ASSIGNMENT

Wheat Structure
The

endosperm is the potential white flour

within the centre of the wheat grain.
When milled, the endosperm fractures
along the cell walls, and separates
from the bran layers.
The ease of separating the endosperm
from the bran layers is determined by
the wheat's characteristics. Hard
wheats (used for bread making) will
allow easy separation, while the
endosperm of soft wheats (used for
biscuit flours) does not separate as
cleanly from the bran layers.
The bran layers of the wheat grain
consist of four separate layers: the
pericarp; testa; nucellar layers and
aleurone cells.
Bran is nutritionally rich in protein and
is used in the production of brown and
whole meal flours.
The wheat germ is the embryo that
would eventually develop into
the wheat plant. It is rich in certain
vitamins, protein and oil.
Consequently, it is often used in health
foods, such as fortified bread and
whole meal flour.
Chemical Composition Of
Wheat
Wheat is the only grain which contains gluten
in the proper proportion and of the desired
quality essential to the making of light,
spongy bread.
It contains all the elements necessary for the
growth of the body but to meet all the
requirements of nutrition, the whole of the
grain, with the exception of the outer husk,
should be used.
Wheat has several layers of bran coats, the
outer one of which is almost wholly pure
silica and is perfectly indigestible.
Underneath this husk lie the inner bran coats,
containing gluten, a dark substance which is
the nitrogenous or flesh-forming element, the
phosphates and other mineral matters which
help to make up the bony parts of the body,
and the oil which gives the characteristic
odor to wheat grains.
The centre, or heart, of the grain consists of
cells filled with starch, a fine, white, mealy
powder, which has little value as food except
as a heat producer. There is also a small
 amount of gluten diffused among the starch
cells.
For convenience, these different parts of the
wheat will be designated as bran, or the
outer husk; gluten, or the inner bran coats;
and starch, or the heart of the wheat.
The proportion and quality of the gluten and
starch in different kinds of wheat vary
according to the climate and soil in which
they are grown. They are also affected by the
method of grinding the grain.
Wheat grown in Southern or warm climates,
and in the intense, though short, summer of
our own Northwest, contains more nitrogen
than that grown in cold, damp climates. It
loses more water by evaporation, and
consequently the seed is smaller and harder.
In some varieties of wheat the outer husk is
thin and smooth, and peels off readily under
the stones. In others, it is thick and rough,
and adheres closely to the kernel. In some, it
is light-colored or brittle; in others, dark-
colored or tough. The husky portion of wheat
is about fourteen or sixteen per cent of the
whole weight.
Fig. 1 Grain of wheat, showing outer coat of
silex and woody fibre.
The gluten of wheat is a gray, tough, elastic
substance, consisting chiefly of vegetable
fibrine.
It can be examined easily by making a dough of
flour and water, and working it on a sieve
under a stream of water. The water will carry
the starch, sugar, gum, and mineral matters
into the pan below, leaving a lump of gluten on
the sieve. It closely resembles a piece of
animal skin, and, when dried, has a glue-like
appearance; hence its name, gluten. The
proportion of gluten varies from eleven to
fifteen per cent. This tough, elastic quality of
the gluten determines the quality of the flour.
The more gluten and the tougher or stronger it
is, the better the flour. The gluten of good flour
will swell to four or five times its original bulk;
while that of poor flour does not swell, but
becomes watery and sticky, and sometimes
gives off a disagreeable odor, owing to the
deterioration of the fatty or oily element.
Fig. 2. Grain of wheat with bran coat removed.

Fig. 3. Grain of wheat magnified. A is the bran;

B the gluten; C the starch

STRUCTURE OF RICE
COMPOSITION OF RICE
Distribution of Nutrients
Nutrients: Content per 100 g
Energy 1461 kJ (344 kcal) Iodine 2 g Met 170 mg
Water 12.9 g Selenium 10-70 g Phe 390 mg
Protein 6.8 g Thr 280 mg
Lipids 0.6 g Vitamins Trp 90 mg
Carbohydrate 77.8 g Vitamin E 70 g Tyr 260 mg
Fiber 1.4 g Vitamin B1 60 g Val 490 mg
Minerals 0.5 g Vitamin B2 30 g
Nicotinamide 1300 g Carbohydrates
Minerals Pantothenic acid 630 g Sucrose 150 mg
Sodium 6 mg Vitamin B6 150 g
Potassium 105 mg Biotin 3 g Lipids
Magnesium 65 mg Folic acid 30 g Palmitic acid 110 mg
Calcium 6 mg Stearic acid 12 mg
Manganese 2 mg Amino Acids Oleic acid 220 mg
Iron 600 g Arg 570 mg Linolic acid 220 mg
Copper 130 g His 170 mg Linoleic acid 12 mg
Zinc 500 g Ile 340 mg
Phosphorus 120 mg Leu 660 mg
Fluoride 50 g Lys 290 mg

CHEMICAL COMPOSITION:

Rice flour is a finely granulated powder

made by grinding and sifting a long grain
variety of rice, unless otherwise specified,
which is hard milled and electronically
sorted to insure whiteness.
Chemical Composition Range Average
Protein 6.0 9.0 % 7.5 % Fat 0.4 1.0 %
0.8 % Crude Fiber 0.3 1.0 % 0.6 % Ash 0.6
0.8 % 0.7 % Moisture 8.5 13.0 %
Physical Appearance white to creamy
white powder, which is relatively free from
specks.
Aroma typical rice aroma, free from sour,
musty or other objectionable odors.
Flavor bland, typical rice flavor with no off
flavors.