MemoCard lernen mit System

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

Ratio of lignin to cellulose

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

Polishing

How many glucose units are there in gamma cyclodextrin?

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

A. polyalcohol

What is converted rice?

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

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

Total dietary fiber, dietary fiber

The protein glutelin oryzenin is found in what food?

Rice

What is the scientific name for common wheat?

Triticum aestivum

What compound is produced by the chemical isomerization of lactose?

Lactulose

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 a germplasm in a grain?

DNA containing part of the grain

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

Sucrose, trehalose are non reducing

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)

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

Alpha-amylase, glucoamylase, glucose isomerase

Which three countries produce highest amount of rice?

China, India, Bangladesh

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

N-alkanes

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

Cellulose

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

High frutose corn syrup (HFCS)

Sucralose is 600 times sweeter than sucrose.

True

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

A. Sugar Alcohol

What are the bonds in mixed glucans?

Î²-1->3 and Î²-1->4

Name four grains that contain gluten.

Wheat, rye, barley, triticale

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

Starch

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

Psyllium

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

Glucose, sucrose

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

Sulfamic acid.

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

Cyclamate

What are the 2 component proteins of gluten?

Glutenin and gliadin

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

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

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

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

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

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

Lactose, Sucrose, Fructose

What is the commercial source of starch?

Cereal grains

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

Germ

The artificial sweetener which is also a dipeptide?

Aspartame

Give 3 examples of cool season cereals.

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

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

Thaumatin

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

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

What polysaccharide gives structure to plant cell walls?

Cellulose.

Which grain does the term 'Kasha' refer to?

Buckwheat

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

Corn-prolamins, oats-globulins, rice-globulin

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.

What is the main ingredient of tortilla azul?

Blue corn masa

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

C. durum

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

Lipids

What is the definition of an oligosaccharide?

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

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.

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

Gluten

Which cereal grain contains the protein zein?

Corn (maize).

Sucralose is how many times sweeter than sugar?

600 times sweeter.

Name two pentoses and two hexoses.

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

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

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

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

Gluten

Name 2 grains that contains Beta-glucans.

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

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

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

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

186 degrees C (367 degrees F)

Gum arabic is composed of which monosaccharides?

Arabinose and galactose

Name four gluten-free grains.

Oats, rice, buckwheat, corn, sorghum, rye

What is the most commonly used food ingredient produced enzymatically?

High Fructose Corn Syrup

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 sweetener does the number E957 refer to?

Thaumatin

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

Brown sugar contains molasses.

Which cereal grain contains the storage protein zein?

Corn (maize)

What is a single sugar unit called?

Monosaccharide

What is the main storage carbohydrate in cereal grains?

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 the monomer of the biological polymer pectin?

Galacturonic acid

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

Dockage

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

Bulking agents, flow aids, flavor carriers, and encapsulation

What are the main proteins found in wheat?

Gliadin, glutenin

What sweeteners are used in Coke Zero?

Asparatame, acesulfame potassium, stevia extract

A tetrasaccharide associated with flatulence is ______.

Stachyose

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

Gelatinization

What is another name for carob gum?

Locust Bean Gum

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

True

Name 4 cereal grains in the Poesia family.

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

Define Bran.

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

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

Pectin

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

Miso

What unstable intermediate of monosaccharides mutarotate?

Hemiacetal

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

Zea mays everta

What can be considered the original puffed cereal?

Popcorn

Couscous is made from what?

Semolina/Durum wheat

Name 3 gums which are exudates from trees.

Gum Arabic, Gum Karaya, Gum Tragacanth

What pigment gives corn its yellow color?

Xanthophylls (lutein and zeaxanthin)

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).

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

Anticancer and phytoestrogen properties

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.

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

Thaumatin

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

White-None, Red-Procyanidin, Blue-Anthocyanin

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

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

Sucralose, Stevioside, Aspartame, Sucrose, Maltose

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

Soybeans

What is graham flour?

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

What are the prolamins in corn called?

Zein

What artificial sweetener does the number E950 refer to?

Ace-K

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)

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

Winter wheat

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

True

What is the botanical name of wheat?

Triticum

What kind of corn has multicolored kernels on the cob?

Indian corn/Rainbow corn/Glass Gem corn

How many glucose units are there in beta cyclodextrin?

The prolamin hordein can be found in which cereal grain?

Barley

How can polymers be classified based off of their morphology?

Linear and branched

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

Dietary fiber

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

Insoluble: Hemicellulose, cellulose powder, gum Soluble: oatbran

Name the artificial sweetener derived from orange peels.

Naringin dihydrochalcone (a flavone glycoside)

Which wheat protein is responsible for celiac disease?

Gliadin

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

Steviol glycosides, particularly stevioside and rebaudioside A

List 3 methods to measure the molecular weight of polysaccharides.

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

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

Alginate, Carrageenan, Low Methoxyl Pectin

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

Glucoamylase produces glucose; Î²-amylase produces exclusively maltose; Î±-amylase produces dextrins.

What is raffinose?

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

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

Masa harina

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

What is the usual protein content range of cereal grains?

8-13%.

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

Bushel

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

Raffinose

What is the prominent trisaccharide found in beets?

Raffinose

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

Sugar

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

C. soybeans

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

Protein is too weak to support the bread structure.

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 the equipment used to puff cereal grains?

Extruder (Gun)

Name three commercial uses of lactase.

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

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

B. buckwheat

What type of carotenoid predominates in wheat flour?

Xanthophyll and its esters (no vit. A activity)

How many monomers are in stachycose?

4: 2 galactose, glucose and fructose

What is the primary storage carbohydrate in cereals?

Starch.

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

Name three substances that make up dietary fiber.

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

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

Backbone: Î²-D-Xylopyranose; Side chain: Î±-L-Arabinofuranose

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

Water

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

Aspartame, contains phenylalanine

What is the structural difference between cellulose and amylose?

Cellulose has Î²-1,4-glycosidic linkages, and amylose has Î±-1,4-glycosidic linkages

Are sorbitol and mannitol sweet?

Yes

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.

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

% fructose

Define Endosperm.

The inside, starchy section of the wheat kernel

What 3 monosaccharides make up raffinose?

Glucose, galactose, fructose

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

Inulin

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

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

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

CROW (corn, rice, oats, wheat)

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

Xylitol

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

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

Carbon dioxide and ethanol

What is the largest cereal crop in the USA?

Corn

Peanut butter contains approximately what percentages of proteins and fat?

22% for protein and 50% for fat

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

Glycyrrhizin

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

Xylitol

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

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

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

Beta glucans

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

Soy protein

What is the main carbohydrate in milk?

Lactose

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 5 grains are in Multigrain Cheerios?

Oat, wheat, barley, corn, rice

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

How many coffee beans are present in a cherry?

Which part of grain kernel contains starch?

Endosperm

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

Î²-amylase

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

Sucrose (taste sugar)

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

Î²-amylase

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 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.

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 artificial sweetener does the number E951 refer to?

Aspartame

What are the products of corn wet milling process?

Protein, starch , oil and fiber

What are stereoisomers?

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

Hydrogenation of glucose yields what compound?

Sorbitol

The linear charged polysaccharide can form a "solution."

True

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

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

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

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

Cyclamates- banned in US in 1969

What are the substrates for soy sauce?

Soybean, water, salt, wheat

What type of carbohydrate is starch composed of?

Amylose and amylopectin.

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

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

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

Crude fiber

What is Carboxy-methyl cellulose often used for?

Thickener in foods

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

Two-row and six-row

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)

What type of flour has the highest protein content?

Semolina flour

What is the scientific name of soybean?

Glycine max

Name 6 polyol sweeteners.

Xylitol, sorbitol, mannitol, lactitol, maltitol, isomaltitol

Name 2 straight chain polyhydric alcohols used as food additives.

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

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.

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.

An average ear of corn has how many rows?

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.

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

B. sucrose

What is the main protein complex responsible for bread structure?

Gluten

What does AACC stand for wrt cereals technology?

American Association of Cereal Chemists

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

Arabinose

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

C. fructose

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

Carrageenan

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 Î±-1,4-linked glucose), Amylopectin (branched with Î±-1,4 and Î±-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.

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

True

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 artificial sweetener does the number E961 refer to?

Neotame

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

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

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 a dextran?

Dextran is a polysaccharide, or complex carbohydrate, made up of glucose molecules. Dextran's main chain consists of glucose units linked by Î±-(1â†’6) glycosidic bonds. It also has branches, which are linked by Î±-(1â†’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.

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

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

Gluten (gliadin + glutenin)

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 is the Luo Han Guo fruit more commonly known as?

Monkfruit

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

Amylose.

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

Which is the 2nd most abundant polysachharide?

Chitin

Who many reducing ends are present in amylopectin?

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

Bran.

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

FALSE, it is synthetic.

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

Carrageenan

What characterizes waxy maize?

High percentage of amylopectin

What type of sugar is fructose?

(Keto)hexose monosaccharide

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

Maltose

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

Fructose

Which structural component makes a reducing sugar reducing?

Sugar with a free carbonyl group.

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

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

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

Aquafaba/fava

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

Glycosidic bond

What enzyme breaks down starch into maltose?

Amylase

What is miso?

Fermented soybean paste

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

80-100â°F (27-38â°C)

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)

Name four primary products from corn.

Starch, fiber, oil, protein

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

Soybean

What type of wheat is used to make pasta?

Durum

What type of bond is cleaved by pullanase?

Alpha-1, 6 glycosidic bond

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

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

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

Aspartame

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

Mogrosides, specifically mogroside V.

Which approved sweetener has the greatest sweetness relative to sugar?

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

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

Which grain is related closely to rhubarb?

Buckwheat

What is farina?

A form of milled wheat popular in the United States

Where does isoamylase attack on amylopectin?

Breaks the alpha 1, 6 bond between two glucose molecules

Name a naturally occurring protein sweetener.

Thamautin

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

Soybeans

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

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

C. Cube

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

Rice, wheat and corn

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.

Name four annual world crops grown for edible oil.

Soybean, Peanut, Rapeseed, Sunflower, Maize, Olive

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

5-20%

What type of wheat is used to make bread?

Hard wheat (red, white)

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

3-4 times

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

Endosperm

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

Rice

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.

With which food product are apiaries associated?

Honey

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

D. cyclamate

What are the 3 elements found in carbohydrates?

Carbon, hydrogen, and oxygen

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

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

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

Cellulose has Î²-1,4-glycosidic linkages, and amylose has Î±-1,4-glycosidic linkages

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)

Sugar beet is not a suitable source for molasses.

True

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 is Cream of Wheat made of?

Farina

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

Low-methoxyl pectin

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

Sucrose - Invertase, Maltose - Maltase, Lactose - Lactase

What is the most commonly used chemical for bleaching flour?

Benzyl peroxide

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

Wheat/corn

Name three gums that are extrudates of trees.

Karaya, Ghatti, Arabic

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

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

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

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

Sucrose, aspartame, monk fruit, sucralose, neotame

Name three free sugars present in soybean.

Raffinose, Stachyose, Sucrose

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

Cellulose.

How many glucose units are there in alpha cyclodextrin?

Which sugar alcohol has same sweetness as sucrose?

Xylitol

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

Soybean oil

What sugar is the chief sweetener in natural maple syrup?

Sucrose

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

Sorbitol, mannitol, galactitol, xylitol

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

Pectins

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

Pentosans (particularly arabinoxylans)

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

Flaxseeds are used to produce which oil?

Linseed oil

What artificial sweetener does the number E953 refer to?

Isomalt

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

Corn

What is semolina?

Purified middling obtained from durum wheat

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

Soft white winter wheat

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

BHT, BHA

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

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 difference between glucose and galactose?

4th carbon hydroxyl group orientation

What plant is tapioca derived from?

Cassava

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

Amylase (alpha-amylase or beta-amylase)

Why is Japanese rice more sticky?

Higher amylopectin content

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

Maltose

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

Which is the major fatty acid in soybean?

Linoleic acid

The transformation of glucofuranose to glucopyranose is defined as what?

Mutarotation

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

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

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

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

Retrogradation

What is the principal functional protein in kneaded wheat flour?

Gluten

How many carbon atoms are in one molecule of lactose?

Name the 2 types of milling used for corn.

Dry and wet

Name food made from dried maize undergone alkali treatment.

Hominy

What artificial sweetener does the number E954 refer to?

Saccharin (and its salts)

What is the primary process for the staling of bread?

Starch retrogradation

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

Gliadin (prolamine) and glutenin (glutelin)

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

Palm oil/Soybean oil

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

Sucrose breaks down into glucose and fructose

What does chlorine gas do to wheat flour?

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

In which season do you plant winter wheat?

Fall

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

Higher amylopectin

Which grain is botanically classified as a pseudocereal?

Quinoa.

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

False

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

Beta-glucans primarily consist of Î²-(1,3) and Î²-(1,4) bonds, but can also include Î²-(1,6) bonds in some cases, particularly in fungal and yeast glucans.

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

Isoflavones

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

Locust bean gum comes from the seeds of the carob tree (Ceratonia siliqua)

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

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

What hormone stimulates enzyme production in barley?

Gibberellic acid/ Gibberellin

Name 2 carbohydrates in soy that cause flatulence.

Verbascose, stachyose, raffinose

When beta amylase attacks starch what products are formed?

Maltose and limit dextrins

Methyl cellulose dissolves faster at what temperature?

Decreased temperature, increase dissolution

How many carbon atoms do 2 glucose molecules have?

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

Convection to conduction

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

Rice, corn, tapioca, potato

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

High-methoxyl pectin

What ketohexose is most significant to food chemists?

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 limits making rye bread from 100% rye flour?

The protein is too weak to support bread structure.

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

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

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

California

Which two amino acids is aspartame derived from?

Aspartic Acid and Phenylalanine

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

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

Reversion

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

Anomeric

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

C. soybeans

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

Milled

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

Alimentary pastes (do not accept batters)

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.

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

Rinsing with water

Name the top three rice producing countries.

India, China, Bangladesh

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

Gluten

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

Soy

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

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

Soybean

What sweetener does the number E960 refer to?

Steviol glycosides

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

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

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 artificial sweetener does the number E955 refer to?

Sucralose

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

D. Xanthan

List two maturing agents that might be added to flour.

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

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

To enzymatically convert glucose to fructose.

What is the primary monosaccharide found in honey?

Fructose.

What enzyme hydrolyzes raffinose and what are the hydrolysis products?

Î±-galactosidase, galactose and sucrose

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

Glucose, sucrose, fructose

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

Chitin

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

Reducing sugar and amino acid

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

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

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

Triticale

One cob of corn is commonly known as?

Ear

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

D. pullalanase

What are the principle proteins in soybeans?

Glycinin and Beta-conglycinin

What two grains make up crispix?

Rice and corn

Name 5 different polyols used in foods.

Isomalt, Maltitol, Sorbitol, Xylitol, erythritol

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

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

Carbohydrate

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 is the monomeric foundation of inulin?

Fructose

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

Wheat, Rice, Maize, Barley/ Sorghum

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

High fructose syrups

From which type of starch is a starch sponge made?

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

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

Wheat, rice, maize, barley & sorghum

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

Gluten.

What is patent flour?

The highest quality wheat flour made solely from the endosperm.

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

Carboxymethylcellulose

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

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

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

Aspartame, Ace-K

What are the main simple sugars present in fruits?

Sucrose, glucose, and fructose

Which American crop has the nickname "goobers"?

Peanuts

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

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

Sucralose

What changes occur in starch during fruit ripening?

Hydrolysis to sucrose, fructose, and glucose

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

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

Name the 3 cereal grains most consumed.

Wheat, rice, corn

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

Covalent bond

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

B-1-3 and B-1-4

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

C. Oats

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

Sucrose, Dextrose, Invert Sugar, Corn Syrup

What artificial sweetener does the number E952 refer to?

Cyclamate

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

Prolamines and glutelins.

What enzyme hydrolyzes starch into maltose during mashing?

Beta-amylase.

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 Î²-(1,3) and Î²-(1,4) bonds, but can also include Î²-(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 is the latin name for beans?

Phaseolus vulgaris

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

Anthocyanins from blue corn

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 yellow pigment in patent wheat flour?

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

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

Durum flour

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

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

Give 3 examples of warm season cereals.

Millet, Maize, Sorghum, Rice, Teff, Fonio

What type of wheat is used to make cookies?

Soft wheat (particularly soft white wheat)

Name two approved bleaching agents used in flour production.

Benzoyl peroxide, azodicarbonamide, Chlorine and chlorine dioxide

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

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

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

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

What carbohydrate is naturally found only in dairy milk?

Lactose

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

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

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

Pectic substances

Name the three main components of cereal grains.

Endosperm, germ, bran

Xanthan gum is usually a linear or essentially linear molecule.

True

What is the simplest carbohydrate?

Glyceraldehyde

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

Fischer projections are straight chains, while Haworth projections are cyclical

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

Saccharin is how many times sweeter than sugar?

200-700 times sweeter.

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

John Deere

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

Endosperm

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

Saccharification

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

Sorbitol, mannitol, and xylitol

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

Sucrose

What is the dimer that forms the basis of cellulose?

Cellobiose

Most food gums are polydisperse and polymolecular.

True

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?

10-13%

What type of glycosidic linkage connects glucose units in cellulose?

Î²-1,4-glycosidic linkage.

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

9-12%

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

Gelatinization

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

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

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

Glycosidic Bonds

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

Monoglycerides

What are the fructose contents in commercial HFCS products?

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

What are the three most common food monosaccharides?

Glucose, Galatose, and Fructose

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

Zein

Corn protein is very low in which essential amino acid?

Lysine, tryptophan

Name 3 monomer subunits that comprise lignin.

Para-hydroxy coumaryl alcohol, coniferyl alcohol, sinapyl alcohol

Which enzymes are used for corn syrup production?

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

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

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