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The Fruits of Ceres The term, Cereal, probably came from the Roman goddess, Ceres Important Grains: Wheat Statue of Ceres – atop the Chicago Board of Trade Building • Fruits of Ceres • Grass Flower and Fruit (grain) • Important Cereals • Wheat • Cereals actually a group of cultivated grasses with edible grains • Grains are also often referred to as cereals Ceres – Roman goddess of agriculture • The grain is actually the fruit of a grass flower Generalized grass Inflorescence and flower Grass Fruit (Grain) flour endosperm (starches, sugars) ovary wall (fiber) seed coat (fiber) aluerone layer (protein) bran germ embryo (proteins, oils) Three most cultivated grains Other important grains Wheat (Triticum aestivum) 557 million metric tons Rye Maize (Zea mays) 636 million metric tons Barley Rice (Oryza sativa) 585 million metric tons Oats 1 Tropical Grains Wheat is among the earliest cultivated grains (rye and barley were probably earlier) Millet Sorghum 2000 Global Wheat Production (million tons) Wheat originated in the fertile crescent and spread throughout dry temperate climates 64 105 26 28 204 63 31 17 Egyptian field workers carrying wheat 15 21 Ancient Roman coin with cornucopia and wreath of wheat Modern Wheat varieties are polyploids (3 or more sets of chromosomes Einkorn (2n) diploid 14 chromosomes Emmer and Durum (4n) tetraploid 28 chromosomes Bread Wheat (6n) hexaploid 42 chromosomes 2 Harvesting Wheat Grain cutting winnowing threshing Nutrition, Pasta and Bread • nutrient content high (relative to other grains) • 12 -13% protein • many essential amino acids (low in lysine and tryptophan) • most wheat eaten as refined flour • refined flour has germ (30% protein) and bran (fibers) removed • results in loss of nutrition • enriched wheat adds iron and B vitamins Milling Wheat and Processing Flour • moisten to soften wheat grains • crush grain to separate bran, germ and endosperm • sieve off coarse particle (germ and bran) • endosperm ground to flour • whole wheat flour has bran and germ added back later small portable mill Why refine flour? • oil in germ oxidizes and produces a rancid taste after a few weeks • germ and bran dilutes bread making qualities Breads • made from bread wheat • high in gluten (proteins – glutenin and gliaden) • glutens sticky and allow for breads to rise (w/ yeast) • hard wheat – high protein:starch ratio - bread • soft wheat more starch pastries Pasta • made from durum wheat (semolina) • lower gluten content 3