Slides in this set
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-
· 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
· Depends on variety
· 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
· 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
· Bran several
which covers the
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