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Cereals & Their Products, flour making, making bread - Coggle Diagram
Cereals & Their Products
Spanish Food Code
cereal: grasses & their mature fruits (grains) when they are whole, healthy & dry
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main components
rice: ↑ starch, ↓ protein, ↓ fat, ↓ fiber
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oats: ↓ starch, ↑ protein, medium fat, ↑ fiber
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general facts
seed consists of 3 parts: embryo (germ), endosperm (starch & energy source) & bran (outer layer of the seed)
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grinding & milling
wet milling (used to produce starches, proteins, etc.): grain is broken apart, treated with hot water & its components are separated
dry milling (used to produce flour, fine or coarse semolina): grain is crushed, compressed & ground into flour > semolina + by-products of milling > bran & germ
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flour making
definitions
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processed flours: malted cereal (made from sprouted grains), dextrinated (treated to break down starches), micronized (processed to make it finer) & thermally treated flour (heated to improve properties)
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flour (harina)
size of the flour particles > 90% of them pass through a 180-micron sieve + except for whole wheat flour > 80% pass through
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making bread
pre-milling steps
- cleaning the grain: grain is cleaned to remove any dirt or unwanted materials
- conditioning the wheat grains: wheat is prepared or conditioned to make it easier to mill
- removing the husk: outer part of the grain is removed
goals: make the bran softer & easier to separate, make the endosperm easier to break apart & make the grain softer to save energy during milling
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goal of milling: to turn the wheat into flour > easier to digest & taste better + during milling > grain is broken down into smaller parts + germ & bran are removed
steps in milling: involves breaking down the wheat into its different components (flour, bran & germ) in a way that preserves the quality of the flour for baking