Cereals - Food Technology

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  • Cereals
    • Structure
      • Embryo/Germ
        • Essential Fatty Acids
        • Root and Shoot sprouts from it
      • Bran
        • Fibre/B vitamins
        • Protects the grain
      • Endosperm
        • Starch/Protein
        • Store of starch which converts to glucose to provide energy
    • Wheat Milling
      • Specialist equipment used to remove contaminates such as stones
      • Grains washed in moving stream of water
      • Grain conditioned to right moisture level - 15%, 48 hours, 25c
      • Break rolls - One roll holds grain whilst other roller breaks it
      • Larger particles pass through sifters then break rolls again
      • Small particles of endosperm converted to flour by smooth reduction rolls
    • Malting
      • Malt whiskey
      • Exposed to warm, moist conditions so barely germinates
      • Releases enzymes
      • Break down starch to maltose
    • Moisture
      • 10-14% optimum
      • Weevils
      • Musty Smell
      • Mould growth
      • High moisture = sprouting
    • Bread Making
      • Strong Wheats used
      • High protein content
      • High Gluten content
      • Good texture
    • Cake Making
      • Weak Wheats used
      • Low protein content
      • Less glutenous
      • Crumbly
      • Soft crumb
    • Pasta Making
      • Durham Wheat Semolina
      • High Gluten
      • Low water content
      • Facilitates drying of pasta
      • Tough endosperm

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