Cereals Flashcards
Structure of cereal
Germ
Outerhusk
Endosperm
Hair/Beard
Bran layers
Scutellum
Aleurone layer
Buying and storing cereals
Packaging secure
Date stamp
Cool dry area
When opened, store in an airtight container and use within recommended time
Wholegrain cereals such as brown flour deteriorate faster because of the fat content in the germ
Types of Wheat (list)
Spring
Winter
Spring wheat
Sown in March and harvested in September
Grown in climates with cold winters and hot summers (North America)
Fast growing wheat
High gluten content
Winter wheat
Sown in autumn and harvested in late summer
Suitable for climates with mild winters (ireland)
Slower growth
Lower gluten content
Plain flour
A blend of spring and winter wheat
Flour milling steps
Cleaning
Conditioning
Blending
Break rolling
Sifting and purifying
Acronym to remember steps for flour milling
CCBBS
Cleaning
A series of sieves remove any stones straw soil and dust from the wheat grains before washing
Wheat grains are scoured to remove the beard
Conditioning
This process ensures that the grains have the correct moisture content making it easier to mill
Water may be added to make it easier to roll and blend
Blending
Involves mixing different wheats together to form a grist depending on the four type required
Break rolling
Rigid rollers revolve at high speed in opposite directions, peeling open the grain and releasing the endosperm without breaking the bran layer into tiny fragments
Wholegrain flour has been produced at this stage
Sifting and purifying
The opened grain passes through a series of rotating sirves, which seperate the grain into bran, germ and rough endosperm.
Air is blown through the grain, separating the lighter bran from the heavier endosperm
They are packaged and sold separately
Packing flour
Flour is weighed (1/2kg)
Packed in a strong paper or cardboard container
Labelling includes
Type of flour
Nutrional information
Storage instructions
Types of flours
Wholegrain/meal
Brown/wheaten meal
White/plain/cream
Self raising
Strong
Gluten free
Effects of processing on flour
Wholegrain = more protein than white as the germ and aleurone layer are removed for white
White = less fibre than wholegrain
White = more starch than wholegrain
White = no germ, no fat (longer shelf life)
Effect of heat on cereals
Moist heat = Starch grains swell and burst and absorb liquid
Dry heat = starch grains swell and burst and absorb fat
Cellulose is softened
Starch becomes digestible
Protein coagulates in dry heat (setting bread)
Dextrinisation
Caramelisation
Loss of some B group
Cereal products
Oats
Maize
Barley
Rye
Wheat
Varieties of rice
Long grain (basmati)
Short grain (Carolina)
Medium grain (arborio)
Brown
Seeds in the diet
Omega fatty acids
Fibre
Vitamin É
Protein
LBV
lysine, threonine in reduced amounts
Gluten (wheat and rye) in endosperm
Growth and repair
Fat
Germ
Polyunsaturated fat
Essential fatty acids (linolenic, linoleic, archiodonic)
Necessary for the formation of cell membranes and therefore essential for growth
Carbohydrates
Principle nutrient in cereals
Starch (endosperm)
Cellulose (fibre, peristalsis)
Cellulose is removed in production of white flour
Vitamins
B1
B2
Niacin
Essential for the release of energy from food
Processing removes vitamins
Germ: É
Minerals
Calcium - bones
Iron - rbc
Phosphorus
Extraction rate
The % of the grain used in producing flour; which effects the nutritive value
