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CC ch21
cereal parts
| Question | Answer |
|---|---|
| cereal | starchy grain that is suitable to use as food |
| kernel | a whole seed of cereal |
| bran | the outer protective covering of a kernel of grain |
| endosperm | the largest part of a kernel of grain containing most of the starch and protein of the kernel but few minerals and little fiber |
| germ | the reproductive part of a kernel of grain. It is rich in vitamins, protein, and fat |
| whole grain | term used to refer to cereal products made from grain taht contains all three parts of the kernel |
| refined | term used to refer to cereal products made from grain that has had the bran and germ removed during processing and contains only the endosperm |
| pasta | a nutritious shaped dough that may or may not be dried. Macaroni, noodles, and spaghetti are pastas |
| enriched | having added nutrients to replace those lost through processing |
| starch | complex carbohydrates stored in plants |
| gelatinization | swelling and subsequent thickening of starch granules when heated in water |
| syneresis | leakage of liquid form a gel |
Created by:
raiver
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