cereal technology

CEREAL BASED PRODUCTS

SUBMITTED TO: Dr. SARA SADIQ
SUBMITTED BY: SAIMA FAJROO 132
CEREAL BASED PRODUCTS
To produce cereal goods, most cereals are milled or undergo comparable procedures. Grinding,
sifting, separation, and regrinding are all terms used to describe the milling process. Because
bran is rich with fibre, vitamins, and minerals, the nutritional value of the grain is determined by
how much of the outer layer of bran is removed during milling.

Wheat, rye, and oat flours, as well as semolina, cornmeal, and corn grits, are all cereal products
obtained by milling. Bread is made from cereal flour. Breakfast cereals, pasta, snack foods, dry
mixes, cakes, pastries, and tortillas are some of the other goods available.

PRODUCTS

(A)

WHEAT PRODUCTS;

Flour of Wheat

Meal, groats, and pellets are included in this definition. Bread is made using strong hard wheat
flour, whereas pasta is made with durum wheat flour. Cakes, pastries, biscuits, and certain
noodles are made with weaker flours made from soft wheat.

Page 2
MAIDA:

It refers to the fine product obtained by milling or grinding clean wheat free of rodent hair and
excrement, then bolting or dressing the resulting wheat meal. Moisture, total ash, ash insoluble in
dilute HCl Gluten, and alcoholic acidity are all requirements.

( B)

BAKED PRODUCTS:

Bread :

The product made from a blend of wheat atta, maida, water, salt, yeast, or other fermentive
media, whether offered as white bread, wheat bread, fancy or fruity bread, bun, masala bread,
milk bread, or any other name. One or more of the following components may be present:
condensed milk.

Maida for bakery purpose:

If maida is being used for baking, the flour treatment agents listed below can be used in the
amounts specified.

Atta fortifiée:

It refers to calcium carbonate (also known as Creta preparata) and the addition of iron, thiamine,
riboflavin, and niacin to atta in accordance with the established criteria.

Page 3
Besan:

It refers to a product made from dehusked Bengal gramme (Cicer arietinum) that is free of
additional colours or foreign ingredients. Total ash and ash insoluble in dilute hydrochloric acid
are two requirements that must be met by besan.

Semolina (Suji or Rawa):

It refers to a product made from clean wheat that is devoid of rodent hair and excrement after
being ground and bolted. Semolina should have a creamy golden hue and be devoid of musty or
off-odors. Moisture, total ash, ash insoluble in dilute HCl, gluten, and alcoholic acidity
requirements must all be met.

Biscuits:

Wafer biscuits, for example, are made from maida, vanaspati, refined edible oil, table butter, desi
butter, margarine, or ghee, or a combination of these ingredients, and contain one or more of the
following ingredients: edible common salt, butter, milk powder, cereals and their products,
cheese cocoa, coffee extract, edible desiccated coconut, dextrose, fruit and fruit products, dry
fruit and nuts, egg, edible vegetable.

Page 4
( C)

EXTRUDED PRODUCTS:

Pasta products:

Macaroni, spaghetti, and vermicelli are made from suji or maida with or without the inclusion of
ingredients such as edible groundnut flour, tapioca flour, soy flour, milk powder, spices,
vitamins, and minerals, and are made by kneading and stretching the dough. All goods must be
devoid of colour, filth, insect larvae, and contaminants, as well as any other foreign materials,
and must meet moisture, total ash, ash insoluble in dilute HCl, and nitrogen specifications.

Pastery:

All baked products excluding those listed under bread. Pastry products may contain ingredients
other than wheat flour, such as milk, eggs, sugar, honey, starch, fats, fruit, seeds, etc.

Wheat-Fermented Beverages:

Low-alcohol beverages from fermented flour, e.g. Korean jakju and takju.

( D)

RICE PRODUCTS:

Rice-Fermented Beverages;

Low-alcohol beverages, such as rice wine and sake.

( E)

BARLEY PRODUCTS:
Barley powder:

It must be made from dehusked barley (Hordeum vulgare or Hordeum distichon) grains that are
clean and sound. The percentage of barley starch in the final product must be at least 98.0
percent. Total ash, Ash insoluble in dilute hydrochloric acid, Crude fibre, and Alcoholic acidity
are all specifications that must be met by barley.
Page 5
Wholemeal barley powder:

It refers to a product made from clean, sound de-husked barley (Hordeum vulgare or Hordeum
distichun) grains that are devoid of rat hair and excrement. Moisture, total ash, ash insoluble in
dilute hcl, and alcoholic acidity are all requirements for barley flour.

Beer of Barley:

Everage produced from fermented malted grains (often barley), water, and hops that can be
alcoholic or non-alcoholic. Cereals that aren't malted can also be utilised. In contrast to other
international classifications, the FAO definition includes non-alcoholic beer.

Jau (pearl barley):

It's a product made from healthy, pure barley (horbeum vulgare or hordeumdistichon). It must be
white in colour and devoid of fermented, musty, or other unpleasant flavours or odours, as well
as adulterants, bug and fungal infestations, and rat contamination. Other food grains must not
make up more than 1% of the total weight.

( F)

MILLETS:

Small-grained cereals that include a large number of different botanical species. Originated by
the domestication of wild African grasses in the Nile valley and the Sahel zone, millets were
subsequently taken to China and India.

Page 6
Flour of Millet;

Broadly defined to include meal, groats and pellets.

Triticale:

A minor cereal that is a cross between wheat and rye, combining the quality and yield of wheat
with the hardiness of rye.

Flour of Tritical:

Broadly defined to include meal, groats and pellets.

( G)

CORN PRODUCTS:

Cornflour:

(Maize starch) is starch made from maize (Zea mays L.) that hasn't been coloured, flavoured, or
treated with additional chemicals. It must be clear of dirt, insects, larvae, contaminants, and any
other foreign materials. Moisture, Total Ash, Ash insoluble in dilute HCl, and Alcoholic acidity
requirements must all be met.

Corn flakes:

Maize flakes are a product made by flaking, partially drying, and toasting de-hulled, de-germed,
and cooked corn (Zea mays L.). It should be in the shape of crisp, uniformly sized flakes that are
golden brown in hue. It must be clear of dirt, insects, larvae, contaminants, and any other foreign
materials.

Page 7
Custard powder:

It means the product obtained from maize (Zea mays L.) Or sago/tapioca with or without the
addition of small quantities of edible starches obtained from arrowroot, potato or jawar (Sorghum
vulgare) and with or without the addition of edible common salt, milk, and albuminous matter.

( H)

SOLVENT EXTRACTED FLOURS:

Solvent extract soya flour:

It is a product obtained from clean, sound healthy soya beans by a process of cracking, de-
hulling, solvent extraction with food grade hexane and grinding. It forms the coarse or fine
powder or grits, white to creamy white in color of the uniform composition.

Solvent extracted coconut flour :

It is a product obtained from fresh coconut kernels or dried coconut copra of good quality and
free from mould. Food grade hexane shall be used for extraction of the oil. It is white or pale
brownish yellow color of the uniform composition

Solvent extracted cotton seed flour:

It is a product obtained by solvent extraction of oil with food grade hexane from oil cake
immediately following the single pressing, from the cotton seed of good quality which have been
pre-cleaned and are free from infected or otherwise damage materials and extraneous matter. It is
a flour white or pale brownish in color, of uniform composition.

(I)

BREAKFAST CEREALS:

Rolled oats:

(quick cooking oats) means the product made from sound hulled oats (Avena sativa). They must
be free from added colors, rancidity and flavoring agents. Flakes must be of uniform size and be

Page 8
light cream colored and must be free from dirt, insects, and insect fragments and conform to
standards for Moisture, Total ash, Ash insoluble in dilute hcl and Nitrogen, Crude Fibre and
Alcohol acidity.

( J)

STARCHY FOODS:

Arrowroot :

It means the separated and purified starch from the rhizomes of the plants known as Maranta
arundinacea or from Curcuma augustifolia.

Sago:

It means small hard globules or pearls made from either the starch of the sago palm or the tubers
of tapioca (Manihot utilissima) and must be free from any extraneous matter including natural
colors. It must follow the standards for Total Ash and Ash insoluble in dilute hydrochloric acid.

Page 9