Cereals and Cereal Products

Cereals are cultivated plants of the grass family that yield edible seeds or grains. Maize, wheat, rice, barley, rye
and oats have been staple foods since the beginning of civilisation. Cereal grains do not deteriorate if kept mature and
dry.
Various kinds of flour, including wheat flour, corn flour and oatmeal are prepared from finely ground cereal
grains.
Dried cereal pastes (pastas) have always been important in the Italian diet and increasingly are produced and
eaten in other parts of the world. At the beginning of 20 th century processed cereal grains such as breakfast cereals were
developed. Corn Flakes were the first breakfast cereal to be sold as a convenience food.

The value of cereal grains in the diet

No other food commodity can compare with cereal grains for their ease of transportation and storage, their high
food value and low cost. Cereal grains have remained relatively inexpensive because they thrive in so many different
climates and soils.
All cereal grains can contain a very high proportion of carbohydrate (70- 80%). They also contain 7- 14% protein,
fat 2-7% and up to 12% water.

Composition of the Wheat Grain

The wheat grain is a seed and its main purpose is to produce a new wheat plant. The
three main parts are:
 The germ (2% of the grain) This is the embryo plant and is rich in protein, fat
and B vitamins
 The bran (13% of the grain) the bran consists of the seed coats which protect
the developing embryo and control the intake of water by the seed. It is
mainly fibre with some minerals and B vitamins
 The endosperm (85 % of the grain) this is the food reserve on which the
young plant lives until it develops a root system. It is composed of starch
granules mixed with proteins.

SOURCES AND KINDS OF STARCH AND CEREALS

1. Wheat. Most common cereal produced in the western and is grown in most temperate regions. Large quantities
are home grown and a great deal particularly in the form of strong flour.

Production of Flour
The endosperm of the wheat grain contains all the material used by the baker. It consists of numerous
large cells in which starch grains are tightly packed. The cells contain an insoluble protein called gluten. When flour is
mixed with water it is converted into sticky when moistened. The relative proportion of starch and gluten varies in
different wheat and those with a low percentage of gluten are not suitable for bread making (soft flour). For this, reason,
wheat is blended.
In milling, the whole grain is broken up, the parts separated, sifted, blended and ground into flour. Some
of the outer coating of bran is removed as is also the wheat germ which contains oil and is likely to become rancid and
spoils the flour. For this reason whole meal flour should not be stored for more than 14 days.
Kinds of Flour
- White Flour contains 70- 72% of the whole grain (the endosperm only). Examples are, all-purpose flour and
enriched flour (a white flour with nutrients added on it).
- Wholemeal flour contains 100% of whole grain, this is commonly used for wholemeal bread and rolls.
- Wheat meal flour contains 90% of the whole grain
- Self- rising flour white flour with the addition of cream of tartar and bicarbonate of soda
- Semolina is granulated hard flour prepared from the central part of the wheat grain.
- Durum flour yields glutinous flour used especially in pasta. Durum flour is a by-product of semolina.
- Soft flour used for cakes, biscuits, all pastry except puff and flaky, thickening soups and sauces, batters and
coating various foods.
- Strong flour is used for bread, puff and flaky pastry and Italian pastas.

2. Oats are one of the hardest cereals. They are either rolled into flakes or ground into three grades of oatmeal:
coarse, medium and fine. Oats are used in rolled oats- porridge, oatmeal- porridge, thickening soups, coating
food, cakes and biscuits.

3. Barley is made of pearl barley when the grains are husked, steamed, rounded and polished. Pearl barley is also
ground into fine flour. These products are used for making barley water for thickening soups and certain stews.
When roasted, barley is changed into malt and as such is used extensively in the brewing and distilling of
vinegar.

4. Maize is also known as corn, sweet corn or corn- on- the cob and besides being served as a vegetable, it is
processed into cornflakes and corn flour.

Corn flour is the crushed endosperm of the grain which has the fat and protein washed out so that it is
practically pure starch. This is used for making custard and blancmange powder, because it thickens
easily with liquid and sets when cold into a smooth paste that cannot be made from other starches.
Corn flour is also used for thickening soups, sauces, custards.

5. Rice cereal grass is widely cultivated in warm climate for its seeds and by products. Rice depends on the variety,
the length of storage, grain size, shape and color, cleanliness or if it is free from dirt or foreign substances. There
are two types of rice grain:
The Variety of Rice
a. White rice is a common staple in many cultures, especially Asian and Pacific cultures, including Hawaii.
White rice is milled and polished, which alters the flavor, texture, appearance, and helps to extend its
storage life. Removing the bran, germ and husk prevents the rice from spoiling. During this refining
process, however, white rice is stripped of iron, vitamins, zinc, magnesium and other important nutrients.
b. Parboiled rice is also called converted rice, which means that it has been partially boiled in the husk. The
three steps include soaking, steaming and drying, and then removing the husk of the rice. This process
enhances the nutrition density by driving certain nutrients from the bran to the endosperm, making it
about 80% nutritionally similar to brown rice but with a better source of fiber, calcium, potassium, and B-6
than regular white rice.
c. Brown rice undergoes only minimal processing. This means that most of the nutrients including thiamine,
calcium, magnesium, and potassium are retained. The protein, fiber, and health-promoting and protective
bran also stays in the rice. The shelf life of brown rice is 6 months.
 d. Black/ purple rice derives its rich color from phytochemicals, anthocyanin and tocols, which are located in
the inner portion of the rice bran. Research suggests that these health-promoting phytochemicals possess
protective antioxidants.
e. Red rice is a special variety of rice, which derives its rich red color from anthocyanin. Anthocyanin not only
provide the rice's unique color, but also deliver protective antioxidant properties and anti-carcinogenic
activities, which aid in cardiovascular disease, diabetes, and cancer prevention. Red rice has 10 times the
antioxidants of brown rice. Red rice has a pleasant nutty flavor with an earthy tone.
f. Long grain rice is like its name, long and slender. It has a lower glycemic index than shorter grain rice. It
also tends to be fluffier and less sticky than short grain. Types of long grain rice include Basmati, log grain
red and brown.
g. Medium grain rice is shorter and plumper than long grain and tends to work better for a plant-based
risotto or paella.
h. Short grain rice is almost round in shape. The grains become glutinous and sticky when cooked, which is
why it is also called "sticky rice." This is the best choice for rice puddings, sushi and rice balls. However,
short grain rice is higher in glycemic index.
i. Germinated brown rice (GBR) may be soaked in warm water for 8 to 24 hours to stimulate germination.
This process activates enzymes to improve the nutritional value of brown rice and can increase fiber, B
vitamins and magnesium by as much as three times.

6. Tapioca is obtained from the roots of tropical plant called cassava. It is used for garnishing soups, milk puddings,
and other native delicacies.

7. Sago is produced from the pith of the sago palm. It is used for garnishing, soups, and other native desserts.

PASTA
Pasta is the term used for stiff pastes made of semolina or flour and water. Sometimes eggs are added.
Over 100 different shapes of pasta are produced. They can be divided into tubular and flat ribbon types.

Tubular Types
 Vermicelli very fine rods, too fine to have a hole through the middle, used as a garnish for soup
 Spaghetti long rods of varying length and thickness which are cooked whole usually served with a
tomato sauce or with meat sauce
 Macaroni long tubes about 5 mm wide which may be obtained whole or cut in lengths or elbow shapes
usually served with in a creamy cheese sauce
 Cannelloni the widest tubes which after boiling are stuffed with a meat or vegetable mixture and
recooked in a sauce
Flat Ribbon Types
 Tagliatelli noodles made in various widths may be served with a sauce or as an accompaniment to stews
 Lasagne squares or wide strips of pasta which may be coloured green by addition of a spinach puree in
the manufacture. After boiling, they are usually layered with a meat sauce and cheese or a white sauce
 Ravioli large sheets of pasta which are not dried but stuffed in little packets when the pasta is in the raw
state and then cooked and served in a sauce