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    EL-10 Cereals-2

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    HELENA SUSANTI PANG
    There are over 100,000 varieties of rice worldwide that fall into two subspecies: indica and japonica. Indica rice is generally grown in tropical lowlands and produces long grain with high amylose content. Japonica rice grows in uplands and produces shorter, stickier grain with less amylose. Rice is milled to remove the bran, germ, and aleurone layers, resulting in a very stable polished grain. Brown rice retains these nutrient-rich outer layers. Oats cannot be made into light breads due to lacking gluten but are beneficial for health. Cereal grains undergo various processing like milling into flour, extruding into snacks, and fermenting into beverages.

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    EL-10 Cereals-2

    Uploaded by

    HELENA SUSANTI PANG
    58 views12 pages
    There are over 100,000 varieties of rice worldwide that fall into two subspecies: indica and japonica. Indica rice is generally grown in tropical lowlands and produces long grain with high amylose content. Japonica rice grows in uplands and produces shorter, stickier grain with less amylose. Rice is milled to remove the bran, germ, and aleurone layers, resulting in a very stable polished grain. Brown rice retains these nutrient-rich outer layers. Oats cannot be made into light breads due to lacking gluten but are beneficial for health. Cereal grains undergo various processing like milling into flour, extruding into snacks, and fermenting into beverages.

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    There are over 100,000 varieties of rice worldwide that fall into two subspecies: indica and japonica. Indica rice is generally grown in tropical lowlands and produces long grain with high amylose content. Japonica rice grows in uplands and produces shorter, stickier grain with less amylose. Rice is milled to remove the bran, germ, and aleurone layers, resulting in a very stable polished grain. Brown rice retains these nutrient-rich outer layers. Oats cannot be made into light breads due to lacking gluten but are beneficial for health. Cereal grains undergo various processing like milling into flour, extruding into snacks, and fermenting into beverages.

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    © All Rights Reserved
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    58 views12 pages

    EL-10 Cereals-2

    Uploaded by

    HELENA SUSANTI PANG
    There are over 100,000 varieties of rice worldwide that fall into two subspecies: indica and japonica. Indica rice is generally grown in tropical lowlands and produces long grain with high amylose content. Japonica rice grows in uplands and produces shorter, stickier grain with less amylose. Rice is milled to remove the bran, germ, and aleurone layers, resulting in a very stable polished grain. Brown rice retains these nutrient-rich outer layers. Oats cannot be made into light breads due to lacking gluten but are beneficial for health. Cereal grains undergo various processing like milling into flour, extruding into snacks, and fermenting into beverages.

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    CEREALS

    (Lanjutan)
    Rice
    There are thought to be more than 100,000 distinct
    varieties of rice throughout the world, all fall into one
    of two subspecies of Oryza sativa
    • Indica rice  generally grown in lowland tropics &
    subtropics large amount of amylose starch; produce a
    long grain;.
    • Japonica rice  upland varieties; less amylose starch;
    produce a shorter, stickier grain.
    Rice Grain
    Rice
    • Generally, the higher the amylose content in a rice variety,
    the more organized and stable the starch granules, and so
    the more water, heat, and time it takes to cook the grains. 
    • Most rice is milled to remove the bran and most of the
    germ, and then “polished” to grind away the aleurone layer
    and its oil and enzymes. The result is a very stable refined
    grain that keeps well for months.
    • Brown rice is unmilled rice, its bran, germ, and aleurone
    layers intact. It takes two to three times longer to cook than
    milled rice, has a chewy texture and a rich aroma, often
    described as nutty. Oil content in its bran and germ 
    susceptible to staling than polished rice
    • Pigmented rice  different variety with pigment content
    Rice Processing

    merang
    padi

    sekam
    padi / rice
    husk / rice
    hull
    By-products

    Rice Husk Broken rice

    Rice Bran
    Corn / Maize (Zea mays)
    Corn / Maize (Zea mays)
    • Dent corn  most commonly for animal feed and
    for milled food ingredients
    • Sweet corn  stores more sugar than starch, has
    translucent kernels and loose skin
    • Baby corn (‘putren’)  taken from corn (maize)
    harvested early while the stalks are still small and
    immature, typically is eaten whole
    Oats
    • Oats are now a mainstay in ready-to-eat granolas, mueslis, and
    manufactured breakfast cereals. 
    • Oats have no gluten-producing proteins, which means that they
    cannot be made into light raised breads. The kernel has adherent
    husks that make it difficult to process  minor production
    • Oats contain two to five times the fat that wheat does, mainly in
    the bran and endosperm, and also carry large amounts of a fat-
    digesting enzyme; means that oats have a tendency to become
    rancid.
    • They require a heat treatment that inactivates the enzyme in
    order to prevent rapid deterioration during storage. 

    Granola  a breakfast food and snack food consisting of rolled oats, nuts, honey or other sweeteners such as
    brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown.
    Muesli a cold breakfast cereal dish based on rolled oats and ingredients like grains, nuts, seeds and fresh or
    dried fruits. This mix may be combined with one or more liquids like milk, almond milk, other plant milks,
    yogurt, or fruit juice and left for a time to soften the oats before being consumed. The cereal is served cold.
    • Rich in indigestible carbohydrates called beta-glucans,
    which absorb and hold water, give hot oatmeal its
    smooth, thick consistency, have a tenderizing,
    moistening effect in baked goods, and help lower our
    blood cholesterol levels.
    • The glucans are found mainly in the outer layers of the
    endosperm under the aleurone layer, and so are
    especially concentrated in oat bran.
    • Oats also contain a number of phenolic compounds
    that have antioxidant activity. 
    PROCESSING of CEREALS
    • For staple foods
    • Flour for food ingredients (bakery products, fried
    products, noodle, pasta, traditional snacks, etc.)
    • Starch  example : corn starch / maizena
    • Extrusion  snack
    • Fermentation (examples : beer, whiskey, vodka, rice
    wine, ‘tape ketan’)
    • Etc.
    Bihun dari beras; misoa dari terigu; sohun dari tepung hungkwe (kacang hijau).
    Beer  dari malt (kecambah) barley
    Whisky or whiskey  distilled alcoholic beverage made from fermented grain mash. Various grains
    (which may be malted) are used for different varieties, including barley, corn, rye, and wheat
    Vodka  Traditionally it is made by distilling the liquid from cereal grains or potatoes that have been
    fermented, although some modern brands use fruits or sugar as the base.
    Malt  used as ingredient of fermentation beverage, confections, flavored drink etc.
    Gluten in grains
    • Gluten  a group of proteins, which occur with
    starch in the endosperm of various cereal grains
    • Grains containing gluten  wheat (including wheat
    varieties ex. durum), barley, rye, triticale
    • Gluten free grains  corn, millet, rice, sorghum
    • Gluten, esp. wheat gluten  used for basic
    component of imitation meats

    Wheat (Triticum), barley (Hordeum), rye (Secale), triticale (hybrid of Triticum &
    Secale)  tribe Triticeae
    (tribe : rank under subfamily)

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