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Cereals Key terms Commodities (CEREAL (An edible grass), GRAIN (The…
Cereals
Key terms
Commodities
CEREAL
An edible grass
GRAIN
The edible part of the cereal
ENDOSPERM
The main part of the grain, a starch and protein supply
GERM
Source of fat and B vitamins, it is where the new plant grows
WHOLE GRAIN
100% of the grain, nothing has been removed
STAPLE FOOD
Forms a large part of the diet, usually from starchy foods
PRIMARY PROCESSING
The conversion of raw materials into food commodities e.g. milling of wheat grain into flour
FORTIFICATION
Vitamins and minerals are added to foods
EXTRACTION RATE
How much of the original wheat grain is in the flour. 100% means that it contains all the grain
NSP (Non starch polysaccharide)
Indigestible carbohydrates found in plant food, often called dietary fibre
PHYTIC ACID
A form of phosphorous which limits absorption of calcium and iron in the body
UNLEAVENED BREAD
Bread without a raising agent
LEAVENED BREAD
Bread with a raising agent
SOURDOUGH STARTER
A mix of flour and water which is allowed to sit for several days to develop natural yeasts
DURUM WHEAT
High protein wheat used to make pasta
CONVENIENCE FOOD
Where some or all the preparation has been done in advance
LAMINATING
Rolling out pasta into thin sheets
DIES
Machinery attachments used to make special pasta shapes that cannot be made by hand
EXTRUDED
Pasta is forced through a die to achieve a special pasta shape, e.g. spaghetti, macaroni
BERI BERI
A muscle wasting disease occurring in places where white rice is a staple food. The diet is deficient in thiamin (vitamin B1)
PELLAGRA
A deficiency disease where maize is a staple food. Diet is deficient in nicacin (vitamin B3)
MASA HARINA
Finely ground corn flour treated with slaked lime; main ingredient in corn tortillas