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CEREAL PRODUCTSCereal products, include food products resulting from the processing of various

cereal grains.

The cereal products include various kinds of breads, cereal, pasta, flour, processed cereal preparations, etc. The products are a source of carbohydrates, vitamins, proteins, minerals and fiber. The nutritional value depends on the type and quality of the grain, the degree of removal of seed coat and embryo and seed production technology of the product.

The most important cereal grain supply are: wheat, rice, corn, rye, barley, oats, millet, sorghum and buckwheat. According to the normal rules of human nutrition grain products form the basis of the food pyramid and should be in your daily diet in the largest quantities.

Wheat

Wheat is the most widely used in the manufacture of flour. There are different types of this flour, such as white flour, whole wheat and wheat middlings.

Maize

Maize has many applications and it can be used for the production of oil, alcohol, starch, flour.

Rice

Rice is the main food product for the majority of the world's population. Rice comes in many variations, depending on the grain size, and color and texture. For food purposes rice has to be boiled.

Oat

Oat is used for the production of oatmeal, used primarily to making porridges, cakes, various pastries and muesli (granola).

Rye

Rye is used for making rye bread and certain alcoholic products.

Barley

Barley as barley is used in soups and as malted barley - used in brewing beer.

Durum

Durum is a type of wheat which is rich in protein. It is used for the manufacture of macaroni, noodles, dumplings, couscous and bread.

Bread• Wheat (and other grains) is hard to eat raw, and not very

digestible. • In the oldest times, wheat was ground up and cooked with water

in a stew. • Bread is far more digestible and storable.• At its simplest, bread is made by mixing flour with water, then

baking it. Adding salt helps with flavor. And, salt is necessary for humans but not much found in plants.

Flour•Flour is finely ground grain. •At first, grain was ground between stones. This process leaves stone fragments in the flour that wear down the teeth.•Various improvements: grinding wheels, use of animal, water, and wind as power sources•Modern method: grinding between metal rollers.

Oatmeal typically contain 100 grams, on average: 11.9 grams protein, 69.3 grams of starch, 1.1 grams of fiber, 1.6 grams of minerals, 0.5 milligrams of vitamin B1, 0.15 milligrams of vitamin B2, 0 , 9 milligrams of vitamin B3 (PP), 0.2 milligrams witaminyB6 + water.

Barley pearl contains 100 grams, about 6.8 grams of protein, 74.3 grams of starch, 0.7 grams of fiber, 0.9 grams of minerals, 0.2 milligrams of vitamin B1, 0.08 milligrams of vitamin B2, 2 , 9 milligrams of niacin, 0.2 milligrams of vitamin B6 + water.

Roasted buckwheat groats contains 100 grams, about 12.6 grams of protein, 70.1 grams of starch, 2 grams fiber, 2 grams of minerals, 0.5 milligrams of vitamin B1, vitamin B2 1.3 milligrams, 1.9 milligrams of vitamin PP, 0.6 milligrams of vitamin B6 + water.

Manufacturers offer a variety of grain products improved by combining some of cereals, nuts, honey, vitamins, etc. For example, the petals wrapped, containing many beneficial unsaturated fatty acids, when mixed with corn and other supplements are not only nutritious product but also very attractive taste .

Thank you for attention! :)