Cereals and

Cereal Products
Group 3
 Adillah Syafirah

 Amanda Qothrunnada

 Annisa Mariyaulfa

 Fathya Nurarin

 Yulistia Avtina
 Introduction
Cereals belong to the monocot
families ‘Poaceae or Gramineae’
and are cultivates widely to
obtain the edible components of
their fruit seeds. Botanically,
these fruits are called ‘caryopsis’
and are structurally divided into
endosperm, germ, and bran.
Cereal grains are cultivated in
huge quantities and provide more
food energy than any other type
of crop, therefore, they are
known as staple crops
 They are cultivated for seeds which provide a
staple food for humans
 Different cereals are better grown in different
regions of the globe
 Wheat & Barley in temperate regions of
Europe and Asia
 Rye and oats in Northern and Eastern Europe
 Rice in wetter warm temperate and subtropical
part
 They are pleasant to eat and have no dominant
or unpleasant falvor. They are best energy
food.
 It could be easily be prepared into wide variety
of products-flour, biscuits, pasta, noodles and
breakfast cereals.
 They are inexpensive as compared with foods
of animal origin
 Ripened grains could be easily preserved and
transported
Cereals - starchy grains used as food.

Rice Wheat Barley

Oats Rye Corn

 Cereals are a major part of diets
around the world
Nutrients :
 Carbohydrates
 Starch
 Fiber
 B vitamins – thiamin, niacin, riboflavin, folic acid
 Iron
 Protein – if combined with meat, dairy products or
other cereals
Cereals can be prepared and eaten in their natural form
OR
Cereals can be used to make cereal products
 Flour
 Pasta
 Breakfast cereals
 Muffins
 Bread
 Types of Cereal Products
 Cereals are starchly grains that suitable to use
as foods
 Examples of cereals : corn, wheat, oats, barley,
rye
 Cereal products are used to make following :
breakfast foods, flours, meals, breads, pasta
products, and starches
 Cereal Products
 Flour –made by grinding grains into powder
 Can be made from any grain
 Wheat is the most commonly used in the U.S.
 Used mainly to make baked products like bread
 Also used as thickener in sauces, soups, and
gravies
 Can be made from whole grain or part of grain
 Parts of grain removed – refined
 Fiber, iron, and B vitamins are removed
 Enriched cereal products have iron and B vitamins
added back
 Fiber is not put back in
 Different flours have different flavors and
textures
 All-purpose – general cooking and baking
 Used when a recipe merely calls for flour
 Cake – milled more finely than other flours
 Used for delicately textured cakes
 Self-rising – contains a leavening agent and salt
 Often used when making quick breads
 Whole wheat – made from the entire grain kernel,
has a coarser texture than other flours
 Used in breads – gives a coarser texture and nuttier
flavor
 Pasta – made from a flour paste
 Uses a special wheat flour (semolina) made from
durum wheat to maintain shape
 Macaroni, spaghetti, noodle
 Shapes – shells, bows, corkscrews
 Other ingredients to add flavor and appearance
 Noodles – eggs or egg yolks
 Pasta – spinach and tomatoes

 Pasta with fillings (cheese & meat)

- Ravioli
- Tortellini
- Most pastas are enriched with thiamin, niacin,
riboflavin, folic acid and iron
 Sold in several forms
 Dried – most common
 inexpensive
 easy to store (cool, dry cabinet)
 Fresh – refrigerated or frozen in many
markets
 more expensive than dried
 Packages with pasta and sauce mixes
 Example: macaroni & cheese
 Frozen in sauces
 Convenient but expensive
 Rice
 White rice is produced when the bran layer is
removed
 Needs to be enriched (nutrients added back in b/c
removed)
 Brown rice is whole grain rice
 Higher in fiber than white rice
 Nutty flavor and more chewy than white rice
 Long grain rice – cooks to a fluffy texture, grains
more likely to stay separated
 Short/medium grain rice tend to cling together
when cooked
 Instant/precooked rice
 Has been fully cooked and dried
 Takes only a few minutes to prepare
 Costs more than regular rice
 Wild rice – seed from wild grasses that grow in
marshes (not rice)
 Nutty flavor
 More expensive than rice
 Often mixed w/ brown rice to lower the cost
 Breakfast Cereals
 From wheat, oats, corn and rice
 Ready-to-eat and cooked
 Read labels to determine nutrient value
 May be high in sugar and contain fat
 May be low in fiber
 In general, whole grain, enriched and fortified cereals are nutritious
 Ready to eat cereal is more expensive than cereals that
require cooking
 Cereals with dried fruits or nuts added and presweetened cereals are
more costly than plain cereals.
 Quick cooking and instant cereals are more costly
 Compare cost per serving not by weight of package
 Note serving size
 Breads
 White, whole wheat, rye, oatmeal, pumpernickel, and raisin
 Variety of forms
 Rolls, buns, muffins, and bagels
 Look for freshness dates on package
 Commercially prepared
 Prepackaged and sold in grocery store
 Produced in large quantities and fairly inexpensive
 Fresh baked
 Bakeries and bakery section of grocery store
 Costs more than commercially produced
 Convenience Bread Products
 Brown & Serve – partially baked
 Refrigerated dough
 Frozen dough – thaw and bake
 Needs time to rise before baking
 Vary in price - more than making from scratch but less than prebaked
 Storing Cereal Products
 Most can be stored in tightly sealed containers, in a cool dry
place
 Breakfast cereals can be stored 2-3 months under proper
conditions
 Brown and wild rice keep about 6 months
 Refined flour, white rice, and pasta keeps up to one year
 Whole grain products do not last as long b/c they contain fat –
store in fridge for longer freshness
 Breads can be stored about 1 week in a cool, dry place
 Can be stored in refrigerator for about 3 weeks
 Can be frozen for several months – wrap tightly
 Be sure package is tightly sealed wherever bread is stored
 Cakes and cookies with perishable fillings and frostings will
need refrigeration
Top Countries in Cereal
Production
 Top Global Cereal Companies
There are five clear market leaders whose positions have remained
unchanged.
 Kellogg’s

 General mills

 Cereal patners (collaboration between General mills and Nestle)

 PepsiCo Inc.

 Ralcorp Holdings in collaboration with Post holdings, Inc

THANK YOU