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CEREALS
SEEDS OF GRASSES:• Wheat• Corn• Rice• Oats• Rye • Barley• Triticale
• NON SEED CEREALS
• Millet• Sorghum • Buckwheat
BRAN
• Layered outer coat
• Removed in milling process-refining
• Small amount of protein
• Trace minerals, dietary fiber, lipids
• Provides cellulose, hemicellulose
• Wheat bran – insoluble fiber
• Oat bran – soluble fiber
ENDOSPERM
• 83% of kernel• Primarily starch• Most of the protein• Lowest in fiber• Low in fat• Source of white flour• Ratio of starch to protein differs among grain
varieties
GERM
• Inner portion of kernel
• Highest percent of lipids (rancidity
• Greater share of B complex vitamins and trace minerals
• Removed during milling
LIPIDS
• Type varies depending on the cereal grain
• Mainly in the germ
• Generally low in fat
• NO cholesterol
PROTEIN
• Incomplete protein – low biological value
• Responsible for gluten structure – gluten forming potential
• Combined with legumes to provide complimentary proteins
VITAMINS
• Mainly B vitamins
• Enrichment – thiamin, riboflavin, niacin, folic acid
• Enrichment required for refined cereal products
SAFETY
• Extremely resistant to deterioration – if stored properly
• Cereal – all products from grain including milled flour and pasta
WHEAT
• Whole, cracked, milled• Flour, breads, cereals, pastas• Named for season, texture, and color• Texture – hard or soft, determines usage• Hard – more gluten = breads• Soft – less gluten = cakes and pastries• Semolina (Durum) – highly pigmented, hard
wheat = pastas
CORN
• Vegetable-sweet
• Non-vegetable uses-dent cornmeal, grits, hominy cornstarch, HFCS, corn oil
• Animal food
RICE
• Major cereal grain throughout world• Least cereal allergy• Polished during milling to remove brown bran• Unpolished – more deterioration in flavor and
infestation• Extra long grain and long grain higher in
amlyose • Short grain less amlyose - sticky
RICE
• Used in cereals, flours, starches, wine• “Converted” rice – water soluble nutrients
from bran and germ travel to endosperm by pressure steam treatment
• Instant rice – dehydrated cooked rice• Wild rice – seeds of reedlike plants – not
rice
OATS
• Old fashioned and quick cooking
• Rolled – nearly entire oat kernel, rolled flat
• Quick cooking – cut groats into small pieces and roll
• Used - cereals, flours, cookies, granola bars, breads,
• Control of cholesterol
• Fat replacer (oatrim)
RYE, BARLEY, TRITICALE
• Rye – flour, bread, cereals, crackers
• Barley – flour, cereals, baby cereal, malted barley
• Pearled – remove outer hull, leaving pearl of grain
• Triticale – hybrid of wheat and rye
NON-SEED GRAINS
• MILLET – small seed grasses
• SORGHUM – special millet with large seeds
• BUCKWHEAT – seed of herbaceous plant, flour with distinctive flavor
PASTA
• Paste of milled grains, extruded• Macaroni – no eggs, federal standards of
identity • Noodles – eggs• Durum wheat - high protein with
carotenoid pigments• With legumes – may be able to make a
complete protein• Semolina– high-quality pasta