Cereal Grains Flashcards
Why are cereal grains important?
Widely available (low cost), long-term storage (durable), nutrition/energy, food security, fuel, environment, economics, food, grow in different places
What are cereals and what are they used for?
Starchy grains from plants.
Used to make breakfast foods, flours, breads, pastas, starch’s, fermented beverages, etc.
3 components of whole grains
Endosperm - largest part of kernal
Bran - protective outer coating
Germ - reproductive part
Gluten-free whole grains
Amaranth, Buckwheat, Millet, Quinoa, Teff, Rice, Corn, and Sorghum
Whole grains
Wheat, Rye, Barley, Oats, and Triticale
Refined/white grains
bran and germ removed, only endosperm remain
Enriched grains
bran and germ are removed, then vitamins/minerals are added back
Cereal grains supply ___% of the calories and ___% of the protein in human diets
75%, 75%
Wheat contributes more than $_________ to the Canadian economy each year
$11 billion
What are the kernels of cereal grains called?
fruits
What is the fruit of cereal grains?
A dry, single-seeded caryopsis that remains intact on maturity
Parts of the bran
Pericarp/seed coat
Seed coat/testa
Parts of the endosperm
Aleurone
Starchy endosperm
Pericarp/fruit coat
Protects and supports the growth of the endosperm and embryo
Seed coat/testa
pigmented layer
Aleurone
Layer on the inside of the bran that contains most of the minerals, vitamins antioxidants, and lignins
Starchy endosperm
major storage tissue
Composition of cereal grains
Starch, protein, fibre. lipid, and minerals
Dry milling
Main purpose is to separate the endosperm from the germ and bran
Wet milling
Separate constituents such as starch, gluten, oils, etc. Mainly used for wheat and corn
Wheat origin
Middle East
Most important commercial wheat species
Common wheat and durum wheat
Wheat is ______ in sulfur amino acids, _________ in lysine
Rich, deficient
Utilization of wheat
Roller-milled or stone-ground into flour, fermentation, wet milling, and feed
Objectives of roller milling
- separation of bran, germ, and endosperm
- reduce starchy endosperm into semolina
- grind and sieve into a fine powder
Semolina
coarsely milled durum wheat
Impacts of milling
Flour has enhanced appearance, palatability, quality, and functionality but loses nutritional value
Quality
the degree to which something is suitable for particular end use
What affects the quality of wheat?
genetics and the environment
How is wheat segregated into market classes?
growth habit, colour, hardness, protein content, gluten strength, and end-use functionality
Market classes of wheat
Durum wheat, hard wheat, medium hardness, soft, low protein
Durum wheat market class
Highest protein, pasta
Hard wheat market class
high protein, pan breads
Medium hardness market class
medium protein, french bread and oriental noddles
Soft, low protein market class
low protein, pastries
Market class grades
1 CWRS, #2 CWRS, #3 CWRS, CW Feed
The grading system is largely ___________
visual
Principal grading factors in wheat
test weight and degree of soundness
Degree of soundness
flour yield, flour colour, dough handling properties, etc.
Soundness factor
damage, maturity, bleaching, springing, sprouting, disease
Major protein in wheat
Prolamins (gluten)
What is gluten comprised of?
gliadin and glutenin proteins
Gliadins
contributes to viscosity and extensibility of dough
Glutenins
contributes to the cohesive and elastic nature of the dough
Where is corn native to?
Central and South America
Corn kernel structure
Naked caryopsis, large kernel size, large embryo
Corn kernel composition compared to wheat
- Higher in starch
- Lower in protein
- Gluten free
Utilization of corn
Wet milled into germ, starch, and byproducts
Fuel alcohol
Roller milled into bran, germ, grits, meal, and flour
Market class of corn
- Dent corn (field corn)
- Flint corn
- Popcorn
- Flour corn
- Sweet corn
Dent corn (field corn)
White and yellow varieties that have 2 regions in the endosperm
Flint corn
very hard endosperm, insect and disease resistant, many colour
Popcorn
small-kernel flint corn
Flour corn
Soft endosperm, easy to grind, used to make flour
Sweet corn
A mutant of dent corn that has sugary endosperm when mature and starchy when mature
What were the three sisters? (Iroquois)
Corn, bean, and squash
Where is rice native to?
China
Rice proteins is ______ in sulfur, but ____ in lysine
high, low
Paddy (rough) rice
harvested with the hull intact
Rice kernel characteristics
smaller than wheat, hard, quartz-like texture, no ventral crease, gluten-free
Rice dehulling
removes glumes to yield brown rice
What does brown rice that is abrasion-milled and polished yield?
white (polished) rice
Rice fines
used as feed or extracted to produce rice bran oil
What happens when paddy rice is converted/parboiled?
Drives nutrients from bran into starchy endosperm
Primary use for barley
feed, malting and brewing
3 market classes (barley)
malting, food, general purpose
Malting steps
cleaning, steeping, germination, kilning
Kilning
terminate germination and develop flavours, aroma, and colour
Brewing steps
mashing, wort filtration, boiling/hopping, fermentation, and finishing
Fuel alcohol
Mash of wheat, corn, rye, etc. that is hydrolyzed with bacterial and fungal amylases
Fuel alcohol
Mash of wheat, corn, rye, etc. that is hydrolyzed with bacterial and fungal amylases
Barley food use
abrasion milled into pot, and pearled barley
Pearled barley
processed to remove its fibrous outer hull and polished to remove bran layer
What fibre found in rye is considered good for human food but bad in feed and brewing?
B-glucan
Oat production
Most production is hulled, and whole grain is used as feed
Groat
dehulled oat kernal
How groat stabilized before processing?
heating to inactivate lipase
Rye uses
bread, alcoholic beverages, and commonly grown as forage crop
Pseudo cereals
non-grassy plant used in same manner as cereals (quinoa, buckwheat, etc.
