Cereals - Food Technology
- Created by: Lucy White
- Created on: 02-06-13 16:04
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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
- Embryo/Germ
- 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
- Structure
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