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13 Cards in this Set
- Front
- Back
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GERM |
Contains fatty acids, Vitamins B and E, Iron |
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Endosperm |
Contains starch and low biological value proteins |
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Bran |
Fibre, B Vitamins |
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WINTER WHEAT |
is weak and soft ideal for cake making |
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Spring wheat |
is hard and strong, ideal for bread making |
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Durum wheat |
very hard ideal for pasta |
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WHEAT: CLEANING & CONDITIONING |
1) Remove contaminants 2) Grain washed and dried in whizzer 3) Grains conditioned to ensure correct moisture content 4) Stored at 25C for 48 hours |
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WHEAT: reduce and seperate |
1) Grain passed between set of five rollers called break rolls to open grain 2) Small particles of endosperm (middlings) are separated out 3) Passed through reduction rolls to get flour 4) Flour improver added |
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Deterioration of cereals |
Mould, rotting, insects, clumping |
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Whole wheat |
100% |
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White |
75% |
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Brown |
85% |
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Breadmaking step 1 |
Strong flour, yeast, salt mixed |
