Cereal
1moisture-lower moisture grains more expensive,less storages better,before milling conditioning(10-15% moist)limits break-up&improves separation
2cellulose
3starch-largest,a-glucose polymer.Must be heated to eat(Hbonds break)-gelatisation
4protein(12-14%)-protein quality is the physical characteristics of gluten.High level of protein-good yield of gluten-good for bread,but extensible gluten for cakes.Gluten-gliadins(30%),glutenins(60%,coiled protein subunits linked by disulphide links from oxidised cysteine).They are little ionic&are insoluble.When water is added dough is formed(stronger when more glutein)
Kjeldahl method determines protein content-grain digested in H2SO4,N2 leaves&is measured
5some fat
6vitamins+minerals

Processing
AWheat to flour
1Conditioning to uniform moisture by adding H2O&leaving
2Gristing by blending together different wheats to adjust protein
3Milling&blending to produce required protein+colour(endosperm colour,particle size,bran contamination).Flour is broken by rolls to bran&endosperm
BAdditives
1CaCO3 to increase Ca content in diet
2Vitamins&Fe
3Improvers(KBrO3)to control cross-linking
CFlour to bread
1On heating starch granules in the flour swell&take up large amounts of H2O
2Soluble starch leaks out of granules&the suspension becomes more viscosious
3Added yeast converts glucose>CO2+ethanol,that escapes,but CO2 is traped,makes to rise
Bread making properties improve with standing(unsaturated acids get oxidised by peroxides),whiter&more elastic(SH>SO3H).Nowadays flour is bleached with Cl or ClO2
Good dough holds gas, made by kneading(glutein is stretched linearly to break molecules,cystein exchanges disulphide).Improving agents become active when water is added(vit,C,oxidises SH).Ca is added
In dough amylase is hydrolysed to maltose.Starch on heating will dissolve&take up H2O.Gelatinised starch is more readily hydrolysed by our body enzymes.Yeast is added to produce CO2 that is trapped by gluten,that later in high t coagulates.Salt is added to control rate of fermentation
In UK Chorleywood Bread Process(instead of fermentation,high speed vacum,starch damage,soft crumb,fast,cheap)
Gluten test is SDS sedimentation(shake)
Gelatisation temp.microscope or heat
Pour 2%iodine solution over wet flour.Blue with white spots,because ascorbic acid reduces iodine to iodide,Add thiocyanate to flour,red spots appear where iron is