CEREALS, RICE, PASTA

1. CEREALS, RICE, PASTA

2. SEEDS OF GRASSES: Wheat Corn Rice Oats Rye Barley Triticale NON SEED CEREALS Millet Sorghum Buckwheat CEREALS

3. STRUCTURE

4. BRAN • Layered outer coat • Removed in milling process-refining • Small amount of protein • Trace minerals, dietary fiber, lipids • Provides cellulose, hemicellulose • Wheat bran – insoluble fiber • Oat bran – soluble fiber

5. ENDOSPERM • 83% of kernel • Primarily starch • Most of the protein • Lowest in fiber • Low in fat • Source of white flour • Ratio of starch to protein differs among grain varieties

6. GERM • Inner portion of kernel • Highest percent of lipids (rancidity • Greater share of B complex vitamins and trace minerals • Removed during milling

7. CHEMICAL COMPOSITION

8. CARBOHYDRATES • Main nutrient • Polysaccharide starch • High in indigestible fiber

9. LIPIDS • Type varies depending on the cereal grain • Mainly in the germ • Generally low in fat • NO cholesterol

10. PROTEIN • Incomplete protein – low biological value • Responsible for gluten structure – gluten forming potential • Combined with legumes to provide complimentary proteins

11. WATER • Low percentage • Dry or uncooked cereals, flours 2-4%

12. VITAMINS • Mainly B vitamins • Enrichment – thiamin, riboflavin, niacin, folic acid • Enrichment required for refined cereal products

13. MINERALS • Removed during milling • Enrichment • Fortification

14. WHOLE GRAINS • Fiber • Supply iron, phosphorus, thiamin and vitamin B6

15. SAFETY • Extremely resistant to deterioration – if stored properly • Cereal – all products from grain including milled flour and pasta

16. COMMON CEREAL GRAINS

17. WHEAT • Whole, cracked, milled • Flour, breads, cereals, pastas • Named for season, texture, and color • Texture – hard or soft, determines usage • Hard – more gluten = breads • Soft – less gluten = cakes and pastries • Semolina (Durum) – highly pigmented, hard wheat = pastas

18. BULGUR • Wheat parboiled then dried • Small amount of bran removed • Cracked wheat

19. CORN • Vegetable-sweet • Non-vegetable uses-dent cornmeal, grits, hominy cornstarch, HFCS, corn oil • Animal food

20. RICE • Major cereal grain throughout world • Least cereal allergy • Polished during milling to remove brown bran • Unpolished – more deterioration in flavor and infestation • Extra long grain and long grain higher in amlyose • Short grain less amlyose - sticky

21. RICE • Used in cereals, flours, starches, wine • “Converted” rice – water soluble nutrients from bran and germ travel to endosperm by pressure steam treatment • Instant rice – dehydrated cooked rice • Wild rice – seeds of reedlike plants – not rice

22. TYPES OF RICE

23. WILD AND CONVERTED RICE

24. OTHER GRAINS

25. OATS • Old fashioned and quick cooking • Rolled – nearly entire oat kernel, rolled flat • Quick cooking – cut groats into small pieces and roll • Used - cereals, flours, cookies, granola bars, breads, • Control of cholesterol • Fat replacer (oatrim)

26. RYE, BARLEY, TRITICALE • Rye – flour, bread, cereals, crackers • Barley – flour, cereals, baby cereal, malted barley • Pearled – remove outer hull, leaving pearl of grain • Triticale – hybrid of wheat and rye

27. NON-SEED GRAINS • MILLET – small seed grasses • SORGHUM – special millet with large seeds • BUCKWHEAT – seed of herbaceous plant, flour with distinctive flavor

28. PASTA • Paste of milled grains, extruded • Macaroni – no eggs, federal standards of identity • Noodles – eggs • Durum wheat - high protein with carotenoid pigments • With legumes – may be able to make a complete protein • Semolina– high-quality pasta

29. TYPES OF PASTA