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Overview of Cereals and Starch

Cereals are starchy grains, with rice, wheat, and corn being the most cultivated globally, while starch serves as a key component in cereals and tubers, providing significant caloric content. The structure of cereal grains consists of three parts: bran, germ, and endosperm, each serving specific functions in plant development. Starch is classified into native, modified, and purified types, and is used in various industries, including food manufacturing and pharmaceuticals.

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193 views32 pages

Overview of Cereals and Starch

Cereals are starchy grains, with rice, wheat, and corn being the most cultivated globally, while starch serves as a key component in cereals and tubers, providing significant caloric content. The structure of cereal grains consists of three parts: bran, germ, and endosperm, each serving specific functions in plant development. Starch is classified into native, modified, and purified types, and is used in various industries, including food manufacturing and pharmaceuticals.

Uploaded by

tupasmabeatriz
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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What is Cereals and Starch?

Cereals are usually starchy pods or grains.


Cereal grains are the most important group of
food crops in the world named after the Roman
goddess of harvest, Ceres. Rice, wheat and
corn are the three most cultivated cereals in
the world. Starch on the other hand, exists in
nature as the main component of cereals and
tubers. In manufactured and processed foods,
it plays an obvious role in achieving the desired
viscosity in such products as cornstarch
pudding, sauces, pie fillings, and gravies.
Starch is 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. Starch is the source of up to 80%
of calories worldwide. Besides this
significant role, starches have been used
in food manufacture, cosmetics,
pharmaceuticals, textiles, paper,
construction materials, and other
Structure and composition of
Cereals Grains
Cereals grains grow a small pellet that
consists of several layers. Each of these
layers performs a specific function in the
growth and development of the plant.
A cereal or grains has three major parts:
bran, endosperm, and germ.
Bran. The bran is the multi-layered outer skin of
the edible kernel. It contains important
antioxidants, B vitamins and fiber.

Germ. The smallest structure at the rear part of


the kernel. Germ is the embryo which has
potential to sprout into a new plant. It contains
many B vitamins, some proteins, minerals, and
healthy fats.

Endosperm. The endosperm is the main part of


cereals. This tissue surrounds the germ (embryo)
providing it with the nutrition it needs to develop
in the form of starch, which is the main
substance that the endosperm contains. It
contains starchy carbohydrates, proteins and
Source of Starch
Cereals grains, including corn, wheat,
rice, grain, sorghum, and oats;
Legumes; and
Roots or tubers, including potato,
sweet potato, arrow root, and the tropical
cassava plant (marketed as tapioca).
Common Source of
Manufactured Food
Starch
 Corn
 Potato
 Tapioca (cassava)
Starches are named
after its plant sources
 Corn starch from corn
 Rice starch from rice
 Tapioca from cassava
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.

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