Cereals (not finished)

Cereals are a ______ food in many countries

staple

list 4 examples of uses of wheat

flour, bread, pasta, breakfast cereals (e.g. weetabix

list 4 examples of uses of maize

corn on the cob, popcorn, corn tortillas, breakfast cereals (e.g. cornflakes)

list 3 examples of uses of oats

porridge, granola, breakfast cereals (e.g. oatibix)

list 3 examples of uses of barley

beer, whiskey, soups

list 4 examples of uses of rice

served with savoury dishes, rice pudding, rice cakes, breakfast cereals (e.g. Rice Krispies)

list 2 examples of uses of rye

whiskey & rye bread

list the three components of the cereal grain

bran, endosperm and germ

what percentage of the cereal grain is bran

13%

what percentage of the cereal grain is endosperm

85%

what percentage of the cereal grain is germ

2%

over-reliance on cereals can lead to ____________

malnutrition

if cereals are unprocessed, they are rich in what?

fibre

cereals are _____ and _______

cheap, filling

small amounts of which vitamin are found in the germ?

vitamin E

they are a source of...

calcium, iron, phosphorus and some B group vitamins

fibre helps prevent ____________

constipation

what is found in most cereals that coeliacs cannot consume

gluten

many cereals are...

fortified with vitamins and minerals

what happens to cellulose when it is cooked

it becomes softer and easier to eat

starch becomes more __________ when cooked

digestible

moist heat causes cereals

to absorb moisture, swell, burst and thicken