This document discusses cereals, starch, and noodles/pasta. It notes that cereals are the most important food crops and include grains like rice, wheat, and corn. Starch is the second most abundant organic substance on earth found in plants. It is a polysaccharide made up of glucose molecules and the two main types are amylose and amylopectin. Common sources of starch include cereal grains, legumes, roots, and tubers. Noodles and pasta are foods made from starch that include varieties like spaghetti, lasagna, and pancit canton.
2. CEREALS
•Cereal grains are the most important group
of food crops in the world named after the
Roman goddess of harvest, Ceres.
•Cereals are usually starchy pods or
grains
5. STARCH
•are added to processed meats (luncheon
meats, hot dogs, sausages, etc.) as a filler,
binder, moisture, retainer, and fat
substitute. The quality characteristics of
the starch itself depends upon which role
or function it was used.
6. STARCH
•Starch is the second most abundant
organic substance on earth.
•It is found in all forms of leafy green
plants, located in the roots, fruits or
grains.
7. Sources of Starch
•cereal grains, including corn, wheat, rice, grain,
sorghum, and oats;
•legumes; and
•roots or tubers, including potato, sweet
potato, arrowroot, and the tropical cassava
plant (marketed as tapioca)
8. Starches are named after its
plant sources
•corn starch from corn
•rice starch from rice
•tapioca from cassava
9. The Starch Molecule
•Starch is polysaccharide made up of
hundreds or even thousands of glucose
molecules joined together. The molecules
of starch are two general types:
•amylose and amylopectin.
