Cereals

Question 1

Contribution to the diet

Answer 1

Provide energy and fibre
Staple foods
Economical, versatile, nutritious
Avoid highly processed
Coeliacs should avoid
Phytic acids can inhibit the absorption if calcium and iron

Question 2

Effect of heat

Answer 2

Protein coagulates, setting breads and cakes
Moist heat= gelatinisation
Dry heat= swell, burst, absorb fat
Fibre softens, absorbs moisture
Starch more digestible
Dextrinisation
Sugar caramelises
Loss of B vitamins

Question 3

Bran

Answer 3

Fibre
B group vitamins
Calcium, iron, phosphorus

Question 4

Endosperm

Answer 4

Starch
Gluten
B group vitamins

Question 5

Germ

Answer 5

LBV protein
B group vitamins
Vitamin E
Polyunsaturated fat