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Question?: Assoc. Prof. Dr. Pham Van Hung Department of Food Technology
Question?: Assoc. Prof. Dr. Pham Van Hung Department of Food Technology
Question?
• What do you understand about cereal and
cereal-based products? Give example?
Introduction to Cereal Science
Assoc. Prof. Dr. Pham Van Hung • Why do you want to learn this course? What is
Department of Food Technology your expectation?
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Kernel of wheat
Germination
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Maize Rice
• The leafy stalk produces ears which contain seeds called • The primary cereal of tropical and some temperate
kernels. regions, it is the most important grain with regard
• Maize constitutes an important source of carbohydrates, to human nutrition and caloric intake, providing
protein, vitamin B, and minerals. As an energy source, it more than one fifth of the calories consumed
compares favourably with root and tuber crops, and it is worldwide by the human species.
similar in energy value to dried legumes. Furthermore, it is • Comparative nutrition studies on red, black and
an excellent source of carbohydrate and is complete in white varieties of rice suggest that pigments in red
nutrients compared to other cereals. and black rice varieties may offer nutrition benefits.
• Maize is a good source of vitamin B and B12. Yellow maize Red or black rice consumption were found to
can provide substantial amounts of vitamin A, and the reduce or retard the progression of atherosclerotic
maize germ is rich in vitamin E. Furthermore, maize oil plaque development, induced by dietary
contains a high level of polyunsaturated fatty acids and cholesterol, in mammals.
natural antioxidants (Okoruwa, 1996). However, of the • White rice consumption offered no similar benefits,
three major cereal grains (wheat, maize, and rice), maize and the study claims this to be due to absent
has the lowest concentration of protein, calcium, and antioxidants of red and black varieties of rice
niacin.
Wheat Barley
• Wheat grain is a staple food used to make flour for Grown for malting and livestock on land too
leavened, flat and steamed breads, biscuits, poor or too cold for wheat
cookies, cakes, breakfast cereal, pasta, noodles,
It serves as a major animal fodder, a source of
couscousand for fermentation to make beer, other
alcoholic beverages, or biofuel. fermentable material for beer and certain
distilled beverages, and as a component of
• Wheat is grown on more land area than any other
commercial crop and is the most important staple various health foods. It is used in soups and
food for humans. World trade in wheat is greater stews, and in barley bread of various cultures.
than for all other crops combined. Barley contains eight essential amino acids.
• The many forms of wheat are white, red wheat,
purple wheat, a tetraploid species of wheat that is According to a recent study, eating whole grain
rich in anti-oxidants. Other commercially minor barley can regulate blood sugar (i.e. reduce
but nutritionally-promising species of naturally blood glucose response to a meal) for up to 10
evolved wheat species include black, yellow and hours after consumption compared to white or
blue wheat. even whole-grain wheat.
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Rye Triticale
lai
• Hybrid of wheat and rye, grown similarly to rye.
• A member of the wheat tribe (Triticeae)
and is closely related to barley (Hordeum) • The primary producers of triticale are Poland, Germany, France,
and wheat (Triticum). Belarus and Australia.
• Important in cold climates. • The protein content is higher than that of wheat, although the
glutenin fraction is less.
• Rye grain is used for flour, rye bread, rye
beer, some whiskeys, some vodkas, and • Triticale has potential in the production of bread and other food
animal fodder. It can also be eaten whole, products, such as cookies, pasta, pizza dough and breakfast
either as boiled rye berries, or by being cereals.
Wheat Rye Triticale
rolled, similar to rolled oats.
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Millet Pseudocereals
• A group of similar but distinct cereals that form an • Pseudocereals are broadleaf plants
important staple food in Asia and Africa.
(non-grasses) that are used in much
• They grow in harsh environments where other crops
do not grow well. Improvements in production, the same way as cereals (true cereals
availability, nutritional content, storage and are grasses). Their seed can be ground
utilization technology for millets may significantly
contribute to the household food security and into flour and otherwise used as
nutrition of the inhabitants of these areas.
cereals.
• Is cereal grain popularly used in rural and poor
people to consume as staple in the form of roti or • Examples of pseudocereals are
other forms is called Ragi in Karnataka or Naachanie
in Maharashtra, with the popularly made Ragi Rotti amaranth, Love-lies-bleeding, red
in Kannada. Ragi Mudde is a popular meal in amaranth, Prince-of-Wales-feather,
Southern India.
quinoa, and buckwheat.
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The end!
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