Cereal Products
partial removal (roughing) membranes and germ portion. Depending on the degree of crushing obtained grains of different fractions: small medium or large. Fiber content of the grains depends on the degree and type of grain stripping. Cereals used for the preparation of the mucous broths, cereals, main dishes and side dishes. Proteins of almost all crops are well combined with the amino acid composition of milk proteins, so porridge is often prepared with milk. Legumes - seeds of peas, beans and lentils are used in solid form or as grains. Their nutritional value is high in protein - up to 25%. Of peas, whole and crushed, soups, soups and side dishes. Before cooking beans soaked for several hours in cold water for swelling. Beans suitable for borscht, soups, side dishes. Lentils, other than the high content of easily digestible proteins (30%) has healing properties. It is useful for heart disease, diabetes, processes involved in hematopoiesis.
Cereal products used as food since ancient times. Historical research, based on the results of excavations of ancient civilizations, confirm the fact that the cereals have been known to ancient people before the birth of agriculture. In the era of development of agriculture, long before our era, cereal cultivation and become the subject of trade. Currently grains are a staple food in most countries. In some regions, cereals account for over 50% of the daily diet. First of all, the importance of cereal products is that they are sources of protein , carbohydrates , minerals , vitamins B and fiber.
The grains contain from 0.6 to 6.2% fat. Nutritional value cereal products depends on the type of grain, from which they were produced, and the method of heat treatment to which they were subjected to the cooking process. Under the influence of heat treatment is the destruction of cell structures of grains that enhances the absorption of key nutrients within them.
The most common crops in the world are wheat, rye, oats, barley, rice, corn, millet, buckwheat. The central part of the grains (the endosperm) is composed predominantly of starch grains sheath - germ parts. From the seeds of these crops are produced cereals and flour. The flour is obtained by grinding grain with separation membranes and the embryo. Removable shell and germ make up a fraction of bran, rich in vitamins, minerals and dietary fiber. The degree of grinding and the presence of bran depends on type of flour. Higher grades contain more carbohydrate digestibility and therefore higher energy value, but they do not contain any biologically active components, as well as fiber and ash. From the point of view the most valuable nutritional meal is prepared from whole grain. From it almost does not remove the bran. Differences in the composition of the flour of different grinding reflected also on the food as it is produced from food. Commercially available flours, including various additives. For example, wheat flour pancake, which is a mixture of flour with egg powder, milk powder, sugar, baking soda. Also produced infant formula, baking cakes, cookies and other. Cereals produced by the crushing of grain. Before crushing produce complete or
The most common crops in the world are wheat, rye, oats, barley, rice, corn, millet, buckwheat. The central part of the grains (the endosperm) is composed predominantly of starch grains sheath - germ parts. From the seeds of these crops are produced cereals and flour. The flour is obtained by grinding grain with separation membranes and the embryo. Removable shell and germ make up a fraction of bran, rich in vitamins, minerals and dietary fiber. The degree of grinding and the presence of bran depends on type of flour. Higher grades contain more carbohydrate digestibility and therefore higher energy value, but they do not contain any biologically active components, as well as fiber and ash. From the point of view the most valuable nutritional meal is prepared from whole grain. From it almost does not remove the bran. Differences in the composition of the flour of different grinding reflected also on the food as it is produced from food. Commercially available flours, including various additives. For example, wheat flour pancake, which is a mixture of flour with egg powder, milk powder, sugar, baking soda. Also produced infant formula, baking cakes, cookies and other. Cereals produced by the crushing of grain. Before crushing produce complete or
partial removal (roughing) membranes and germ portion. Depending on the degree of crushing obtained grains of different fractions: small medium or large. Fiber content of the grains depends on the degree and type of grain stripping. Cereals used for the preparation of the mucous broths, cereals, main dishes and side dishes. Proteins of almost all crops are well combined with the amino acid composition of milk proteins, so porridge is often prepared with milk. Legumes - seeds of peas, beans and lentils are used in solid form or as grains. Their nutritional value is high in protein - up to 25%. Of peas, whole and crushed, soups, soups and side dishes. Before cooking beans soaked for several hours in cold water for swelling. Beans suitable for borscht, soups, side dishes. Lentils, other than the high content of easily digestible proteins (30%) has healing properties. It is useful for heart disease, diabetes, processes involved in hematopoiesis.
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