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
The digestion of carbohydrates, proteins, and fats.
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