Cereal grains from the grass family Gramineae
World major food crop
Most common; wheat, rice, corn, barley (85%) millets, sorghum, oats and rye (15%)Uses for flour, pasta, breakfast cereal, alcoholic beverage, animal feed
sorghum
rye
Structure: individual kernels or grain called caryopses
Composition of cereals grains
Caryopses
Protective outer husk
Bran covering
Starchy endosperm
Germ
Husk/
Chaff
• Protect grain from frost, wind, rain, extreme temp. and other potential damaging environment
• Not usually consumed• Processed into fibre supplement
Bran
• 14.5% by weight, excellent source of fibre and minerals• Less fibrous coating, (aleurone layer)- contain protein, phosphorous, thiamin and other
vitamin B, some fat• Removed when process into white flour
Endosperm
• Comprise 83% of the grain, contain starch• Whole grain, with added fibre- complex carbohydrate• Basis of all flour (-husk, bran and germ), milled into fine powder• ‘Whole grain’ flour (+ bran and germ) milled into flour
Germ/
embryo
• 2.5% of grain weight• Rich in fat, incomplete protein, vitamin and minerals• Collected and sold separately as wheat germ (excellent source of vitamins B and E)• Susceptible to spoilage should be refrigerated• Whole grain- shorter shelf life than white flour
Wheat grain
CHO (75%)
Protein (10%)
Moisture (10%)
Fat (1-2%)
Ash (1-2%)
Composition of wheat grain
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