MODULE 4

• 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
• Classification of rice according to amylose content

  • High (25-30%)
  • Intermediate (20-25%)
  • Low (<20%)
  • Waxy (0%)
• Wheat


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


  Utilized as a source of energy and regarded for its high protein content, added to make 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 even breads
• Sorghum


  A type of millet but with larger seeds, contains no gluten and has low allergenicity
• Rye


  Closely related to wheat, has higher lysine content than wheat but has relatively low gluten-forming capacity
• Triticale


  A hybrid of wheat and rye, has the gluten-forming potential of wheat and high lysine content of rye
• Parts of a cereal grain

  • Husk
  • Bran
  • Germ
  • Endosperm
• Carbohydrate is the main nutrient component of cereals at 79-83% dry matter of grain which is predominantly starch
• Protein is approximately 7-14% of the cereal grain
• Fat comprises 1-7% of the cereal grain
• Cereals are a great source of carbohydrates
• 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
• Rice vermicelli


  Vermicelli-sized noodles used for stir-fried noodle recipes and spring rolls
• Rice flour production


  1. Milling waxy or non-waxy rice by rolling, stone-milling, and pounding

  2. Rice starch production by 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 wheat kernels that may be soaked and boiled before consumption
• Bulgur


  Made from steamed, dried, and cracked wheat berries, has a stronger nutty wheat flavor than unprocessed wheat berries
• Farina


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


  A processed grain made from semolina flour, used 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
• Corn on the cob


  Corn eaten directly off the cob
• Kernel corn


  Corn kernels removed from the cob, used as a vegetable in several dishes
• Cornmeal


  Coarsely ground corn, used as an ingredient for breads and pizza crust, has higher fat content than wheat flour, also used as the main raw material in some corn chips
• Cornstarch


  Finely ground corn endosperm, often used for breading and as thickener for gravies and sauces
• Corn oil


  Oil extracted from the corn germ
• Corn syrup


  Produced by treating cornstarch with enzymes to create a viscous liquid consisting of fructose, glucose, dextrins, and maltose
• High fructose corn syrup (HFCS)


  Derived when corn syrup is further processed by addition of glucose isomerase to convert glucose to fructose, used as a sweetener for fruit juices, soft drinks, and baked products
• Oat groats


  Whole oats with husks removed, can be prepared like rice
• Rolled oats


  Oat groats that were heated then pressed flat with rollers, sold as old-fashioned, quick-cooking, or instant oatmeal