Which of the following explains why cereal grains expand upon cooking?
a. The carbohydrates leach out, leaving holes in the cereal that fill with water.
b. The starch molecules gel when they are heated.
c. The starch molecules gel when they are cooled.
d. The proteins and starches complex together when heated and swell.
e. The starch molecules gelatinize when heated in water, thus swelling the grain.
Question 2
The kernels for which of the following grains must be rinsed before cooking to remove the naturally bitter coating?
a. triticale
b. amaranth
c. quinoa
d. kamut
Pollen grains
Digestion and absorption of carbohydrates in the small intestine.
Representative carbohydrates: Glucose and Maltose
Plant foods such as grains and vegetables are the main sources of nonheme iron in your diet
Kidney beans, steak, and iron-fortified bread and cereal are good sources of iron
Expand and simplify quadratics