CHAPTER II

2.0 CEREALS AND MILLING

2.1 Write about various serials and their catering uses
2.1Cereals & their catering uses
Weak Flour: short paste goods, sponge goods.
Medium Flour: A mixture of weak and medium flour is often used for wedding,
birthday, and simnel cakes, slab cakes, scones, aerated buns, queen and
madeira cakes.
Strong Flour: bread rolls, puff pastry, thickening soups, and sauces, batters etc.
Brown Flour: brown bread rolls, scones, special germ breads.
White Flour: patents grade may be used on its own or mixed with other flours
for bread and cake making.
Bakers Grade: the main grade for bread making.
Straight Run: A general purpose flour.
Self Raising: A general purpose flour used mainly by the domestic market.
High Ratio: A special cake flour for making very light fruit cakes. Eg: cherry,
wedding, Christmas cakes.
Semolina: All varieties of paste semolina puddings.
Processed Grain:Breakfast cereals. Eg: puffed wheat, sugar, smacks, all bran.
Barley:
Malt Products: malt flour for bread making, malt extract for the brewing
industry.
Pearl barley soups and stews
Scotch barley stews. [Pot Barley]
Maize:
Corn Flour: for thickening sauces, soups, and the main ingredient in custard
power blancmange.
Maize endosperm: also known as homing and grits used to produce
breakfast cereals. Eg: cornflakes frosties.
Oats:
Rolled oats:

Porridge, ground oat meal, oat cakes, ginger cakes, Perkins.

Oat Flour: not commonly used but an alternate to wheat flour.
Rice:
Grain: Short grain, mainly used, for rice based sweet dishes.
Medium grain: Rice based sweet and some savoury dishes.
Long grain: Savoury rice dishes.
Flour: Thickening of soups and sauces, special cakes and macaroon goods.
Cones: Mainly for dusting bakery items during production.
Paper: Base for macaroons and sweets.
Rye: Flour, Rye - Bread.

2.2 Draw a diagram of longitudinal section of wheat and explain

the various uses of the parts in it

2.2 STRUCTURE OF WHEAT

The kernel of wheat is a store house of nutrients. The wheat is
classified into principle parts. They are:
1. Bran
2. Germ
3. Endosperm

Bran: Wheat contains 15% of bran it is the outer portion of the wheat. It has
several layers.
They are:
1. Epidermis
2. Epicarp
3. Endocarp
4. Testa
5. Aleurone layers
6. Skin or Aleurone layers
The colour of wheat is due to the testa. This layer protects the
endosperm. The alevrone layer has small cells. These cells have enzymes, which
converts starch into sugar and it gives softness to the flour.
Bran contains more nutritional value, even though it is removed during
the milling process. The sharp edges may cut down the gluten. Hence, the gas
retention power is reduced and their in turn will reduce the volume of the bread.
During milling bran is removed and is used as animal feed.
Germ:
Wheat contains 2.5% of germ. It is the sprouting section of the seed. During
milling germ is removed because it has fat content that will spoil the flour
quickly.
Endosperm:
Wheat contains 82.5% of endosperm. Although primarily starch it contains the
following nutrients.
1. Protein 2. Pantothenic acid 3. Riboflavin 4. Niacin 5. Thiamine
During milling endosperm is separated from bran and germ.

2.3 Write about varieties of wheat and their characteristics

2.3 VARIETIES OF WHEAT AND THEIR CHARACTERISTICS
According to the TYPE there are:
1. Triticum Aestivum [also called hard wheat]
2. Triticum Compectum [also called soft wheat]
3. Triticum Durum [also called Durum wheat]
The Triticum Aestivum wheat flour contains more proteins. This flour is used for
the production of bread. The Triticum Compectum wheat flour contains low
protein so this is used for the production of biscuits, cakes, and pastries. The
Triticum Durum wheat is mainly used to prepare semolina and macaroni.
According to the colour there are:

Red wheat

White wheat

This colour variation is due to the environmental factors.

According to the hardness it is classified into

Hard wheat

Soft wheat

Examples of hard wheat are

1. Hard red winter
2. Hard red spring
3. Durum
Examples of soft wheat are
1. Soft red winter
2. Soft red spring

Hard Wheat:
Bakery products are made from this type of wheat flour because hard wheat flour
contains the following characteristics.

More protein.

More water absorption power [W.A.P].

Good mixing capacity that is easy for mix.

Fermentation tolerance.

Good gas retention power.

Hence it is mainly used for yeast products. Eg: bread

Soft wheat:
Soft wheat flour contains the following characteristics.

Less protein.

Less water absorption power [W.A.P]

Poor mixing capacity

Poor fermentation tolerance.

Hence it is mainly used to make biscuits, cakes, and pastries.

2.4 List of the factors that affect the wheat quality

THE FACTORS THAT EFFECT WHEAT QUALITY
In our bakery industry flour play a major role. This flour is obtained from wheat.
So it is necessary to learn about wheat.

Wheat is the most important cereal among all grains. From quality wheat we can
get quality flour. The quality of wheat depends upon the following conditions.
1. Soil
2. Quality of seeds
3. Climate
4. Manure
5. Farming techniques
Wheat is classified in various methods such as:

Type

Colour

Hardness

2.5 List the types of milling and advantages and disadvantages

1. Stone milling
2. Roller milling
Stone Mills
Stone Mills can be both electric and non-electric and are capable of milling fine
flours and will also adjust to produce coarse flour and cracked grains.
In
general, stone mills are good for milling most grains, but not dry beans. The
stones need periodic cleaning and ultimately wear down. Certain grains, like
corn, have a tendency to glaze the stones which means the milling stones will
need to be cleaned. Whereas stones were at one time typically mined and cut
for milling purposes, most stones today are produced in factories which use
aluminum as a binder to hold the stone particles together. Consider that stone
mills generally are heavier in weight and usually take up much storage space. In
addition, stone mills tend to be more expensive than modern mills that use a
newer technology and, depending on the speed of operation, may heat the flour
to higher temperatures and destroy nutrients.
Advantages
There are several advantages to stone ground flour. With stone milling, the endosperm, bran, and
germ remain in their natural, original proportion (unless you sift out some of the bran, as we do in two
of our flour products). Since the stones grind slowly, the germ is not exposed to excessive
temperatures which cause the fat from the germ to oxidize and become rancid. Oxidization and
rancidity then destroy much of the vitamin content. With stone milling there are also less nutritive
losses due to oxygen exposure as stone ground flour is usually coarser. Stone ground flour has
sweet, nutty flavor.
Disadvantages
It has heavy noise. It cannot separate bran, germ and endosperm. Only one type of flour is available.

Roller Mill Advantages

Wheat bran, germ and endosperm can be separated. Varieties of flour like bread flour, cake flour etc.
can be milled. Various products like semolina also can milled in one machine

Roller Mill Disadvantages

It needs heavy investment. Small quantities of grains cannot be milled.

2.6 discuss the stages of wheat milling process in a roller flour

mill
THE STAGES OF WHEAT MILLING PROCESS IN A ROLLER MILLING

Process:
The milling process has two stages.
1. Break milling
2. Reduction milling
Break milling:
This is the first operation in break milling process. After tempering, the
wheat passes through break rollers. The roller rotates in opposite directions. One
roller rotates 3/2 times faster than the other. The break milling is done in 4 and 5
stages. The first of roller just cracks the wheat grain then they are passed
through the series break flour and sooji, rava (or) semolina are obtained. The
break flour in the first 3 stages is also known as flour.
Reduction Milling:
After removing the above things the rest of the semolina is passed through
the reduction rollers. The surface of the rollers is smooth. These rollers also
rotated in opposite but the speed is lesser than the break rollers.
In the first stage we get some semolina, flattened germ and bran. The
semolina germs are removed. The flour obtained is called straight run flour.
Bleaching:
The flour thus obtained is called great flour. It contains the high moisture
and slightly yellowish colour due to canthoplus. The fresh flour is not suitable for
making bakery products. It has to be bleached by oxidation. Some bleaching
agents like chlorine, chlorine dioxide (or) benzoyl peroxide are used to bleach
the flour. The bleached flour is creamiest white in colour.
Maturing:
The fresh flour has poor water absorption power, poor strength and poor
baking quality. It is improved by oxidation process and is known as maturing,
some chemicals like potassium bromate, ascorbic acid are used for maturing and
to improve the above qualities.

2.7 Name some wheat growing countries with the quality what
they produce

WHEAT GROWING COUNTRIES WITH THE QUALITY WHAT THEY PRODUCE

Major wheat growing countries:

SLN
O
1

2
3
4
5

NAME OF THE
COUNTRY
England, Canada,
Eastern Europe,
North America
South America

Australia
India
England, Western
Europe, Australia
North America

North America

2.8

TYPE OF WHEAT

TYPE OF FLOUR

Hard Wheat

Strong Flour

Hard Wheat

Medium strong Flour,

Red Winter, Durum
Medium Strong Flour
Medium strong Flour
Soft Flour

Durum and white

Red and white
Soft wheat
Hard Red Spring, Hard
Red Winter, Hard White
Soft White, Soft Red
Winter

Hard (or) Strong Flour

Soft Flour

Name four products of extrusion technology

FOUR PRODUCTS OF EXTRUSION TECHNOLOGY

Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed
ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is
then cut to a specified size by blades. The machine which forces the mix through the die is an extruder, and the
mix is known as the extrudate. The extruder consists of a large, rotating screw tightly fitting within a stationary
barrel, at the end of which is the die.
Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final
product. Food products manufactured using extrusion usually have a high starch content. These include
some pasta, breads (croutons, bread sticks, and flat breads), many breakfast cereals and ready-toeat snacks, confectionery, pre-made cookie dough, some baby foods, full-fat soy, textured vegetable protein,
some beverages, and dry and semi-moist pet foods.