CEREAL AND BREAD

DEFINITION OF CEREAL
• Belongs to grass family. A grass such as corn, rice, sorghum or
wheat.
• Main CHO source in many nations diet.
• Each cereal has unique properties which make it suitable for a
variety of food product.
 CHARACTERISTIC OF CEREAL
• Carbohydrates contain are between 65-75%, having 1-5% of fats and
have not practically of cholesterol.
• Rich in minerals
• Rich in group of vitamin B and haven’t got any type of vitamin C.
 FUNGI DISEASES ON GRAINS AND CEREAL
COMMON BUNT
• Tilletia tritici known as stinking smut and covered smut, is a
disease of both spring and winter wheats.
• It is caused by two very closely related fungi.
DWARF BUNT
• Tilletia controversa is a fungal disease of winter wheat that
infects plants and developing grain.
• Dwarf bunt gets its name because infected plants are
stunted or dwarfed compared to normal plants.
BLUE-EYE ROT
• Penicillium occurs in stored corn with has high moisture
content
• can be characterized by a blue-green discoloration in the
germ area
 DEFINITION OF MICROBIAL SPOILAGE
• This refers to damage to food that is caused by microorganisms
(bacteria, moulds and yeasts).
• Fungi are a major cause of spoilage in stored grain
 CAUSES OF MICROBIAL SPOILAGE
Microorganisms that contaminate the cereal may come from
• How the grains are grown.
+ Air, dust, soil, water, insects, rodents, birds and humans
• How the grains are handled.
+ Storage, shipping containers and handling and processing equipment
The environment that may influence contamination of cereals
• Rainfall, drought, humidity, temperature, sunlight, frost, soil conditions, wind,
insect, bird and rodent activity, harvesting equipment, use of chemicals in
production versus organic production, storage and handling, and moisture
control.
Affected by mycotoxins (the by-products of fungal growth) during growth and
storage
 EFFECT OF MICROBIAL SPOILAGE
• Effects the taste, aroma, leavening, appearance, and overall quality of
the end consumer product.
• Damage to the crops themselves with little or no toxic effects on
humans and animals
• Mycotoxins are secondary metabolites produced by microfungi that
are capable of causing disease and death in humans and other
animals
 SPOILAGE IN BREAD - MOULDY
• WHAT IS MOULD?
Mould is a type of microscopic fungi that lives on organic matter which
are thread-like and produce spores that can be easily spread in air or
water.
• CAUSES OF SPOILAGE BREAD BY MOULD
+ Air contamination during cooling, slicing, packaging and storage.
+ Environment inside the bakery is not sterile because dry ingredients
especially flour contain mould spores and easily spread through the air.
• EFFECT OF EATING MOULDY BREAD
+ Allergy symptoms
+ Asthma
+ Food poisoning
+ Diarrhea
+ Vomiting

• EXAMPLE OF MOULD
+RHIZOPUS NIGRICANS : white cottony mycelium and black dots of
sporangia
+PENICILLIUM EXPANSUM : green spored
 SPOILAGE IN BREAD - ROPINESS
• WHAT IS ROPINESS?
A thread-like spoilage in bread that happens inside the bread only.
• HOW DOES ROPINESS LOOK LIKE?
+ Soft, stringy, brown mass with fruity odour.
+ Has rotten pineapple odour.
+ Discolouration of the crumb.
+ Sticky thread.
• EFFECTS OF ROPINESS
+ Starch & protein breakdown.
+ High moisture inside bread.
• WHAT CAUSES ROPINESS?
+ Caused by Bacillus species.
+ Bacillus Subtilis is a non-pathogenic bacteria.
• HOW TO DETECT ROPINESS IN BREAD?
+ The slice of bread is left for some time.
+ It is checked daily for the ropy appearance.
 WAYS TO AVOID SPOILAGE IN BREAD
• Heat treatment
• The heat treated the flour makes an improved bread mix with an increase
shelf life.
• Freezing
• By placing the bread into the freezer it can last up tp 3 months. However,
the texture might be slightly different.
• This is because, yeast and mold grow at the temperature between 10-35oC
• Store in cool, dry place
• Yeast and mold can grow if there is the presence of oxygen, so the bread
need to be kept in airtight container to keep the population low.
THANK YOU