types of milling used for corn?

dry and wet

What is the maximum ERH considered safe for grain storage?

70% (around 80% ERH moisture grain results in increased respiration and temperature increases)

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

10-14%

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

Corn, rice, tapioca, potato

What is the name for the outside coating of wheat?

Bran

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

Chitin

What does DE stand for in corn syrup?

dextrose equivalent

What is another name for levulose?

Fructose

MC: Which sugar has the highest sweetness? a. lactose b. sucrose c. fructose d. maltose

c. fructose

True or False: 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

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.

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

sucrose, trehalose are non reducing

What is another name for carob gum?

Locust Bean Gum

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

Two-row and six-row

What are the bonds in mixed glucans?

?-1->3 and ?-1->4

What is retrogradation?

the insolubilizing effect, initiated when long carbohydrate molecules begin to crystallize

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

n-alkanes of the epicuticular leaf wax

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

Thiamine, riboflavin, niacin, iron

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

Reducing sugar and amino acid

What unstable intermediate of monosaccharides mutarotate?

hemiacetal

Name 4 cereal grains in the Poesia family.

oats, barley, wheat, rye, rice, corn/maize, sorghum, millet, spelt, triticale

What is the usual protein content range of cereal grains?

8-13%

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

sugar

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

Yellow --> White

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

endosperm

What does the AACC stand for?

American association of cereal chemists

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

They abundant aspartic acid and glutamic acid

Name the three main components of cereal grains.

endosperm, germ, bran

What two grains make up crispix?

rice and corn

Why are the seven principle cereal grains?

Rice, corn, wheat, barley, sorghum, rye and oats

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

Alimentary pastes (do not accept batters)

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

corn-prolamins, oats-globulins, rice-globulin

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

bulking agents, flow aids, flavor carriers, and encapsulation

What are the 2 main proteins in gluten?

Glutenin and gliadin

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

Soyabean

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

amylose: glucose; a 1-->4 linkage ; amylopectin: glucose, a 1-->4 and 1 -->6 linkages

What toxic pigment is found in cottonseed endosperm?

Gossypol

What carbohydrate is only naturally produced in milk?

Lactose

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

Wheat, rice, maize, barley & sorghum

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

Higher amylopectin

Name the main 8 cereal grains in the US?

Oats, corn, wheat, rice, barley, rye, sorghum, buckwheat

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

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

True

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

Soybean

What is the aleurone layer?

protein rich layer surrounding the endosperm of cereals

This compound is a polymer of glucose. The adult human body usually contains less than a pound. Most of it is found in the liver and muscle.

Glycogen

Name food made from dried maize undergone alkali treatment

Hominy

Name 2 carbohydrates in soy that cause flatulence.

verbascose, stachyose, raffinose

What is carboxy-methyl-cellulose often used for?

Thickening

Hydrogenation of glucose yields what compound?

Sorbitol

Which wheat protein responsible for celiac disease?

Gliadin

What is the more common name for (alpha-D-gal;actopyranosyl-(1_6)-alpha-D-glucopyranosyl-(1-2)-beta-D-fructofuranoside?

Raffinose

Three different prolamins in grains.

Zein in corn, gliadin in wheat, hordein in barley, kafirin in sorghum

Name 7 of the 9 major cereal crops grown in the world.

wheat, barley, maize, millet, corn, rice, barley, sorghum, oats

Glutelin oryzenin is found in what food?

Rice

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

Covalent bond

What is the protein content of straight (hard wheat) flour used for making white bread?

12-14% protein

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

Saccharification

Name 5 different polyols used in foods.

Isomalt Maltitol Sorbitol Xylitol erythritol

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 all affect

Three commercial uses of lactase

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

What are the prolamins in corn called?

Zein

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

Rice wheat and corn

List sugars of : guar gum, xanthan gum, locust bean gum, pectin

Pectin: galactose Guar gum: mannose Xanthan gum: glucose Locust bean gum: mannose

Gum arabic is composed of what monosaccharide?

Arabinose and galactose

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

Aquafaba/fava

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

masa white corn flour

Flashcard Info

Carbohydrates, cereals and grain products