41694
cereals
- primary foods, which can be processed into
other ingredients and products
- cheap to produce
- whole grain, cereals are rich sources of:
- carbohydrates
- fats
- oils
- LBV protein
- carbohydrates
- storage: cool dry place, airtight container
- wheat
- milled to make flour
- couscous, pasta,
breakfast cereals
- types of wheat flour
- whole meal flour
- 100%- of the germ, bran and endosperm
- brown colour and grainy texture
- brown colour and grainy texture
- 100%- of the germ, bran and endosperm
- brown flour
- 85-90%
- light brown colour, grainy texture
- light brown colour, grainy texture
- 85-90%
- white flour
- 70%bran and germ removed
- has to be fortified by law with iron,
calcium etc. to replace lost nutrients
- smooth texture
- 70%bran and germ removed
- strong plain flour- high gluten for bread making
- self raising- includes raising agent
- soft flour- low gluten, for cakes+pastries
- gluten-free
- whole meal flour
- milled to make flour
- rice
- brown rice- highly nutricious
- rich in fibre, lbv protein,
starchy carbohyrate
- nutty+chewy texture
- rich in fibre, lbv protein,
starchy carbohyrate
- staple food
- easy to cook+prepare+long shelf life
- brown rice- highly nutricious
- maize/corn
- popping corn
- illed into corn flour
- used to manufacture breakfast cereals
- corn on the cob
- thickening agent for sauces and liquids
- popping corn
- oats
- manufacturers roll and crush oats
between heated rollers to soften them
and partially cook them
- porridge
- muesli-type breakfast
cereals
- biscuits
- manufacturers roll and crush oats
between heated rollers to soften them
and partially cook them
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