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Cereals & Their Products - Coggle Diagram
Cereals & Their Products
uses
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millet, sorghum, oats: food for humans & animals
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corn: food for humans & animals, starch & oil
cereal grain structure
endosperm: stores nutrients for the plant, rich in starch & makes up about 75% of the grain
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nutritional content
fiber: oats & barley > stand out with high fiber content + especially soluble fiber > helps with cholesterol control + rice & cassava > lower fiber, but whole rice (brown) contains more
lipids: cereal grains > not high in fats, but the germ (in corn, oats & wheat) contains healthy fats & essential oils
protein: most cereals have moderate amounts of protein + wheat & oats > contain higher levels due to the presence of gluten & other proteins
vitamins & minerals: most cereals > rich in B-vitamins + especially niacin, thiamine & folate + also provide essential minerals eg. magnesium, phosphorus & iron > though the amounts vary by cereal type
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desirable properties
mechanical drying: necessary to ensure that the moisture content is low due to climatic conditions + helps prevent deterioration during storage
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low moisture content: to prevent spoilage & the growth of fungi or bacteria + essential to reduce the moisture level of grains
drying effects: during drying with hot air, grains may crack ("cracking") > increases their susceptibility to damage during later handling + can lead to the breaking of the starch-rich endosperm without damaging the seed coverings
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flour milling process
- milling: grains > ground using a roller mill > where pressure & shearing forces are applied to break them down into smaller particles
- milling products: resulting products > have varying particle sizes
- cleaning & conditioning: grains > cleaned & conditioned by adding water (for 3-24 hours) to improve milling efficiency
flour types
conditioned: special flour > contains additional ingredients eg. powdered milk, powdered eggs or sugar for specific recipes eg. baked desserts
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special: specifically for certain products eg. semolina for toasted bread or weak flour for cakes & pastries
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nutritional composition
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bran & germ: contain high amounts of fiber & minerals > can make the flour more difficult to use due to their high fiber content
vitamin content
wheat flour > contains varying levels of vitamins with higher extraction rates resulting in higher vitamin content
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breadmaking process
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- baking: dough > baked at 180-240°C for 12 min to 1h > depending on size + key processes during baking include:
- dough expansion: during fermentation > yeast converts sugars (eg. maltose & glucose) into CO₂ & ethanol + CO₂ gets trapped in the dough > expanding the air bubbles created during kneading > increasing the dough's volume
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- gluten formation: during mixing & kneading > wheat proteins (gliadins & glutenins) absorb water + interact > forming a gluten network > provides elasticity & cohesion to the dough
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bread structure
crust formation: surface water > evaporates > forming a rigid crust > prevents excessive moisture loss + thickness > depends on baking temp. & time + dark color > due to the Maillard reaction & caramelization
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above 70°C: gelatinization of starch > starch granules swell & trap water + protein denaturation > gluten proteins coagulate & give the bread its final structure + enzyme inactivation > amylases stop working as the temperature rises
110-200°C: Maillard reaction > sugars & amino acids react to form color & flavor compounds + caramelization > sugars break down & add sweetness & browning
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carbohydrates: starch dilutes gluten & serves as a sugar source for fermentation + also gelatinizes > contributing to crumb texture + hemicelluloses & glycoproteins increase water absorption & improve dough consistency
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proteins: gluten consists of 90% proteins, 8% lipids & 2% carbohydrates + forms when water is added to flour + gliadins provide viscosity & fluidity to the dough + glutenins provide elasticity & strength > especially in strong flours
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loses its crispness, elasticity & moisture
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temp. control: keep bread at >60°C or <-10°C to minimize staling + aging process is fastest at around 0°C
food legislation
- enriched bread: bread can be fortified with additional ingredients like gluten, milk, eggs, fats, cocoa or flavor essences to enhance nutritional & sensory qualities
- baking water: water quality is regulated to ensure no contamination or adverse effects on the bread's flavor or structure
- bread characteristics: standards address color, smell, flavor & texture to define acceptable bread quality
- sales & distribution: bread must adhere to strict conditions for sale incl. hygiene & labeling + specific prohibitions exist eg. mislabeling or selling substandard products + transportation must maintain freshness & prevent contamination
- categories of bread: varieties incl. whole-grain, gluten & specialty breads + each has specific standards for production & labeling
- other products: breadcrumbs > processed from baked bread & used as a cooking ingredient + pastries > incl. diverse baked goods from cookies to cakes often enriched or flavored
pasta
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,mixing & extrusion: vacuum press mixes & shapes the dough
key ingredients: semolina (durum wheat), water & sometimes eggs or additives
drying: at 45-60°C > moisture content is reduced to 20-24% > stabilizing the product for long-term storage
comparison to bread: pasta contains more protein & less water than bread + egg-based pasta is richer in energy, macronutrients & fiber
rice
golden rice: genetically enhanced with vitamin A (1.6 µg/g) to combat deficiencies in developing countries (eg. Africa)
applications address vitamin A deficiency > can cause blindness & increase susceptibility to infectious diseases eg. measles
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corn
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used for human consumption, livestock feed & industrial applications
barley
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food: as a rice substitute in soups, stews or infant foods
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oats
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human consumption: toasted oats, breakfast cereals & porridges
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