cereals

Cereals

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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