Cereals are staple foods made from the grains of cultivated grasses, with main types including wheat, rice, oats, and maize. They are rich in carbohydrates and provide essential nutrients, though processing can lead to nutrient loss. Proper buying and storage practices are important to maintain their quality and nutritional value.
Cereals are staple foods made from the grains of cultivated grasses, with main types including wheat, rice, oats, and maize. They are rich in carbohydrates and provide essential nutrients, though processing can lead to nutrient loss. Proper buying and storage practices are important to maintain their quality and nutritional value.
Cereals are staple foods made from the grains of cultivated grasses, with main types including wheat, rice, oats, and maize. They are rich in carbohydrates and provide essential nutrients, though processing can lead to nutrient loss. Proper buying and storage practices are important to maintain their quality and nutritional value.
Cereals are staple foods made from the grains of cultivated grasses, with main types including wheat, rice, oats, and maize. They are rich in carbohydrates and provide essential nutrients, though processing can lead to nutrient loss. Proper buying and storage practices are important to maintain their quality and nutritional value.
1 Cereals • Cereals are the staple food of many countries • They are the grains of cultivated grasses which are cheap and easy to grow whatever the climate Main cereals include: • Wheat • Rice
• Oats • Maize
• Barley • Rye 2 Composition of Cereals
Protein Fat Carbohydrate Vitamins Minerals Water
12% 2% 72% 1% 1% 12% B&E Ca, Fe
3 Wheat
Wheat is the most widely grown cereal in the world.
The wheat grain consists of three main parts:
Endosperm 85%
Bran 13%
Germ 13%
Wheat Grain 4 Wheat The wheat germ is also made up of:
which are indigestible by humans B vitamins, calcium, non haem iron and phosphorus Endosperm Largest part of grain Starch Composed mainly of starch Protein gluten and some B Outer layer of endosperm is called vitamins the aleurone layer The aleurone layer is rich in protein Germ Contains the nutrients needed by Rich in protein the plant to germinate and grow Fat, some non haem iron, B The layer separating the germ from vitamins and vitamin E the endosperm is called the scutellum 6 Nutritive Value • Protein: Gluten is the main protein. Cereals contain small amounts of LBV protein but can be deficient in some essential amino acids • Fat: All fat is polyunsaturated and is present in the germ which contains essential fatty acids
• Carbohydrate: Most carbohydrates are in the form of starch (64%). The
remainder is cellulose (8%), found in the bran which is removed during the production of white flour
• Vitamins: Cereals are an important source of B vitamins, especially B1, B2
and B5. Processing removes these. Vitamin E is present in the germ
• Minerals: Minerals include calcium, non-haem iron and phosphorus
• Water: Low water content means it has good keeping qualities
7 Dietetic Value • Cereals are an important energy food due to starch content
• When unprocessed, they are rich in fibre. This aids
digestion by stimulating peristalsis which is essential for good health
• Wholegrain cereals contain B vitamins (energy release),
calcium (healthy bones and teeth) and iron (blood)
• They are a source of essential fatty acids which do
not contribute to cholesterol. The fat present is unsaturated
• Cereals are economical, versatile, nutritious and readily available
8 Dietetic Value • Phytates present in wholegrain cereals inhibit calcium and iron absorption
• When polished rice and maize are staple foods, deficiency diseases can result e.g. beri beri and pellagra
• Highly processed cereals should be avoided due to loss of nutrients and
the addition of sugar
• Coeliacs must avoid wheat, oats, barley and rye. (Coeliacs cannot digest gluten)
9 Buying and Storing Cereals
• Buy in a clean, hygienic, well ventilated shop
• Check the date stamp
• Packaging should be strong and clearly labelled
• Store in a cool, dry place
• When opened, store in an airtight container
• Use within the recommended time
• Be aware that wholegrain cereals have shorter shelf life. They deteriorate faster due to the fat content in the germ 10 Effects of Heat on Cereals • Protein coagulates and sets
• Loss of B vitamins
• Fibre softens and absorbs moisture
• In moist heat, starch gains swell, burst
and absorb liquid e.g. gelatinisation
• In dry heat, starch grains swell burst
and absorb fats e.g. pastry, popcorn 11 Effects of Heat on Cereals
• Starch when heated becomes more
digestible
• Surface starch when heated
changes to dextrins (short starch chains) which browns the food e.g. toast. Process is known as dextrinisation
• Surface sugars caramelise
12 Milling • Milling is the term used to describe the processing of wheat to produce flour
• Extraction rate refers to the percentage of the grain used in producing
flour which in turn affects the nutritive value of the flour
13 Effects of Processing on Cereals • Cereals are often fortified with vitamins and minerals to replace those lost in processing
• Texture changes. The more refined products have a softer texture whilst unrefined products have a harder texture
• Bleaching agents are added to whiten flour
• Improvers are added to improve the quality of
the gluten
• Removal of germ improves the keeping
qualities
• Wholegrain cereals/flour contain more protein and fibre as the bran is not removed 14 Types Of Flour Type of Flour Extraction Rate Description Use Wholemeal Flour 100% None of the grain Bread Wholegrain Flour removed Scones
Stoneground 100% Rolled by stone Bread
rollers instead of Scones metal rollers None of the grain removed Brown Flour 83% Some of the bran Bread Bran Flour removed Scones Pastry 15 Types Of Flour Type of Flour Extraction Rate Description Use Plain Flour/ 75% Contains endosperm Cakes White only Bread Flour/ Cream Bran and Germ Sauces Flour removed Pastry Fortified with vitamins and minerals Self Raising Flour 75% White flour with Cakes raising agent added Desserts Strong Flour 75% High gluten content Yeast Baking Gluten Free Flour Gluten removed Coeliac Cookery High Ratio Flour <50% Low gluten content Confectioneries Soft, finely milled 16 Cereal Products – Breakfast Cereals • Wide range available
• Often fortified with vitamins and minerals
• Other ingredients added such as fruit,
nuts, honey, chocolate etc
• Some high fibre content, others high in
sugar and salt
17 Cereal Products - Pasta • Made from durum wheat (high gluten content)
• Durum wheat milled into semolina
• Semolina mixed with eggs, oil, salt and water
• In some cases tomato puree or spinach are added
• Dough moulded into shape
• Sold fresh or dried
18 Cereal Products - Rice • Contains less protein, fat and minerals than other cereals
• Huge variety available
o Short grain rice – used in rice puddings
o Medium grain rice – used in risotto
and salads
o Long grain rice – used in savoury dishes
• Basmati rice – best type for flavour and texture
• Brown rice – only some bran removed. Richer source of fibre 19
