HANDOUTS 12 - CEREALS AND STARCH DISHES

At the end of the chapter, the students are expected to:

 Perform Mise en place.

 Prepare starch and cereal dishes
 Present starch and cereal dishes
 Store starch and cereal dishes

Man has been cultivating cereals as a staple part of the diet for thousands of years. Ever
since the stoneage, cereals have been a crucial aspect of existence. One of the greatest
benefits that cereals brought was the possibility to store food throughout the year so that
the primitive communities could raise and grow their own crops in the same area rather
than be forced to continually be on the move in search for new hunting areas. Grain has
been harvested throughout the world.
Starch is the most important plant products to man. It is an essential component of
food providing a large proportion of the daily calorie intake. Cereals are food made from the
processed grains that are often eaten as the first meal of the day either hot or cold.

QUALITY AND NUTRITIONAL VALUE OF CEREALS

Cereals are the main components of human diets and are crucial to human survival.
Three species, wheat, rice and maize account for the bulk of human food. The functional and
nutritional quality of cereals determine their sustainability for specific purpose and may limit
the quality of the end product. The factors that determine the grain quality is thus important
in the maintenance of efficient and sustainable food production. The grain composition and
quality is important in selecting grain for specific uses.
Grain Quality is the term that refers to the quality of grain. However, what constitutes
quality depends on the use of the grain.
Cereals are undoubtedly full of nutrition but unfortunately the refining process
degrades their quality. The degree of milling, polishing and refining to some extent decides
the nutrient content of cereals. Some Nutrients are lost during food preparation especially
vigorous washing, soaking and cooking methods, which result in the depletion of nutrients
on the skin of the grains.

GRAIN ANATOMY

Belonging to the complex carbohydrates food group, cereals are rich sourcesof
nutrients found on its three major parts namely:

Bran - the outer layer of the grain which is a good source of fiber, omega-3 fatty acids,
vitamins and dietary minerals.
Endosperm - the main large part of the grain which consist mainly of starch.
Germ - the smallest structure at the rear part of the kernel. Rich in Vitamin e, Folate,
thiamine, phosphorus and magnesium. This germ is the storehouse of nutrients for the ssed
while germinating.
Wholegrains contain all three layers of the grain.
NUTRITIONAL VALUE OF CEREALS

Nutrients that are represented best in a bowl of cereal include fiber, protein,zinc, iron
and B-vitamin. Eating a nutritious breakfast will provide you with energy to last you
throughout the morning and can help control weight. The best cereals are those that are a
good source of protein, fiber and those that are least processed.

DIETARY FIBER

Cereals are best known for its ability to ward off constipation because of its fibers.
These fibers are present in the bran and pericarp which often get demolished while
processing. Brown rice is helpful in treating constipation.
Cereals are also important in lowering the risk of developing diabetes and heart disease.
The fiber content decreases the speed of glucose secretion from food thereby maintaining
sugar levels in blood. Many studies have shown that colon cancer can be avoided by
consuming any fiber-rich cereals.

PROTEIN

Proteins are present in every tissue of cereal grains. Protein content varies in each type
of cereals. Rice contains less protein in comparison to other cereals. Oats have the highest
food value of any of the cereals. They contain good proportion of protein and fat whcih
helps maintain the immune system. Protein in cereals benefits heart health and may reduce
the risk of developing diabetes.

B VITAMINS

Cereals are one of the best energy foods. Whole grain cereals provide vitamin B and are
therefore protective foods. Folic acid, niacin, thiamin, riboflavin - they are all B vitamins that
serve different purposes in the body. While most cereals have some or all of these vitamins,
to get the most out of your food, look for cereals that contains about 40% of your B-vitamin
RDA. Folic Acid is also known as vitamin B9, helps cells grow and reproduce. Niacin or
Vitamin B3, is responsible for nervous system functions and gastrointestinal health. Vitamin
B1 or thiamin, helps maintain appetite and growth and riboflavin, vitamin B2, helps cells
function normally.

IRON

Cereals provide iron, an essential mineral, helps transport oxygen throughout the body.
An iron deficiency could cause fatigue and decreased immunity.

ZINC

Zinc is an essential nutrient needed for the maintenance and metabolization of cells.
When in comes to the representation of zinc in cereals, this nutrient is all over the board.
SOURCES AND KINDS OF STARCH AND CEREALS

All cereals contain starch. The following are the important cereals used in cooking.
Wheat, oats, barley, maize, rice, tapioca, sago and arrowroot although in various prats of the
world many other crops are used.

WHEAT
- in the most common cereal produced in the western world and is grown in most temperate
regions. Large quantities are home grown and a great deal particularly in the form of strong
flour. Flour is the most common commodity in daily use. It forms the foundation of bread,
pastry and cakes and is also used in soups, sauces, batters and other food.

Production of Flour
The endosperm of the wheat grain contains all the material used by the baker. It
consists of numerous large cells in which starch grains are tightly packed. The cells contain
and insoluble protein called Gluten. When flour is mixed with water, it is converted into a
sticky dough. This characteristic is due to the gluten which becomes sticky when moistened.
The relative proportion of starch and gluten varies in different wheat and those with a low
percentage of gluten are not suitable for bread making (soft flour). for this reason, wheat is
blended.

KINDS OF FLOUR

1. White flour contains 70-72% of the whole grain (the endosperm only) examples of this
all purpose flour and enriched flour. Enriched flour is a white flour with nutrients added
on it.
2. Wholemeal flour contains 100% of the whole grain. This is commonly used for
wholemeal bread and rolls.
3. Wheatmeal flour contains 90% of the whole grain
4. Self-rising flour is a white flour with the addition of cream of tartar and bicarbonate of
soda.
5. Semolina is granulated hard flour prepared from the central part of the wheat grain.
6. Durum flour yields glutenous flour used especially in pasta. Durum flour is a by-product
of semolina.
7. Soft flour is used for large and small cakes, biscuits, all pasta except puff and flaky,
thickening soups and sauces, batters and coating various food.
8. Strong flour is used for bread, puff and flaky pastry and Italian pastas.

OATS
Oats are one of the hardest cereals. They are either rolled into flakes or ground into
three grades of oatmeal: coarse, medium and fine. Oats are used in rolled oats-porridge,
oatmeal porridge, thickening soups, coating food, cakes and biscuits.

BARLEY
Barley is made of pearl barley when the grains are husked, steamed rounded and
polished. Pearl barley is also ground into fine flour. These products are used for making
barley water for thickening soups and certain stews. When roasted, barley is changed into
malt and as such is used extensively in the brewing and distilling of vinegar.
MAIZE
Maize is also known as corn, sweetcorn or corn-on-the cob and besides being served as
a vegetable, it is processed into cornflakes and cornflour. Maize yeilds good oil suitable for
cooking.

CORN FLOUR
Corn Flour is the crushed endosperm of the grain which has fat and protein washed out
so that it is practically pure cornstarch. This is used for making custard and blancmange
powder, because it thickens easily with liquid and sets when cold into a smooth paste that
cannot be made from other starches.
Corn flour is also used for thickening soups, sauces, custards and also in making of
certain small and large cakes.

RICE
Rice cereal grass is widely cultivated in warm climate for its seeds and by products. Rice
depends on the variety, the length of storage, grain size, shape and color, cleanliness or if it
is free from dirt or foreign substances. There are two types of rice grain:
A. Long grain - a narrow, pointed grain, best for savory dishes and plain boiled rice
because of its firm structure which helps to keep the rice grains separate.
B. Short grain - a short, rounded grain, best suited for milk puddings and sweet dishes
because of its soft texture.

KINDS OF RICE
1. Brown rice - is any rice that has the outer covering removed but retain bran and as a
result is more nutritious.
2. Wild rice - is the seed of an aquatic plant related to the rice family
3. Ground rice - is used for milk puddings
4. Rice paper - is a thin edible paper produce from rice and is used in making macaroon and
nougat.

TAPIOCA
Tapioca is obtained from the roots of a tropical plant called cassava. It is used for
garnishing soups, milk puddings, and other native dishes.

SAGO
Sago is produced from the pith of the sago palm. It is used for garnishing soups, milk
puddings, juices and other native delicacies.