Grain and Gluten
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| flour | a powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.
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| grain | wheat or any other cultivated cereal crop used as food.
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| bran | wheat or any other cultivated cereal crop used as food.
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| endosperm | the part of a seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients.
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| germ | is the oily part of a kernel or seed from which a new plant sprouts.
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| Whole grain | made with or containing whole unprocessed grain.
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| Refined grain | refined grains, in contrast to whole grains, refers to grain products consisting of grains or grain flours that have been significantly modified from their natural composition.
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| fiber | dietary material containing substances such as cellulose, lignin, and pectin, which are resistant to the action of digestive enzymes.
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| Complex carbohydrate | a polysaccharide (such as starch or cellulose) consisting of usually hundreds or thousands of monosaccharide units
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| Simple carbohydrates | made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested.
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| amylose | the crystallizable form of starch, consisting of long unbranched polysaccharide chains.
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| amylase | an enzyme, found chiefly in saliva and pancreatic fluid, that converts starch and glycogen into simple sugars.
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| gluten | a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
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| Celiac disease | sometimes called sprue or coeliac, is an immune reaction to eating gluten, a protein found in wheat, barley and rye.
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
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