CEREAL COOKERY

PREPARED BY:
S. BONNITTO
 OBJECTIVES
Students will be able to:
• formulate a definition for the term cereal
• list types of cereals commonly eaten and identify some
products/byproducts obtained from each
• identify the different parts of a cereal grain
• state the nutritive value of cereal grains
• explore the effects of heat on cereals – dextrinization
and gelatinization.
• discuss the uses of cereals in food preparation.
 CEREALS
Cereals are edible seeds or grains of
cultivated members of the grass family.

Cereals are referred to as Staples

Cereals are cheap, easy to store, high on

fibre, have a high energy value, and a wide
range of nutrients
 TYPES OF CEREAL
Types of cereal includes:
❖ Rice
❖Wheat
❖Barley
❖Oats
❖Maize (Corn)
❖Rye
 WHEAT
⚫ Wheat Plant ⚫ Wheat Grain
 MAIZE (CORN)
⚫ Corn Plant ⚫ Corn Grain
 BARLEY
⚫ Barley Plant ⚫ Barley Grain
 RICE
⚫ Rice Plant ⚫ Rice Grain
 OATS
⚫ Oat Plant ⚫ Oat Grain
Rye
Products and By-Products of the Different Types of Cereals

CEREALS PRODUCTS/BY-PRODUCTS

Rice Rice Cereals, Rice Cakes, Rice Flour

Wheat Flour – breads, buns, biscuits, cakes, cookies,

bulgur, breadcrumbs

Flour – breads, buns, biscuits, cookies

Rye

Oats Oatmeal, oats, oat-meal cookies, oat milk

Maize (CORN) Corn cornmeal, cornbread, muffin, hominy, box

cereals (Corn Flakes)
 PARTS OF A CEREAL
Most cereal grains are alike in their structure and they
contain different parts.

⚫ Endosperm
⚫ Scutellum
⚫ Bran
⚫ Aleurone Layer
⚫ Germ
Diagram of a Cereal Grain
 BRAN

This is a thin outer layer of the seed. This

is also known as the Pericarp or the
protective layer. It is high in cellulose
and minerals especially iron, calcium
and phosphorus. It also contain some
protein.
 ALEURONE LAYER
This section is found right
under the bran. It contains
valuable B-Vitamins
 ENDOSPERM
This is the largest part of the
seed and is mainly starch with
some protein. After the seed is
milled this is the part that
remains
 SCUTELLUM
The embryo (Germ)is attached to
the grain by a structure called
scutellum. It contains a large
amount of Thiamin (vitamin B1)
 GERM
This section is called the Germ
(embryo). This section is
responsible for new growth. It
contains protein, several B-
Vitamins, vitamin E, Fat and
minerals especially Iron.
This is the richest section of the
grain. It is also the section that
spoils the quickest.
 NUTRIENTS IN CEREALS
Nutrients present are:
⚫ Carbohydrate
⚫ Fats
⚫ B-complex vitamins
⚫ Minerals
⚫ Protein (low biological value)
When some cereals are milled, some nutrients
are lost, and so it is important that nutrients
are added back to the products to enrich them.
 RICE
Wha
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th e nu
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s i t gr u nd i
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ere e?
Wh
 RICE
Rice is the staple food eaten by almost half of the worlds
population. Rice is produced in large quantities in the
Far East (China). Guyana and Belize in the Caribbean
also produce a fair amount of rice for the people of this
region.
When Rice is milled, the husks is removed and what
remains is the “whole” or “natural brown” rice which
contains about 8% protein, 79% carbohydrate and a
very small amount of fat.
 TYPES OF RICE
The varieties include:
⚫ Brown Rice
⚫ Short-grain Rice
⚫ Long-grain Rice
⚫ Converted Rice
⚫ Pre-cooked Rice
⚫ Enriched Rice
#1: (As part of your portfolio activity on the topic
Cereals, define each of the above named
varieties of rice and paste a picture of each)
WHEAT
 WHEAT
Different types of wheat are grown in
different parts of the world. It is the
cereal found in temperate (hot)
countries.
Wheat is ground into flour that is used
for making bread, cakes, pastries and
pastas (macaroni etc).
 TYPES OF WHEAT
There are several varieties of wheat grown, in order to
produce different types of flour.
Wheat Description
Soft Wheat Has about 7-9% protein. This flour feels soft and powdery.

Hard Wheat Has about 12-14% protein. This flour feels gritty

Spring Wheat This wheat is sown in early spring and harvested in later
in the year. It produces a hard, strong flour and more than
10% protein.

Winter Wheat This produces soft, weak flour with less than 10% protein.

Durum Wheat This wheat contains 13% protein. This is hardest of all
wheat. It is used for making semolina which is used to
make pasta.
 The Effects of Heat on Cereals
Gelatinization

Cereals contain starch. When they are cooked in boiling

water (moist heat), the starch grains absorb the water,
swell and burst, forming a paste. This process is called
gelatinization.

Click on Video Links below:

https://www.youtube.com/watch?v=Co7e5QeFpqY
https://www.youtube.com/watch?v=oiGUyvMHqM4
Water is added to the cereal grains to order to
soften and separate them. The grain absorbs
the water and swells.

The moistened grains are poured into boing water.

In the boiling water, the swollen grains rupture and a

gel is released causing the product to thicken.
This process is known as GELATINIZATION.
 DEXTRINIZATION
Starch granules are also changed when dry heat is
applied.
When dry heat is applied to starch, compounds called
‘dextrin’ are formed. (Dextrinization is the browning of
cooked starch by dry heat)
When bread is toasted and when ready-to-eat cereals are
placed in the oven, the heat will change some of the
starch to dextrin.
When flour is browned for gravies, dextrinization is the
cause in the change of colour and the development of
flavour.
 DEXTRINIZATION

The browning effect of dry heat on cooked starch is

called DEXTRINIZATION

Click on the Link below for more info:

https://www.youtube.com/watch?v=DEthMxwO9cI
 BY-PRODUCTS OF CEREALS
RICE – different types of rice, rice cakes, rice crispies,
rice flakes.
MAIZE – Cornmeal, cornflour, cornstarch, cornflakes,
popcorn, hominy.
WHEAT – flour: wholewheat or wholemeal flour, white
flour – used to make cakes, buns, breads, muffins,
biscuits, cookies, pastries, doughs – pizza
OATS – rolled oats, oatmeal, breakfast cereals, oat bran
 USES OF CEREALS
⚫ In porridges
⚫ In ready – to – eat cereals with milk alone or with
fruits or nuts added.
⚫ In Puddings
⚫ In Main Dish eg. Fried Rice, Pilau
⚫ In Baked Goods
⚫ As Toppings for savoury dishes - breadcrumbs
⚫ As Coatings for fried foods – example flour or
breadcrumbs
⚫ As Stuffings for poultry, fish or meat – example
Cornbread Stuffing
The Milling Process
Click on the link below:

⚫ https://www.youtube.com/watch?v=PYP6AnNQjNo
 Question
1. Name the six main cereals and say
where each is grown.
2. Name the nutrient found in the
(a) scutellum
(b) aleurone layer
(c) endosperm
(d) germ
3. How is wheat milled?
4. How should rice be cooked? And why?
5. How should cereals be stored?