Flashcards in Cereals Deck (47)
What are cereals
They are seeds or grains of edible grass plants
What is in the structure of cereal grains
Bran, Endosperm, Germ
Describe the bran
It's the outer of the cereals that can be lost during processing
What vitamins does the bran contain
Fibre, iron and vitamin b
Describe the endosperm
The larger inner part
What does the endosperm contain?
Staech and a protein called gluten
What is the name of the disease for people who are gluten tolerant
Describe the germ in the structure of cereal grain
The smaller part in the centre
What nutrients does the germ contain?
Protein, fat and vitamin b
What is protein used for in cereals?
What is fat used for in cereals
A bit if unsaturated fat is used for heat, energy and insulation
What is carbohydrates used for in cereals?
The main nutrient, used for heat, energy and digestion
What does carbohydrates presence form?
They form starch and fibre
What is vitamin B used for in cereals?
For healthy nerves and release of energy
When is vitamin B present in cereals?
When the cereals are unprocessed
What is the use of iron, calcium and phosphorus in cereals?
For healthy blood, bones and teeth
How much water is in cereal?
The content is low
What percentage of protein is in cereal?
What is the percentage of fat in cereals?
What is the percentage of carbohydrates in cereals?
What percentage of the vitamin b group is in cereals
What percentage of the minerals calcium and iron in cereal?
What percentage of water is in cereal?
What is pre cooked rice?
Rice fully cooked and then dehydrated, its quick and easy to cook
What happens when cereals are cooked?
Starch becomes more digestable, starch grains swell and burst, the grains absorbs the liquid
How is flour made?
By grinding cereals such as wheat, rice, oats, rye and maize
What is flour made from in ireland
What is the function of gluten?
When the flour gets wet the gluten becomes elastic, letting the dough to become very stretchy so it rises well
What is wholemeal flour and what does it do?
It contains the whole of the grain and nothing is added or taken away it's used for wholemeal bread, pastry, scones and rolls