The cereals and flour (wheat, semolina, rice, oats, corn). Properties and indications

Cereals with their meals have been and are a food commonly used by mankind.

The preparation of the meal has evolved as technology has evolved. It was initially crushed whole grain cereal with cover. Today, however, has become a complex mechanical process that produces a product as homogenous fine powder, white or almost white, depending on the type of cereal powder.

Unfortunately in the process of milling or grinding of the cereal grains are eliminated external layers of the embryo and the germ of the grain, which is located where most of the components vitamins, minerals and natural fiber. This causes only take the inner part of grain wasted by 15% to 40% from the rest of this grinding grain decreasing the nutritional value and the main properties of vitamin cereal.

Primary nutrient for cereals and flour
The main nutrients of cereal flours are starch (carbohydrates) and gluten (protein) with an average content of 75% and 9% respectively, leaving the vitamins and minerals with a lower value. Fat in cereals are between 1.5% and 5%. As an exception are rice and corn they do not contain gluten, so your meals are used for people with celiac disease.

Wheat
The whole wheat flour is one of the most used and preserved intact all components vitamins, minerals and natural fiber. The seeds are large and small, with delicate concentric stratification. The whole wheat flour also contains dextrin, sucrose, maltose and abundant fiber, vitamins (group B and PP) and minerals (potassium, magnesium, calcium, iron, sodium, phosphorus, sulfur, zinc and iodine). In the seed fats are polyunsaturated essential fatty acid yvitaminas E and D.

Wheat flour is used primarily for making bread with all its variations and pasta. Along with other grains, is used for preparing baby food, cream, pastries, etc..


Semolina
The meal is a variety of flour. They're called meal products are medium grind after passing the grain, stripped of its covering, by dispersing and grinding. His uniform granular structure depends on the type of sifter end laying over. The meal is a special application to the preparation of creams, soups, porridges, fruit or cakes.

Below are some of the most interesting meal dietary level.

Rice flour

The starch grains of rice, are similar in part to the oats and completely different structure from that of other cereals. Rice flour is made up of small particles aggregated polygonal avoideos that the splitting up of the crushing action, have a contact surface of the digestive enzymes, making it one of the most easily digested meal. So we can say that the rice flour and rice itself, is widely used for their properties to people with digestive disorders, elderly and children.

As a slurry, mixing it with oat milk and subjected to a slow boil can be used as infant food from the year of age.

The rice flour and corn for their lack of gluten, are used to make bread, although recently there have been mixed and developed wheat flour bread and some rice

Keep in mind that the rice to be astringent often used as both whole grain rice flour, or rice gruel for diarrhea.


Oatmeal

Something that characterizes oatmeal compared to other types of flour is that its fat content exceeds 5% that of other cereals.

Its microscopic structure has a structure similar to rice but this also spindle-shaped particles. Similarly as in rice, the starch is more easily digested than other flour so it is often used for the elderly, children and people with digestive disorders.


Cornmeal
Corn flour contains no gluten so it is used for celiac disease patients. Its starch grains are medium in size and angular shape. Something that differentiates maize flour or other cereal flour is corn flour that contains precursors of vitamin A (beta carotene).

Recommendations when we eat cereal
Ideally always eat cereals or whole grains. Even in these times it is best to always be accompanied by the grain salads.

Moreover, we consider not combining protein cereals due to incorrect compatibility between these, not even cereal mix together. It is best to take only one class.

Acids and cereals are a bad combination.

Related Topics

The combination of food
The basis of natural food
Feeding during a healing crisis
Topics on nutrition. Recipes

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