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Reviewquestions.docx

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Reviewquestions

ReviewQuestions

Lecture1:

Introductiontocerealgrains

1.Howmanygrainscanyoulist?

Wheat,Rice,Corn（maize）,Barley,Oats,Rye,Sorghum

2.Nameanddescribethethreemainpartsofeachgrainkernel.

Thegrainkernelhasthreeparts.

–Thebranisouterlayerofthekernel.（ContainsVitaminBandfiber,tracemineral）

–Theendosperm,thelargestpartofthekernelismadeofproteinsandstarches.（Provideenergy,Containscarbohydrates,proteinandBvitamins）

–Thegermistheseedoftheplant.（ContainsBvitamins,VitaminE,iron,zinc,tracenutrients,andsaturatedfat）

3.Wheredidthecommongrainsbegin?

∙Wheat...WestAsia/Iraq,SoutheastTurkey

∙Rice...Asia

∙Corn（maize）...Americas（north,south,central）

∙Barley...Europe

∙Oats...Scotland/Ireland

∙Rye...NorthernEurope

∙Sorghum...Africa

4.Botanically,whichfamilydoesthegrainbelongto?

GrassesFamilyplants

5.Listthenutrientsfoundingrainproducts.

Endosperm:

complexcarbohydrates,proteins,andsmallamountsofvitaminsandminerals

Bran:

richinfiber,Bvitamins,andsometraceminerals

Germ:

Bvitamins,vitaminE,iron,zinc,andothertraceminerals;someprotein,andasmallamountofsaturatedfat

6.Namethegrainforms.

Wholegrains,PearledGrains,Grits,crackedgrains,orsteel-cutgrains,Flakesorrolledgrains,Meal,Bran,Germ,Flour

7.Definewholegrain?

Completekernelminusthehull.Theycookslowlyandarechewy.

8.Whyarewhole-grainproductsnutritious?

9.Howdowholegrainshelpourbody?

Lecture2:

Typesofcerealgrains

1.ListthreemostimportantcerealgrainsproducedinUnitesStatesandChina,respectively.

UnitesStates:

1.Corn2.Wheat3.Sorghum

China:

1.Rice2.Corn3.Wheat

2.WhatisthemostimportantfieldcropintheUS?

Corn

3.Whichgrainisimportantintheproductionofbeer?

Barley

4.Whichcropisthemostdroughtresistant?

Millets

5.Whatistriticale?

Nametheprimaryproduceroftriticale.

•Intergenerichybridgrain

–isahybridofwheat（Triticum）andrye（Secale）firstbredinlaboratoriesduringthelate19thcentury.

–TheprimaryproducersoftriticalearePoland,Germany,France,BelarusandAustralia.

6.WhatisKamut?

Khorasanwheatisanancientgraintype.Thisgrainistwicethesizeofmodern-daywheatandisknownforitsrichnuttyflavor.

7.Namesomefoodlegumes.

CoolseasonfoodLegumes:

greenpeas,yellowpeas,chickpeas,Lentils,fababeans.

Warmseasonfoodlegumes:

soybeans,commonbeans,cowpeas,peanuts

8.Listseveralpseudograins

–Amaranth

–Quinoa

–Buckwheat

9.Doesthebuckwheatcontaingluten?

No

10.Whichpseudograincontainshighprotein?

Amaranth,（30%protein）

11.Whatiscouscous?

Couscous（KOOS-koos）:

Steamed,crackedendospermofwheatkernel.Hasanuttyflavorandusedincereal,salad,maindishes,andsweetenedfordessert.

12.Whatiskasha?

Kasha:

Roastedbuckwheatthatishulledandcrushed.Hasapleasant,nuttyflavor.Usedasbreakfastcerealorsidedish.

Lecture3:

Problemsingrainproduction

1.Statesomeconcernsaboutgrainproduction

Canwemeetthedemandsofthefuture?

Howhassciencechangedagriculture?

Thereareseveralconcernsraisedaboutgeneticallymodifiedfoods.

2.Listwaystostoregrain

•GrainBins

•GroundPiles

•CoverGroundPiles

•Largebuildingswithconcretefloors

3.Listconditionsthatleadtostorageproblems

•Grainthatistoowet

•Grainthatistoowarm

•Tryingtoholdgraintoowet,toowarm,toolong

•Finesaccumulations

•Unevengraintemperaturesinstorage

•Grainnotcheckedoftenenough

4.Stateissuesofbadcerealgrains

•Animalhealth

–Diseaseanddeath

–Feedinganimalsbadgraincanleadtosicknessanddeath.

•HumanHealth

–Humanscangetsickbyeatingbadmeatfromanimals.

–Humanscouldgetsickfrominfectedgrainsinvariousfoodproducts.

5.Knowsomefieldmolds,storagemoldsandmycotoxins

●FieldMolds-infectinfieldandgenerallygrowatmoistures>20%.

⏹Aflatoxins,DON,DAS,T-2,HT-2,ochratoxins,citrinin,penicillicacid.

●StorageMolds:

Growatmoisturesof13-20%ormoisturesinequilibriumwith65-90%relativehumidity.

⏹generaAspergillusandPenicillium

●Mycotoxins:

Fungalmetabolitesthataretoxicwhenconsumedbyanimals.

⏹

Lecture4:

Worldproductionofcerealgrains

1.Knowtherelationshipbetweenagricultureandhumanbeing

●Theagriculturalproductsrepresentthemainalimentarysourcefor6.7billionpeople.

●Thereforeagriculturerepresentsthatfundamentalsectoroftheworldeconomythathastosupplyfoodforallmankind.

●Cerealcropsarethemostimportantoffoodcropsgrossproduction.

●Theworldcerealproduction（wheat,maize,riceandrye,barley,oat,millet,sorghum）hascontinuouslyincreasedduringthelast3decades.

2.KnowthecerealgrainproductionprofilesofsomecountrieslikeUSA,ChinaandIndia

3.Know10mainproducersofeachstaplecerealgrain.

4.Knowthetop1producingcountryofeachgrain

Wheat

China,India,U.S.A,Russia,France,Canada,Australia,Germany,Pakistan,Turkey

Rice

China,India,Indonesia,Bangladesh,Vietnam,Thailand,Myanmar,Philippines,Brazil,Japan

Corn

U.S.A,China,Brazil,Mexico,Argentina,india,france,Indonesia,SouthAfrica,Italy

Soybean

NortheastofChina

5.Listsomecerealproducts

Ready-to-EatandInstantCereals:

Toastedcereal,Cerealflakes,Toatedrice,Toastedoatrings,Formedshreddedcereal,Nuggetcereal

6.WhereisthemajorspringwheatandwinterwheatgrowingareainChina?

7.ListofnamesofcornbeltsinChinaandUSA.

Lecture5:

Overviewoncerealgrainproducing

1.Listtheusesofcerealgrains.

●Polishedgrain

●Flour

●Bread

●Bakeries

●Pasta

●Breakfastcereals

2.Listsomeprocessingtechnologiesofgrain.

●Dehulling

●Milling

●Polishing

●Cooking

⏹Simmering,Microwaving,Boiling

●Baking

●Extrusion

●Maltingandbrewing

●Fermentation

3.Beabletodistinguishthedifferencesbetweenenrichmentandfortified.

Enrichment=puttingbacksomeofthenutrientslostinprocessing

Fortified=addingnewnutrientsorextraamountsoforiginalnutrients

4.Whyitisnecessarytoenrichorfortifyfood?

Whenthebranandgermareremoved,manynutrientsarelost.Examplesincludewhitebreadandmostbreakfastcereals.Whenthishappens,thegrainproductsareenrichedandfortified.

5.WhatisABCDingrainproduction?

A:

ArcherDanielsMidlandCompany（ADM）

B:

BungeLimited

C:

Cargill,Incorporated

D:

LouisDreyfus

6.Listsomecerealfoodcompanies

GeneralMills,KraftFoods,Kellogg,Quaker

7.Whatisreadytoeatcereal

8.Listtop6foodcompaniesintheworld.

KelloggUSA

GM&Ralston

Post&Nabisco

Quaker

StoreBrands

MaltOMealCo

Lecture6:

Wheatoverview

1.Whatisthescientificnameforcommonwheat?

Triticumaestivum

2.Listsixclasseswheat（p34）

●HardRedWinter

●HardRedSpring

●SoftRedWinter

●HardWhiteWinter

●SoftwhiteWinter

●Durum

3.Listthreecommonkindsofwheatheads

1.Common,whichhasalonger,beardedhead.

2.Club,whichhasashortheadandnobeard.

3.Durum,whichisbeardedandhashardkernels.

4.Whatisspringwheat?

Whatiswinterwheat?

●Springwheatisplantedinthespring,growsduringthesummer,andmaturesinearlyfall.

●Winterwheatisplantedinthefall,establishesitselfoverthewinter,andgrowsrapidlyinthespring.

5.ListtheareaswhereproducewheatinChinaandUnitedStates.

USA:

WheatproductionisconcentratedinthePlainsstatesofKansas,Montana,

Oklahoma,Texas,andNebraska.

6.Describethedifferenttypesofwheat

（Kernelhardness,color,andseason）

Common,Poulard,Durum,Polish,Club,Emme,Spelt

7.IsredkernelwheatorwhitewheatpredominantintheUS?

Red-kernelwheatispredominantintheU.S.

8.Knowtheusagesofhardwheatandsoftwheat.

Hardwheatproducesthecoarseflourusedinbreads.

SoftwheatiscommonlyusedincakesandcookiesbecauseitproducesafinertexturedFlour.

9.WhichwheathasmostacreageinUS?

HardRedWinterWheat（HRWW）

10.Whichwheathasthehighestproteincontent?

HardRedSpringWheat（HRSW）

11.Whichwheatisonlyusedinpastaduetoitshardnature?

DurumWheat

12.Wherethedurumwheatisgrownmostly?

Samenorthernstatesashardredspring;70-80%oftheUSannualproductioncomefromNorthDakota.

13.Whatissemolina?

Coarselygrounddurum,thegranularflourusedtomakeavarietyofpastaproducts.

14.Whatthedurumwheatusefor?

Durumwheatisthehardwheatprimarilyusedformakingsemolina.Semolinaisthegranularflourusedtomakeavarietyofpastaproducts.

15.Summarizethecharacteristics,usesandprimaryproductionareasofsixbasicclassesofwheat.

16.Summarizetheusagesofwheat.

•wheatispredominantlyusedforhumanconsumption.

•ThevastmajorityofwheatgrownintheU.S.ismadeintoflour.

•Thisflourcanthenbeprocessedintobread,crackers,pasta,pastries,cakes,pancakes,cookie,pizza,noodles

•Wheatcanalsobeprocessedintoready-to-eatfoods,alcohol,anddextrose.

•Besidesbeingusedforhumanconsumption,wheatanditsby-productsarealsousedforlivestockfeedandsupplements.

17.Whatiswheatquality?

Farmer:

Grade,Yield,DiseaseandinsectResistance,SellingPrice

Millerorprocessor:

Proteincontent,Flouryield,Doughstrength,Bakingperformance,Pastaprocessingandpastaquality

Lecture7:

DryMilling

1.WhyKansasisknownasthe“breadbasket”oftheworld?

Nearly1/5ofwheatgrowninU.S.isfromKansas

2.Brieflysummarizetheprocessofwheatmilling

1.Clean

2.Temper（moistureadded）

3.Removebran

4.Removegerm（atright）

5.Extractflourfromendosperm

6.Furtherseparate,sift

7.Produceflour

3.Listfactorsthataffectflour’squality

●Thewheat’senvi