Slides in this set

Slide 1

Preview of page 1

Starter ­ what do you know about
Carbohydrate Gluten
Fat bran
Hard putrefaction
Soft malt…read more

Slide 2

Preview of page 2

What you need to learn:
Cereals -- importance of protein content, bread making. Malting process
Cereal product deterioration, influence of moisture content and pests.
Resources: PPT, BNF Cereals and Bread documents, Proudlove P137-
148,…read more

Slide 3

Preview of page 3

Nutritional Value
· Principal nutrient is Carbohydrate.
· Protein in cereal grain is of Low Biological Value.
· The amount of fat varies in the different grains but fairly LOW.
· Vitamins - B group, Riboflavin, A and C.
· Vit E in germ but often lost through oxidation.
· Minerals - Iron and Calcium.…read more

Slide 4

Preview of page 4

Nutritional composition
· Depends on variety
· Weather
· Growing conditions
· Moisture content is ALWAYS higher after
harvesting (read link) but if properly handled the
grain will reach 10-14% moisture and the grain
will not germinate or rot.…read more

Slide 5

Preview of page 5

· All cereals share the
same main structure.
· Embryo or germ from
which root and shoot
· Endosperm ­ stores
starch which is broken
down to glucose to
supply energy
· Bran ­ several
protective layers
which covers the
grain.…read more

Slide 6

Preview of page 6

Composition of wheat
· Germ- 2%. The embryo plant
rich in protein, fat and the B
· Bran - 13%. The seed coats
which protect the embryo
and controls the intake of
water. Mainly fibre but with
some minerals and B
· Endosperm - 85%. The
young plant's food reserve
composed of starch
granules mixed with protein.…read more

Slide 7

Preview of page 7
Preview of page 7

Slide 8

Preview of page 8
Preview of page 8

Slide 9

Preview of page 9
Preview of page 9

Slide 10

Preview of page 10
Preview of page 10


No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »