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CEREALS (TYPES (Wheat, Maize, Rice, Oats, Barley, Rye, Rapeseed),…
CEREALS
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PROCESSING
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
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FUNCTIONAL PROPERTIES
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
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