Cereal Technology

Cereal Technology

1. main anatomy

   • Endosperm
     • Starch
       • Process
         • Viscoamylograph
         • Gelatinization
           • Disruption of starch granule integrity when starch is heated in water
             • How to measure? -swelling of granules, increase solubility,increase translucency, increase viscosity
         • Retrodegradation
           • Gelatinize starch will revert back to more crystalline during storage
       • Type
         • Amylose (Linear)
           • alpha-1.4 glucosidic bond, strong
             • Gelling agent
         • Amylopectin (Branched)
           • Alpha 1.4 and alpha 1.6 glycosidic bond, weak
             • Thickening agent
       • uses
         • Food energy, alcohol production, sweetener product
       • Characteristic
         • Granule size&shape, amylose content, gelatinization temperature, gel strength, swelling profile, birefrigrence
           • Birefrigrence
             • Starch granule semi crystalline
         • Factors : shearing, temperature, source of starch, and the presence another compound
       • Starch selection
         • Functionality of food, ingredient factor, post processing factor, process
       • Modified Stach
         • Chemical
           • Cross linking, oxidation, hydrolysis, subtitution
         • Physicial
           • Pre-gelation, heat moisture treatment
         • Purpose
           • Improve thickening and gelling agent, binding and adhesion, ionic substance, low viscosity at high content of solid
     • Lipid
       • Phospho&glicolipid
   • Germ
   • bran/pericarp

2. Type of cereal

   • oats
   • rye
   • Rice
   • Wheat
   • Barley
   • Triticle
   • Millet
   • Sorghum

3. Processing

   • Dry milling
     • Separate the anatomical component
       • + Size Reduction, stability lipid and enzyme, functional starch protein
       • - Loss of micronutrient, and dietary fiber
   • Wet Milling
     • Separate the anatomical and chemical component
       • + Germ steeped before milling, to produce starch, softer result
       • - Loss the macro and micro nutrient
   • Main process in diff. country
     • Rice
       • Polished (bran removed). will decrease the fat, protein and mineral
     • Wheat
       • Spring wheat
         • Grow in hot summer, fast growing high gluten content
       • Winter Wheat
         • Harvested late summer, slow growing, low gluten content
     • Corn
       • Steeped over night, usually used wet milling techniques
   • Effect
     • Whole grain contains more nutrition than white grain
     • White has no fat and Fibre
     • White has softer texture
     • Elasticity of gluten will improve by adding the additives
   • Post Milling
     • Alcohol production, starch production oil extraction, extrusion
       • Alcohol production
         • Sugar + yeast= ethanol+CO2
         • will gelatinize the starch in primary structure
         • Malt enzyme used to hydrolyze the starch to maltose
         • Gluten free beer--sorghum
         • Beer color
           • Degree of roasting and the amount of malt

4. Chemistry

   • Protein
     • Albumin: dissolve in water, coagulate in heat
     • Globulins; dissolve in neutral salt solution
     • Gliadin; dissolve in 75% alcohol
       • Gluten = gliadin+gluteins
     • Gluteins; dissolve in diluted acid/base.
     • Example protein in product
       • Maize protein; prolamine called zein. high in Leucine
       • Rye protein; AA balance,Lysine, glutamic, leucine
       • RICE: Lower than another cereals, consist of lysine and prolamine, high in starch,
   • Lipids
     • Composition
       • Linoleic acid 39-69%
       • Oleic acid 11-36%
       • Palmitic 18-28%
     • Extraction
       • Free lipids
       • Bound lipids
       • Polar lipid
       • non polar lipid
     • Minor Constituent
       • Minerals
       • Vitamin

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