CEREALS, RICE, PASTA. CEREALS SEEDS OF GRASSES: Wheat Corn Rice Oats Rye Barley Triticale NON SEED CEREALS Millet Sorghum Buckwheat.

CEREALS, RICE, PASTA

CEREALS

SEEDS OF GRASSES:• Wheat• Corn• Rice• Oats• Rye • Barley• Triticale

• NON SEED CEREALS

• Millet• Sorghum • Buckwheat

STRUCTURE

BRAN

• Layered outer coat

• Removed in milling process-refining

• Small amount of protein

• Trace minerals, dietary fiber, lipids

• Provides cellulose, hemicellulose

• Wheat bran – insoluble fiber

• Oat bran – soluble fiber

ENDOSPERM

• 83% of kernel• Primarily starch• Most of the protein• Lowest in fiber• Low in fat• Source of white flour• Ratio of starch to protein differs among grain

varieties

GERM

• Inner portion of kernel

• Highest percent of lipids (rancidity

• Greater share of B complex vitamins and trace minerals

• Removed during milling

CHEMICAL COMPOSITION

CARBOHYDRATES

• Main nutrient

• Polysaccharide starch

• High in indigestible fiber

LIPIDS

• Type varies depending on the cereal grain

• Mainly in the germ

• Generally low in fat

• NO cholesterol

PROTEIN

• Incomplete protein – low biological value

• Responsible for gluten structure – gluten forming potential

• Combined with legumes to provide complimentary proteins

WATER

• Low percentage

• Dry or uncooked cereals, flours 2-4%

VITAMINS

• Mainly B vitamins

• Enrichment – thiamin, riboflavin, niacin, folic acid

• Enrichment required for refined cereal products

MINERALS

• Removed during milling

• Enrichment

• Fortification

WHOLE GRAINS

• Fiber

• Supply iron, phosphorus, thiamin and vitamin B6

SAFETY

• Extremely resistant to deterioration – if stored properly

• Cereal – all products from grain including milled flour and pasta

COMMON CEREAL GRAINS

WHEAT

• Whole, cracked, milled• Flour, breads, cereals, pastas• Named for season, texture, and color• Texture – hard or soft, determines usage• Hard – more gluten = breads• Soft – less gluten = cakes and pastries• Semolina (Durum) – highly pigmented, hard

wheat = pastas

BULGUR

• Wheat parboiled then dried

• Small amount of bran removed

• Cracked wheat

CORN

• Vegetable-sweet

• Non-vegetable uses-dent cornmeal, grits, hominy cornstarch, HFCS, corn oil

• Animal food

RICE

• Major cereal grain throughout world• Least cereal allergy• Polished during milling to remove brown bran• Unpolished – more deterioration in flavor and

infestation• Extra long grain and long grain higher in

amlyose • Short grain less amlyose - sticky

RICE

• Used in cereals, flours, starches, wine• “Converted” rice – water soluble nutrients

from bran and germ travel to endosperm by pressure steam treatment

• Instant rice – dehydrated cooked rice• Wild rice – seeds of reedlike plants – not

rice

TYPES OF RICE

WILD AND CONVERTED RICE

OTHER GRAINS

OATS

• Old fashioned and quick cooking

• Rolled – nearly entire oat kernel, rolled flat

• Quick cooking – cut groats into small pieces and roll

• Used - cereals, flours, cookies, granola bars, breads,

• Control of cholesterol

• Fat replacer (oatrim)

RYE, BARLEY, TRITICALE

• Rye – flour, bread, cereals, crackers

• Barley – flour, cereals, baby cereal, malted barley

• Pearled – remove outer hull, leaving pearl of grain

• Triticale – hybrid of wheat and rye

NON-SEED GRAINS

• MILLET – small seed grasses

• SORGHUM – special millet with large seeds

• BUCKWHEAT – seed of herbaceous plant, flour with distinctive flavor

PASTA

• Paste of milled grains, extruded• Macaroni – no eggs, federal standards of

identity • Noodles – eggs• Durum wheat - high protein with

carotenoid pigments• With legumes – may be able to make a

complete protein• Semolina– high-quality pasta

TYPES OF PASTA