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Processing and Provenance (Cereals (Wheat, Rice, Barley, Corn, Oats, Rye),…
Processing and Provenance
Cereals
Wheat
Rice
Barley
Corn
Oats
Rye
The main stages for the processing of wheat into flour are:
FIRST STAGE
Sampling and grading the wheat
SECOND STAGE
Cleaning the wheat
THIRD STAGE
Conditioning the wheat
FOURTH STAGE
Gristing the wheat
FIFTH STAGE
Grinding the wheat
SIXTH STAGE
Processing the flour (streaming)
The THREE groups of carbohydrates are:
Monosaccharides
Disaccharide
Polysaccharides
SUGARS are from the monosaccharide or disacchaaride groups and STARCHES are from the polysaccharide group
CARBOHYDRATES in the form of STARCHES and SUGARS are the main energy source for the body
SUGAR is called a simple CARBOHYDRATE.
SUGAR provides the body with energy quickly and is not long lasting.
The government has produced 8 tips that we can use as a guide to help us healthier choices.
They are:
Base your meals on starchy foods
Eat lots of fruit and vegetables
Eat more fish - including a portion of oily fish each week
Cut down on saturated fat and sugar
Try to eat less salt - no more than 6g a day for adults
Get active and try to stay a healthy weight
Drink plenty of water
Don't ski breakfast
Milling wheat grain into flour is an example of primary processing
These wheat products can be used in the production of many different foods
Primary processing
Is the conversion of raw materials into food commodities eg
Milling of wheat grain into flour
Secondary processing
Converting primary processed food into other food products eg flour into biscuits
After milling
After the wheat grain is milled into flour it is fortified: nutrients are added to improve the nutritional content
White flour is sometimes bleached to make it whiter
Popular types of wheat are: strong plain, plain, self-raising, wholemeal and granary
Self-raising flour is made with plain flour with the addition of baking powder.