ReviewAnswersforLab7Grains,Cereals,Starch.pdfVIP

Review Answers for Lab 7: Grains, Cereals, Starch 1. Name the three components of a cereal grain. Circle the portion in which most of the vitamins/minerals are found.  germ  bran (Contains most of the vitamins/minerals)  endosperm Both the germ and the bran are good sources of vitamins and minerals, but the germ is the richest. However, since the germ is high in unsaturated fats and goes rancid easily, it is usually removed during processing. 2. What is the difference between a whole grain and a processed grain/cereal? A whole grain includes the germ, bran, and endosperm. A processed grain/cereal has had components removed, usually leaving only the endosperm. A whole grain is therefore higher in fiber and in any nutrients that have not subsequently been added in enrichment/fortification. 3. What is a roux? A thickener made by blending a fat and a starch (e.g. margarine and flour) 4. What is a white sauce? A roux to which a liquid (e.g. milk) is added 5. What is the standard procedure to make a white sauce? Blend the starch into the fat over heat, then gradually add the liquid, stirring constantly to avoid lumps. In some white sauces, the separator is a liquid rather than a fat. The principle is the same, though--keep the starch molecules from clumping together, then add further liquid. 6. What is gelatinization? The thickening that occurs when a starch, heated in a liquid, absorbs water and swells 7. Why should one avoid harsh stirring when preparing a white sauce? Harsh stirring could break down starch granules, reducing their ability to swell and thicken properly. 8. What is gelation? When a gelatinized mixture cools, starch molecules form bonds between them, trapping water and thereby forming a gel. This is gelation. 9. What happens if you add a starch such as cornstarch to cold water? the starch will dissolve (you should shake or stir the