Food commodities 1 - Wheat,Rice & Cereal

Food CommoditiesBahan-bahan makanan

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TUJUAN :

Memperkenalkan berbagai jenis bahan pangan beserta karakteristik dan identifikasinya.

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Rice, Wheat

and Cereals

Meat & Poultry Seafood

Eggs & Diary

ProductVegetables Herb and

Spices

Terdiri dari

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Products or raw materials that needed in production processes

What are food commodities?

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1. WHEAT, RICE & CEREALS

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Kebanyakan di tanam di daerah USA, Canada, Eropa, Mesir dan India

a. Wheat (gandum)

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• Bran (dedak)• Endosperm• Germ (benih)

Composed of 3 parts

Tersusun 3 bagian:Stuktur dari Gandum

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Structure of WheatBran/dedakpotongan kulit gandum dipisahkan dari tepung setelah penggilingan.Jika mereka mengandung karbohidrat, biasanya oat bran, dedak gandum atau inulin.Endospermbagian dari benih yang bertindak sebagai tempat makanan untuk pertumbuhan embrio tanaman , biasanya mengandung starch dengan protein dan nutrisi lainnya.Germ (benih)bahan makanan yg bergizi dari konsistensi tepung kering terdiri dari embrio diekstrak dari biji gandum.

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Tepung Gandum/terigu berdasarkan kadar Gluten :

Gluten merupakan kandungan protein dalam tepung gandum yang tidak larut dalam air

TinggiSedang Rendah

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Types UsesSoft, weak flour, low in protein For making cookies, cakes, crackers & pastries

Hard, strong flour, high in protein(made from hard red winter wheat) For making pan breads, pizza crusts & rolls

Hard, strong flour, high in protein(made from hard red spring wheat) Mainly for making breads

White wheat flour(made from hard white wheat)

For making the same products as soft & hard red wheat

Durum flour(made from durum wheat)

• course ground endosperm (semolina) – for production of pastas• durum flour – for making American noodles & some types of pastasDelhindra/ chefqtrainer.blogspot.com

Carbohydrates

Proteins

Fats (lemak)

B-vitamins

Vitamin E

Iron (zat besi)

Phosphorus (fosfor)

Calcium

Fiber (serat)

Nutrients of Wheat

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Protein akan mengental ketika dipanaskan atau di panggang

The starch akan menyerap air dan mengengembang

Merupakan bahan utama dalam pembuatan cookies, cakes, breads & snack, etc.

Tepung Gandung dalam proses mamasak :

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Kebanyakan tumbuh didaerah Asian countries, China, India, Japan & Korea.

Strukturnya sama dengan wheat ( gandum).

Can be short-grained (glutinous when cooked) or long-grained (fluffy when cooked)

b. Rice (beras)

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Kinds of Rice

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Polished rice

Unpolished rice

Glutinous rice

Type of Rice

Carbohydrates

Proteins

Fats

B-vitamins

Iron

Phosphorus

Magnesium

Nutrients of Rice

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Ketika dimasak akan menyerap air dan

mengembang

Jika jumlah air benar , hasilnya: ringan, lembut & beras lenket yang

dihasilkan

Jika terlalu banyak air yang digunakan: beras ternyata lembek/hancur seperti bubur

Dikonsumsi sebagai nasi atau dapat dibuat menjadi

produk beras seperti bihun, bubur, crispers nasi atau

lontong.

Beras dalam proses memasak :

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Seed grains of cultivated grasses

Padi padian yang di kembangkan/melalui proses

pemasakan

Most common staple food in most countries as they are relatively

inexpensive & easy to grow makanan utama pada

kebanyakan negara,murah dan mudah tumbuh

c. Cereals

Types Nutrients Uses

Maize (corn)

Carbohydrates, proteins, fats, fiber, iron and vitamins especially B1, B2 & B3

Yellow variety contains carotene that can be converted into vitamin A by the body

Eaten as ‘corn-on-the-cob’ Used in soups & cereals Crushed corn grain – for making

tortilla Fine corn flour – thickening

agent for gravies & soups Used in cakes, biscuits &

blancmange

OatHigher fat, protein & soluble dietary fiber content than other cereals

For making oat porridge, muesli & oat brans

Barley Similar to other cereals

Used in barley drinks, soups and local desserts

Added to cattle feed & used in the whisky-making industry

Rye Similar to other cereals For making breads, biscuits & pancakes

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