CEREALS Origin Cereals are a plant food that

  • Slides: 10
Download presentation
CEREALS

CEREALS

Origin Cereals are a plant food, that are edible seeds from grasses.

Origin Cereals are a plant food, that are edible seeds from grasses.

Classification • There are many classifications of cereal crops, these crops are then turned

Classification • There are many classifications of cereal crops, these crops are then turned into products used to make dishes. Example: Crop Product Uses/dishes Wheat Flours, cous, semolina. Bread, cereals, cakes, pastries, pasta etc

Storage KEPT: • To moderate level of humidity (DRY) • Ideally between temperatures of

Storage KEPT: • To moderate level of humidity (DRY) • Ideally between temperatures of 10 and 20 degree (COOL) • Out of direct sunlight IDEALLY STORED IN SEALED CONTAINER IN PANTRY

Storage • This way cereals and grains may be stored for longer periods of

Storage • This way cereals and grains may be stored for longer periods of time without the quality being affected. • By: Bacteria Pests such as: weevils, ants or rodents. When buying new stock always use: ‘first in first out system’.

Structure A cereal grain has three layers: Husk (usually removed) Bran Endosperm Germ

Structure A cereal grain has three layers: Husk (usually removed) Bran Endosperm Germ

Structure/ Chemical Properties • Bran: outer layer, provides main source of fibre (complex carbohydrate)

Structure/ Chemical Properties • Bran: outer layer, provides main source of fibre (complex carbohydrate) in the cereal grain. • Endosperm: Provides the starch (Carbohydrate) in which white flour is produced. • Germ: the reproductive part of cereal and it contains fats, protein (Gluten), carbohydrate and B group vitamins.

Chemical Properties • Gluten: A protein substance found in many cereal products, including wheat,

Chemical Properties • Gluten: A protein substance found in many cereal products, including wheat, rye, barley and oats, which gives dough its elastic texture. It is a very elastic tangle of tiny cords which enables it to provide structural functions in baked products. When mixed with water the tiny cords stretch and straighten. Gas produced by yeast is trapped by the gluten structure, rising baked products, giving them firmness and shape.

Functional Properties GELATINISATION: The swelling and consequent thickening of starch granules when they are

Functional Properties GELATINISATION: The swelling and consequent thickening of starch granules when they are heated in liquid e. g. Rice –Risotto, Flourcheese sauce. Starch + wet heat = Gelatinisation

Functional Properties • DEXTRINISATION: Browning of starch foods when dry heat is applied e.

Functional Properties • DEXTRINISATION: Browning of starch foods when dry heat is applied e. g Bread –Toast, cake tops. Starch + dry heat = DEXTRINISATION

Cereals Major Cereals True cereal All cereals areCereals Major Cereals True cereal All cereals are
Chemistry of Food Groups Cereals Cereals consist ofChemistry of Food Groups Cereals Cereals consist of
Understanding Ingredients Cereals Topics Introduction Structures of CerealsUnderstanding Ingredients Cereals Topics Introduction Structures of Cereals
Cereals Chapter 13 Wholemeal Cereals and Breads PotatoesCereals Chapter 13 Wholemeal Cereals and Breads Potatoes
bbx 08 02 Cereals Legumes bbx 08 CEREALSbbx 08 02 Cereals Legumes bbx 08 CEREALS
PLANT LOCATION PLANT LAYOUT PLANT LOCATION A plantPLANT LOCATION PLANT LAYOUT PLANT LOCATION A plant
Origin of Life Origin of Universe Origin ofOrigin of Life Origin of Universe Origin of
St Louis Plant Site Contamination Plant Site OriginSt Louis Plant Site Contamination Plant Site Origin
Lecture 6 Plant proteins proteins of cereals andLecture 6 Plant proteins proteins of cereals and