Cereals Flashcards
1
Q
Main cereals
A
Wheat
Oats
Maize
Barley
2
Q
Nutritional value
A
HBV protein Unsaturated fat Carbs- cellulose and starch Vit B Calcium and phosphorus Iron Very little water
3
Q
Value in the diet
A
Nutritious
Cheap and filling
Good source of protein For vegans
Easy to store, prepare and cook
4
Q
Effects of cooking
A
Starch grains swell and burst Starch grains absorb liquids and thicken them Starch becomes digestible Cellulose softens Vit b lost
5
Q
Wheat grain structure
A
Bran- outer layer. Removed during processing
Endosperm- 85% of grain
Germ- most nutritious
6
Q
Gluten
A
Protein found in wheat
Becomes stretchy when wet
At a cereal temp, it sets and the dough keeps the risen shape
7
Q
Processing
A
Most common= wheat flour
Whole meal: grains are milled
White: bran and germ are diced out of whole meal
White flour is fortified with vits and mins
8
Q
Refined
A
Gone through milling
9
Q
Unrefined
A
Undergone minimal processing . Healthier
10
Q
Fortified
A
Extra vits and mins added eg supermilk
