I cereali
Authored by Agata Pappalardo
Science
Professional Development
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34 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
La farina bianca si ottiene dalla macinazione del grano e in particolare
dal pericarpo
dal germe
dall'embrione
dall'endosperma
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
L'amminoacido limitante dei cereali è
la lisina
la metionina
la valina
la glicina
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Le proteine dei cereali sono a medio valore biologico
Vero
Falso
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Le farine più adatte per la panificazione sono quelle di grano duro
Vero
Falso
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La composizione chimica media del frumento è
Acqua 0%
Proteine 60%
Carboidrati 2%
Acqua 80%
Grassi 40%
Zuccheri 40%
Proteine 40%
Acqua 18%
Proteine 10-18%
Grassi 2%
Carboidrati 60-70%
Vitamine e Sali minerali 1,5%
Grassi 0%
Carboidrati 15%
Proteine 30%
Acqua 40%
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Il grano tenero
Una volta macinato presenta spigoli netti
Si importa interamente dagli Stati Uniti ed è più ricco di proteine rispetto al grano duro
Si coltiva nell'Italia settentrionale e centrale ed ha una cariosside tondeggiante e farinosa
Si coltiva soprattutto ne sud Italia
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Il grano duro
E' diffuso nelle aree fresche
Presenta una cariosside tondeggiante e farinosa al taglio
Si utilizza per produrre pane e dolci
Presenta cariossidi allungate di colore ambrato e aspetto vitreo
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