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Questions and Answers

What is cereal?

Cereal is a cultivated grass (family Gramineae), such as wheat, corn, rice, and oats, which produces an edible seed (grain or fruit).

What is the role of the husk?

Protects the grain from frost, wind, rain, extreme temperatures, insects.

Is the husk consumed?

False (B)

What does it mean for grain to be refined?

<p>When the bran and/or germ of the seed are removed or separated from the kernel in milling.</p> Signup and view all the answers

Which structure of the grain consists of starch and fiber?

<p>Endosperm</p> Signup and view all the answers

What is the composition of cereal grain?

<p>10-14% water, 65-80% carbohydrates (starch), 6% fiber, 7-14% proteins (gluten if wheat), 1-7% lipids, minerals.</p> Signup and view all the answers

What kind of fibers are found in cereal grain?

<p>Cellulose and hemicellulose (bran) + soluble fibers (β-glucans for oats and barley; pectic substances, gums, and mucilages).</p> Signup and view all the answers

What composition of proteins is found in cereal grain?

<p>Low in tryptophan and methionine; lysine is the limiting amino acid in cereals.</p> Signup and view all the answers

What kind of lipids are found in cereal grain?

<p>72-85% unsaturated fatty acids (oleic acid and linoleic acid).</p> Signup and view all the answers

What kind of minerals are found in cereal grain?

<p>Phosphorus, copper, zinc, little calcium and iron; B vitamins (especially in bran and germ) thiamin (B1), riboflavin (B2), and niacin (B3).</p> Signup and view all the answers

Cereal products can be classified according to different characteristics which are?

<p>Their composition, their source, their shape, the necessary preparation before consumption, gluten or gluten-free.</p> Signup and view all the answers

What is the composition of cereal based on?

<p>Whole grain cereals, refined cereals, enriched refined cereals.</p> Signup and view all the answers

What is the source of cereal?

<p>Wheat, corn, barley, rice, oats, rye.</p> Signup and view all the answers

What is the shape of cereal?

<p>In flakes, puffs, filament, crushed, powder, grains.</p> Signup and view all the answers

The 4 preparations before consumption are: long cooking, quick cooking, instant, __________.

<p>ready to eat</p> Signup and view all the answers

What is long cooking?

<p>Minimally processed cereals.</p> Signup and view all the answers

What is quick cooking?

<p>Cereal not precooked, but cut into smaller pieces or flakes.</p> Signup and view all the answers

What is instant cereal?

<p>A heat treatment with steam pre-cooks the cereal, improving digestibility and water absorption capacity.</p> Signup and view all the answers

What is ready-to-eat cereal?

<p>Cereals that do not require any cooking, e.g., breakfast cereals.</p> Signup and view all the answers

What is gluten and in which food can we find it?

<p>Protein found in wheat; found in wheat, rye, oats, barley.</p> Signup and view all the answers

Gluten affects people with what kind of disease?

<p>Coeliac disease.</p> Signup and view all the answers

What food is gluten-free?

<p>Rice, corn, buckwheat, sorghum, quinoa, amaranth, millet.</p> Signup and view all the answers

The most consumed cereals in the world at present are (in descending order):

<p>Wheat, Rice, Corn, Barley, Millet/Sorghum, Oats, Rye.</p> Signup and view all the answers

How many species of wheat account for 90% of world production and what are their names?

<p>3 species: Common, club, and durum.</p> Signup and view all the answers

What are the 2 kinds of wheat depending on the growing season?

<p>Winter wheat (durum wheat) and Spring wheat (soft wheat).</p> Signup and view all the answers

In what conditions is winter wheat cultivated?

<p>Mainly cultivated in hot and dry regions (southern Europe).</p> Signup and view all the answers

In what conditions is spring wheat (soft wheat) cultivated?

<p>Mainly cultivated in middle latitudes (in France, Canada, Ukraine).</p> Signup and view all the answers

What kind of color can wheat have?

<p>Red, white, and shades of yellows and ambers in between.</p> Signup and view all the answers

The color of grain of wheat depends on what?

<p>Depends on the presence of pigment, such as carotenoids.</p> Signup and view all the answers

Durum wheat is less pigmented.

<p>False (B)</p> Signup and view all the answers

Endosperm is milled into __________ flour for pasta and couscous.

<p>semolina</p> Signup and view all the answers

Study Notes

Cereal Grains Overview

  • Cereals are cultivated grasses, such as wheat, corn, rice, and oats, that produce edible seeds (grains).
  • The husk protects grains from environmental factors like frost, wind, rain, and insects, but is generally not consumed.
  • Husk can be processed into fiber supplements.

Grain Structure and Composition

  • Refined grain means the bran and/or germ are removed from the kernel during milling.
  • The endosperm is the grain structure primarily consisting of starch and fiber.
  • Cereal grains typically contain:
    • 10-14% water
    • 65-80% carbohydrates (starch)
    • 6% fiber
    • 7-14% proteins (notably gluten in wheat)
    • 1-7% lipids

Nutritional Content of Cereals

  • Cereal fibers include cellulose, hemicellulose in bran, and soluble fibers (β-glucans in oats and barley).
  • Proteins in cereal grains are low in tryptophan and methionine, with lysine being the limiting amino acid.
  • Lipids in cereal grains consist of 72-85% unsaturated fatty acids, including oleic and linoleic acids.
  • Important minerals in cereals include phosphorus, copper, and zinc, with lower amounts of calcium and iron, along with B vitamins found in bran and germ.

Classification of Cereal Products

  • Cereal products can be classified based on:
    • Composition
    • Source (e.g., wheat, corn, barley, rice)
    • Shape (e.g., flakes, puffs, crushed)
    • Preparation required before consumption (long cooking, quick cooking, instant, ready to eat)
    • Gluten content (gluten or gluten-free)

Preparation Methods for Cereals

  • Long cooking involves minimally processed cereals.
  • Quick cooking cereals are not precooked but cut into smaller pieces for faster cooking.
  • Instant cereals are pre-cooked using steam and treated to improve digestibility and water absorption.
  • Ready-to-eat cereals require no cooking and are typically consumed as breakfast options.

Gluten and Health Implications

  • Gluten is a protein found in wheat, rye, oats, and barley, affecting people with coeliac disease.
  • Gluten-free options include rice, corn, buckwheat, sorghum, quinoa, amaranth, and millet.

Global Cereal Consumption

  • Most consumed cereals in descending order: wheat, rice, corn, barley, millet/sorghum, oats, and rye.
  • Three primary wheat species account for 90% of global production: common, club, and durum wheat.

Types of Wheat

  • Wheat is categorized based on the growing season into:
    • Winter wheat (durum wheat): cultivated in hot, dry regions like southern Europe.
    • Spring wheat (soft wheat): grown in middle latitudes (France, Canada, Ukraine).

Wheat Characteristics

  • Wheat grains can be red, white, or various shades of yellow and amber, depending on pigment presence (carotenoids).
  • Durum wheat is highly pigmented compared to other wheat types.
  • The endosperm of wheat is milled into semolina flour used for pasta and couscous.

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