Carb quiz

a single molecule of glucose is ________________

monosaccharide

________ flour is made from soft wheat; finer than all purpose

pastry

plants make carbs from ___________

photosynthesis

glucose molecule is shown as a _______

polygon

baking ______ is baking ______ with acid added

powder; soda

germ contains ___ ______, some ______, and healthy ____

b vitamins, proteins and fats

_____ ______ flour absorb more liquid an __________ ______ flour and rise better that ______ ____ flour

bleached white; unbleached white; whole wheat

_____ is the multi layer outer skin of the edible kernal

bran

________ protects the seed until its ready to grow

bran

the bulk of fiber and protein are concentrated in the _____ and _______

bran and germ

Whole grain consist of _____, ______ and _________

bran, germ, endosperm

_____ flour is unbleached high gluten hard wheat, malt barley, fit c, potassium bromate

bread

humans need large fiber molecules to add. _______ to our waste and make _______ ________ regular

bulk; bowl movements

_______ flour fine textured soft wheat high startch, silky feel

cake

carbo =

carbon

carbs are a compound of _____, ________, and _______

carbon, hydrogen and oygen

we get Mose of our energy from eating ________; from plants

carbs

_______ is fiber

cellulose

________ is a tough carb that we cannot digest

cellulose

a _______ molecule is made up of thousands of _____ molecules

cellulose; glucose

white flour is traded by bleaching with _______ or _________ __________

chlorine or benzoyl peroxide

starch is a _____ carb

complex

_______ flour is easy to work with, makes dough less gummy and more malleable

cured

maltose is a _____________-

disaccharide

__________ is the largest portion of the kernel

endosperm

___________ germs food supply

endosperm

endosperm provides essential ____ to the young plant so it can send roots down for water and nutrients, and sent sprouts up for sunlight photosynthesizing power

energy

the germ and bran contain ____ that spoil quicly

fats

whole grain flours have a shorter shelf life because of ____ that spoil quiickly

fats

______ is a complex carb that we don't digest

fiber

ingredients for baking include ______, _____, ___, ________, vit c, baking soda and baking powder

flour, yeast, fat, sugar

______ is a common monosaccharide found in fruits, veggies and high fructose corn syrup

fructose

my plate consist of _____, _______, _______, ______ and ________

fruits, veggies, protein, dairy, grains

______ is the embryo which has the potential to sprout into a new plant

germ

_______ is where growth begins

germ

wheat seed head is made of 3 portions: _____ _______ & __________

germ, bran and endosperm

________ is a building block for other more complex carbs

glucose

all living things break down ______ for enegry

glucose

our digestive system extracts ________ from food and our blood delivers these nutrients to our cells

glucose

plants food is __________

glucose

________ is a protein that forms an elastic network that helps contain the gases that make mixtures (dough and batters) as they bake

gluten

wheat flour contains ______

gluten

___ _____ is a high protien, hard- wheat flour treated to remove most of the startch

gluten flour

flour is a power ground from ______

grain (wheat)

hydrate=

hydrogen

All flours not containing the germ must have ______ ______ ______ _______

riboflavin, thiamin, niacin,iron

______________ is another word for carbohydrate

saccharide

self rising flour contains _____ and a. _______ _____

salt; leaving agent

white flour is more _______ _______ than whole wheat flour

shelf-stable

sugar is a ______ carb

simple

eating food with fiber makes you feel fuller longer because fiber ______ down the absorption of other ________ into the bloodstream

slows; sugar

______ flower is stripped of nutrients

white

___________ flour has been stripped of bran and germ, leaving behind the dine, pale endosperm

white flour

_______ _______ flour is made from grinding all three portions of the seed

whole wheat flour

self rising flour is for ______ and quick breads but not

yeast breads

self rising flour is a type of ____ ______ flour

all purpose

____ _______ ______ is made form a blend of high gluten hard wheat and low gluten soft wheat

all purpose flour

cake flour can be made by measuring 1 cup of ____ _____ flour, removing 2 tbs, and adding 2 tbs of _____ ______

all purpose flour; corn startch

bran contains ____, __ ____ and ____

antioxidants, b vitamins and fiber

white flour has a ________ flavor, and ________ healthy

milder flavor; less healthy

endosperm contains _______ carbohydrates, _____ and small amounts of ___________ & __________

starchy carbohydrates, proteins and small amounts of vitamins and minerals

fiber keeps our blood levels ________

steady

cake flour makes _____ cakes and pastires

tender