Cereal and Starch

Leader: Merell M. Labella

Secretary: Princess Kaye Cuarismal
Members:
Nicole Gonzales
Syravile Kayne Sabijon
Leo Nicole Baslot
Altheah Khaye Simbre
 Table of Contents

Page Number Contents

1 Cereal
2–3 Starch
4- 7 Recipes
Cereals

- usually starchy pods or grains.

- It is the most important group of food crops in the world named after the Roman goddess of
harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals in the world
- In manufactured and processed foods, it plays an obvious role in achieving the desired viscosity
in such products as cornstarch pudding, sauces, pie fillings, and gravies.

Cereal is any grain that is used for food. Grains especially whole grain are not just empty calories.
These are very valuable and can contribute a great deal to our health. You should include at least
four servings from this food group each day.

Cereal-processed food
• A whole grain cereal is a grain product that has retained the specific nutrients of the whole,
unprocessed grain and contains natural proportions of bran, germ and endosperm.
• enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
• A restored cereal is one made from either the entire grain or portions of one or more grains to
which there have been added sufficient amounts of thiamine, niacin, and iron to attain the
accepted whole grain levels of these three nutrients found in the original grain from which the
cereal is prepared.

Cereals provide the body with:

• Carbohydrates
• Protein
• Fat
• Vitamins
• Minerals
• Water
• Cellulose or roughage
 1
Starch
• the second most abundant organic substance on earth. It is found in all forms of leafy green
plants, located in the roots, fruits or grains.
• Many of the food staples of man throughout the world are basically starchy foods, such as
rice, corn, cassava, wheat, potato and others.
• source of up to $0% of calories worldwide.
• used in food manufacture, cosmetics, pharmaceuticals, textiles, paper, construction
materials, and other industries.

Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers. Thus, the most
common sources of food starch are:
• cereal grains, including corn, wheat, rice, grain, sorghum, and oats
• legumes; and
• roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava
plant (marketed as tapioca)

Common Source of Manufactured food starch

1. corn
2. potato
3. tapioca (cassava)

Classification of Starch
1. Native or Natural Starch – originally derived from its plants source
2. Modified Starches – have been altered physically or chemically to modify one or more of
its chemical key or physical property.
3. Purified Starch – may be separated from grain or tubers by a process called wet milling.

The Starch Molecule

Starch is a polysaccharide made up of hundreds or even thousands of glucose molecules joined
together.
2 types of Starch Molecule:
1. Amylose - a long chain-like molecule, sometimes called the linear fraction, and is produced
by linking together 500 to 2, 000 glucose molecules.
2. Amylopectin - highly branched, bushy type of structure, very different from the long, string-
like molecules of amylose.

2
Functional Properties of Starches
1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when
cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers - its ability to trap oils and fats, which absorb flavoring substances more
efficiently.

3
 Recipes

Raisins Bran Bread Recipe

Ingredients:

2 cups raisin bran cereal, divided

1¼ cups fat-free milk
¼ cup (½ stick) margarine, melted, divided
1 egg
¾ cup sugar
2 cups flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 tablespoon sugar
Procedure:
* Preheat oven to 350 degrees Fahrenheit.
* Mix 1½ cups of the cereal, the milk and 2 tablespoons of the margarine in medium bowl. Let
stand 1 minute.
* Add egg and ¾ cup sugar; mix well.
* Stir in flour, baking powder and cinnamon until well blended. Spread into 9 x 5-inch loaf pan
sprayed with cooking spray.
* Mix the remaining ½ cup cereal, remaining 2 tablespoons margarine and 1 tablespoon sugar
until well blended; sprinkle over batter.
* Gently press cereal mixture into batter. Bake for 50 minutes or until toothpick inserted in center
comes out clean.
* Cool 10 minutes in pan on wire rack; remove bread from pan. Cool completely. Cut into 16 slices
to serve.

4
 Pasta Carbonara
Ingredients:
4 servings
200 g pasta of your choice
(spaghetti/fettuccine/penne)
50 g smoked beef/bacon ham (thickly sliced)
1 medium size onion (sliced)
1 cup sliced mushrooms of your choice
(shimeji/champignon)
1/2 cup fresh milk
1 cup grated cheddar cheese
1 tbs butter
1 tbs olive oil
1 tbs all purpose flour
to taste Salt & pepper
1 tsp beef stock (store-bought)
1/2-1 cup pasta water
Fresh parsley (chopped)

Procedure:
* Boil the pasta as instructed in the package. Usually around 10 minutes. Save the pasta water.
* Melt butter in a skillet. Stir-fry the onions until fragrant, then add bacon ham/smoked beef slices.
Follow with the mushrooms, salt-pepper and beef stock. Cook them for 2 minutes.
* Pour in half of the pasta water and bring to a boil. Lower down the heat to low. Add the milk and
cheese. Adjust the sauce thickness to your liking with all purpose flour.
* Lastly, toss the pasta in the sauce. Mix them well.
Turn off the heat, then transfer the pasta to a plate. Garnish with fresh chopped parsley and enjoy!

5
 Crunchy Baked Chicken Tenders with Cereal Flakes

Ingredients:
Coconut Chicken-
1 pound chicken tenderloins
4 cups cereal, Honey Bunches of Oats with almonds,
crushed
1/2 cup coconut flakes, sweetened, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon lime zest
2 large eggs
2 tablespoons coconut milk, or water
1 teaspoon lime juice
1 cup all-purpose flour, or whole wheat flour
Orange Sauce-
1/2 cup orange juice, plus 1 teaspoon orange zest
4 teaspoons soy sauce , low sodium
8 teaspoons honey
2 teaspoons lime juice
2 teaspoons cornstarch
6 tablespoons water

Procedure:
Chicken Tenders-
* Preheat oven to 425°F. Line a large baking pan with foil or parchment paper. Place a baking rack
on top, spray with nonstick cooking spray, or lightly coat with oil.
* Heat chopped coconut flakes in a large pan over medium heat. Lightly brown, stirring
continuously for about 2 to 3 minutes, or until toasted and no longer sticky on surface. Transfer to
a bowl, the coconut should slightly harden and become crisp once cooled.
* Place 4 cups of cereal in a large resealable plastic bag. Remove air and seal. Use a rolling pin or
side of a cup to crush the cereal, oat clusters, and almonds into smaller pieces. It's good to have a
mix of fine crumbs to larger ones the size of oats. You want the cereal to be able to stick to the
chicken and leave some larger pieces to add more crunch.
* Combine in a medium sized bowl the coating ingredients; 2 ½ cups of the crushed cereal, ½ cup
of toasted coconut, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon lime zest. 6
* In a separate medium sized bowl whisk together the batter; 2 eggs, 2 tablespoons coconut milk
and 1 teaspoon lime juice.
* Add 1 cup of flour in a separate medium sized bowl.
* Set up batter station starting on the left with chicken, flour, batter, and coating.
* Bread the chicken as follows: Use left hand to place chicken in the flour, coat well and shake off
excess flour. Use the same hand to dip into the egg batter, fully coating the chicken. Place in the
coating bowl. Use your right hand to coat and firmly press the breadcrumbs into the chicken,
turning over as needed to press in any spots not coated. Gently shake off any excess crumbs and
place breaded chicken on the baking rack. Repeat with other pieces. You want to make sure that
the chicken is coated as much as possible to achieve a crunchy coating.
* If any excess coating falls on the baking sheet after breading, lift up the baking rack and discard
the crumbs. The high temperature may cause those extra bits to burn if left in the baking pan.
* Bake chicken on the center rack of the oven for 10 minutes. Remove from the oven and use your
fingers to flip gently, it’s warm to the touch but not hot. Tongs may cause the coating to flake off.
* Bake for another 3 to 5 minutes, or until golden brown, crunchy and the meat reaches at least
165-170°F internal temperature. Allow to cool 5 minutes before serving. While the chicken is
baking, make the orange sauce.
Orange Sauce-
* In a bowl whisk together cornstarch and water. In a small saucepan, add orange juice, soy
sauce, honey, lime juice and cornstarch mixture. Bring to a boil over medium-high heat, whisking
continuously until sauce thickens slightly, about 1 to 2 minutes. Set aside and allow to cool. Serve
with chicken and enjoy!