Carbohydrates

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

Sucrose, trehalose are non reducing

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.

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

Name 4 cereal grains in the Poesia family.

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

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

Wheat, Rice, Maize, Barley/ Sorghum

Name four grains that contain gluten.

Wheat, rye, barley, triticale

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

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%

Name 6 polyol sweeteners.

Xylitol, sorbitol, mannitol, lactitol, maltitol, isomaltitol

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

A. polyalcohol

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

A. Sugar Alcohol

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

B

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

B. buckwheat

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

B. sucrose

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.

C

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

C. Cube

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

C. durum

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

C. fructose

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

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

C. Oats