Cereals. Flashcards
What are cereals?
Cereals are cultivated seeds of the grass family.
9 Points of Importance for cereals.
- Easy to grow.
- Cheaper than meat.
- Easy to transport.
- It can be stored for a long time without going bad.
- Easy to prepare and cook.
- Energy source.
- They are filling.
- Can be used for sweet and savory dishes.
- They are versatile i.e. many varieties available.
Name the 5 nutrients in cereals.
- Starch/carbohydrates: endosperm.
- LBV protein: germ.
- Iron, phosphorus, calcium.
- NSP: bran.
- Fat: germ.
What are cereals are source of?
Cereals are a source of starch in the diet.
What are the 6 types of cereals?
- Wheat (contains gluten).
- Maize.
- Rice.
- Barley (contains gluten).
- Oats.
- Rye.
How is wheat ground into flour?
Wheat is usually ground into flour by the milling method.
What does milling do?
Milling separates the endosperm from the rest of the grain to reduce the grain to fine flour particles.
How is modern milling carried out?
Modern milling is carried out using a series of steel rollers.
Describe the process of wheat milling: 7.
- Blending of different varieties of wheat grain.
- Washing to remove dirt and stones.
- Breaking grains between rollers rotating at different speeds.
- Sieving crushed grain.
- Removing the bran.
- Making flour pass through the next series of rollers.
- Sieving to remove the germ as a powder.
Name the two types of wheat:
- What type of flour do they produce?
- Percentage Composition of protein and wheat.
- Winter wheat - It produces soft, weak flour with less than 10% protein.
- Spring wheat - It produces hard, strong flour with more than 10% wheat.
Name the three types of flour:
- Original grain content.
- Colour and reason for the color.
- Wholemeal contains all the components of the original grain and is brown because of the bran.
- Wheatmeal contains 85% original grain with 15% discarded as bran but is still brown due to the remaining bran.
- White contains 70% of the original grain with most of the bran, germ, fat, and minerals removed.
What are the two main objectives of plain/ white/ cake flour?
- Has no raising agent.
- Fine particles.
What are the four uses of plain/ white/cake flour?
Sauces, shortcrust pastry, biscuits, batters.
What are the three advantages of white flour?
- It has good baking qualities producing fine textures.
- It contains less phytic acid.
- It contains less fat.
What are the four main objectives of wholemeal flour?
- Light brown flour.
- Nutty flavor due to the presence of bran.
- Shorter shelf life/ gets rotten quickly due to the fat in the germ which becomes rancid.
- Results in a closed-textured product because germ and bran reduce rising ability.
