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Ag Grains

Grains

QuestionAnswer
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
Created by: hockettd