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.
What are the three disadvantages of white flour?
- It contains less NSP.
- It contains less calcium and iron.
- It contains less proteins and vitamins.
What are the three uses of wholemeal flour?
Bread, scones, pastry.
What are the three advantages of wholemeal flour?
- Nutrient content of the grain is retained.
- Bran provides a valuable source of NSP.
- Flour gives a pleasant nutty flavor to baked items.
What are the two disadvantages of wholemeal flour?
- Shorter shelf life.
- Contains phytic acid which may affect the absorption of calcium and iron.
What are the four main objectives of self-raising flour?
- Soft/weak flour.
- Low protein/ gluten content.
- Made from winter wheat
- Self-raising agent added.
What are the two uses of self-raising flour?
Cakes and scones.
What are the three main objectives of strong flours?
- Plain, spring wheat.
- Contains more than 10% protein/ gluten.
- Helps to form an elastic dough bread.
What are the two uses of strong flour?
Bread and flaky pastry.
What type of food are cereal products/ breakfast cereals?
Breakfast cereals are an easy-to-prepare food.
What are breakfast cereals made of and how are they made into the cereals?
They are made from various cereals such as wheat, rice, maize, and bran by roasting and baking.
What are breakfast cereals often fortified with?
They are often fortified with vitamins and minerals to increase their food value.
What may be done to breakfast cereals and what ingredients can they be mixed with?
They may be shredded, rolled, puffed, or flaked and can be mixed with ingredients such as dried fruit, honey, sugar, or coconut.
What is cornflour made of and what is it used as?
This is made from maize and is used as a thickening agent.
What is cornflour useful for?
It is useful for people with coeliac disease as it contains no gluten.
What is pasta made of?
Made from durum wheat flour, water, and sometimes egg.
Describe the 6 storage of cereals points.
- Cereals should be stored in cool, dry conditions to prevent them from becoming moldy.
- Wholegrain cereals do not keep as well as refined cereals because of the fat content of the germ.
- They should be kept covered to prevent entry of dust.
- They should be kept sealed to prevent entry of moisture.
- Keep bins off the ground to prevent attack by rats.
- Use in stock rotation - do not mix with old and new as this could result in wastage.
What are the 9 symptoms of coeliac disease?
- Diarrhoea.
- Bloating.
- Fatigue.
- Osteoporosis.
- Gas.
- Constipation.
- Nausea.
- Vomiting.
- Abdominal pain.
Name 5 suitable cereals for babies.
- Maize porridge.
- Rice.
- Quinoa.
- Oats.
- Barley.
Describe a balanced main meal for someone with coeliac disease.
- Sweet nā sour chicken.
- Parsley rice.
- Glazed green beans.
- Panna cotta.
- Fruit salad.
