cereals

cereals

1. primary foods, which can be processed into other ingredients and products

2. cheap to produce

3. whole grain, cereals are rich sources of:

   • carbohydrates
   • fats
   • oils
   • LBV protein

4. storage: cool dry place, airtight container

5. wheat

   • milled to make flour
   • couscous, pasta, breakfast cereals
   • types of wheat flour
     • whole meal flour
       • 100%- of the germ, bran and endosperm
         • brown colour and grainy texture
     • brown flour
       • 85-90%
         • light brown colour, grainy texture
     • white flour
       • 70%bran and germ removed
       • has to be fortified by law with iron, calcium etc. to replace lost nutrients
       • smooth texture
     • strong plain flour- high gluten for bread making
     • self raising- includes raising agent
     • soft flour- low gluten, for cakes+pastries
     • gluten-free

6. rice

   • brown rice- highly nutricious
     • rich in fibre, lbv protein, starchy carbohyrate
     • nutty+chewy texture
   • staple food
   • easy to cook+prepare+long shelf life

7. maize/corn

   • popping corn
   • illed into corn flour
   • used to manufacture breakfast cereals
   • corn on the cob
   • thickening agent for sauces and liquids

8. oats

   • manufacturers roll and crush oats between heated rollers to soften them and partially cook them
   • porridge
   • muesli-type breakfast cereals
   • biscuits