Cereal Grains, Legumes, & Oilseeds Chapter 17

Cereal Grains Types: –Wheat, Rye, Rice, Corn, Oats, Sorghum, Barley, etc Products: –flour, starch, oil, bran, sugar syrups Cereal grains provide majority of food calories and 1/2 of world’s protein

Legumes Have pods containing beans or peas Most are low fat except soybeans Higher in protein than cereal grains

Oilseeds Term applied to plants that are processed for their oil Soybeans, peanut, cottonseed, sunflower, rapeseed, flaxseed, linseed, sesame seed

Cereal Grains 10-15% moisture 60-70% carbohydrate 8-13% protein 2-5% fat Deficient in certain amino acids

Wheat Two types: hard & soft Hard wheat is higher in protein, makes a strong elastic dough, better in bread making Soft wheat is better for cake making Components: –Endosperm –Bran –Germ

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Wheat Milling Clean Adjust moisture to 17% Roller/crushers break seed in steps First set of rollers lightly crush and separate bran & germ by sieving Subsequent rolling pulverizes endosperm

Rice Milling Most is consumed as the intact grain minus hull, bran, & germ Steps: –hulled (produces brown rice) –abrasive milling to remove bran & germ to produce white rice

Corn Milling Adjusted to 21% moisture Mechanically dehulled and germ removed Dried to 15% moisture Endosperm crushed and sieved to yield corn starch Starch can be converted into corn sugar

Breakfast Cereals Made mostly from the endosperm of wheat, corn, rice, or oats Crushed endosperm is usually either pressed between rollers or extruded in various shapes

Baking Types of leavening –Yeast-raised (produces CO 2 ) –Chemically leavened (baking powder-CO 2 ) –Air leavened –Partially leavened

Legumes & Oilseeds 20-40% protein 20-50% fat (in oilseeds)