1. Cereals SEEDS OF CULTIVATED GRASSES © PDST Home Economics

2.  Wheat  Oats  Rice  Maize (Corn)  Rye  Barley Main Cereals

3. WHEAT

4. OATS

5. RICE

6. MAIZE

7. BARLEY

8. RYE

9. ProteinFat Carbo- hydrates VitaminsMineralsWater 7-15%2-7%70-77%0.5% B 1% Calcium, Iron 12% AVERAGE COMPOSITION

10.  Useful amount of protein, HBV, gluten, growth.  Small amount unsaturated fat, energy.  Lots of carbohydrate, cellulose, starch, energy.  Vitamin B group for nerves and energy.  Calcium and Phosphorus for bones and Iron for the blood.  Very little water so they are easy to store. NUTRITIVE VALUE OF CEREALS

11.  Nutritious, especially whole grain products  Cheap  Filling  Good sort of protein for vegans  No waste  Easy to store, prepare, cook  Over eating cereals can cause obesity  Insipid VALUE OF CEREALS IN THE DIET

12.  Starch grains swell and burst  The starch grains absorb liquids and thicken them  Starch becomes digestible  Cellulose softens  Loss of Vitamin B EFFECTS OF COOKING ON CEREALS

13.  Bran layer: Fibre, Iron, Vitamin B  Endosperm: Starch and Protein (gluten)  Germ: Fat, Vitamin B, Iron, Protein WHEAT GRAIN STRUCTURE

14.  Protein found in wheat  Becomes stretchy when wet  Allows dough to stretch when it is rising  At a certain temperature it sets and the dough keeps the risen shape GLUTEN

15.  Flour can be made from wheat, rye, oats, maize, rice  Most common is wheat flour because of the gluten  To make wholemeal flour, grains are ground (milled)  To make white flour the bran and germ are sieved out of the wholemeal flour  White flour is fortified with vitamins and minerals FLOUR

16. TypesDetails Wholemeal FlourContains all parts of the grain White FlourAll the germ and bran removed Self-raising Flour White flour with baking powder added Strong FlourContains extra gluten for yeast bread. Gluten Free Flour Gluten removed for coeliacs TYPES OF FLOUR

17.  Flours  Germ  Bran  Semolina  Couscous  Breakfast cereals  Bread, cakes, biscuits WHEAT

18.  Made from the endosperm (semolina) of Durum wheat mixed with water, shaped and then dried  Sometimes eggs are added  Brown pasta made from wholemeal flour  Green pasta has spinach puree added  Red pasta has tomato puree added  Black pasta has squid ink added PASTA

19.  Grown mostly in the Far East  White “polished” rice loses fibre and vitamin B  Other rice products: krispies, flour, cakes, paper, wine, ground rice Type Details Long grain (Patna) riceSavoury dishes e.g. curry Medium grain (Italian) (Arborio) rice Risotto Short grain (pearl) (pudding) (Carolina) rice Sweet dishes e.g. rice pudding Basmati riceSavoury dishes Treated rice Quick to cook e.g. “Mr Ben” boil in the bag Brown riceMore nutritious, 40 minutes to cook RICE

20.  Rich in: Omega Fatty Acids, Fibre, Vitamin E  Sesame, linseed, pumpkin, sunflower OTHER SEEDS