Lecture+11 - Lecture11 OtherUsesofCereals TypesofWheat...

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Lecture 11 Other Uses of Cereals
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Types of Wheat Winter Hard wheat—bread flour Planted in fall, germinates before frost sending out  root structure to prevent erosion during winter High protein content (glutenin and gliadin) Spring Soft wheat—cake flour Planted in spring, harvested in fall Low protein content
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Breakfast Cereals Arose during a vegetarian movement about a  hundred years ago ~75% consumed in the ready-to-eat form Shapes vary, dependent upon method of  preparation O’s Flakes Shredded puffed
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Breakfast Cereal Production
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Additional Forms of Wheat Couscous Refined wheat in a granular paste Groats—wheat berries Whole wheat kernels which were not milled Cracked wheat Wheat berries ground into smaller pieces Rolled wheat Flattened wheat berries between heated rollers Bulgur Cracked wheat partially cooked Farina Granulated endosperm, fine texture Farro Ancestor of modern wheat, AKA spelt
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Spelt
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Couscous/Groats
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Bulgur/Farina/Farro
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Cracked Wheat/Rolled Wheat
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Sprouted Wheat Berries
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Wheat Berry Salad with Fresh  Herbs and Tomato
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Wheatgrass Young, tender wheat  shoots Health claims—improve  digestion, prevent  cancer, diabetes, heart  disease, cure 
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This note was uploaded on 10/25/2011 for the course NUTRITIONA 709-201 taught by Professor Barbaratangle during the Fall '11 term at Rutgers.

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Lecture+11 - Lecture11 OtherUsesofCereals TypesofWheat...

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