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  • Cereals: Kwame Nkrumah University of Science & Technology, Kumasi, Ghana

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    Nicholas Boampong
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    Cereals are edible seeds from cultivated grasses that provide energy and nutrients. They are a staple food worldwide and contain carbohydrates, protein, fiber, vitamins and minerals. The main cereals discussed are corn, wheat, rice and barley. Milling cereals separates the bran and germ from the endosperm to produce flour. Whole grains retain more nutrients than refined flours. Gluten proteins in wheat allow it to form dough during baking.

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    All about cereals

    Original Title

    CEREALS

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    Cereals are edible seeds from cultivated grasses that provide energy and nutrients. They are a staple food worldwide and contain carbohydrates, protein, fiber, vitamins and minerals. The main cereals discussed are corn, wheat, rice and barley. Milling cereals separates the bran and germ from the endosperm to produce flour. Whole grains retain more nutrients than refined flours. Gluten proteins in wheat allow it to form dough during baking.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    21 views19 pages

    Cereals: Kwame Nkrumah University of Science & Technology, Kumasi, Ghana

    Uploaded by

    Nicholas Boampong
    Cereals are edible seeds from cultivated grasses that provide energy and nutrients. They are a staple food worldwide and contain carbohydrates, protein, fiber, vitamins and minerals. The main cereals discussed are corn, wheat, rice and barley. Milling cereals separates the bran and germ from the endosperm to produce flour. Whole grains retain more nutrients than refined flours. Gluten proteins in wheat allow it to form dough during baking.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Kwame Nkrumah University of

    Science & Technology, Kumasi, Ghana

    CEREALS

    1
    Cereals
    Cereals are the edible
    seeds of cultivated
    grasses
    Are part of the basic diets
    throughout the world
    Contain a high proportion
    of carbohydrates in the
    form of starch
    Are a valuable source of
    protein, NSP, vitamins and
    minerals.

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    2
    Why do we need cereals?
    • Cereals provide us with energy
    • Can be made into a wide range of products
    Nutritional Value
    The best way to get all the nutrients from cereal seeds is to eat the whole seed
    (whole grain/wholemeal)

    • Proteins
    • Carbohydrates
    • Vitamin B
    • Fat
    • Iron
    • Vitamin E
    • Fibre
    • Minerals
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    3
    CORN (maize) WHEAT

    Zea mays Triticum aestivum, T. durum


    Most produced crop Second most produced crop
    Lacks Vit B, lysine, tryptophan Gluten, lysine

    RICE BARLEY
    Oryza sativa
    Hordeum vulgare
    Third most produced crop
    “Gluten” - Hordeins
    Lysine
    β-glucans
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    4
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    5
    Coeliac disease
    • Autoimmune disease

    • Immunological response to ingested gluten

    • Prolamins

    • In genetically susceptible people

    • Gluten free diet


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    6
    Grain anatomy

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    7
    MILLING
    • Milling separates the endosperm from the
    bran and the germ
    • Milling is a process operation consisting of
    several steps
    – Cleaning, tempering, breaking, sieving, aspiration,
    reduction, final sieving

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    8
    PREPARATION

    Remove metals, dirt, stones,


    CLEANING weeds

    Tempering (toughens the


    MILLING pericarp and facilitates the
    separation), Breaking, Sifting

    PACKING
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    9
    Wheat flour composition

    The result of milling is flour

    Gluten proteins
    Starch
    Lipids
    Enzymes
    Minerals
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    10
    FIBERS
    Cellulose
    Lignin
    Hemi-celluloses
    β-glucans
    Found in whole-wheat products:
    Whole-wheat bread, spaghetti, biscuits etc

    The whole grain is used for whole-flours as


    opposed to the endosperm use in the refined fours
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    11
    Wheat-flour proteins

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    12
    Wheat-flour proteins
    Glutenin Gliadin Gluten

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    13
    Enzymes
    alpha-, beta- amylases, amyloglucosidase
    Syrup
    Hydrolysis of starch
    production
    Hydrolyze the α-(1-4) and/or α-(1-6) bond

    β-glucanases
    Hydrolysis of β-glucans
    Hydrolyzes β-(1-4) adjacent to β-(1-3)

    Lipases: Hydrolysis of triglycerides to diglycerides and free fatty acids,


    diglycerides to monoglycerides and free fatty acids, and monoglycerides to
    glycerol and free fatty acids
    Lipoxidases: degradation of monoglycerides and free fatty acids
    Lipoxygenases: destroy yellow pigments, bleaching agent
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    14
    Dough formation
    Mixture of flour and water + mechanical energy (kneading)

    Gluten proteins form a thin film that entraps


    gas + starch + water

    Gluten proteins interact mainly with hydrophobic interactions, hydrogen


    bonds, and disulfide cross-linking.
    Disulfide bridges are believed to play very important role in dough formation
    The mechanical properties of dough highly depend on the amount of S-S
    crosslinks
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    15
    Dough under
    the microscope

    SG: Starch granules


    GF/GS: Gluten
    V: Water

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    16
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    18
    CORN

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    19

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