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    Cereal and Starch

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    lunavedasan
    Lesson #1 on Cereals-and-Starch

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    Cereal and Starch

    Uploaded by

    lunavedasan
    2 views17 pages
    Lesson #1 on Cereals-and-Starch

    Original Title

    CEREAL-AND-STARCH

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    Lesson #1 on Cereals-and-Starch

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2 views17 pages

    Cereal and Starch

    Uploaded by

    lunavedasan
    Lesson #1 on Cereals-and-Starch

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 17

    CEREALS

    •cereal is any edible


    components of the grain

    •a plant that is grown to


    produce grain
    GRAIN
    A grain is a small, hard, dry seed,
    with or without an
    attached hull or fruit layer,
    harvested for human or animal
    consumption
    COMPONENTS OF
    GRAIN
    ANATOMY OF A GRAIN
    Grains are divided into
    2 subgroups:

    Whole Grains

    Whole grains contain the entire grain kernel ― the


    bran, germ, and endosperm. Examples of whole
    grains include whole-wheat flour, bulgur (cracked
    wheat), oatmeal, whole cornmeal, and brown rice.
    Refined Grains

    have been milled, a


    process that removes the
    bran and germ. This is
    done to give grains a
    finer texture and improve
    their shelf life, but it also
    removes dietary fiber,
    iron, and many B
    vitamins.
    NATIVE OR
    NATURAL
    STARCH
    These are starches coming
    from a plant .
    Seperated from grains and
    tubers by a process called
    PURIFIED WET MILLING . This
    procedure employs various
    STARCH technique of grinding ,
    screening, and centrifuging
    to separate the starch from
    fiber oil, protein.
    MODIFIED Starches that have been altered physically
    and chemically, to modify one or more of
    STARCHES its key chemical and/or physical property
    TYPES OF CEREAL
    JENNIE ANN F. RAMOS
    WHEAT
    Wheat is the most
    common cereal produced
    in the western world and it
    is used in making bread,
    muffins, noodles, pasta,
    biscuits, cakes, pastries,
    confectionery and other
    culinary applications.
    OATS
    Oats are one of the hardest
    cereals. They are either
    rolled into flakes or ground into
    tin rolled three grades of
    oatmeal: coarse, medium, and
    fine. Oats are used in rolled
    oats-porridge, oatmeal-
    porridge, thickening soups,
    coating food, cakes, and
    biscuits.
    BARLEY
    Barley is made of pearl barley when
    the grains are husked, steamed,
    rounded, and polished. Pearl barley is
    also ground into fine flour. These
    products are used for making barley
    water for thickening soups and certain
    stews. When roasted, barley is
    changed into malt and as such is
    used extensively in the brewing and
    distilling of vinegar.
    MAIZE
    Maize is also known as corn,
    sweetcorn or corn-on-
    the cob and besides being
    served as a vegetable, it
    is processed into cornflakes
    and corn flour. Maize
    yields good oil suitable for
    cooking.
    RICE
    Rice is classified according
    to its mode of cultivation,
    grain length and texture.
    It comes from various
    forms depending on its
    type and the way it is
    processed. These are
    white, converted, instant,
    brown, wild, glutinous,
    specialty rice bran and wild
    rice.

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