Cereal Grains

Cereal Grains

100

Name of protein in wheat

gluten

200

3 main cereal grains 

Corn, wheat, rice

300

Consumption Breakdown

% human consumption

% livestock feed

% industrial uses (biofuels, starches, etc)

1. Consumption breakdown of cereal grain usage

   • 60-70% for human consumption

   • 20-30% for livestock feed

   • 10% for industrial uses (biofuels, starches, etc.)

   • 
     

400

Anatomy of a cereal grain (4 parts and what they contain)

Hull - protective coating

Bran - fiber rich outer layer, protects seed, contains B vit & trace minerals

Endosperm - middle layer, carbohydrates & proteins

Germ - small nutrient rich core, contains antioxidants, vit. E & B & healthy fats

500

Primary & Secondary Processing Cereal Grains

1. Cleaning: Removal of debris, dirt, impurities

2. Hulling: Removal outer hulls in grains (like rice)

3. Milling

   1. Whole grain vs. refined flours (bran & germ removal)

   2. Stone milling vs. modern roller millin

4. Secondary Processing

   • Flour Production: flour types (all purpose, cake, bread)

   • Starch Extraction: thickening, gelling or base for sweeteners (corn syrup)

   • Brewing & Distillation: barley & corn = beer, whiskey & ethanol (gas for cars)

Cereal Grains

100

Examples of cereal grains in food products 

Wheat, Corn, Rice, Oats

Wheat Products: Bread, pasta, pastries, breakfast cereals, crackers

Corn Products: Cornmeal, cornbread, tortillas, popcorn, cornstarch, corn syrup

Rice Products: White rice, brown rice, rice noodles, sushi rice, rice flour, rice cakes

Barley and Oats: Malted barley (beer), oatmeal, granola

Industrial Uses: Corn-based ethanol as biofuel, biodegradable packaging

200

Which cereal grain was one of the first plants domesticated over 10,000 years

Wheat

300

Match the amounts produced (corn, wheat, rice)

765 mil tons/year

1.2 billion tons/year

520 million tons/year

WHEAT - 765 mil tons/year

CORN - 1.2 billion tons/year

RICE - 520 million tons/year

400

FILL IN THE BLANK

_______ is the world’s most water-intensive crop

_________ has been cultivated for over 9,000 years and is central to many indigenous cultures

_______ were once considered weeds before their value as livestock feed and food was recognized

Rice is the world’s most water-intensive crop

Corn has been cultivated for over 9,000 years and is central to many indigenous cultures

Oats were once considered weeds before their value as livestock feed and food was recognized

500

Top Country Exporters for all cereal grains

Wheat, Rice, Corn

• Top wheat exporters: Russia, U.S., Canada

• Top corn exporters: U.S., Brazil, Argentina

• Top rice exporters: India, Thailand, Vietnam

Cereal Jigsaw

100

Cereal grain farmed via flooding "paddy" fields

Rice

200

Cereal grain that is a widely consumed staple food for over 1/2 world's population

Rice

300

1. World's largest producer of wheat

2. In 2023, ______ was the leading wheat producing U.S. state with 307 bushels of wheat

China

North Dakota

400

1. Oldest known grain, originally used to make porridge & bread (today used for beer, syrups, biofuels)

2. Which cereal grain came from the Andes in South America over 8,000 years ago and was brought to Europe in 1500s by Spanish explorers then by 1700s in Germany/Poland & Netherlands it was a common practice was isolating the starch from the cereal grain and using it to thicken sauces, soups & desserts 

1. Sorghum

2. Potato

500

1. Cereal grain used in boba tea _______

2. Which country is the biggest exporter of this cereal grain?

Tapioca

Thailand (29% of all tapioca exports, 30 million tonnes/year and over $2.8 billion value)

Dough Starch

100

3 types of starches

corn, potato, tapioca, arrowroot

200

1. How does gluten work in dough making?

2. Name the 2 components of gluten and explain their roles

• Glutenin + Gliadin = Gluten (protein in wheat)

• Glutenin: Provides strength and elasticity to the dough.

• Gliadin: Helps dough stretch and expand.

Gluten = fibrous network structure, elasticity & strength to dough

HOW IT WORKS

1. Flour + water = proteins bond and form gluten

2. This traps air bubbles during kneading and baking.

300

3 roles of starch in food & 3 food examples of using foods you use that starch in for those roles

Thickening Agent: 

• It thickens by absorbing liquid and expanding

• Thickening agent for sauces, gravies, soups, and stews

Moisture Retention: 

• Starch helps retain moisture in baked goods and potatoes

• Why potatoes appear drier when overcooked or undercooked.

Textural Influence: 

• Starch has a profound impact on the texture of many foods

• Starch can make foods…

• 
  

  • lighter (fluffy mashed potatoes)

  • denser (creamy potato salad).

FOODS - thicken sauces/puddings/gravies/soups/fruit pies

400

Define the following...

1. Gelatinization

2. Retrogradation

• Gelatinization

  • The process where starch granules absorb water and swell when heated in liquid.
  • Heat causes the granules to rupture, releasing amylose and amylopectin.
  • This thickens the liquid and creates a gel-like consistency.
  • Important in food applications like sauces, puddings, and baking.

• Retrogradation

  • Occurs when gelatinized starch molecules, especially amylose, realign as they cool.
  • Leads to firming of gels and texture changes (After cooling, starch molecules realign and firm up - Makes leftover mashed potatoes firmer and less fluffy (especially high-amylose potatoes)
  • Can cause staling in bread and syneresis (water leakage) in gels and custards.

500

1. Compare and contrast Amylose & Amylopectin

2. Define mallard reaction and explain its relevance to starches

1. Compare and Contrast Amylose & Amylopectin

• Amylose

  • A linear, unbranched polysaccharide made of glucose units.
  • Contributes to gel formation in starch-based foods.
  • Less soluble in water due to its tightly packed structure.
  • Found in higher amounts in starchy foods like rice and potatoes.

• Amylopectin

  • A highly branched polysaccharide made of glucose units.
  • Contributes to viscosity and thickening but does not form strong gels.
  • More soluble in water due to its branched structure.
  • Found in higher amounts in waxy starches like cornstarch and tapioca.

2. Maillard Reaction and Its Relevance to Starches

• Maillard Reaction

  • A chemical reaction between reducing sugars and amino acids when exposed to heat.
  • Produces browning and enhances flavors in cooked foods.
  • Occurs at temperatures above 280°F (140°C).

• Relevance to Starches

  • Starches that break down into simple sugars contribute to the Maillard reaction.
  • Important in baked goods, toasted bread, and fried foods.
  • Affects color and flavor development in foods containing starch and protein.

Dough Starch (Labs)

100

Why did fresh pasta cook quicker than store bought pasta

fresh pasta has more moisture %, takes less time for additional water to absorb to full texture of pasta, dried pasta takes more time to rehydrate and soften

200

List 5 different flour types we used in labs

Wheat, all purpose, bread, corn, rice, tapioca, cake, etc.

300

Match the following gluten % with the flour type (corn, cake, AP, bread, rice, wheat) AND put the cereal grains in order of least stretchability to most stretchability (think of gluten ball lab)

0

0

6-8

9-12

12-14

12-14

Match the following gluten % with the flour type (corn, cake, AP, bread, rice, wheat) AND put the cereal grains in order of least stretchability to most stretchability (think of gluten ball lab)

• Wheat Flour (Whole Wheat) → 12-14%
• Bread Flour → 12-14% (higher protein for strong gluten development)
• All-Purpose Flour → 9-12% (versatile, moderate gluten content)
• Cake Flour → 6-8% (low gluten for a tender texture)
• Rice Flour → 0% (gluten-free)
• Corn Flour → 0% (gluten-free)

Wheat & bread = most stretchy - then AP - then Cake - then Rice & Corn = no stretch

400

1. Explain kneading of dough - what it does, how it impacts the final product, what kinds of foods to underknead vs overknead (think of our labs)

2. Explain how yeast works, instant vs. regular yeast, it's impact on dough, how to proof yeast

3. What key component of wheat is gluten free breads missing, how does this lead to textural differences

1. Kneading of Dough

• What It Does:

  • Develops gluten by aligning and stretching protein strands.
  • Traps air bubbles, giving dough structure and elasticity.
  • Ensures even distribution of ingredients and yeast.

• Impact on Final Product:

  • Proper kneading creates a chewy, airy texture.
  • Under-kneading results in a dense, crumbly product with poor rise.
  • Over-kneading (mainly in machines) can break gluten down, making dough too tight and tough.

• Foods to Underknead vs. Overknead:

  • Underknead: Biscuits, scones, croissant, muffins (to keep them tender).
  • Overknead: Bagels, pretzels (more kneading = more chewy texture).

2. How Yeast Works & Types of Yeast

• How Yeast Works:

  • Yeast is a living organism that ferments sugars, producing carbon dioxide and ethanol.
  • CO₂ gas expands the dough, making it rise.

• Instant Yeast vs. Regular Yeast:

  • Instant Yeast:
    • Finely milled, absorbs water quickly, and does not need proofing.
    • Works faster and is often added directly to dry ingredients.
  • Regular (Active Dry) Yeast:
    • Larger granules that require proofing in warm liquid before use.
    • Slower activation but results in a more developed flavor.
  • Proof yeast by mixing with warm water and some sugar until frothy (feed yeast, it's a living organism, needs warmth and food to grow)

• Impact on Dough:

  • Yeast contributes to texture, rise, and flavor.
  • Longer fermentation (cold proofing) enhances flavor and improves structure.

3. Missing Component in Gluten-Free Breads & Textural Differences

• Missing Component: Gluten (from wheat proteins, gliadin & glutenin).

• Textural Differences:

  • Without gluten, structure and elasticity are lost.
  • Results in a more crumbly, dense, or dry texture.
  • Requires binding agents (e.g., xanthan gum, guar gum) to mimic elasticity.

500

List 2 types of batters and 2 types of doughs, match flour to liquid ratios to them & list 1 food item from each category

(1F:1L)

(2F:1L)

(3F:1L)

(6/8F:1L)

Pour batter - 1:1 (funnel cake, pancake)

Drop batter - 2:1 (quick breads like banana bread, muffins)

Soft dough - 3:1 (yeast bread, pizza crust, bagel, pretzel, biscuit)

Stiff dough - 6-8:1 (scones, pie crust)