cereals
DESCRIPTION
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Cereals
© PDST Home Economics
Wheat Oats Rice Maize (Corn) Rye Barley
Protein
Fat Carbs.
Vits. Mins.
Water
7-15%
2-7%
70-77%
0.5% B
1% Calcium, Iron
12%
Useful amount of protein, HBV, gluten, growth. Small amount of 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.
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.
Starch grains swell and burst. The starch grains absorb liquids and thicken them. Starch becomes digestible. Cellulose softens. Loss of vitamin B.
Bran layer: Fibre, Iron, Vit. B Endosperm: Starch and Protein
(gluten). Germ: Fat, Vit. B, Iron, Protein
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
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
Types Details
Wholemeal Flour
Contains 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
Flours Germ Bran Semolina Couscous Breakfast cereals Bread, cakes, biscuits
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 purée
added. Red pasta has tomato purée
added. Black pasta has squid ink added
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 DetalisLong grain rice (Patna) Savoury dishes e.g. curryMedium grain rice (italian) (arborio) RisottoShort grain rice (pearl) (pudding) (Carolina)
Sweet dishes e.g. rice pudding
Basmati rice Savoury dishesTreated rice Quick to cook e.g. “Uncle
Bens” boil in the bagBrown rice More nutritious, 40 mins. to
cook
Rich in: Omega fatty acids, Fibre, Vitamin E. Sesame, linseed, pumpkin, sunflower