cereals Flashcards
what is a cereal
A grass grown for its edible grains.
what are Pseudo-cereal
Non-grass plants that are often treated like cereal grains, e.g. buckwheat and quinoa are seeds and not true grains.
what are whole grains
Cereal grains in their natural form, retaining the germ, bran and endosperm.
Whole grains are often surrounded by a husk which is removed and not eaten. No other part is removed
what are refined grains
These have had the germ and bran removed, leaving only the endosperm.
what are hulled grains
Edible whole grains - the hull is removed for consumption.
what are pearled grains
These have had the bran removed so are not a whole grain, e.g. barley is often pearled.
what is the hull of a grain
the inedible outer layer of a whole grain that protects the inner kernel from sunlight, pests, water, and disease.
Hull is the capsule that holds the grain and is part removed as isn’t edible
what is the bran of a grain
the multi-layered outer skin of the kernel its often ground into bran flour
what is the nutritional value of the bran part of a grain
contains fibre, antioxidants, iron, zinc, copper, magnesium, b vit, and phytonutrients (prevents disease)
what is the role of the endosperm part of a grain
for food supply
it surrounds and provides nutrition to the germ
what the nutritional value of the endosperm part of a grain
contains carbs, protein, and small amount of vits and minerals
its very high in starch
wat is the role of the germ part of a grain
the embryo
it sprouts into a new plant if fertilized by pollen
what is the nutritional value of the germ part of a grain
contains antioxidants, b vits, vit E, phytonutrients, and unsat fats
what is included in the wheat family
includes grains like emmer, spelt, and durum
what’s the most common wheat grown for
for bread flour (common wheat).
what does milling wheat do
Milling, using steel rollers, removes the germ and bran, so the flour is essentially powdered endosperm.
what does Any white wheat flour milled in the UK have to have added to it
calcium carbonate, iron, thiamin and nicotinic acid
whats wholewheat flour made from, and whats it used to make
from grains with bran and germ intact.
Used to make bread, biscuits and pasta.
what is gluten
a Protein complex (gliadin and glutelin) in wheat,
Gliadin creates reaction to the ‘fingers’ in gut that usually absorb all nutrients, as it cuts these off and so decreases all nutrient absorption
what properties does gluten give to food
Gives dough the ability to hold gas when it rises.
what is the allergy to gliadin fraction called
and what does this allergy do
coeliac disease
Damage to the lining of the small bowel which decreases the ability of the gut to absorb nutrients.
Symptoms include bloating, diarrhoea, nausea, wind, constipation, tiredness, sudden or unexpected weight loss, hair loss, joint or bone pain, pins and needles and anaemia.
what are gluten free food formulated without
wheat or rye protein.
what climate does oats grow best in
wet climate as prevents fungal diseases occurring etc
what percentage of oats are fed to animals
95%
which countries are the largest consumers of oats
UK
USA
how are oats prepared for consumption
by cleaning, drying, storing for a period then removing the closely adherent husk.
The product (groats) can be:
Ground to produce oatmeal.
Rolled into flakes after being partly cooked by steam.
what are oats richer in compared to other cereals
good fats, and minerals#
and soluble fibre (beta-glucans) of oats help lower blood cholesterol.
why are oats not suitable for bread making
as its proteins do not form an elastic complex like gluten of wheat when mixed with water.
Oats don’t contain gluten so less elastic in cooking, so is an unsuitable flour for breads etc
