m4 cereals

• Cereals refers to all cereal products prepared from grains or seeds of the monocotyledonous grass family Gramineae
• Cereals are used for human food, livestock feed, and as a source of industrial starch
• Common cereal grains


  • Rice
  • Wheat
  • Corn
  • Oats
  • Barley
  • Millet
  • Sorghum
  • Rye
  • Triticale
• Rice


  Staple crop of the Philippines, known as bigas when uncooked, and kanin when cooked
• Rice


  • Can be classified according to subspecies (japonica and indica)
  • Can be classified according to amylose content (high, intermediate, low, waxy)
• Whole grain rice


  Also known as brown rice, still contains the bran
• Polished rice


  Contains less vitamins, minerals, protein, and fiber compared to whole grain rice
• Classification of rice according to amylose content

  • High (25-30%): Wagwag
  • Intermediate (20-25%): Milagrosa
  • Low (<20%): Japonica
  • Waxy (0%): Malagkit
• Wheat


  The most consumed cereal grain in the United States, widely used in several applications and market forms
• Wheat


  • Can be classified according to season (winter or spring)
  • Can be classified according to color (red, white, or amber)
  • Can be classified according to texture (hard or soft)
• Gluten


  Protein complex that influences the texture of most cereal foods, especially wheat
• Corn


  Also known as maize, the third most important crop in the world, mostly used for animal feed but also processed into many food products
• Classifications of corn


  • Flint
  • Dent
  • Floury
  • Sweet
  • Popcorn
  • Waxy
  • Pigmented and multicolored
• Oats


  Utilized as a source of energy, regarded for its high protein content, added to ready-to-eat breakfast cereals
• Barley


  Utilized to make malt, breads, alcoholic beverages, and non-alcoholic beverages
• Millet


  A group of small seed grass crops, used to make soups, cereal, and breads
• Sorghum


  A type of millet but with larger seeds, contains no gluten and has low allergenicity, utilized as raw material for various food products
• Rye


  Closely related to wheat, has higher lysine content than wheat but has relatively low gluten-forming capacity, used to make rye bread and whiskey
• Triticale


  A hybrid of wheat and rye, has the gluten-forming potential of wheat and high lysine content of rye, utilized to make bread and noodles
• Major components of a cereal grain

  • Husk
  • Bran
  • Germ
  • Endosperm
• Husk


  Also known as chaff, the rough outer covering of the grain that protects it from environmental factors
• Bran


  The outer coat of the kernel, consists of pericarp and seed coat, provides fiber, protein, fat, and iron
• Germ


  Also known as embryo, located at the lower end of the inner kernel, has the highest fat content among the grain components
• Endosperm


  Comprises around 83% of the seed, contains most of the protein, carbohydrates, iron, and B-vitamins, made into flour during milling
• Nutrient content of cereal grains

  • Carbohydrate (79-83% dry matter, predominantly starch)
  • Protein (7-14%)
  • Fat (1-7%)
  • Fiber (soluble and insoluble)
  • Vitamins and minerals
• Common market forms of cereals

  • Flour
  • Starch
  • Oil
  • Pasta
  • Breakfast cereal
  • Alcoholic beverages
• Market forms of rice

  • Brown rice
  • White rice
  • Parboiled rice
  • Pre-gelatinized rice
  • Rice noodles
  • Rice flour
  • Rice starch
  • Pinipig
  • Rice grits
  • Galapong
• Market forms of wheat


  • Wheat berries
  • Bulgur
  • Cracked wheat
  • Wheat flour
• Rice noodles


  Come in different widths, used in dishes such as Vietnamese Phò and Pad Thai
• Rice vermicelli


  Made by extruding rice flour into vermicelli-sized noodles, used for stir-fried noodle recipes and spring rolls
• Making rice flour


  Milling waxy or non-waxy rice by rolling, stone-milling, and pounding among others
• Making rice starch


  Wet milling rice with sodium hydroxide to remove protein
• Other common market forms of rice

  • Pinipig - parboiled waxy rice, pounded, winnowed, and toasted
  • Rice grits or binlid - broken rice grains
  • Galapong - ground rice with water
• Wheat is popularly known for its flour
• Wheat berries


  Unprocessed whole kernels, may be soaked and boiled before consumption, can be rolled (like rolled oats) and cracked
• Bulgur


  Made from steamed, dried, and cracked wheat berries, has a stronger nutty wheat flavor than unprocessed wheat berries, a popular ingredient in Lebanese cuisines
• Farina


  Produced from pulverized wheat middlings of endosperm, used as a creamy porridge
• Couscous


  A processed grain made from semolina flour, an ingredient in several Mediterranean dishes and usually added to salads
• Wheat beer


  • Weizenbier or Hefeweizen (German white beer made from malted wheat)
  • Belgian Witbier (coriander- and orange peel- spiced unmalted wheat beer)
  • Berliner Weisse (sour beer)
  • Gose (coriander- and salt-spiced sour beer)
• Whiskey


  An example of alcohol distillates made from wheat