Cereal products

Cereal products - Cereal products

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LR/CC/FNB Cereal products
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LR/CC/FNB 1: What are cereals L Members of the grass family L Provide the majority of carbohydrates for the world’s population L Wheat L Rice L Maize L Oat, Rye Barley, Sorghum
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LR/CC/FNB 2: What are they used for L Direct consumption L Rice, Maize, Oats L Milled for flour L Wheat, Rice, Maize, Rye L Milled for starch L Maize, wheat, rice L Fermentation substrate L Barley, Wheat, Rye, Rice, Maize
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LR/CC/FNB 3: Milling L Grains crushed by a series of rollers L Remove hull and bran L Remove germ (embryo) L Pulverise endosperm L Wholemeal flour L L Higher lipid content, rancidity problem
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LR/CC/FNB
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LR/CC/FNB 4: Flour L Carbohydrate L Bulk of endosperm, in intact starch granules L Protein L Endosperm storage proteins L Wheat 13% protein L L Lipid L Mostly removed with embryo
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LR/CC/FNB 5: Types of Flour L Strong flour L From hard wheat L High protein content L For bread L Soft flour L From soft wheats L Lower protein content L For cakes & biscuits
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LR/CC/FNB 6: Bread L Dough formation L L Water uptake depends on protein content L Kneading L Developing gluten L Leavening L Generation of gas to expand dough L Baking
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This note was uploaded on 07/04/2011 for the course BIO microbiolo taught by Professor Point during the Spring '09 term at HKU.

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Cereal products - Cereal products

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