8

Question 1

compare enriched vs fortified

it’s abt the needs….

Answer 1

= nutr added to meet legal l vl of nutr in food BEFORE processing
e.g milling yt flour: remove bran & germ -> enrich to get the lost nutr

= add not-resent nutr

Question 2

what is refined flour

Answer 2

made fro0m endosperm only
=> hence enriched

bcs there’s no endopserm and germ

Question 3

what is enriched flou per legislation

law stuff in Food & Drug regulation

Answer 3

per FDR in CAD, all yt flour & flour food must be enriched- w/ vit **E & Fe, folic acid **
=> to prevent neural tube defect

Question 4

what is whole grain?
must have __g of whole grain / 30g producrt

Answer 4

has germ, endosperm, bran
8g
assoic w. reduced risk of CVD, DM, cancer + obesity

Question 5

structure of a whiole grain

1. ___: high something, some ___
   aleurone layer (found underneath)
2. __ the majority: high in fibre & __ bt low in
3. ____high in ___ / ___/ ____-> bran acidity again

Answer 5

1. bran: fibre, fat -> so bran acidity
   : contains protein P thiamine
2. endosperm: starch / low in vit/min
3. germ: fat / protein/ vit

Question 6

T or F?

msot CAD are only getting half of fibre needs each day

Answer 6

T

Question 7

nutr in whole grain

Aside from vit/min, fibre, lignans, whole grains contain
___: probiotics
____-: also found in: >
____, beta–glucans, ___

Answer 7

inulin: source of probiotics
phytins: also found in grains, pulse; less absorption of min
phytosterol, beta glucans phytochemicals

Question 8

is GMO permitted in CAD?

Answer 8

NOT for food & feed

Question 9

3 ways to classfiy wheat

1. ____ in fall ->
   spring
2. __ or ___: bread / pastry
3. color

Answer 9

1. winter or spring:
   - winter wheat: plant in fall -> sleep in winter -> grow in spring -> harvest in summer
   - spring: plant in spring; harvested later
2. **hard **flour- higher protein, bread / soft: pastry
3. red or yt

Question 10

first step of wheat processing

how to stone mill

water -> temper -> roller -> sieve -> reduction rollers

Answer 10

1. clean debris
2. temper: adjust moisture lvl
3. break: crush kernels before rollers
4. separate: sift w/ sieve, isolate endosprm
5. grind to flour via reduction rollers

Question 11

6 classes of wheat:
hard red __/___
**soft red winter **
hard / soft ___
___

Answer 11

hard red spring / winter
soft red winter
yt
durum

Question 12

why wheat consumption has leap in 20th cen?

Answer 12

eat less red meat bt more readily available, wheat **fast foods **

Question 13

second step of wheat processing - maturing

maturing: why yellow/ why yt? l

maturing agent- azodicarbonamide, __ ___, __ acid
=> purpose?

Answer 13

**mature flour is yellow **due to carotenoids
w/ aging, **whitens **
=> oxidised part of glutenin & gliadin protein forms bond easier -> good bread

labeled unbleached unless using ‘..unless using maturing agent: K bromide, ascorbic acid
=> to recreate aging effect in shorter time -> save $ on storing

Question 14

3rd step of wheat processing- bleaching

labeled “bleached flour”

Answer 14

dupe natural bleaching w/ chemicals to speed up time
- benzyl peroxide (whitening)
- Cl & ClO2, acetone ( mature & bleach)

Question 15

4 types of rice:

Answer 15

• indica: 3/4 of global tradel grows tropical & subtropical
• japonica: sushi
• aromatic like jasmine: $$$
• glutimous (sweet rice)

Question 16

instantised flour: 💧~~~

Answer 16

diperse in cold H20 & free flowing
AP: moisten & re-dried…
gravies & sauce

Question 17

self-rising flour

Answer 17

add salt & leavning to AP flour
quick breads & biscuits

Question 18

gluten flour

Answer 18

hard spring wheat w;/; dried extracted gluten
adjust protein lvl: pastry low -> AP (10%) -> bread (11-13) / wjoe wheat: 13%

Question 19

why use bread flour?

Answer 19

high protein, crumbles -> make bread w/ fine texture, elastic crumb

Question 20

compare cake vs pastry flour

Answer 20

they’re both soft wheat

cake flour: most refined, has a fine & silky txtre; bleached
pastry flour: has a higher protein content btw cake to AP
ideal of cookies & pastry

Question 21

All Purpose Flour

Answer 21

blend of hard & soft wheat bt not ideal for good yeast bread & cakes

Question 22

whole wheat flour: less__- formed
rancid quicker

Answer 22

less gluten formed, sharp bran particles glut gluten strands
whole wheat flour:
=> make denser & coarser bread

Question 23

vital wheat gluten

Answer 23

3/4 protein, to stregthen dough

Question 24

what is golden rice?

Answer 24

GMO-ed w/ gene that has beta-carotene
to combat vitA deficiency; not commerically available

Question 25

corn: grain vs cooking? | hominy / corn meal / grits / flour

Answer 25

- hominy & hominy grits = corn treated w/ alkaline cooking process - corn meal = ground corn - fine grits = similar to corn meal bt **coarser ** - corn flour: entire kernel grounded into flour

Question 26

properties of coirn | wheat protein texzture masa floru

Answer 26

corn is a non-wheat flour -> no gluten bcs its major protein ZEIN is gluten free => has a crumbly txture corn masa flour makes tortillas

Question 27

3 ways of corn processing 4) corn syrup & glucose

Answer 27

1. stone ground or non-degerming: germ is still there -> shorter shelf life -> rancid quicker 2. tempering & degerming 3. alkaline cooked: steep in boiling alkaline solution -> create masa flour 4. from hydrolysis of cornstarch

Question 28

distinct long grain rice vs med & short grain

Answer 28

= more alymose, light & fluffy when cooked = less, stickier

Question 29

arsenic in rice has 2 forms: ___ & ____ - source - brown vs yt rice - regulation

Answer 29

organic & inorganic- the latter is toxic * nat occur in our enviro, H20, air: burning fuels, pesticides * soem country have a higher lvl of arsenic in their gorund * brown contains more vs yt rice bcs the arseninc is concentrated in bran * some countries have max amnt of arsenic allowered; in CAD no sucg thing

Question 30

settle the debate: is oat gluten-free?

Answer 30

oat is gluten free- contains a glute-like protein called avenin however it's grown in gluten enviro so** "gluten-free**" oats grow in dedicated fields & facilities => routine test

Question 31

# t tell me abt rye flour

Answer 31

- light & dark - glutenin & gliadin -> creates a dense loaf - bt mix **yt wheat flour** to create lighter loaf => prone to ergot a type of fungus so must contain less than 8% ergot rye

Question 32

barley & malting

Answer 32

malting = to germinate & dry the grians; can hae sprouted barley used by industry to add amylose lvl in flour

Question 33

triticale

Answer 33

mix btw rye and wheat; harder for bread

Question 34

list the pseudo cereal grains

Answer 34

- wild rice: reed water plant NOT rice - buckwheat: seed of herbaceous plants - - quinoa & amaranth

Question 35

other non-wheat florus include

Answer 35

1) ancient grains & tuber 2) pulse flour 3) soy floru

Question 36

list the gluten free flour

Answer 36

only millet _ sorghum pseudo cereal grains other non-wheat flour

Question 37

in general, ___ - groats: - quick rolled oats: __ -> chop -> steam -> _____ * old fashion **rolled **oats * steel cut oats:

Answer 37

most of the hull removed, only bran & germ left - pass through roller -> cut -> steam -> rolled - rolled bt not CUT - steel cut oats = steel cut groats

Question 38

noodles are made of ___ while pasta are made from _____

Answer 38

flour / durum semonlina

Question 39

pasta

Answer 39

is yellow due to durum wheat's carotenoids when durum is milled,** endosperm** gorund into semolina protein & starch in semolina maintain pasta's shape when cooked

Question 40

division of breakfast cereall

Answer 40

1_ HOT: oatmeal & cream of wheat 2___ read to eat: flaked, puffed etc

Question 41

American Assoic of Cereal Chemist standarise grain analysis method what are some examples of tests for flour? | want more loaf vol, amylsoe & bon appetit

Answer 41

1. physical test milling performance test: hard wheat has more **damaged starch** -> h20 absorption 0> poor loaf volume starch properties: amylograph 2. product test: best one!

Question 42

3 ways of mixing

Answer 42

1. muffin method: add L w. dry 1. pastry method: fat is cut into dry ingre & add (l) fat coats starch -> flaky txture 1. conventional: creaming

Question 43

effect of high altitude baking | add egg, add L, heat l less

Answer 43

- leavening(g) meet less resistance & expand more quickly => use less - moisture evap quicker: add more (L) - L boil @ lower temp

Question 44

effects of glutenin and gliadin

Answer 44

80% of flour protein is glutenin & gliadidn gliadin makes a viscous extensible dough VS glutenin: cohesive, strong ^ springy crosslink va cov disulfide bond w/ H20

Question 45

what happens if you overmix dough? too much H20?

Answer 45

gluiten strands tear, disulfide network is broken soft sticky dough wont rise too much H20- -> dilute protein, less gluten dvlopment

Question 45

first 3 methods of leavening

Answer 45

- air: *just read* folding dough / creaming butter / beat egg - steam: occurs to all dessertts in some extent - CO2: bioglocial (yeast) or chem (baking soda)

Question 46

fermentation: yeast & bacteria __- + sugar -> ___ + __ -OH salt rising bread

Answer 46

yeast ferments sugar -> CO2 + ethyl alcohol salt from sugar (slow fermen) vs added sugar (fast_ salt-rising bread use nat occuring salt-tolerant bacterium from corn meal (i.e sour dough)

Question 47

baking soda in the oven | Na CO3

Answer 47

Na bicarbonate + heat -> Na carbonate + CO2 + H20 Na carbonate has a bitter, soapy taste; brown spots unevenly distributed to avoid bitter taste, add acid: buttermilk, molass, cream of tartar

Question 48

baking powder = ___ + ___

Answer 48

if add too much, cell may collapse; too lil, cell may not expand, compact product starch is there to stabilise everything & prevent premature rxn