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Chapter 3 CEREALS

The document discusses different types of cereals including their structure, forms, and nutritive value. It describes various cereals like rice, wheat, corn, oats, and others. It also covers how starch in cereals is affected by heat and water and techniques for cooking cereals.

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anilpathaniarajput2
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41 views3 pages

Chapter 3 CEREALS

The document discusses different types of cereals including their structure, forms, and nutritive value. It describes various cereals like rice, wheat, corn, oats, and others. It also covers how starch in cereals is affected by heat and water and techniques for cooking cereals.

Uploaded by

anilpathaniarajput2
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CEREALS

THE TERM CEREALS ARE OF VARIOUS TYPES THAT WE EAT IN OUR DAY
TO DAY MEAL. THEY ARE CHIEF SOURCE OF ENERGY.

CEREALS AND MILLETS

THESE ARE EDIBLE SEEDS OR GRAINS OF GRASS PLANT. THE LESS


COMMONLY USED CEREALS ARE CALLED MILLET. CEREALS GROW IN
BOTH WET AND DRY TEMPERATURE CLIMATE. VARIETY OF CEREAL IS
AVAILABLE BECAUSE OF ITS EASE OF GROWING, LOW DETERIORATION
DURING STORAGE AND LOW COST.
CEREALS ARE CONSUMED AS WHOLE KERNEL AS IN RICE OR SOME
FORM SUCH AS POWDER (ATTA), GRIT (DALIA OR SEMOLINA), FLAKES
(CORN FLAKES), PUFFED (PUFFED RICE OR POPCORN) AND PASTE.
PASTES ARE ITEMS LIKE MACRONI, SPAGHETTI, VERMICELLI AND
NOODLES. THESE ARE MADE FROM HARD VARIETY WHEAT CALLED
DURAN WHEAT, WHICH HAS HIGH PROTIEN CONTENT. THE WHEAT IS
MADE INTO COARSELY GROUND FLOUR. THE FLOUR INTO A DOUGH
USING WATER. THE DOUGH IS PRESSED OUT USING DIES TO GIVE
DIFFERENT SHAPES.

STRUCTURE OF CEREALS

IN WHEAT AND MAIZE KERNEL, THE OUTER COVERING IS CALLED


BRAN. THIS IS USUALLY REMOVED DURING MILLING. THE WHEAT
KERNEL IS USUALLY WETTED WITH WATER TO MAKE THE BRAN MORE
PLIABLE, EASY TO REMOVE DURING MILLING. A PART UNDERNEATH
THE BRAN IS ENDOSPERM. IT FORMS ABOUT 80% OF THE GRAIN. THE
SMALL LOSE STRUCTURE AT THE LOWER END OF THE KERNEL IS
CALLED GERM. THE GERM IS THE MINIATURE PLANT WHICH GROWS
AND DEVELOP WHEN THE GRAIN IS SOAKED AND GERMINATED.
ALL CEREALS HAVE 3 COMPONENTS: THE BRAN, THE ENDOSPERM AND
THE GERM. THEY DIFFER IN SHAPES.

NUTRITIVE VALUE

THE CEREAL/GRAIN IS RICH IN CERTAIN NUTRIENTS. THE ENDOSPERM


IS A STORE HOUSE OF CARBOHYDRATE IN THE FORM OF STARCH
WHICH PROVIDE ENERGY. THE BRAN IS RICH IN FIBRE AND HAS SOME
MINERALS AND VITAMINS. THE GERM IS RICH IN PROTIEN AND FAT
AND ALSO CONTAIN MINERALS AND VITAMINS. CEREALS CONTAIN THE
MOST ESSENTIAL AMINO ACIDS BUT THERE ARE SOME NON ESSENTIAL
AMINO ACIDS LACK IN PLANT SOURCE.
FORMS OF CEREAL

Rice

BASMATI RICE
INSTANT RICE (PRECOOKED RICE)
GLUTINOUS (CHINESE SWEET RICE)
HIMALAYAN RED RICE

Wheat Variety

WHEAT BERRIES (hard wheat berries)


SOFT WHEAT BERRIES (pastry berries)
CRACKED WHEAT
WHEAT FLAKES (rolled wheat)

Corn Variety

BABY CORN (Chinese baby corn)


POPCORN
INDIAN CORN

Oat Variety

INSTANT OATS (instant oatmeal)


QUICK OATS
ROLLED OATS (oat flakes)

Barley

QUICK-COOKING BARLEY

Other Cereals

BUCKWHEAT
RYE
RAGI

THE MAJOR COMPONENT IN THE CEREAL, GRAINS OR FLOUR IS STRACH


OBTAINED FROM THE ENDOSPERM. CHANGES OCCUR IN STARCH
DURING COOKING.

GEL FORMING

A PROCESS WHERE THE STARCH PARTICLE SWELLS UP AND FORM A THICK


PASTE OR MASS ON HEATING IN WATER IS CALLED GEL FORMING.
EFFECT OF COLD WATER ON STARCH

WHEN FLOUR OR STARCH IS MIXED IN WATER IT GIVES A CLOUDY LIQUID


IN WHICH FINE PARTICLES ARE MIXED. AFTER SOMETIME THE PARTICLES
START SETTING TO THE BOTTOM AND BY 30 MINUTES YOU GET A CLEAR
LIQUID ON THE TOP AND ALL THE STARCH PARTICLES SETTLE ON THE
BOTTOM.

EFFECT OF HOT WATER ON STARCH

THE STARCH DOES NOT DISSOLVE IN COLD WATER BUT AS SOON AS SOME
HEAT IS GIVEN TO THE STARCH IN WATER, THE COLOUR OF THE WATER
CHANGES FROM TRANSPARENT MIXTURE TO MORE CLOUDY OR WHITE
APPEARANCE. THE PARTICLES SWELL AND START STICKING TOGETHER
AND FORM A MASS OR PASTE.

EFFECT OF DRY HEAT ON STARCH

WHEN YOU ROAST MAIDA ON TAWA, THE STARCH BECOME MORE


SOLUBLE AND DISSOLVE BETTER IN COLD WATER. ON HEATING THE
STARCH, IT TURNS BROWN AND DEVELOPES AN AROMA. THE ROASTED
FLOUR LOSSES SOME OF ITS THICKENING POWER AND THE GEL FORMED
WITH IT IS NOT VERY FIRM.

TECHNIQUES ADOPTED IN STARCH COOKING

1. ADD DRY CEREAL CASUALLY INTO THE BOILING WATER AND STIR
SLIGHTLY TO AVOID LUMP FORMATION.
2. WET CEREAL WITH COLD WATER AND MAKE A PASTE BEFORE
ADDING BOILING LIQUID TO IT.
3. DISPERSING THE STARCH PARTICLES WITH FAT BEFORE ADDING
HOT LIQUID TO IT.

PROPORTION OF WATER IN CEREAL COOKING

THE QUANTITY OF WATER REQUIRED FOR COOKING CEREAL VARIES


ACCORDING TO THE TYPE OF CEREAL, THE QUANTITY TO BE COOKED AND
THE METHOD OF COOKING. THE CONSISTENCY DESIRED IN THE FINISHED
PRODUCT ALSO DETERMINES THE AMOUNT OF WATER REQUIRED FOR
COOKING. THE AMOUNT OF WATER SHOULD BE SUFFICIENT TO PERMIT
SWELLING OF STARCH GRANULES.
THE RICE CONTAINS STARCH AS THICKENING TO FORM A GEL OR PASTE
AND WHEAT PROTIEN CONTAINS GLUTEN.

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