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    Bakery Science and Cereal Technology: Daya Publishing House

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    This chapter discusses the importance of cereals as one of the earliest crops domesticated by humans. It provides background on the origins and cultivation of major cereals like wheat, rice, maize, sorghum, barley and oats. The chapter also shares data on world cereal production by country and in India by state, with wheat and rice being the major crops grown. Cereals are highlighted as the staple food and major source of calories globally, especially in developing nations.

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    Bakery Science and Cereal Technology: Daya Publishing House

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    dhinal33
    2K views5 pages
    This chapter discusses the importance of cereals as one of the earliest crops domesticated by humans. It provides background on the origins and cultivation of major cereals like wheat, rice, maize, sorghum, barley and oats. The chapter also shares data on world cereal production by country and in India by state, with wheat and rice being the major crops grown. Cereals are highlighted as the staple food and major source of calories globally, especially in developing nations.

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    9788170357636

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    This chapter discusses the importance of cereals as one of the earliest crops domesticated by humans. It provides background on the origins and cultivation of major cereals like wheat, rice, maize, sorghum, barley and oats. The chapter also shares data on world cereal production by country and in India by state, with wheat and rice being the major crops grown. Cereals are highlighted as the staple food and major source of calories globally, especially in developing nations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views5 pages

    Bakery Science and Cereal Technology: Daya Publishing House

    Uploaded by

    dhinal33
    This chapter discusses the importance of cereals as one of the earliest crops domesticated by humans. It provides background on the origins and cultivation of major cereals like wheat, rice, maize, sorghum, barley and oats. The chapter also shares data on world cereal production by country and in India by state, with wheat and rice being the major crops grown. Cereals are highlighted as the staple food and major source of calories globally, especially in developing nations.

    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    of 5

    iii

    iv

    Bakery
    Science
    and Cereal
    Technology
    by

    Neelam Khetarpaul

    2012
    Neelam Khetarpaul (b. 1956 )
    Raja Bala Grewal (b. 1959 )
    Sudesh Jood (b. 1961 )
    ISBN 978-81-7035-763-6

    Professor & Head, Department of Foods & Nutrition,


    CCS Haryana Agricultural University, Hisar

    Raj Bala Grewal


    Associate Professor, Centre of Food Science & Technology
    CCS Haryana Agricultural University, Hisar

    All rights reserved, including the right to translate or to reproduce this book or
    parts thereof except for brief quotations in critical reviews.

    Sudesh Jood
    Associate Professor, Department of Foods & Nutrition
    CCS Haryana Agricultural University, Hisar

    2012

    DAYA PUBLISHING HOUSE


    Delhi 110 002

    Published by

    Daya Publishing House


    4760-61/23, Ansari Road, Darya Ganj,
    New Delhi - 110 002
    Phone: 23245578, 23244987
    Fax: (011) 23260116
    e-mail : [email protected]
    website : www.dayabooks.com

    Laser Typesetting

    Classic Computer Services


    Delhi - 110 035

    Printed at

    Chawla Offset Printers


    Delhi - 110 052

    PRINTED IN INDIA

    vi

    Preface

    Bakery science and cereal technology is one of the important


    courses being offered to undergraduate students as a professional
    elective. Through this course the students shall acquire adequate
    knowledge of structure, nutrient composition and processing of
    various cereals particularly those which are used in bakery industry,
    milling of wheat, physico-chemical and functional properties of
    cereals, role and storage of ingredients used in baking, types and
    grades of flour, baked products prepared by hard and soft wheat
    viz. bread, cakes, crackers, cookies, wafers etc, losses in baking,
    quality evaluation, standards, packaging and sale of bakery
    products, and prospects and problems of bakery industry. This book
    containing the above information can also be used as a technical
    guide and reference book to personnel engaged in bakeries.
    We sincerely feel that this ready reference study material shall
    prove to be very useful and handy to the students.
    Neelam Khetarpaul
    Raj Bala Grewal
    Sudesh Jood

    vii

    viii

    Contents

    Preface

    1.

    Importance of Cereals

    2.

    Nutrient Composition of Cereal Grains

    10

    3.
    4.
    5.
    6.
    7.
    8.

    Structure of Cereal Grains


    Milling of Wheat
    Types and Grades of Flour
    Processing and Parboiling of Rice
    Processing of Maize
    Processing of Sorghum

    26
    40
    52
    59
    77
    84

    9. Processing of Barley
    10. Processing of Oats
    11. Quality Evaluation and Functional Properties
    Used in Baking
    12. Characterization and Importance of Wheat
    Gluten Protein in Baking
    13. Role of Bakery Ingredients
    14. Bread Making
    15. Quality Control of Bread Making

    90
    96
    101
    126
    133
    151
    170

    16.
    17.
    18.
    19.

    Baked Products from Soft Wheat


    Macaroni Products
    Storage of Bakery Ingredients
    Bakery Norms and Setting of Bakery Unit

    186
    218
    222
    228

    20.
    21.
    22.
    23.
    24.

    Specification for Raw Material Used in Bakery


    Losses in Baking
    Packaging and Sale of Baked Products
    Bakery Sanitation and Personal Hygiene
    Prospects and Problems in Bakery

    236
    246
    251
    258
    271

    Appendix I: Cake Faults

    278

    Glossary of Baking Terms


    References
    Index

    286
    293
    299

    Chapter 1

    Importance
    of
    Cereals

    The cereals comprise a group of plants from the grass family,


    Gramineae whose seeds are valuable for food for both man and
    domestic animals. Cereal grains are among the first crops to be
    planted and harvested by mankind. Long before the beginning of
    the historic period, man learnt to use cereals (Fig. 1.1). Ancient
    civilizations flourished partly due to their abilities to produce, store
    and distribute these cereal grains. In the Western hemisphere, maize
    was the cereal domesticated in America by the early Indians, even
    before the arrival of Europeans. When Columbus discovered America,
    maize was growing in most of the region by the inhibitants.
    Afterwards, it was introduced into Europe. In ancient Mexico, the
    harvest festival was held in honour of the goddess of Maize, or the
    long-haired mother as she was called. The festival began at the
    time when the plant had attained its full growth and the tassel at the
    top of the cob indicated that the grain was full formed. At this festival,
    the women and men wore their hair long to imitate maize tassels
    and they danced tossing their hair to encourage the tassels to grow
    large and in profusion so that the grain might be correspondingly
    large and fat, that the people might have abundance.

    Bakery Science and Cereal Technology

    Rice and wheat were the important early cereals developed in


    Asia Minor and Asia. These cereals had important place in the great
    Asian civilizations. Records show that from about 2300 to 1750 BC,
    wheat, barley and rice were grown by the inhabitants of northern
    India. In all these ancient societies, cereals continued to be among
    the preferred crops right through to the Egyptians and to the modern
    farms of our time. Since wheat was grown in the prehistoric times,
    geneticists as yet are not aware of the fact what wild seeds were the
    parents of todays high yielding varieties of wheat. Barley had its
    origin in Ethiopia and northeast Africa. The use of barley in both
    ancient Hindu and ancient Greek religious rites suggests that barley
    cultivation is ancient. This has been confirmed by remains found at
    Stone Age lake-dweller sites in Europe.
    Cereals form the main bulk of the food supply consumed by
    mankind especially in developing countries as they are the
    inexpensive source of food energy and protein. They are used directly
    or in modified form. Cereals are also used as animal feed and hence,
    converted into meat, milk and eggs. They are also used for industrial
    purposes.
    The principal cereal grains grown in the world are corn, rice,
    wheat, sorghum, barley, oats, rye and millets. A new cereal of
    considerable interest is triticale which is a cross hybrid of wheat
    and rye. Different cereals grow under different agro-climatic
    conditions e.g. sorghum and millets grow well in semi-arid
    conditions, deep water rice in arid regions while rye and oats require
    cold climates. Cereal plants range in height from 30 cm (e.g., teff) to
    300 cm (pearl millet and sorghum). Most cereals are thin-stemmed
    grassy plants, but maize, sorghum and pearl millet have thick stems
    more similar to sugarcane than grass. Cereal crops provide the farmer
    with straw for fodder and thatch, as well as grain for the family and
    the market.
    Each cereal grain is a seed and hence, a living entity. If not
    damaged, it is viable and has all the characteristics expected of a
    living organism. The grain has genetic information, all the complex
    biochemical substances required for biosynthetic machinery and
    energy stores which help the grain to germinate under optimum
    condition.

    Importance of Cereals

    Bakery Science and Cereal Technology


    Table 1.1: Major Cereal Producing Countries of the World

    Sorghum
    Panicles

    Finger Millet
    Clusters

    Wheat, Barley,
    Rye: Ears
    Maize Cobs

    Pearl Millet
    Head

    Broad
    Leaves

    Oats, Rice: Tassels

    Strong, Thick Stem


    Grasslike
    Plants

    S.No. Countries

    Total Cereal Production (000 metric tonnes)


    1997

    1998

    1999

    1.

    USA

    336502

    349570

    336028

    2.

    India

    226646

    224707

    230042

    3.

    Africa

    110891

    115165

    112912

    4.

    France

    63432

    68419

    64761

    5.

    Canada

    49526

    50851

    53776

    6.

    Russia

    86802

    46969

    53783

    7.

    Germany

    45486

    44575

    44333

    8.

    Brazil

    47321

    40625

    47635

    9.

    Australia

    30829

    31667

    31117

    Source: FAO Bulletin of Statistics (2000) 1: 15-17.

    The data in Table 1.2 shows the production of principal cereal


    crops in different states of India in the year 1996-1997. The major
    cereal crops are wheat and rice followed by maize and bajra. Barley
    and jawar remained at the bottom. Total cereal production was
    maximum in UP followed by Punjab, MP, West Bengal and Bihar.
    Haryana stands at number eight. As far as wheat production is
    concerned, UP produced maximum followed by Punjab and
    Haryana. Fig. 1.2 depicts the wheat production trends over the years
    in India.
    The per cent increase in the production of cereals has been
    greater than the increase in the area of cultivation. It is due to the
    improved methods of agriculture and use of high yielding varieties
    of cereals.

    Fig. 1.1: The Principal Types of Cereal Plants

    Cereal Production and Importance


    The world production of major cereals has improved over the
    years. The data in Table 1.1 represents the major cereal producing
    countries in the world during 1997-1999. The cereal production was
    maximum in USA followed by India and Africa.

    Energy
    Cereals are the staple food for majority of the global population.
    They supply the bulk of the food consumed by the humans, as they
    are the cheapest and excellent source of food energy especially in
    developing nations. In the infants diet, cereal is the first food to be
    added. In adults diet, most of the calories are recommended to be
    derived from complex carbohydrates present in cereals. Whole grains
    provide about 350 Kcals per 100 g. Cereals provide 70-80 per cent of
    the daily energy intake of large section of the population in India.

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