Cereal products are made from processing cereal grains and include various breads, pasta, flour, and other preparations. The main cereal grains used are wheat, rice, corn, rye, barley, oats, millet, sorghum and buckwheat. Cereal products provide carbohydrates, vitamins, proteins, minerals, and fiber. The document then provides details on specific cereal grains like wheat, maize, rice, oat, rye, and barley and how they are used to make different food products.
2. The cereal products include various kinds of
breads, cereal, pasta, flour, processed cereal
preparations, etc. The products are a source of
carbohydrates, vitamins, proteins, minerals and
fiber. The nutritional value depends on the type
and quality of the grain, the degree of removal of
seed coat and embryo and seed production
technology of the product.
3.
4. The most important cereal grain supply are: wheat,
rice, corn, rye, barley, oats, millet, sorghum and
buckwheat. According to the normal rules of human
nutrition grain products form the basis of the food
pyramid and should be in your daily diet in the largest
quantities.
5. Wheat
Wheat is the most widely
used in the manufacture
of flour. There are
different types of this
flour, such as white flour,
whole wheat and wheat
middlings.
7. Rice
Rice is the main food
product for the majority
of the world's
population. Rice comes in
many variations,
depending on the grain
size, and color and
texture. For food
purposes rice has to be
boiled.
8. Oat
Oat is used for the
production of oatmeal,
used primarily to making
porridges, cakes, various
pastries and muesli
(granola).
9. Rye
Rye is used for making rye
bread and certain alcoholic
products.
11. Durum
Durum is a type of wheat
which is rich in protein. It
is used for the
manufacture of macaroni,
noodles, dumplings,
couscous and bread.
12. Bread
• Wheat (and other grains) is hard to eat raw, and not very
digestible.
• In the oldest times, wheat was ground up and cooked with water
in a stew.
• Bread is far more digestible and storable.
• At its simplest, bread is made by mixing flour with water, then
baking it. Adding salt helps with flavor. And, salt is necessary
for humans but not much found in plants.
13. Flour
•Flour is finely ground grain.
•At first, grain was ground between stones.
This process leaves stone fragments in the
flour that wear down the teeth.
•Various improvements: grinding wheels,
use of animal, water, and wind as power
sources
•Modern method: grinding between metal
rollers.
14. Oatmeal typically contain 100 grams,
on average: 11.9 grams protein, 69.3
grams of starch, 1.1 grams of fiber,
1.6 grams of minerals, 0.5 milligrams
of vitamin B1, 0.15 milligrams of
vitamin B2, 0 , 9 milligrams of vitamin
B3 (PP), 0.2 milligrams witaminyB6 +
water.
15. Barley pearl contains 100 grams,
about 6.8 grams of protein, 74.3
grams of starch, 0.7 grams of
fiber, 0.9 grams of minerals, 0.2
milligrams of vitamin B1, 0.08
milligrams of vitamin B2, 2 , 9
milligrams of niacin, 0.2
milligrams of vitamin B6 +
water.
16. Roasted buckwheat groats
contains 100 grams, about 12.6
grams of protein, 70.1 grams of
starch, 2 grams fiber, 2 grams of
minerals, 0.5 milligrams of
vitamin B1, vitamin B2 1.3
milligrams, 1.9 milligrams of
vitamin PP, 0.6 milligrams of
vitamin B6 + water.
17. Manufacturers offer a variety of grain
products improved by combining some of
cereals, nuts, honey, vitamins, etc. For
example, the petals wrapped, containing
many beneficial unsaturated fatty acids,
when mixed with corn and other
supplements are not only nutritious
product but also very attractive taste .
