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
What does it mean for grain to be refined?
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Which structure of the grain consists of starch and fiber?
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What is the composition of cereal grain?
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What kind of fibers are found in cereal grain?
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What composition of proteins is found in cereal grain?
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What kind of lipids are found in cereal grain?
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What kind of minerals are found in cereal grain?
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Cereal products can be classified according to different characteristics which are?
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What is the composition of cereal based on?
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What is the source of cereal?
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What is the shape of cereal?
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The 4 preparations before consumption are: long cooking, quick cooking, instant, __________.
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What is long cooking?
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What is quick cooking?
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What is instant cereal?
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What is ready-to-eat cereal?
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What is gluten and in which food can we find it?
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Gluten affects people with what kind of disease?
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What food is gluten-free?
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The most consumed cereals in the world at present are (in descending order):
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How many species of wheat account for 90% of world production and what are their names?
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What are the 2 kinds of wheat depending on the growing season?
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In what conditions is winter wheat cultivated?
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In what conditions is spring wheat (soft wheat) cultivated?
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What kind of color can wheat have?
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The color of grain of wheat depends on what?
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Durum wheat is less pigmented.
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Endosperm is milled into __________ flour for pasta and couscous.
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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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