C E R E A L S A N D S TA R C H E S

1. identify the classification and types of

cereals and starch
2. point out the market forms of cereals and
starches
3. compare the nutritive value of cereals
and starches
4. demonstrate the methods of preparation
OBJECTIVES and cooking cereals and starches
5. discuss the factors to consider in buying,
selecting and storing cereals and starches
Cereals are cultivated plants of the grass family that
yield edible starchy seeds or grains. The word Cereal
was derived from Ceres, the Roman of goddess of
harvest and grains. Common Cereal Grains:
1.RICE- (Oryza sativa) , is
one of the major staple
foods consumed by 70% of
the world’s population and
occupies 1/5 of the total
land covered under cereal
crops
TYPES OF
RICE
• a. Long Grain Rice- has a long slender kernel, four to five times
longer than its width, cooked grains are light, fluffy and easily
separated.
• b. Medium Grain Rice- this type of rice has a shorter; wider
kernel has two or three times longer than its width than longer
grain rice. Cooked grains are moister and tender and have a
greater tendency to cling together than long grain.
• c. Short Grain Rice- this type of grain has a short, plump, almost
around kernel. Cooked grains are soft and cling together.
• d. Sweet or Waxy Rice- this is type of rice is short and plump
with a chalky white, opaque kernel.
R I C E VA R I E T I E S
1. Arborio Rice -a type of rice primarily in Italian dishes
risotto. It is very sticky, with white color and mild flavor.
2. Basmati Rice- one of the fine long grain rice. It grows in
the Himalayan, and it is preferred to in Indian cuisine. It is
highly aromatic with delicate sweet flavor and a creamy
yellow flavor. Basmati rice is usually aged to improve its
aromatic qualities and should be washed well before cooking.
3. Brown Rice- whole natural grain of rice. Only the husk
has been removed. Brown rice has nutty flavor; its chewy
texture is caused by high fiber bran. It absorbs more water
and takes longer to cook than white rice.
4. Japanese Rice -short grain rice that is plum, glossy and
sticky.
ARBORIO RICE BASMATI RICE

BROWN RICE JAPANESE RICE

 • Historic documents confirm that
2. wheat (Triticum aestivum, Tritium
Wheat durum) is the earliest field crop
used for human food processing.
The cultivation of wheat reaches
far back into history as it was
predominant source of food for
Human. The precise origin of the
wheat cultivation is unclear, but
it is thought that man has been
cultivating and processing the
wheat for at least 12,000-
17,000 years.
• Corn or Maize (Zea mays, L) is native to
the America. Corn originated in Mexico,
3.
evolving from the wild grass Teosinte. Corn
Archeological evidence suggests that
corn was domesticated and grown as
early as 5000 B.C. in Mexico. Following
Columbus’s discovery of America, corn
was transplanted to Spain from where it
quickly spread across Europe, Africa and
Asia.
 • Barley (Hardeum vulgare L.) is among the most

4. ancient of the cereal crops. The original area of

cultivation has been reported to be in the Fertile
Crescent of the Middle East, in present day Lebanon,
Barley Iran, Iraq, and Turkey.
• There is now considerable evidence that barley was
under cultivation in India and China considerably
later then in Middle East. Barley played an important
role in ancient Greek culture as a staple bread
making grain, as well as an important food for
athletes, who attributed much of their strength to
their barley containing training diets.
• Gladiators were known as hordearii, which means
eaters of barley. In almost every culture through the
ages, barley foods are described as having almost
mystical properties, and barley is often referred to as
the king of grains.
Cereals can
be used to
Flour Pasta
make cereal
products

Breakfast
Muffins Bread
cereals
Cereals are a major part of diets around the world
 Nutrients
Carbohydrates
Starch
Fiber
B vitamins – thiamin, niacin, riboflavin, folic acid
Iron
Protein – if combined with meat, dairy products or
other cereals
ANATOMY OF A
GRAIN
Belonging to the complex
carbohydrate’s food group, cereals are
rich source
of nutrients found on its three major
parts:

1. BRAN – the outer layer of the grain

which is a good source of fiber,
omega 3 fatty acid, vitamins and
dietary minerals.
2. ENDOSPERM – the main or the
larger part of the grain which
consist mainly of starch.
3. GERM – the smallest structure at the
rear part of the kernel. Rich in
Vitamin E, Foliate, Thiamine,
Phosphorus and Magnesium. This is
S TA R C H
This Photo by Unknown Author is licensed under CC BY-S
Starch

•the second most abundant organic substance on earth. It is

found in all forms of leafy green plants, located in the roots,
fruits or grains

•Many of the food staples of man throughout the world are

basically starchy foods, such as rice, corn, cassava, wheat,
potato and others

•source of up to 80% of calories worldwide

•used in food manufacture, cosmetics, pharmaceuticals,

textiles, paper, construction materials, and other industries
 The parts of plants that store most
starch are seeds, roots, and tubers.
Thus, the most common sources of
food starch are:
• cereal grains, including corn, wheat,
SOURCES rice, grain, sorghum, and oats
• legumes; and
O F S TA R C H • roots or tubers, including potato,
sweet potato, arrowroot, and the
tropical cassava plant (marketed as
tapioca)
 Common
Source of 3. Tapioca
1. Corn 2. Potato
Manufactured (cassava)
Food Starch

Starches are
• corn • rice
named after • tapioca
starch from starch from
its plant from cassava
corn rice
sources
Classification of Starch
• Native or Natural Starch refers to the starches as
originally derived from its plant source
• Modified Starches are starches that have been
altered physically or chemically, to modify one or
more of its key chemicals and/or physical property
• Purified starch may be separated from grains and
tubers by a process called wet milling. This
procedure employs various techniques of grinding,
screening, and centrifuging to separate the starch
from fiber, oil, and protein
Starch Composition and Structure
• polysaccharide made up of hundreds or even thousands of glucose
molecules joined together
• two general types, called fractions: amylose and amylopectin

Starch Properties and Reactions

1. Gelatinization
• The sum of changes that occur in the first stages of heating starch
granules in a moist environment which includes swelling of granules as
water is absorbed and disruption of the organized granule structure
2. Viscosity
• The resistance to flow; increase in thickness or consistency. When the
newly gelatinized starch is stirred, more swollen granules break and
more starch molecules spill causing increase in viscosity or thickness
Starch Properties and Reactions
3. RETROGRADATION
• is the process in which starch molecules, particularly the
amylose fraction, re-associate or bond together in an
ordered structure after disruption by gelatinization;
ultimately a crystalline order appears.

4. SYNERESIS
• Oozing of liquid from gel when cut and allowed to stand
(e.g. jelly or baked custard). The oozing of liquid from a
rigid gel; sometimes called weeping. This reaction occurs
in all kinds of gels: puddings, jellies, custards, gelatin, and
agar
Starch Properties and Reactions
5. DEXTRINIZATION
• It is the process of forming dextrin. Dextrins - are partially
hydrolyzed starches that are prepared by dry roasting. In
home kitchens, dextrinization is achieved by toasting
flour for polvoron, rice flour for kare-kare sauce, and
bread slices for breakfast.

6. HYDROLYSIS
• Starches undergo hydrolysis during cooking or processing
and during storage of food where a chemical reaction in
which a molecular linkage is broken and a molecule of
water is utilized.
• Prolonged heating of starches with acid will promote hydrolysis. This can
happen when cooking an acidic food, such as: Pineapple pie resulting in
reduced viscosity or firmness of the pie filling.
FA C T O R S T O C O N S I D E R I N S T O R I N G
C E R E A L S A N D S TA R C H E S
1. Check the storage temperature and required storage conditions.
2. Storing foods will not increase quality rather slows down the
degradation thus right storage duration must be followed as well
3. Practice FIFO in storing.
4. Wheat should be stored in a dry and well-ventilated store-room.
5. Flour should be removed from sacks and store in easy-clean wheeled
bins with lids.
6. Because of the fat content, the keeping quality of oat products needs
extra care. They should be kept in containers with tightfitting lids
and stored in a cool, well-ventilated store room.
FA C T O R S T O C O N S I D E R I N S T O R I N G
C E R E A L S A N D S TA R C H E S
7. Barley needs the same care storage as oats.
8. Rice, tapioca, and sago should be kept in tight-fitting containers in a
cool, well-ventilated store room.
9. Arrowroot is easily contaminated by strong smelling foods therefore it
must be stored in air-tight tins.
10. Pasta should be stored in airtight containers.
11. Pasta noodles are typically offered dry at the grocery store, allowing
them to be stored with other pantry essentials. When correctly stored,
dry noodles have a long shelf life. When pasta is stored incorrectly, it
becomes damp, which leads to mildew
A . D R Y PA S TA
1. Remove the pasta from the store packaging if the
noodles come in a box or other non-air tight container.
2. Place the noodles in a sealable plastic bag or other
container that closes tightly. For long noodles, such as
spaghetti, use a tall plastic storage container.
3. Seal the bag or screw the lid on tightly. Store the pasta
in a cool, dry place. Dry pasta stores indefinitely, but
should be used within two years to three years.
B . C O O K E D PA S TA
1. Pour the noodles into a colander. Allow as much
moisture as possible to drain. Noodles left in
standing overly soft and mushy.
2. Sprinkle 1 tsp. salad oil over the noodles. Toss the
pasta so the noodles are evenly coated in the oil.
Salad oil prevents the pasta from sticking together.
C . F R E S H PA S TA
1. Fresh pasta should be used as soon as possible
after it has been made. This isn't always doable,
but it will suffice if utilized within the next two days.
Excessive drying causes it to crack. To reduce the
chances of this happening, it must be stored in the
refrigerator, well-covered. If kept at -18oC or lower,
frozen filled pastas can last up to three months. It
can be stored in the refrigerator for2 or 3 days.
C . F R O Z E N PA S TA

1.Does not have to be thawed before it is

cooked. Just place the frozen pasta into
boiling water and reheat it. It will need to
cook a little longer than unfrozen pasta.