cereals

• Cereals


  The edible grains of cultivated grasses, which are relatively cheap to grow
• Cereals


  • Versatile food with many uses, e.g. baking and thickening sauces and soups
  • Staple food of many countries around the world
  • Form the major part of carbohydrate intake in the diet
• 2 lesser known cereal grains

  • RYE
  • BARLEY
• Structure of cereal grains

  • Bran (13%): This tough outer layer contains cellulose (fibre), B vitamins, some calcium, iron and phosphorus. It is usually removed during processing.
  • Endosperm (85%): This part of the grain contains starch and the protein gluten, which cannot be eaten by people with coeliac disease. Some grains do not contain gluten, e.g. maize.
  • Germ (2%): This is the most nutritious part of the grain, containing LBV protein, B vitamins, iron and some unsaturated fat.
• Nutritive and dietetic value of cereals

  • Cereals are relatively cheap, making them particularly useful in the diets of people on a low income.
  • Over-reliance on cereal foods can lead to malnutrition. While cereals will fill you up and delay feelings of hunger, they are missing many nutrients.
  • Lack of Vit B...
• Effects of cooking on cereals

  1. Cellulose becomes softer and easier to eat

  2. Starch becomes more digestible

  3. Moist heat causes grains to swell, burst and absorb moisture, thickening their cooking liquid

  4. Dry heat causes starch grains to swell, burst and absorb fats

  5. Gluten coagulates, setting cakes and breads
• Flour


  Refined cereal products have the bran and germ removed during processing. White flour is refined, which makes it less nutritious than wholemeal flour.
• Bread


  In Ireland, bread is one of our staple foods. Today, traditional breads from all over the world are available to us. Most supermarkets have in-store bakeries.
• Potatoes


  • Historically, the potato has been a staple food in Ireland. These days, people in Ireland eat a greater variety of staples than in the past, but the potato continues to be a favourite.
  • New potatoes are harvested during the summer while they are still quite immature. This is why the skin on new potatoes is very thin and can be eaten. Potatoes that are left in the ground until they reach full maturity are called old or main crop potatoes. These are harvested in October. Their skins are thicker and are usually peeled off for eating.
• Pasta


  • Dried pasta is made from wheat flour, which is mixed with water or egg to form a paste. The paste is then rolled, pressed into different shapes, dried and packaged. Dried pasta keeps for up to a year.
  • Shop-bought fresh pasta is only partially dried and must be kept in the fridge and used within about a week (see best before on packaging).
  • Some people make their own fresh pasta at home.