Breakfast Cereals Sector
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2 Breakfast Cereals Sector: Breakfast cereals, which have become an important energy source in the nutrition of people of all ages, are defined as processed cereal grains ready for consumption. Corn, rice, wheat, oats and barley are the main raw materials used in the production of breakfast cereal products.
3 Description of Breakfast Cereals: Breakfast cereals are grouped into two groups as ready-to-eat cereal products that are unpacked with traditional (hot) cereal products that need heating or cooking before consumption, or can be consumed with the addition of milk. Traditional cereals are marketed in processed fresh form or as cooked grains in need of addition of hot water. Ready-to-eat cereal products are produced from granular products that can be cooked and modified by several methods (brittle, expansion or slicing). In addition, ready-to-eat cereal products include cereal blends such as granola.
Classification of 4 Breakfast Cereals:
5 The classification of breakfast cereals is made in relation to the amount of heat applied in their preparation. Here the measure; It depends on the cooking time required at home, the way of eating the product, and the grain used as raw material.
6 Breakfast cereals in need of cooking are available in four types: whole grain (such as rice), crushed (such as pressed oatmeal), coarse corn flour (such as semolina) and finely ground (such as creamy wheat).
7 Breakfast cereals, which do not require cooking in any way, are called Ready To Eat products and can be sold in many different forms. Pressed leaf grains from corn, wheat and rice, Raised grains from rice and wheat, Grains made from shredded wheat and Grains mixed with whole grain products.
The beads may be manufactured in the form of pellets, pellets, extruded, small grains, grated or fluffy, and with added sugar, honey or vitamins. Most ready-to-eat grains are also mixed with dried products such as raisins, plum apricots. A classification can also be made according to whether the cereals are ready to eat (corn flakes) or require a little cooking (cereal puree).
9 Product Standards for Breakfast Cereals: 1. Hot Cereals: They are sold on the market as processed cereals. Typical wheat and oat grains consumed hot are examples of this group.
10 2. Instant Hot Cereals These are commercially available cereals that require only the addition of boiled water for consumption. Wheat and oat cereals are exemplary. 3. Ready to Eat (RTE) Cereals (corn flour, corn crushing, wheat flour, etc.) are produced in this group. After cooking, they are divided into subgroups such as flaked, puffed and shredded product. 4. Mixed Ready Cereals Combined with other cereals and dried fruit products. Granular and cereal blends best describe this type of breakfast cereal. 5. Various Cereal Products Cereal products that cannot be included in the above classes due to their specific processes or end use. Baby foods can be included in this group.
11 Raw Materials and Auxiliary Materials: 1. Maize: Maize (Zea mays) is widely used in animal feed and human food and in industry. Corn as human food, boiled in the form of vegetables in the form of milk, cooked in the form of grain, can be evaluated by blasting. Furthermore, corn is crushed and milled and used in the production of various foodstuffs.
1. Maize: It is separated from the cob during harvesting, usually dried in the field before storage or handing over to the grain hold or mill. However, since maize, especially yellow species, is mainly used as animal feed and is available on the market, these products, i.e., yellow maize, are used in breakfast cereals, but it is preferred to be used as an ingredient (ingridient) in most foods. Corn grain is a good source of vitamin B and yellow corn kernels have an additional source of vitamin A. The corn embryo is rich in vitamin E. However, corn grains are poor by niacin and other vitamins.
13 For the production of characteristic products, yellow corn is milled and used in the production of ready-to-eat corn flakes produced by the conventional process method known as brittle grains. The corn is dry milled to separate the embryo and bran from the endosperm, and the larger portion is sent to the production of crispy corn, where it is cooked (with other ingredients), dried, annealed, crisped and fried. The smaller endosperm particles are made into corn break and maize flour, and these products are used as ingredients (ingridients) in the production of breakfast cereals that are extruded or produced by mixing cereal grains.
14 2. Wheat: Wheat is the first food product detected in history. Wheat can be produced all over the world except Antarctica, especially in temperate regions. Mainly used wheat types; 1. Triticum vulgare or common wheat. 2. T. Durum with extra hardness used in pasta and pasta related products. 3. T. Compaktum having a very soft grain structure. Wheat is classified as hard or soft, white or red in the USA and winter or summer according to sowing time.
15 2. Wheat: The grains selected for sliced wheat products are mostly No.2 soft white wheat species. Due to the lack of color in the bran provides a very good product appearance. Soft red grains are suitable for the brittle process. Since the malts and sugars added for taste development form the desired brown color, the dandruff portion does not impair color formation. Both red and white wheat bran are used in the production of bran cereals and other bran cereals.
16 Durum wheat is the most suitable wheat for expansion. The grains are generally broad, thus exhibiting more expansion. Bran is light colored so that when the state hard wheat is used instead of red hard or red durum wheat, more appetizing products are obtained. Red hard wheat is also used in the production of whole wheat products prepared by cooking. However, during the preparation of these products at home, the granules should not lose their structure. Thus, less pasty and much more interesting structure (texture) can be obtained. In addition, red hard wheat is mostly used in the production of farina.
17 3. Oats: Oats are cereals that have been cultivated for nearly a year. Avena sativa (white oats) or A. byzantiva (red oats), which can be harvested both in summer and winter, constitutes more than 75% of the world harvest. But only white oats are ground for human consumption. The nutritional quality of oats is higher than other cereal grains and it is desirable to increase the functional properties of the oat protein by chemical modification in order to use it more effectively as an ingridient.
18 4. Rice: Rice is the separated form of paddy (Oryza sativa). It has a wide range of applications in the form of rice grains, ground flour and starch. Like oats, rice is rich in arginine essential amino acid and is of particular importance in child nutrition. Rice is a product of Japan, but it is also consumed in many countries. Functional properties of rice are important. Because these properties determine the commercial availability of rice in different food products. The cooking, processing and frying quality of rice determines the economic value of rice grains and flour.
19 5. Barley: Barley, compared to other cereal varieties can grow in highly variable environmental conditions. Barley (Hordeum vulgare L.) botanical two-row and six-row two types are available. Two-row varieties of these are rich in starch and are used in malt production, the raw material of the brewing industry. Six-row barley varieties, which are more efficient and have a higher protein content, are considered forage. Barley is also used in vinegar production, malt extract, some dairy beverages and breakfast cereals.
20 5. Barley: Barley, like rice, is ground to remove the outer shell and peeled off by removing the bran layer in the production of breakfast cereals. It is turned into malt to be used in the production of breakfast cereals. Malt treatment is carried out under controlled conditions to increase the flavor and enzyme activity of barley. The resulting product is called green malt, which is either crushed or ground into flour or extracted with water, either concentrated as a syrup or dried to a powder. However, the malt obtained in any form either retains enzyme activity (diastatic malt) or does not (non-diastatic malt).
Since malt is mainly used for flavoring in breakfast cereals, it is preferred to use nondiastatic malt which does not have undesirable softness enzyme activity in the final product. In the production of whole grain cereals, malt syrup is usually diluted and added to the product during the cooking phase. In extruded products, malt addition is highly flexible. The diluted malt syrup can be measured during the process and placed in the barrel, while the malt powder or flour can be added at the end of the feed with other dry ingredients (ingridient).
22 Breakfast Cereals (Other) 1. Sweeteners: Ingredients Sweeteners are used to perform various functions in most breakfast cereal varieties. They can therefore be included in the formulations of these products or used for surface applications such as a dull surface or glassy appearance. As an important ingredient, sugar is a major component of both whole grain breakfast processes and extruded products. Although it contributes to the flavor, it also helps in the combination of sugar grain mass, the structure of the final product and a suitable browning reaction. In addition, it was found that the type and amount of honey added affected the physical properties, appearance, flavor, color, texture and hygroscopic properties of breakfast cereals.
23 1.1. Sucrose: When a desired level of dull or glassy surface forms, sucrose is often preferred for use in surface applications. Sucrose is obtained from either sugar cane or sugar beet. Although the granulated form is necessary for some purposes, a 67 oc liquid form is often used. Although sucrose is the most commonly used sugar, it produces less viscosity and is easily sprayed onto the surface of the final product. Inverted syrups (obtained by hydrolysis of cane or beet sugar) can be used to perform browning reactions in the cooking and frying stages in the production of crisp, slice, extruded cereals.
24 1.2. Sweeteners of Egyptian Origin: Sweeteners of Egyptian origin are available in powder or liquid form. Maltodextrins and corn syrup products are determined according to their dextrose equivalents (DE). Maltodextrins have DE 15 and above, solid corn syrups generally DE. Conventionally produced liquid corn syrups are DE. These products, like sucrose, are used to perform browning reactions in cooking and frying processes. Corn syrup is also used to control the crystallization of sucrose in the coating process.
25 1.3. Non-energizing sweeteners Because they do not change the caloric value of breakfast cereals, these sweeteners are not used for direct calorie-lowering purposes. Heat-sensitive aspartame should not be used in products to be extruded or fried. If it is to be used, it should be added to the product formulation after the heat treatment is completed. The use of saccharin is prohibited because it leaves a bitter sensation in the mouth after consumption. Salt: Malt, sugar and salt are often considered to be at the lowest concentration and cost, but the key to flavor formation in the mixture is excessive and unnecessary use creates a nutritionally negative image.
26 Production of Breakfast Cereals 1. Conventional Cereal Products: Technologies: Conventionally produced cereals require cooking or heating prior to consumption and are produced from oats, farina (wheat flour), rice and corn. Almost all conventionally produced cereals on the market are produced from oats (more than 81%) and farina (approximately 18%). Breakfast cereals produced from rice, maize (excluding maize) and wheat (excluding farina) constitute less than 1% of breakfast cereals produced as conventional cereals.
27 1.1. Cereal Products Made from Oats: Three types of oat cereals produced according to the old method are as follows: Oat breakage made according to the old method: Products obtained by grinding the oats with coarse grains and boiling water for at least 30 minutes. Fast prepared oat breaker: It was obtained by finer grinding of oat milled in the old method. These are the products that are produced by cooking the product with the added water for 15 minutes. Ready-made oatmeal: It has similar properties to the fast-prepared oatmeal product, but additive applications such as gum addition are also made in these products in order to affect hydration positively. It is prepared by adding water directly to the resulting product and shaking it.
28 The main stages of traditional oat cereal products consist of grain acceptance, cleaning, drying, peeling, coarse processing, steam cooking, braking and packaging as shown in the figure.
29 1.2. Products produced from Farina: Products produced from farina are the second largest segment of the traditionally consumed breakfast cereal market, which accounts for 18% of the market. The critical factor for the consumer in accepting the mouse is the size of the particles. US standards are as follows: 100% of the farina must pass through a woven cloth sieve of 20 (833mm) and more than 10% through a sieve of 45 (350mm). It is a product obtained by breaking the endosperm of wheat which is practically separated from the dandruff and embryos of the farina. The wheat types preferred for Farina production are red hard or winter wheat types that can remain intact when the endosperm grain structure is prepared at home.
30 Products produced from farina start with the acceptance of red hard or winter wheat into the plant and then grinding. After milling, breakfast cereals, traditionally produced from farina, are packaged. Quick-cooking farina products are prepared primarily by the addition of disodium phosphate and / or by adding the preolytic enzyme. Here, disodium phosphate is added at a rate of 0.25% in order to increase the cooking speed of the farina and to ensure quick cooking. Bromelin is generally added as proteolytic enzyme. Special thickeners, such as carboxy methyl cellulose, are used to improve the texture (texture) and baking properties of farina products. Thiamine, riboflavin and wheat embryo can be used to increase the nutritional value of farina products. In addition, the flavor of the farina products can be increased by adding fruit candies and fruit varieties. The figure shows the flow chart of typical ready-made farina products.
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32 Whole Wheat Products: Traditionally produced whole wheat products consist of grinding, straightening and cracking. Flattened wheat products are obtained by a process similar to cleaning, sizing, steam cooking and flattening processes applied to oat grains. The crispy wheat products produced as a result of this process are similar to the flattened dry oat products, but these products are cooked in a different way from the oats.
33 Whole Wheat Products: Split wheat products are produced by cutting with steel blades or from roughly ground wheat. These products require a longer cooking time than the quick-prepared oat products, but have an attractive nut flavor and a suitable chewing consistency that is less gelatinized than the gelatinized structure formed by the cooking of oat products shredded with steel knives. This distinctive flavor of shredded wheat products is due to short-term frying of wheat in a rotary kiln or dryer.
34 Rice Products: Rice is also used in the production of breakfast cereals. Whole rice flour is rarely used. A farina-like product is obtained, usually from ground rice. Rice products have just begun to be accepted as hot-consumed cereal products, despite the fact that rice is used in a farina-like cooking process. Maize Products: Maize products consist of maize forging, maize break, maize flour and maize bran. Although corn tattoo is consumed as a breakfast food in some parts of the USA, it is considered primarily as the main part of a vegetable-based breakfast. Although consumed in this way, corn forging is often not classified as breakfast cereal. Similarly, corn break, corn flour and corn bran are used as ingredients in the preparation of other foods and are therefore not classified as breakfast cereals.
35 2. Ready-to-eat breakfast cereals: In the United States, the word Cereal is considered a product that does not require any cooking at home and is usually eaten for breakfast and is not a problem for consumption as human food. Although ready-to-eat breakfast cereals were developed after traditionally produced breakfast cereals (oatmeal), they had a large slice of the breakfast cereal market due to their suitability for consumption and rapid preparation. Ready-to-eat breakfast cereals are relatively light in shelf life and are suitable for shipment and storage. These products are produced from corn, wheat, oats and rice according to their production amounts. In addition, these products can be produced by adding flavor and enriching. In general, ready-to-eat breakfast cereals are grouped as cereals rather than grains used. These groups are:
36 a) Flaked cereals b) Extruded flaked cereals c) Expanded whole grains d) Extruded gun-puffed cereals e) Compressed (extruded gun-puffed cereals) S) Shredded whole grains f) Extruded Shredded cereals g) Oven-puffed cereals h) Granola Cereals
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38 a) Flaked cereals: Breakfast cereals are produced directly from whole grain or corn, wheat and rice grains. The grain should be processed with the help of a process in which the cereal of each grain will be the same as in the cereal of coarse grains. The production of breakfast cereals consists of pre-process, mixing, baking, pellet breaking, drying, cooling and softening, crisping, frying and packaging. During the preparation of the grain, the uptake, retention, cleaning and peeling of the grain are carried out.
39 b) Extruded Brittle Cereal Products: The extruded cereals differ from conventionally produced cereals. This difference is due to the addition of ingredients (ingridient) to the grains for brittling, which is then extruded into a mold to disintegrate to the desired dimensions. Extruded cereal production consists of pretreatment, mixing, extruding, drying, cooling-annealing, braking, frying and packaging.
40 The main difference between extruded cereal production and conventionally produced cereal production is that the cooking and pellet crushing processes used in conventionally produced cereal production are replaced by the extrusion step. In the production of extruded brittle, the pretreatment of the beads and the steps of adding the ingridient are exactly the same as the production of brittle produced by conventional means, except the addition of natural or artificial colorants to the sweetener solution. In the production of extruded cereals, the addition of color is required. This is because the color of the brittle obtained in the extruding systems due to the mechanical further processing of the components (ingridient) appears as matte or gray. This effect is more pronounced if the amount of sugar is low as well as the malt content, which is also a source of reducing sugar. A small amount of natural or synthetic yellow colorant corrects this problem.
41 c) Expanded Whole Grains: Whole grains expanded by gun are obtained by firing the grains and suddenly reducing the pressure. If the vapor at normal atmospheric pressure in the grain is subjected to a very low pressure environment, it tries to stabilize itself, which causes the grain to expand or expand. Rice and wheat cereals are used only in pistol-expanded whole grain products. The production of these products consists of pretreatment, expansion, screening, drying and cooling.
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E) Compressed (Sliced) Whole Grain Products: Rice, corn and other cereals are used, but wheat is mainly used in the production of compressed whole grain products. Therefore, only the wheat process will be emphasized. White wheat is the most commonly used raw material for this process because it can produce white sliced golden biscuits when baked. Red wheat may also be used, but the color of the final product is darker and therefore less attractive.
44 The production of these products consists of the steps of cleaning the grain, baking, cooling and annealing, slicing, shaping the biscuit, baking the biscuit and packing as shown in the figure.
45 f) Extruded Compressed (Sliced) Cereal Products: In the production of extruded sliced cereals produced in a similar way to sliced whole grain products, crushing or flour is used as raw material instead of whole grain. Raw materials consist of wheat, corn, rice and oats and these grains are used in the form of flour. In addition, these grains can be used alone or in the form of mixtures. Production of extruded sliced cereal products consists of pre-treatment (grain acceptance, holding and milling), mixing, extrusion, cooling and annealing, slicing, biscuit shape baking, drying and packaging. Pretreatment, mixing, extruding, cooling and annealing are carried out in the same way as other grain types. The steps of slicing, shaping the biscuit, baking, drying and packaging are similar to the slicing of whole grains. In general, in the production of extruded sliced cereal products, the biscuit shape is rather small biscuits rather than large biscuits obtained by slicing whole wheat grain. Therefore, more slicing layers are needed per biscuit.
46 g) Oven Expanded Cereals: Oven expanded grain products are produced from almost whole grain or corn or a mixture thereof. Rice and corn grains naturally expand at high temperature and suitable moisture content, but wheat and oat grains cannot expand under these conditions.
47 The beads are mixed with sugar, salt, water and malt, then cooked at a pressure of 28% moisture for approximately 1 hour. After firing, cooling and sizing process is initiated to break up the pelleted grains and bring the grains to a reasonable temperature. After this, the beads are dried to a moisture content of 17% and annealed for 4-8 hours to stabilize the moisture. After the annealing step, the beads are passed through straighteners, to which they are slightly flattened, called impingement. Although the grains are flattened, they are not suitable for crisp production. After striking, the grains are again dried to reduce the moisture content from 17% to 9-11%. The beads are then expanded in the oven, for which it is necessary to maintain a proper balance between the moisture content of the grain and the oven temperature. The furnace expansion is characterized in that the last half hour is at extremely high temperatures (C) and is completed in approximately 90 seconds. After expansion, the product is cooled, enriched with vitamins (if necessary) and often treated with antioxidants to maintain freshness. The final product is then packaged.
48 h) Granola Cereals: Granola cereals are products consisting of a mixture of roasted whole grains and nuts, coconut, oil, dried fruits and spices, which are fried and kept in a sugar matrix. This mixture is then conveyed as a homogeneous layer to a belt dryer or oven. The layer is fried to a light brown color and has a moisture content of approximately 3%. The fried layer is then separated into pellets. Granola generally does not contain any antioxidants or artificial sweeteners or colorants.
49 Packing of breakfast cereals: The following five substances, which cause deterioration in the selection of suitable materials, should be considered when packaging breakfast cereals. These; 1) Loss of brittleness due to moisture increase, 2) Formation of rancidity and loss of flavor as a result of lipid oxidation, 3) Vitamin loss, 4) Fracture, aesthetically undesirable product appearance, 5) Flavor loss from flavored product.
50 1. Loss of Brittleness: In the packaging of breakfast cereals, traditionally made of polished waxy glasin folded fibers were used. Recently, various plastic materials (HDPE) have been replaced. HDPE (High density polyethylene) is obtained by co-extruding thin layer EVA (Ethyl Vinyl Acetate). EVA can be closed at low temperature and can be easily opened by consumers, while HDPE is a good barrier to moisture and odor transfer. If the cereal product is balanced with a suitable moisture, it does not exhibit its structure, so that there is no need to use it. In addition to being a good moisture inhibitor, the liner maintains the aroma of the grain and also prevents foreign odor penetration into the packaged product.
51 2. Lipid Oxidation: The main cause of chemical degradation in dry grains is lipid oxidation (which forms the source of fatty acids) and occurs in two main ways. First, the water activity of dry grains has a particularly inhibitory effect on other degradation reactions. Secondly, unsaturated fatty acids are needed for lipid oxidation to occur, and the ratio of unsaturated fatty acids to saturated fatty acids is high in the grains. The most important way to minimize oxidative rancidity is to protect the package from light. Although oxygen limitation has no effect on prolonging product shelf life, removal from the environment may help to extend shelf life. Although the use of antioxidants has been successfully applied to extend the shelf life of the product, this is not permitted in most countries.
52 3. Vitamin Loss: Vitamin and mineral enrichment of breakfast cereals is widely applied in many countries. The biggest factor affecting vitamin loss is packed breakfast cereals. During normal shelf life, vitamin-a and vitamin-c are the exception, but loss of added vitamins is not significant. It maintains its properties for 6 months at room temperature without measurable loss of vitamin A content. 4. Mechanical Damage: The produced cartons are hard and resistant to compression, making the product resistant to breakage in the production line. In addition, the hardness of the cardboard prevents crushing and shrinking.
53 5. Loss of Flavor: Fruit flavor before packaging. In a study on the permeability of limonene (HDPE and glasin) between coated materials of breakfast cereals, HDPE coated products were found to be 3-4 times more permeable than those coated with glacine. In addition, it has been found that the solubility of limonene in the products coated with glasin is much lower than the products coated with HDPE at the same vapor pressure. Therefore, the concentration of limonene in glasin coated products is quite low.
54 Machinery and Parts Required for Production:
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60 Breakfast Cereal Nutritional Effects: 1. Protein as a Source of Breakfast Cereal Products: Grain protein content of carbohydrates. For example, white wheat (sliced wheat products) has a protein content of 9.4% and contains 75.4% carbohydrate. For wheat used in flour production, this rate is higher in favor of carbohydrates. This ratio increases when sugar is added to the formulation of breakfast cereals. Proteins in cereal grains are known to be deficient by certain amino group acids such as lysine. Therefore, the combination of cereals with milk helps to complete this deficiency in some cases.
Although the protein quality of breakfast cereals cannot be compared with animal products such as meat and milk, it cannot be said that cereal grain proteins generally do not contain amino group acids as well as gelatin, which is insufficient in tryptophan. When sufficient mix of cereal grains is consumed, it will meet all of the specific amino group acids necessary for growth and maintenance. Cereal grains generally help meet the protein needs of people. Therefore, people have often added cereals to their diets and sometimes also benefited from animal protein sources such as meat, fish and milk. It can be thought that breakfast cereals provide the same contribution as cereal grains, provided that the amount of protein does not decrease or the proteins are not damaged during the production of breakfast cereals.
62 As is known, the protein content and fractions of cereal grains vary from grain to grain. Wheat products have a protein content of 12.2%, while the protein content of seed is higher (22.9). On the other hand, only 10.9% protein is found in the flour obtained by% extraction from the same or similar wheats. While the protein content of brown rice is 7.5%, white rice has 6.7% protein content. Corn and oats have a protein content of approximately 9.5% and 15.1%, respectively. The protein content of a breakfast cereal product at least partially reflects the protein content of the cereal grain from which it is obtained.
63 2. Breakfast Cereal Products as a Source of Fat and Fatty Acids: Fatty acids are found in the cereal grains in three main types: neutral lipid, phospholipid and glycolipid. The distribution of fatty acids in grain grains is the same in each grain. The oil content in the grain is relatively high in terms of essential fatty acid linoleic acid. Linoleic acid in corn, wheat, rye and barley makes up% of total fatty acids in grains or flour obtained from these grains. Saturated fatty acids have less than 25% of the total fatty acids for most grains. Palmitic acid is the most abundant saturated acid in grains and monounsaturated fatty acid is the most abundant in oleic acid.
Three of the linoleic, palmitic and oleic acids together make up approximately% of total fatty acids. Linoleic acid content varies between 1-2% in corn and rice and 8% in rye. Although the total amount of linoleic acid of oats is considerably higher than other cereal grains, the total lipid content is only 39%. Due to the high polyunsaturated fatty acid content of the lipids in cereal grains and having a suitable ratio of polyunsaturated fatty acids and saturated fatty acids (P / S), it satisfies the essential fatty acid requirement of the consumers and can also be used in diets for maintaining normal blood cholesterol levels.
65 In most grains, fat is not evenly distributed in the grain but is found in the endosperm, particularly the embryo. For example, the corn embryo has a fat content that is 7 times higher than that of the whole grain. In the production of breakfast cereals, oil can often be added to breakfast cereals, which may be liquid and saturated fat, such as coconut oil. The addition of saturated fat to breakfast cereal grains can measurably change both the fatty acid distribution in the mixture and the P / S ratio.
66 3. Breakfast Cereal Products as a Carbohydrate Source: The main carbohydrate form in cereal products is starch. Most of the carbohydrates in this form in cereal grains are found in the endosperm. On the other hand, water-soluble carbohydrates (mainly sucrose and raffinose) are found in the wheat embryo and form the sweet part of the embryo. Most breakfast cereals contain carbohydrates added in the form of sugar. Starch and sugar, if present, are the main source of calories in breakfast cereals.
67 4. Breakfast Cereal Products as a Source of Vitamins and Minerals: Cereal grains are the source of some B vitamins and minerals such as iron, magnesium and copper. When grains are used in the production of breakfast cereals, one or more of these vitamins and minerals are lost (eg thiamine). The nutrients lost during production are re-added to breakfast cereals. Grain-based products are suitable for the addition of essential nutrients. Because these products contribute to the total amount of calories and protein intake and are consumed by almost all segments of the society. Several scientific groups that evaluate the enrichment of grain products include the American Grain Chemistry Authority (AACC). AACC's policy does not include breakfast cereals and does not explain which nutrients can be used to enrich other cereal products or how much can be added to these products, but it confirms that essential components can be added to these products for various purposes.
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