Cereals and legumes

Which of the following is NOT a primary source of plant proteins?

• Fruits

• Legumes

• oilseeds

• Cereals

How do oxidizing agents in flour treatment affect gluten proteins?

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How does the reduction of disulfide bonds in gliadin and glutenin affect gluten?

• Improve structural integrity

• Enhances elasticity

• reduce extensibility

• increase solubility

What are the functional differences between gliadin and glutenin in gluten?

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What is the primary function of bleaching agents in flour treatment

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Which of the following is NOT a main category of flour treatment agents?

• Oxidising agents

• Preservatives

• Bleaching agents

• Enzymes

What effect does excessive heat have on gluten proteins during grain processing?

• enhance elasticity

• make them tougher and more difficult to extract

• increase solubility

• reduce protein content

Which component of the wheat kernel is often used in health foods and for fortification of bread?

• endosperm

• germ

• husk

• bran

What potential issue arises if -SH groups in flour are not oxidized?

• They can participate in exchange reactions with S-S groups, tightening the dough

• Protein content decreases

• The dough becomes too soft

• Gluten formation is inhibited

How do improvers or maturing agents affect flour proteins?

• Increase protein solubility

• Oxidize -SH groups to S-S groups

• Reduce S-S groups to -SH groups

• Break down protein structures