Following document includes data regarding all nine cereal grains. it includes discussion on the Physical properties Rheological properties Chemical properties Thermal properties It also includes a brief overview of different instruments which are important in terms of cereals and their rheological prooperties. It also throws highlight on the DSC technique which comprises of two major mechanisms taking place in cereal grains i.e 1. Gelatinization 2. Retrogradation

1. PROPERTIES OF
ALL CEREAL GRAINS
MAIRA JABEEN
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2. CONTENTS
CEREALS (All Nine Cereals)
 Physical Characteristics
 Chemical Characteristics
 Rheological Characteristics
o Instrumentation
• Rheometer
• Farinograph
• RVA
• Mixograph
• Alveograph
• Mixolab
 Thermal Characteristics
o DSC Technique
o Gelatinization
o Retrogredation

3. PHYSICAL PROPERTIES
OF CEREALS
Grain Color
Grain Shape
Grain Weight
Grain Size
Grain Vitreousness

4. Light buff or yellow to
red-brown in color.
Color of wheat grains
depends upon the absence
or presence of red pigment.
They are considered like
spheres or ellipse because
of their irregular shapes.
Wheat grains in shape
are round approaching to
spheroid.
Non-Vitreous wheat is
opaque and starchy
in appearance
Vitreous wheat is of
higher quality and
gives more semolina
content.
WHEAT
Triticum aestivum

5. RICE
Oryza sativa
RICE
Oryza sativa
Asian Rice
Indica Javonica Japonica
Oryza glaberrina
African Rice

6. • Long Grain Rice
• Slender Shape Kernel
• Grown in Warm
climatic region
• Much Fluffier than
other varieties
• Less Sticky in nature.
• Medium Grain Rice
• Shorter in Size
• Wider than other two
varieties
• Plump but not round
in shape
• Found only in
Indonesia
• Short and Fat Grain Rice
• High Starch Content
• Moist in nature
• Viscous in its properties
• Grown in cold
environment.
• Such as Japan, Korea,
Northern China,
California etc.
INDICA JAVONICA JAPONICA

7. Section Break
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CATEGORIES OF RICE

8. CORN/MAIZE
Zea mays
Maximum size of one
kernel is 2.5cm.
They are the size of peas.
They are flattened
cylindrical in shape.
Standard weight of corn
grain is 56 pounds per
bushel.
Yellow variety is most
common among all
Blackish, Bluish gray,
Green, Red, white and
yellow .

9. Different varieties of Corn Structure of Corn

10. BARLEY
Hordeum vulgare
Barley grains moves from
elongated shape towards more
rounded or spherical ones.
Color ranges from light
tan to yellowish hue
Size of barley grain ranges
from as short as 4-7 mm to as
long as 12-15 mm
Weight of a barley grain
is 0.6 gram per cubic
meter

11. SORGHUM
Sorghum bicolor
Shape from round or spherical
towards broad conic shape.
It moves from ivory shade to brown or
radish black in terms of color.
They are included in category of small grains, upon
milling they gives medium particle size 0.5–1.0 mm.
Weight of 1000 sorghum grains is mostly
between 20 and 30 grams.

12. Rolled out oats are flattened in shape with
their husk removed while on the other hand
groats are the un-flattened kernels with the
husk removed.
It ranges in color from pale
gray to yellowish hue with
white undertone
It is 0.5 inch in length and
0.125 inch or less in terms
of width.
One metric cup of oats have
the weight measurements of
88.1 grams.
OATS
Avena sativa

13. MILLET
Pennisetum glaucum
Millet grains are small, round and spherical.
Colors ranging from white to yellowish and
also darker grains
Darker millet grains contains more antioxidant
than those of white and yellow ones
One cubic meter of millet grains is measured to
have the weight of 780 kilograms

14. DIFFERENT VARITIES OF MILLET

15. RYE
Secale cereale
Color is very similar to that of a wheat
grain but it is slightly darker than wheat.
Presence of anthocyanin pigment.
Shape of rye grains moves from spheroid
towards a more ellipse or spindle shape.
Size of a single rye grain is approximately
7- 10 mm long.

16. TRITICALE
Triticosecale
Grains of triticale are round rectangle to oblong in
shape.
Color ranges from pale yellow to silvery in appearance.
It has a rough paper like texture visually.
Size of a single grain is 6-7mm in length.
One metric cup of triticale weighs approximately
202.8 grams

17. PICTORIAL DESCRIPTION OF
WHOLE & REFINED GRAIN

18. CHEMICAL PROPERTIES
OF CEREALS

19. WHEAT
MOISTURE CONTENT
STARCH CONTENT
PROTEIN CONTENT
o Wheat grains contain 10-12% moisture
o Wheat Flour contains less than or equal
to 15%.
o Grains contain 10-13% protein.
o 75-80% protein content is due to
gluten.
i. Glutenin contributes to the
hydration & elasticity of dough.
ii. Gliadin contributes to stickiness
and extensibility.
o It contains 70-75% starch content.
o Majorly in endosperm.

20. RICE
MOISTURE CONTENT
CARBOHYDRATE CONTENT
AMYLOSE CONTENT
Rice are estimated to have 13% moisture in total.
Carbohydrates makes up 80% of the total dry weight in rice.
Rice with high amylose are difficult to digest.
Sticky rice are low in amylose with quick digestion and higher palatability.

21. CORN
STARCH
CONTENT
SUGAR
CONTENT
PROTEIN
CONTENT
FIBER
CONTENT
Ranges from
28-80% from
the endosperm
portion.
FAT
CONTENT
Total protein
content is 10-15%.
Zeins Protein.
Approximately
18%.
Low glycemic
index.
Ranges from
9-15% in dry
weight.
5% fat content.
Corn oil
linoleic acid.

22. BARLEY
STARCH CONTENT
70% of the dry weight of barley grains is starch.
AMYLOSE CONTENT
>35% 25-27% Below 5%
High Amylose
Barley
Medium Amylose
Barley
Low Amylose
Barley

23. SORGHUM
STARCH PROTEIN FAT
84% 9-12% 4%

24. CARBOHYDRATES CONTENT
PROTEIN CONTENT
FIBER CONTENT
Carbohydrates makes up 66% of the total dry weight in oats.
Starch contributes 80% of the carbohydrate content while 1% is from sugar source.
OATS
Protein in oats ranges from 11-17%.
Avenalin protein is only found in oats. It is absent in other cereal grains.
Dietary fiber in oats ranges from 11%.
Major part of fiber in oats is beta-glucan.

25. OATS
TYPES OF STARCH IN OATS

26. RYE
PROTEIN CONTENT
STARCH CONTENT
FIBER CONTENT
Protein content in rye grains is 18% making it a decent source of protein.
An estimated percentage of starch in rye grains is 16%.
Fibers present in rye grains is around 24% and is capable of fulfilling the
human body requirements

27. MILLET
CARBOHYDRATES CONTENT 70.4%
PROTEIN CONTENT 12.4%
FAT CONTENT 3.4%
FIBER CONTENT 14.2%

28. TRITICALE
COMPONENT PERCENTAGE
STARCH 67.78%
PROTEIN 19.71%
FIBER 3.10%
FAT 1.61%
CALCIUM 0.12%
TOTAL SUGARS 5.74%

29. RHEOLOGICAL PROPERTIES
OF CEREALS

30. Rheological properties of flour have important
parameters in checking if they have right visco
elastic characteristics.
In the case of flour some of the important
parameters includes:
 Elasticity
 Viscosity
 Tensile Strength

31. RHEOMETER
It measures the visco-elastic
properties of dough
FARINOGRAPH
It measures the mobility and
plasticity of dough at constant
temp with gentle mixing

32. MIXOGRAPH
It is a dough testing equipment used
to measure the quality of dough as
well as provides information on the
mixing and absorption characteristics
of flour.
RAPID VISCO ANALYZER
(RVA)
It measures the viscosity
properties of liquid materials
such as slurry or batters.

33. ALVEOGRAPH
This instrument is used for the measurement
of resistance to deformation for a water and
flour dough. characteristics of flour

34. EXTENSOGRAPH
It is a device which is used for the estimation
of change in the length, generally it is used
for the change in dough length due to its
stretching ability. It is used for measurement
of the property of extensibility
MIXOLAB
This instrument is used for the measurement
of resistance to deformation for a water and
flour dough when subjected to high heat,
cooling effect or high shear forces.

35. THERMAL PROPERTIES
OF CEREALS

36. DSC
Differential Scanning Calorimetry
It is basically a technique in which the sample
and reference both are kept and maintained at
nearly same temperature range throughout the
experiment.
This is also known as a thermos-analytical
technique in which the difference in the heat
which is required to elevate the temperature of
the sample and reference is measured.

37. Two major approaches in DSC includes:
 Gelatinization  Retro-gradation
Starch gelatinization is a process of
breaking down the intermolecular
bonds of starch molecules in the
presence of water and heat,
allowing the hydrogen bonding
sites to engage more water.
Retro-gradation is a reaction that
takes place when the amylose and
amylopectin chains in cooked,
gelatinized starch realign themselves
as the cooked starch cools.

38. WHEAT
 Gelatinization temperature of wheat starch:
o Initial gelatinization temperature 58 °C
o midpoint 61 °C
o End point 64°C.
RICE
 The gelatinization temperature in the case of rice decreases with the decrease in grain length
i.e. when we move from long grain to short grain rice.
 Peak gelatinization temperature in the case of rice is 53-57 degrees centigrade.

39. OATS
 Oat starch when examined under DSC methodology produces two endothermic peaks at
different temperature ranges.
o One at 66 degrees centigrade
o Other between the ranges of 102-104 degrees centigrade.
 Oat starch pastes shows a 50% reduction in the rate of retro-gradation.
BARLEY
• Barley starch for malting barley grains generally gelatinizes between the temperature ranges of
59 to 63 degrees centigrade.
TRITICALE
• The initial gelatinization temperature for the starch of triticale takes place at a very little
temperature of 52-58 degrees centigrade.

40. SORGHUM
• Sorghum grains have the gelatinization temperature range of 66-81 degrees centigrade.
• It is comparatively higher then wheat and lesser than maize. Sorghum starch has lesser
digestibility than maize.
MAIZE
• Starch gelatinization of maize occurs between the temperatures of 63-67 degrees centigrade.
• Gelatinization occurs at this temperature as starch is insoluble in cold water so the water is
heated and gets absorbed, disrupting the endosperm of grain.
RYE
Starch gelatinization of rye grains takes place at 51-60 degrees centigrade.

41. Thank You