NUTR 214 Lecture Notes - Lecture 7: Bran, Breakfast Cereal, Corn Syrup
20 Feb 2017
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Document Summary
Cereals: cereal grains are seeds of grass family. Corn, rice, wheat, barley=95% of world"s grain production. Cereal derived roman goddess of agriculture ceres, whose name was derived from the verb creare. Wheat, rice, corn, barley, millet, oats, rye, buckwheat. Uses of cereal grains: most of the cereal grains produced are used for our, pasta, and breakfast cereals, they are also used in the production of alcoholic beverages and animal feeds. All grains have caryopses, the individual kernels or grains that are similar. Each caryopses has husk, bran, endosperm, and germ. Types of cereal grains: whole grains and re ned grain, wheat: color, species, texture,form, growing season. Winer/hard (have more protein, protein determine the gluten is produced and texture) Spring/soft: rice: grain length-width ratio and form. The short the grain, the more sticky it will be, shorter will have larger surface area: corn: kernel type and form.
