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Cereals 2
- 1. Cereals SEEDS OF CULTIVATEDGRASSES © PDST Home Economics
- 2. Wheat Oats Rice Maize (Corn) Rye Barley Main Cereals
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- 9. Protein Fat Carbo- hydrates Vitamins MineralsWater 7-15% 2-7% 70-77% 0.5% B 1% Calcium, Iron 12% AVERAGE COMPOSITION
- 10. Useful amountof 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, especiallywhole 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 grainsswell 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 foundin 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 canbe 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. Types Details Wholemeal FlourContains all parts of the grain White Flour All the germ and bran removed Self-raising Flour White flour with baking powder added Strong Flour Contains 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 fromthe 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 mostlyin 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) rice Savoury dishes e.g. curry Medium grain (Italian) (Arborio) rice Risotto Short grain (pearl) (pudding) (Carolina) rice Sweet dishes e.g. rice pudding Basmati rice Savoury dishes Treated rice Quick to cook e.g. “Mr Ben” boil in the bag Brown rice More nutritious, 40 minutes to cook RICE
- 20. Rich in:Omega Fatty Acids, Fibre, Vitamin E Sesame, linseed, pumpkin, sunflower OTHER SEEDS