CEREALS
TYPES
PROCESSING
STORAGE
FUNCTIONAL PROPERTIES
Wheat
Maize
Rice
Oats
Barley
Rye
Rapeseed
Should b ekept in a cool dry place
Prone to infestations by insects if kept for long periods of time
Wheat - usually ground to flour which is used to make a variety of products, type of flour differs according to extraction rate
Maize - can be processed to make many different ingredients/products, milled similar process to wheat or its germ refined to produce corn oil.
Rice - many different types - categorised by size, shape and region where they are grown. Brown rice has outer husk removed & white rice is milled and polished further to remove the bran and germ.
Oats - rolled during processing - coarse, medium and fine grades available
Rye - contains little gluten so produces breads with low volume and dense texture.
Barley - mainly sold as pearl barley which is whole grain with husk removed.
Rapeseed - mainly cultivated for its oil rich seed
Protein - bread's characteristic open texture and appearance relies on high protein flour e.g wheat and rye flour. Products such as cakes, biscuits, pastry - low protein cereals used to produce crumbly and light textures
Gelatinisation (thickening) - when flour is added to a liquid starch granules begin to swell on heating, eventually rupturing and releasing starch into liquid - starch granules absorb liquid + cause sauce to thicken
Bulking - sometimes used to 'bulk' a food product e.g vegetarian burgers