1. Cereals The grains of cultivated grasses © PDST Home Economics

2. Cereals Wheat Rice Maize Oats Rye Barley

3. Structure of Cereal Grain Bran layer 14%: fibre, vitamin B, calcium, iron. Endosperm 84%: Starch, protein, vitamin B. Germ 2%: protein, fat, vitamins B & E, iron.

4. Average Composition of Wheat ProteinFatCarb.VitaminsMineralsWater 12%2%72%1% B & E 1% Calcium Iron 12%

5. Nutritive / Food Value Protein, LBV, (gluten in wheat and rye). Fat, polyunsaturated, essential fatty acids. Carbohydrate, starch mostly, the rest is fibre. Vitamin B especially B1, B2, niacin, also Vitamin E. Minerals: Calcium Iron, Phosphorus. Low in water therefore they keep well.

6. Dietetic Value Important energy food because of starch. Whole grains good for fibre. Wholegrains good source vitamin B calcium, iron. Unsaturated fat ok in low cholesterol diets. Cheap & versatile. Coeliacs must avoid wheat, oats, barley, rye because of gluten. Phytates in cereals inhibit calcium & iron absorption. Polished rice lacks Vitamin B and maize lacks tryptophan so deficiency diseases can occur where they are the staple food.

7. Effects of Heat on Cereals Starch grains swell, burst, absorb liquid (e.g. risotto). Dry heat: grains swell burst and absorb fat (e.g. pastry). Cellulose gets soft. Starch becomes digestible. Protein coagulates (e.g. sets dough in oven). Dextrinisation and caramelisation causes surface browning on bread and cakes etc… Loss of some vitamin B.

8. Buying and Storing Cereals Buying Sealed package Date stamp Storing Seal in storage container when opened Cool dry dark press Use by best before date Wholegrains go off faster because of fat present

9. Types of Wheat: most flour is made from a mixture of wheats Spring wheat Sown in March, harvested in September. Grown in climates with cold winters, hot summers. Fast growing. High gluten content. Winter wheat Sown in autumn, harvested late summer. Grown in temperate climates (Irl). Slow growing. Low gluten content.

10. Flour Milling Cleaning: sieved and washed Conditioning: correct moisture content Blending: grist made Break rolling (wholemeal flour made) Sifting and purifying: bran and germ separated from rough endosperm (semolina) Reducing: rough endosperm ground into powder Air classifying: to lighten Addition of additives: calcium, vitamin B, bleach, improvers Packaging

11. Types of Flour Flour Type Extraction Rate Description/Use Stoneground100%Ground between stones Wholegrain100%Non of the grain removed Wheaten / brown85%A lot of bran removed White /plain/ cream 75%All bran and germ removed Self-raising<75%White flour and raising agent Strong flour<75%Higher % gluten Gluten freeGluten removed for coeliacs High-ratio< 50%Soft fine flour, for confectioners

12. Effects of Processing Whole grain flour has more protein than white. White has no fibre. White flour has no fat therefore keeps for longer. White flour is fortified with calcium and Vitamin B. The more processing, the softer the texture. Bleaching agents are used to whiten colour. Elasticity of the gluten is increased by adding improvers. White flour rises better than wholegrain.

13. Cereal Products CerealProducts Wheat Flour, semolina (couscous), pasta, weetabix and other breakfast cereals. Rice Ground rice, rice flour, rice wine, rice cakes, Rice Krispies, rice paper. Maize/corn Corn on cob, sweetcorn, maize meal, corn flour, corn oil, popcorn, cornflakes. Oats Oatmeal, pinhead oats, rolled oats for porridge and muesli, oatmeal biscuits. Rye Rye bread, crispbread, whiskey. Barley Pearl barley, barley water, whiskey.

14. Pasta Rough endosperm (semolina) of durum wheat + water + salt + oil + egg + colouring(spinach, tomato, squid ink, wholemeal). Made in many shapes. Sold fresh or dried.

15. Breakfast Cereals Wide variety made from different grains. Flaked, shredded, puffed. Other ingredients added; dried fruit, honey, nuts, cocoa sugar, salt. Often fortified with vitamins and minerals. Nutritive value depends on ingredients and the milk used. Porridge, muesli, high bran cereals are good.

16. Rice Less protein, fat and minerals than other cereals. Usually used with bran removed (polished). Many varieties.

17. Varieties of Rice Short grain (Carolina, pearl, pudding) used in milk pudding. Medium grain (Italian, arborio), used in risotto. Long grain (Patna, Basmati), used with curry and other dishes Brown, only some bran removed, nutritious, used like long grain but takes 45 minutes. to cook.

18. Cereal Grains Wheat Rice Maize Oats Rye Barley