Lecture Two
Lecture Two
Lecture Two
TECHNOLOGY
Lecture Two
2
Learning Objectives
• At the end of this Lecture, students should be able to:-
A.Differentiate between major and minor grains
B.Understand the chemical composition of major cereal
grains and important terminologies.
3
1.Introduction
• Cereals are staple foods, and are important sources of
nutrients in both developed and developing countries
• Wheat, rice, and corn are the major important grains in the
human diet.
• The minor grains include oats, barley, rye, triticale, sorghum
and millets
• Teff is a minor cereal crop worldwide, whereas in Ethiopia, it
is a major food grain, mainly used to make injera, a
traditional fermented Ethiopian pancake.
Cont’d
• Consequently, studies on the nutritional composition of
teff and its processing qualities have grown, and the
development of new teff-based products has accelerated.
2. Nutritional (proximate) composition of some cereals
Starch protein moisture fat Fibre ash
maize 65-84 9-10 12-15 3-5 2-3 3
sorghum 68-80 10-15 11-12 3 2 2
rice 80 6-8 11 2 0.2 0.5
Wheat 65-75 8-10 10-14 1-2 1.5-2.5 0.4-1.0
Teff 73 8-11 10-11 2.5 3 2.8
• As outside air warms up/colds down, moisture migration cycles in the bin can
concentrate warm moist air, creating a potential start point for spoilage.
3. Wheat
• Today, thousands of different wheat varieties are grown
throughout the world.
• Wheat is the most popular cereal grain for use in baking
industry.
• Gluten provides: Extensibility
Elasticity
Gas retention.
3.1 Whole Grains vs. Refined Grains
• Wheat kernels have three main parts: the endosperm,
the germ, and the bran.
Cont’d
• Whole grain- Grains are naturally “whole” when they
grow in the field because they have all three parts of the
kernel.
• Refined grain- When the bran and the germ are removed
from the grain to make white or enriched grains.
Whole Vs refined cont…
Three parts of Nutrients in Whole grain Refined grain
grain each part
Bran Fiber, B-
Vitamins
Endosperm Starch,
protein,
vitamins, and
minerals
Germ B vitamins,
protein,
minerals and
healthy oils
3.2 Unit operations of wheat flour
1. Cleaning
2. Conditioning/ tempering
3. Milling
4. Sifting
5. Purifying
1) Cleaning
Controlling parameters
• amount of water,
• resting time
• temperature is less than 450c. If temp. exceeds gluten quality is affected.
Cont’d
• The amount of water added at this stage will be dependant on
several factors:
• The variety of grain to be milled
• The natural moisture content
• The type of the mill
• The prevailing climate
• Specification of the finished flour
• Normal moisture levels in wheat vary from around 9% upto
14% dependant on variety, and these will normally need to be
"conditioned" to between 15-17% prior to milling.
3. Grinding (Milling)
• Milling process is a gradual reduction of the wheat kernels to
produce particles of endosperm which are then graded &
separated from the bran by sieves & purifiers.
Two main objectives of wheat milling:
• to separate endosperm of the grain from bran and germ.
• to reduce dimensions of endosperm particles for fine flour
particles.
Cont’d
Main stages of milling are breaking stage and reduction stage.
a. Breaking rolls
• The conditioned wheat is passed between large steel rollers
provided with corrugation.
• The rollers are operated in opposite direction at the
differential speed of 1:2.5.
• Semolina obtained from the break rolls is passed through ten
or more reduction rolls.
Sifting
bread
Biscuit
, cake,
cookies