Cereals (Leaving Cert Home Economics): Flashcards
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Practise the cards
15 cards from this deck
3 main parts of wheat grain
3 main parts of wheat grain
Bran, endosperm, germ
Outer protective layer of wheat grain
Outer protective layer of wheat grain
Bran
% of wheat grain that is endosperm
% of wheat grain that is endosperm
83%
Main nutrient in endosperm
Main nutrient in endosperm
Carbohydrates (starch)
Protein giving wheat dough elasticity
Protein giving wheat dough elasticity
Gluten
Vitamins concentrated in wheat germ
Vitamins concentrated in wheat germ
B vitamins and vitamin E
Why cereal proteins are incomplete
Why cereal proteins are incomplete
Lack essential amino acids like lysine
How to make complete protein from cereals
How to make complete protein from cereals
Combine cereals with legumes
What is gelatinisation
What is gelatinisation
Starch grains swell & absorb water when heated
Storage conditions for cereals
Storage conditions for cereals
Cool, dry places in airtight containers
Why whole grains have shorter shelf life
Why whole grains have shorter shelf life
Higher oil content in germ
Condition requiring avoidance of gluten
Condition requiring avoidance of gluten
Coeliac disease
Gluten-free cereal alternatives
Gluten-free cereal alternatives
Rice, maize, gluten-free oats
Effect of soluble fibre on cholesterol
Effect of soluble fibre on cholesterol
Reduces LDL (bad) cholesterol
Flour type retaining all wheat parts
Flour type retaining all wheat parts
Wholemeal flour