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Primary Food Processing (Flour (A wheat grain contains different parts:…
Primary Food Processing
Fruit, Vegetables and Meat
All food is processed before it reaches our plate. It is important so food is safe to eat, easier to transport, doesn't spoil as quickly and looks nice for the consumer
Fruit: pits (stones) are removed from fruit e.g. peaches and cherries, fruits are squeezed for fruit juices or dried e.g. grapes are sun-dried to make raisins
Vegetables: are washed with water to remove dirt, insects and other chemical sprays, they are sorted into different sizes and shapes and may be peeled
Poultry: feathers and internal organs are removed, the wings and legs are tied ( trussed ) so it cooks evenly
Meat: some meats e.g. beef are hung and dried to make it more tender and improve flavour, meat is chopped, sliced or cut
Flour
A wheat grain contains different parts: bran (mostly fibre), germ (vitamins,protein and fat) and endosperm (mostly starch)
Wheat grains are harvested and then cleaned to remove any stones,dust etc.
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Different types of flour can be made by sieving and removing parts of grain: Wholemeal flour - 100% of the grain is used, Wheatmeal brown flour - about 85% of the grain is used, some of the bran and germ are removed, White flour - about 70% of the grain is used ( only endosperm )
Important B group vitamins are lost when making white flour, so they're added back in
The Eatwell guide recommends wholemeal products as we get the nutritional benefit of the whole grain.
Milk
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Pasteurisation- milk is heated to 72.C for 15secs and then rapidly cooled. Little change in the taste and nutritional content
Ultra Heat Treatment (UHT) - milk is heated to 135.C for 1-4secs and packed in a sterile container - the milk can last at an ambient temperature for several months. UHT milk has slightly less nutritional value and slightly different taste
Sterilisation- bottled raw milk goes through a steam chamber at 110.C for 10-30mins. All bacteria are killed so it tastes different and many B group vitamins and vitamin C are lost
Micro-filtration (MF) - bacteria that turn milk sour remain after pasteurisation. Micro-filtration forces milk through a membrane which separates the milk from souring bacteria. This extends shelf life of the milk and doesn't have much effect on the flavour or nutritional content.