Ppt... Preparation of Cereals Starch Dishes
Ppt... Preparation of Cereals Starch Dishes
Ppt... Preparation of Cereals Starch Dishes
DISHES
CEREALS
- refer to the cultivated plants of the grass family that provide edible starchy grains or
seeds
. According to FAO, many cereals are grown in different countries all over
the world, including rye, oats, barley, corn, black wheat, millet and
sorghum. However, rice and wheat are the most important cereal crops,
accounting for nearly half of the global cereal crop production. Cereals are
staple foods in most countries and are considered an important source of
nutrition. They contain carbohydrates, proteins and fiber, as well as
micronutrients such as vitamin E, some B vitamins, magnesium and zinc.
Besides, cereals are the raw materials used to make cereal products.
CEREALS
-refer to the cultivated plants of the grass family that provide edible starchy grains or
seeds
• .Most cereals are milled or through similar processes to obtain cereal products. Cereal products from
the milling process include wheat, rye and oat flour and semolina, cornmeal, and corn kernels.
Generally cereal flour is used to make bread. There are of course many other products such as
breakfast cereals, pasta, snack foods, dry mixes, cakes, pastries and tortillas. In addition, cereal
products are used as ingredients in many products, including batters and coatings, thickeners and
sweeteners, processed meats, baby foods, confectionery products and beer.
• Considering the entire production chain of cereal products, cereal products may be contaminated by
factors such as mycotoxins, antibiotics and pesticides at various stages. In addition, the FDA requires
the application of nutrition facts label to your products with the information of vitamin content and
food allergens. Therefore, it’s particularly important for manufacturers to conduct food safety testing
before cereal products are marketed. Here we give you a one-stop solution to meet your demand.
RICE – considered the staple of food of more than half of the Philippines population which is approximately 80%
Filipinos.
Varieties of Rice available in the market:
• Polished rice – white rice in which the germ and bran have been removed,
less nutritive value, keeping quality is excellent
• Brown rice –otherwise known as unpolished rice, contains more nutrients
compared to polished rice, has nutty taste
• Enriched rice – rice which added vitamins and minerals such as titanium,
niacin and iron
CORN – in the Philippines, the corn-producing regions include
Cebu, Bohol, Leyte, Cotabato, and Misamis Occidental.
Varieties of Corn
a. Sweet corn – yellow
b. Lagkitan or waxy corn – white
c. Yellow flint
d. Cebu or Bohol white flint
e. Popcorn
Corn products include the following:
• Corn grits – ground coarsely from white kernels, more coarsely ground than corn
meal.
• Corn meal – results from grinding white or yellow corn, smaller than corn grits
• Cornstarch – refined starch whose form is like powder
• Corn or breakfast cereal and snack foods – made from corn grits that ae precooked,
dried them puffed, toasted, flaked or shredded with a desired flavoring. Corn flakes is
a popular breakfast food. Corn flour is the main ingredient for the Mexican tortilla
which is a round flat bread. Microwave popcorn is regarded as convenience products.
• Hominy – corn with the half and germ parts removed, our local binatog is called lye
hominy
WHEAT – used in bread making worldwide. Market forms of
Wheat in the form of flour
• Bread flour – milled from hard wheat, contains great amounts of gluten
ideal for bread making.
• All purpose flour – milled from blends of soft and hard wheat flour
containing 10-12% protein, used for general purposes because it contains
less gluten than bread flour.
• Cake flour – comes from soft wheat containing 9% Protein, more expensive
than bread and all-purpose flour, has a very fine texture and white in color,
suitable for baking cakes and cookies.
WHEAT – used in bread making worldwide. Market
forms
of Wheat in the form of flour
• Bulgur – wheat product with a nutty flavor and chewy texture, used as a
substitute for rice
• Durum – hard wheat product with a high gluten content, used for the
production of commercial parts
• Sorghum or Millet – smaller grains than rice kernels which originated from
Africa, used as a substitute for rice and corn especially for animal feeds
WHEAT – used in bread making worldwide. Market forms
of Wheat in the form of flour
• Barley – used primarily for the production of malt, and the formation of
the animal feeds
• Rye – a hard cereal grass resistant to cold weather, pests and diseases,
used for making flour, whiskey and feeds for livestock.
• Oats – grow well in poor soil and dull rainy climate, contains higher
protein and fat content compared to most cereals, used mainly as breakfast
cereal or as an ingredient for baked products.
NUTRITIVE VALUE OF CEREALS
• Carbohydrate – 75 %
• Protein – 10 %
• Water or Moisture – 8 -12 %
• Fat – 1-2 %
• Vitamins – Thiamine, Riboflavin, & Niacin
• Minerals – 1-2 % Calcium & Iron
• Whole grains can lower cholesterol, triglycerides, and insulin levels
• Whole grains can protect the heart
PARTS OF A CEREAL GRAIN
1. Buy by weight
2. Buy from reliable sources
3. Smell to detect off-odors especially from insect infestation
4. Check how clean the rice is
5. Check for the presence of seeds, rice weevils, larvae z]and small stones
6. Check the proportion of broken kernel or binlid
7. Preferably without palay and hulls or ipa
STARCH – the reserved carbohydrates found in plants
usually appearing as a fine & white powder
• Pure starch is a white, tasteless and odorless powder that is insoluble in cold
water or alcohol. It can be used as such in processed foods or in the paper
industry
• Glucose syrups are liquids which are used in the food industry for their
sweetening powder and for other numerous functionalities or as a
fermentescible substrate.
• Starch and glucose can be transformed into modified starches or different
kinds of sweetening products which are used in the food industry.
Common Sources of Starch
1. Cereals – rice, corn, oatmeal, barley, wheat sorghum, & rye
2. Root crops – Cassava or kamoteng kahoy , Sweet potato or
kamote , Potato o patatas, Taro o gabi, Goa yam or tuge ,
Purple yam or ubi, Arrowroot
3. Legumes – cowpeas or paayap, Lima beans or patani,
Mungobeans or munggo, Soybeans or utaw
Kinds of local noodles
1. Fresh bihon – thin noodles made from rice & corn or just rice. The rice & corn
are soaked, ground, drained & ground finer in stone roller. Thick and moist, used
for pansit palabok or pancit luglug. Does not keep long.
2. First class bihon – made from well-polished white rice. Strands of bihon are
boiled until the noodles float on the surface of the water. The strands are then
cooled & wound around bamboo poles into rectangular shape about 10 inches
long and 6 inches wide, dried & packed in 2 or 3 sheets.
3. Miki – flat yellowish noodles. Made from wheat flour, lye, salt, water & fat
mixed & form into dough.
Kinds of local noodles
4. Misua – made from cassava and wheat flour. Called thread-like white or
hairy noodles. Salt has been added. Least expensive of all the noodles.
5. Pancit canton – egg noodles made from flour, duck eggs, salt & soda,
mae into a dough in kneading machine.
6. Sotanghon – long, thin, round translucent noodles. Otherwise known as
silk noodles. Made from mungo bean & cassava starch.
7. White bihon – made from rice and corn or rice.
A. Characteristics of Good Quality Starch Products /
B. Tips in Proper Cooking of Starch & Cereals