Grains Word Scramble
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| Question | Answer |
| Grain | An edible seed of a cultivated grass such as wheat, corn, rice, and oats. |
| Bran | The hard outer protective skin of the grain - protects from weather, insects, mold, etc. |
| Bran consists of _____ layers. | seven |
| The source of dietary fiber comes from ____ in grains. | bran |
| The _____ layer is the largest portion of bran, consisting of 75% of dry weight. | aleurone |
| The aleurone layer is a concentrated source of vitamins ____ and ____. | B2 and B3 |
| Endosperm | Inner portion of grain, supplies food to growing seedling. |
| About 50-75% of endosperm is ______. | starch |
| ______ flour is produced from the endosperm. | White |
| Germ | Contains the plant embryo. |
| Most of the wheat kernel's ____ is found in the germ. | fat |
| T or F: Germ removal improves the shelf-life of flour. | True |
| Germ is rich in _____ fat. | polyunsaturated |
| Name four types of wheat classes. | Hard Red Winter, Soft Red Winter, Hard Red Spring, Hard White, Soft White, Durum |
| Hard wheat | Higher in protein, stronger flour, more elastic |
| Soft wheat | Lower in protein, weaker flour |
| What fraction comes out of the first grind? | Bran, shorts, clear flour |
| What fraction comes out of the second grind? | Germ |
| What fraction comes out of the third grind? | Patent flour |
| What parameters are used to grade flour? | Protein content, ash content, starch damage |
| Streams | Blending to achieve desired protein content |
| Gluten proteins are high in _____ and ______ amino acids. | glutamine and proline |
| _____ gives dough its resistance to extension. | Gluetenin |
| Flour mixed with water is _____. | viscolastic |
| Rheology | How a material deforms, flows, or fails when force is applied. |
| Restoration | To bring flour back to its original nutrient content |
| Fortification | To supply nutrients that are essential but not associated with the raw material. |
| Describe celiac disease. | Indigestion of gluten results in damage of the small intestine. |
| Name five different types of leavening agents. | Yeast, bacteria, basking soda, baking powder, steam |
Created by:
goberoi
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