Академический Документы
Профессиональный Документы
Культура Документы
Types Of Cereals
Wheat is a main cereal food in many countries. Wheat grains are divided into
different layers. Each has a different function in the plant and contains different
amounts and types of nutrients.
Oats were at one time the staple cereal food of Scotland and very well in the
cold climate. Their consumption has fallen however, due to the introduction of
breakfast cereals. These have largely replaced porridge, which is made from
oats. Oats are usually rolled rather than crushed, and are partially cooked during
the process. Coarse, medium, and fine grades are sold. They can be treated to
make them quick to cook, and mainly in the preparation of breakfast cereals
such as muesli and porridge, and in baking cakes and biscuits. Oats have a
relatively high fat, protein, and fibre content compared to other cereals.
Rye is grown mainly in the north and east of Europe, because it is resistant to
cold. It is made into rye bread, which is very dark brown in colour, and also into
crispbreads, which are traditionally produced in Scandinavian countries. Rye
crops are prone to attack by a mould called ergot, which if eaten is toxic to the
body and cause ergotism, one of the symptoms of which is a burning sensation
in the feet.
Barley is widely grown and is hardly cereal plant. At one time it was eaten in
quite large amounts, but now it is mainly used as cattle food and in the brewing
and whisky industries. It is sold as pearl barley, which is the grain with the husk
removed, and is still used to thicken soups and stew.
with some protein. After milling of the cereal grain, this is the portion
that remains. It is used in refined white flours.
3. The Germ or embryo is the part of the seed that produces new
Cereal Products
Breakfast cereals have become very popular, and are
Apple Jacks
Chex
Porridge
Honey Nut
Cheerios
Cocoa Puffs
Storage Of Cereals
Cereals should be stored in cool, dry