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2009 Cereals, Grains, Legumes (1)
Course: FDSC 2000, Spring 2009School: Cornell
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Grains Cereal & Legumes Cereals Plants of the grass family Ceres Roman goddess of agriculture Grains Fruit (seeds) of the cereals Grain domestication: 7,000 yrs (wheat, Mid East) 3,500 yrs (corn, Central Amer) Cereal grains of significance world-wide Corn (maize) Rice Oats Barley Millet Sorghum Rye Buckwheat Cereal grains Account for 70% of world protein consumption (Not including feed grains) wheat: 2...
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Grains Cereal & Legumes
Cereals Plants of the grass family Ceres Roman goddess of agriculture Grains Fruit (seeds) of the cereals
Grain domestication: 7,000 yrs (wheat, Mid East) 3,500 yrs (corn, Central Amer)
Cereal grains of significance world-wide
Corn (maize) Rice Oats Barley Millet Sorghum Rye Buckwheat
Cereal grains
Account for 70% of world protein consumption (Not including feed grains)
wheat: 2 billion bushels
corn : 10 billion bushels
Annual grain production in the U.S.
soybeans: 3 billion bushels
(whole grains)
starch
Dried to Aw < 0.7 (why 0.7?)
Grains & Legumes: Nutritional considerations
Essentialaminoacidprofilesofsomecommonproteinrichfoods
Protein Quality
Complementarity of cereal grains, commonly deficient in lysine, with legume beans, low in cysteine & methionine Asia: rice + soybeans Central America: corn + common beans (e.g. black beans)
Endosperm
mostly CHO (starch) gluten proteins (gliden, glutenin) Bran outer covering virtually all fiber
Germ
high lipid content, vitamin E
Function form of wheat :
FLOURS
Many types of wheat flours, depending on : 1. Relative proportions of endosperm, bran and germ Whole wheat flours : all 3 portions White wheat flours : endosperm
Types of flours (cont)
(2) Variety of wheat
Soft flours
Hard flours Durum (semolina) (1) Milling process
cakes, cookies breads pasta
Increasing protein content
Particle size, other variables
Stone grinding In the manufacture of flours, meals
Milling of wheat flour
ELEVATORstorageand careofwheat.
PRODUCTCONTROL chemistsinspectand classifywheat,blendingis oftendoneatthispoint MAGNETICSEPARATOR ironorsteelarticlesstay here. SEPARATORreciprocating screensremovestones, sticksandothercoarseand finematerials. ASPIRATORaircurrents removelighterimpurities
TEMPERINGMIXER moistenswheatevenly. TEMPERINGwater toughensouterbrancoats foreasierseparationsoftens ormellowsendosperm. BLENDINGtypesofwheat areblendedtomakespecific flours.
DESTONER
IMPACTSCOURERimpact machinebreaksand removesunsoundwheat.
DISCSEPARATORbarley, oats,cockleandother foreignmaterialsare removed.
FIRSTBREAKcorrugated rollsbreakwheatintocoarse particles.
brokenwheatissifted throughsuccessive fineness. screensofincreasing aircurrentsandsieves separatebranand classifyparticles(or middlings). REDUCINGROLLS smoothrollsreduce middlingsintoflour.
Aseriesofpurifiers, reducingrollsandsifter repeattheprocess. BLEACHINGflouris maturedandcolor neutralized.
Average gross composition of wheat flours (weight %)
Protein Lipid Carbohydrate (starch) Minerals (ash) Water 7.5 13.3 12 (whole wheat > white) 70-76 0.5 12
Flour type
Whole wheat Semolina Straight hard All purpose * Straight soft Cake
% Protein
13.3 12.3 11.8 10.5 9.7 7.5
% Carbohydrate (starch)
71 73.5 74.5 76.1 76.9 79.4
* All-purpose flour: blend of hard and soft flours
Wheat flour proteins
*
* The presence of significant amounts of the gluten proteins
distinguishes wheat from other grains
The great gluten proteins: gliaden and glutenin
Gliaden proteins
Functional property of hydrated gliaden: Extensibility (stretchability)
Glutenin proteins
Functional property of hydrated glutenin:
Elasticity
(stretch-resistant)
Dough : Product of hydration and mixing of flour
gluten strands (high magnification)
microstructure of bread dough (post-rising)
1.
a.
Dough
Bread
(initiated by CO2, expanded by H20 vaporization during baking)
Microstructure of baked bread (a foam) Starch granules reinforce heat-denatured gluten strands that surround air pockets
from McGee, 1984
Yeast-leavened dough products
Dough simple CHO
Sucrose (added), glucose, maltose
flour amylases
yeast
CO2
starch (flour)
Sourdough bread: lactic acid bacteria acid-resistant yeast
distinctive sour flavors
CO2
Pasta
Semolina
Coarse wheat flour High gluten protein content (strength) Unbleached: retains yellow color (carotenoids)
Batters vs Doughs A matter of water Doughs
Sufficient to hydrate gluten proteins Insufficient to completely gelatinize starch granules Most important textural factor in baked product: Gluten protein (denatured)
Breads, tortillas, pizza crust, pasta, pastries
Batters
Pourable Sufficient water to completely gelatinize starch granules Usually contain eggs (added protein for texture), oil Most important textural factor in final product: Starch (gelatinized), egg protein
Cakes, pancakes, muffins
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