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Ag Grains
Grains
| Question | Answer |
|---|---|
| amylose | a component of starch consisting of long, straight chains of glucose units |
| bran | the outer covering of a cereal grain; a source of dietary fiber |
| chemical digestion | the breakdown of food molecules by digestive enzymes and chemicals |
| complex carbohydrate | polysaccharides that contain hundreds or thousands of monosaccharide units; found in foods such as starch and fiber and have to be broken down completely for absorption |
| endosperm | the part of the grain seed that contains primarily starch with protein and other nutrients |
| flour | a powdery substance obtained by grinding grain (usually wheat), which is used to make bread and many other products |
| germ | the vitamin-rich embryo of the wheat kernel; it is usually separated before milling and incorporated into cereal or other foods |
| gluten | a substance with elastic-like properties that is formed when mixing water with the proteins found in wheat, for example kneading dough |
| mechanical digestion | the physical act of breaking up food particles through chewing and contractions of the stomach and intestines |
| salivary amylase | the enzyme found in human saliva that aids in the breakdown of starch in the mouth |
| simple carbohydrate | carbohydrate products that contain only one or two sugar molecules; these are the quickest sources of energy because they are easily absorbed |
| whole grain | a food made from wheat from which no part (such as the bran) has been removed |
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