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    Cereals

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    Fionakate Hoon
    Cereals are important staple foods that are cultivated grasses. Common types include rice, corn, oats, barley, and wheat. They provide energy and nutrients with their bran, endosperm, and germ components. Cereals can be processed and refined, removing many nutrients, so enriched foods add some back. Different cereals are used to make foods like breads, porridges, breakfast cereals through various cooking methods affecting texture and color. Proper storage of cereals in a cool, dry place is important to prevent mold and pest problems.

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    Cereals

    Uploaded by

    Fionakate Hoon
    21 views15 pages
    Cereals are important staple foods that are cultivated grasses. Common types include rice, corn, oats, barley, and wheat. They provide energy and nutrients with their bran, endosperm, and germ components. Cereals can be processed and refined, removing many nutrients, so enriched foods add some back. Different cereals are used to make foods like breads, porridges, breakfast cereals through various cooking methods affecting texture and color. Proper storage of cereals in a cool, dry place is important to prevent mold and pest problems.

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    Cereals are important staple foods that are cultivated grasses. Common types include rice, corn, oats, barley, and wheat. They provide energy and nutrients with their bran, endosperm, and germ components. Cereals can be processed and refined, removing many nutrients, so enriched foods add some back. Different cereals are used to make foods like breads, porridges, breakfast cereals through various cooking methods affecting texture and color. Proper storage of cereals in a cool, dry place is important to prevent mold and pest problems.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    21 views15 pages

    Cereals

    Uploaded by

    Fionakate Hoon
    Cereals are important staple foods that are cultivated grasses. Common types include rice, corn, oats, barley, and wheat. They provide energy and nutrients with their bran, endosperm, and germ components. Cereals can be processed and refined, removing many nutrients, so enriched foods add some back. Different cereals are used to make foods like breads, porridges, breakfast cereals through various cooking methods affecting texture and color. Proper storage of cereals in a cool, dry place is important to prevent mold and pest problems.

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    CEREALS

    WHAT ARE CEREALS?

    ▪Cereals are cultivated grasses.


    ▪They are important foods because they are cheap
    source of energy and form of staple food for most
    human beings.
    Name the different types of cereals that
    you have come across.
    TYPES OF CEREALS

    Rice Corn Oats Barley

    Wheat
    NUTRITIVE VALUE OF
    CEREALS
    ▪Bran - mainly cellulose,
    essential fatty acids, B
    vitamins, iron and
    phosphorus.
    ▪Endosperm - mainly
    starch, and some proteins.
    ▪Germ - rich in fat, protein
    B vitamins, vitamin E,
    iron, phosphorus and
    calcium.
    NUTRITIVE VALUE OF
    CEREALS
    ▪Actual composition of different
    types of cereal varies a good deal.
    ▪Cereal can be processed by
    refining. This is when the bran and
    germ are removed to make
    cooking easier and improve
    storage stability.
    ▪Most of the nutrients are removed
    with the bran and germ, leaving
    behind the starch.
    ▪To make up for nutrient loss,
    vitains and minerals eg iron are
    added into refined food producing
    enriched foods.
    USES OF RICE IN FOOD
    PREPARATION

    Short grain rice Long grain rice Rice flour

    Glutinous rice Black glutinous rice Glutinous rice flour


    USES OF WHEAT IN FOOD
    PREPARATION

    All purpose flour Bread flour Cake flour

    Durum flour Wholemeal flour


    USES OF OATS IN FOOD
    PREPARATION
    ▪Available as rolled oats, steel-cut oats or
    instant/quick-cooking oats.
    ▪Used in oat porridge, breakfast cereals and muesli
    bars.
    USES OF CORN IN FOOD
    PREPARATION
    ▪Eaten whole as ‘corn on the cob’
    ▪Corn kernels used in soups
    ▪Crushed corn used to make tortilla skins, corn
    chips.
    ▪Cornstarch used for thickening soups and sauces.
    USES OF BARLEY IN FOOD
    PREPARATION

    ▪Used for making barley drink


    ▪Added to rice, soups or desserts
    EFFECTS OF MOIST METHOD
    OF COOKING ON CEREALS
    ▪Gelatinisation: starch molecules absorb water, swell
    and burst.
    ▪Contributes to the soft, fluffy and slightly sticky
    texture of cooked rice.
    ▪Thicken soups and sauces.
    EFFECTS OF DRY METHOD OF
    COOKING ON CEREALS
    ▪Gelatinisation of the starch molecules.
    ▪Coagulation of that protein, gluten which contributes to the
    texture and structure of the baked product.
    ▪Dextrinisation and Maillard browning contribute to the
    golden brown colour found on the surface of breads, cakes
    and pastries.
    STORAGE OF CEREALS

    ▪Should be stored in a cool dry place.


    - Moulds will appear if they are kept in a warm damp
    place as cereals absorb moisture readily.
    ▪Use up older stores before buying new supply.
    STORAGE OF CEREALS

    ▪Examine flour periodically to prevent weevils and


    other pest from breeding.
    ▪Use up flour containing germ (wholegrain flour)
    very quickly, as it does not keep well due to the fat
    content.
    ▪Cereals that are kept for
    too long may break down
    and become powdery.

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