cereals

cereals

primary foods, which can be processed into other ingredients and products
cheap to produce
whole grain, cereals are rich sources of:
1. carbohydrates
2. fats
3. oils
4. LBV protein
storage: cool dry place, airtight container
wheat
1. milled to make flour
2. couscous, pasta, breakfast cereals
3. types of wheat flour
  1. whole meal flour
    1. 100%- of the germ, bran and endosperm
      1. brown colour and grainy texture
  2. brown flour
    1. 85-90%
      1. light brown colour, grainy texture
  3. white flour
    1. 70%bran and germ removed
    2. has to be fortified by law with iron, calcium etc. to replace lost nutrients
    3. smooth texture
  4. strong plain flour- high gluten for bread making
  5. self raising- includes raising agent
  6. soft flour- low gluten, for cakes+pastries
  7. gluten-free
rice
1. brown rice- highly nutricious
  1. rich in fibre, lbv protein, starchy carbohyrate
  2. nutty+chewy texture
2. staple food
3. easy to cook+prepare+long shelf life
maize/corn
1. popping corn
2. illed into corn flour
3. used to manufacture breakfast cereals
4. corn on the cob
5. thickening agent for sauces and liquids
oats
1. manufacturers roll and crush oats between heated rollers to soften them and partially cook them
2. porridge
3. muesli-type breakfast cereals
4. biscuits

Resource summary

	Created by kat1jj over 11 years ago