Cereal crops. Seed coat and pigment layer Place of deposition of reserve substances

The performance of the protective function leaves a specific imprint on the structure of integumentary tissues, primarily the outer shells of seeds - fruit and seed. These tissues consist of powerful and hard fibrous tissue, composed of elongated thick-walled cells, usually dead, devoid of intracellular content. Due to the specific location of the cells and their shape, the tissue is sometimes called a palisade (Fig. 3).

Rice. 3. The structure of tissues of fruit and seed coats of oilseeds: a - sunflower fruit shell: 1 - epidermis (skin) with a cutinized layer, 2 - hypodermis, 3 - shell layer (phytomelanic), 4 - sclerenchyma (palisade, or fibrous tissue), 5 - parenchymal rows, 6 - thin-walled parenchyma, 7 - seed coat, 8 - endosperm, 9 - outer epidermis, 10 - spongy parenchyma (our data); b - castor seed coat: 1 - skin, 2 - parenchymal layer, 3 - thin-walled palisade layer, 4 - thick-walled palisade layer; c - seed coat of flax: 1 - cutinized layer, 2 - skin, 3 - thick-walled parenchyma, 4 - fibrous layer (palisade tissue), 5 - transverse cells, 6 - pigment layer, 7 - endosperm (according to V. A. Nassonov) .

Many oil-bearing fruits and seeds are covered with a thin film (coat) of wax or cutin, which enhances the protective and insulating properties of integumentary tissues. The integumentary tissues of many fruits and seeds form hairs that enhance the protective functions of the tissue or contribute to better seed dispersal. In cotton seeds, for example, epidermal hairs - cotton - reach a length of 70 mm. Sometimes in the integumentary tissues an even coarser protective tissue is formed - cork. The cells of this tissue die and consist only of thick walls that surround cavities filled with air or resinous substances. The cell walls are impregnated with suberin, water- and air-tight, the tissue is strong and elastic.

If mature seeds retain a fruit coat that does not collapse during harvesting, then the seed coat may consist of cells whose structure is similar to the structure of the cells of the main tissue - the embryo or endosperm. For example, in a sunflower, the seed coat is a thin film consisting of two tissues: the outer one is fringed and the inner one is the endosperm.

If seeds do not retain fruit coats after ripening, then their seed coat is, as a rule, strong, and the cells that make it up are similar in structure to the cells of the fruit coat. IN individual cases the seed coat can grow together with the oil-containing tissues of the nucleus (for example, in flax), and even when the seeds are destroyed, this connection is not completely broken. More often, the seed coat only comes into contact with the kernel (in soybeans, mustard, cotton, castor beans).

The seed consists of three main parts: the embryo, the endosperm - a receptacle for reserve nutrients and the seed coat. If reserve substances are necessary for the nutrition of the embryo during germination and development of the seedling, and the shell mainly performs the functions of protecting the seed, then the embryo is the germ of the future plant, (Fig. 3)

The germ of the seed.

After fertilization of the egg, a zygote is formed - a cell in which the rudiments of all the signs and properties of an adult organism are concentrated. The embryo, developing, partially or completely uses the substances of the endosperm for nutrition and its formation. In monocotyledonous plants, one cotyledon is formed, and the growing point is on the side. The main part of the cereal grain consists of endosperm. Dicotyledons develop two cotyledons, where reserve nutrients are deposited, and the embryo fills the entire seed. Their growth point is between the cotyledons.

If the embryo has two cotyledons that are brought to the surface, then the seedlings are more likely to switch to additional autotrophic nutrition, depend less on the parent seed, and better adapt to environmental conditions.

Endosperm is the tissue that develops around the embryo after the fusion of gametes during fertilization. Endosperm is not only a nutrient tissue, it plays a more significant role in the formation of seeds and young plants.

Seed covers.

The seed coat develops from the outer integument of the ovule. In cereal seeds, the seed coat is closely fused with the walls of the ovary.

After fertilization, during the development of the seed, the walls of the ovary undergo morphological and biochemical changes, as a result of which the fruit coat appears.

The cover protects the internal parts of the seed from mechanical damage, harmful effects external environment and regulates the flow and return of water, gas exchange, etc.

The basis of the seed peel is fiber - a cellulose skeleton impregnated with lignin, which contributes to its lignification.

In fruits, the outer layer of the cover is the fruit coat, under the cover of which are the rest of the seed, including the seed coat. In this case, the fruit coat constitutes the most developed part of the integument of the seed, while the seed coat is significantly reduced, and many functions of the latter are transferred to the fruit coat (Fig. 4).

By the nature of the surface, the shell is shiny, matte, smooth, cellular, prickly, equipped with volutes or other outgrowths.

In filmy breads (oats, barley, etc.), grains after threshing remain enclosed in lemmas, which significantly reduces seed injury and improves their safety. The integrity of their covers is of great importance for maintaining the viability of seeds. Through cracks and other damage to the shells, many pests and microorganisms penetrate into the inner part of the seed, which significantly reduces the potential yield as a result of the destructive action of microorganisms.

The shell, as well as the aleurone layer, delay the entry of moisture into the seed and prevent it from moistening during light rain, and from drying out in dry weather. Damage to the membranes contributes to more rapid soaking and even leaching of substances from the contents of the seed, and in some cases cause untimely germination of the seed.

In legumes, lupine, and some other crops, the rate of moisture entry into the seeds is related to the palisade layer present in their skin. When its state changes, the flow of moisture slows down and even the so-called hard seeds are formed, the peel of which becomes waterproof. However, if the integrity of the covers is violated, water immediately begins to flow to the internal tissues of the seed. Not the entire surface of the seed is equally accessible to water. So, in grain crops, moisture penetrates faster into the germinal part of the seed, and in legumes - into the hilum zone.

Seed shells have the property of semi-permeability with respect to certain substances in solution. The semi-permeability of the seed coat is of great biological and economic importance. It significantly affects the behavior of seeds during dressing, when they come into contact with fertilizers, on the germination of seeds with an increased salt content in the soil, etc.

The ratio of different parts of the seed varies depending on the varietal characteristics, size, degree of maturation, etc. On average, it can be characterized by the following values, % of the grain mass:

Wheat Corn

Casings 8.9 7.4

Endosperm 87.9 82.5

Embryo 3.2 10.1

The share of reserve nutrients accounts for the bulk of the seed, and the larger and heavier the seeds, the more reserve nutrients they contain, and the larger their embryo. With strong covers from such seeds, a stronger and more resistant to various adverse conditions seedlings develop, providing increased plant productivity.

Periods and phases of seed development.

From the moment of fertilization to full maturity, a number of complex transformations are observed in the seed, i.e. its development takes place. In wheat, six periods of seed development are distinguished.

1. Education - from fertilization to the formation of a growth point. The seed has been formed, i.e. when separated from the plant, it is capable of producing a viable sprout. The mass of 1000 seeds is 1 g. The duration of the period is 7-9 days.

2. Formation - from formation to the establishment of the final length of the grain. The differentiation of the embryo ends, the color of the grain is green, starch grains begin to appear. The grains contain a lot of free water and little dry matter. The mass of 1000 seeds is 8-12 g. The main thing during this period is not the accumulation of reserve substances, but the formation of all parts of the grain. The duration of the period is 5-8 days.

3. Filling - from the beginning of the deposition of starch in the endosperm until it stops. During this period, the width and thickness of the grain increases to a maximum, the endosperm tissue is fully formed. Grain moisture content drops to 38-40% as dry matter accumulates. The duration of the period is on average 20-25 days.

4. Ripening - begins with the cessation of the supply of nutrients. At this time, the processes of polymerization and drying predominate. Humidity is reduced to 18-12%. The grain is ripe and suitable for technical use, but the development of the seed is not yet complete, physiological processes are taking place in it.

5. During post-harvest ripening, the synthesis of high-molecular protein compounds ends, free fatty acids are converted into fats, the activity of enzymes decreases, and the air and water resistance of the seed coats increase. The moisture content of the seeds becomes equilibrium with the relative humidity of the air. The breath is fading. At the beginning of the period, seed germination is low, and at the end it becomes normal. The duration of the period depends on the characteristics of the culture and external conditions.

6. Full ripeness - begins from the moment of full germination, the seeds are ready to start a new cycle of plant life, colloids are slowly aging, which is accompanied by weak respiration. In this state, they are until germination or until complete death due to aging during long-term storage.

The periods are divided into smaller stages of seed development - phases. The filling period is divided into four phases, and the ripening period is divided into two.

The watery phase is the beginning of the formation of endosperm cells. The grain is filled with a watery liquid, its moisture content is 80-75%, free water is 5-6 times more than bound water. Dry matter is 2-3% of the maximum. The duration of the phase is 6 days.

The pre-milk phase - the contents are watery with a milky tint, since starch is deposited in the endosperm, the shell is greenish, the humidity is 75-70%, the dry matter is 10%. The duration of the phase is 6-7 days.

Milk phase - the grain contains a milky white liquid. Its humidity is up to 50%; dry matter accumulated 50% of the mass of mature seed. The duration of the phase is from 10 to 15 days.

Pasty phase - the endosperm has the consistency of dough. Chlorophyll is destroyed and remains only in the groove. Humidity is reduced to 42%, dry matter accumulated 85-90%, the duration of the phase is 4-5 days.

The phase of wax ripeness - the endosperm is waxy, elastic, the shells are yellow, the humidity decreases to 30%, the growth of dry matter stops. The duration of the phase is 3-6 days.

The phase of hard ripeness - the endosperm is hard, powdery or glassy at the break, the shell is dense, leathery, the color is typical, humidity is 8-22%, the duration of the phase is 3-5 days. By phases, significant changes in sowing qualities and yield properties of seeds occur. Thus, milky seeds have lower germination energy, growth vigor, field germination and are inferior in productivity to seeds in waxy and hard ripeness.

Seeds often have reduced yield properties, have a long post-harvest ripening period, and are poorly stored. High temperature at normal humidity reduces filling and accelerates biochemical processes. In this case, the seeds are formed of high quality.

Spring frosts have a negative effect on grain seeds at the beginning of wax ripeness. Frost grain spoils much more during storage and produces a high percentage of abnormal, weakened sprouts.

The accumulation of dry matter in the grain ends in the middle of wax ripeness at a moisture content of 35-40%. At this time, the plants can be mowed and laid in windrows.



The protective shell of the seed, formed from the outer integument of the ovule. [GOST 20290 74] Topics seed production Generalizing terms morphological characteristics of seeds EN seed coat DE Samenschale FR peau de semence … Technical Translator's Handbook

TESTA- seed coat, formed mainly from the integument of the ovule. Protects the internal parts of the seed from the adverse effects of the external environment ... Glossary of botanical terms

testa- Synonyms: spermoderm, testa seed coat developing from the integument(s) of the ovule ... Plant anatomy and morphology

testa- a strong protective shell of the seed ... Agricultural vocabulary

Cocoa- (botanical). small or medium size trees from the genus Theobroma (Theobroma L., Cacao Tournef.) fam. sterculiae (Sterculiaceae). Their leaves are for the most part whole, rarely clawed. The flowers are small and protrude most often directly from the bark ... ...

FERTILIZATION- syngamy, the fusion of a male reproductive cell (sperm, sperm) with a female (egg, ovum), leading to the formation of a zygote, the edge gives rise to a new organism. Animal O. is preceded by insemination. In the process of O., eggs are activated, ... ... Biological encyclopedic dictionary

Family such (Taccaceae)- The tac family is represented by one genus takka (Tassa), numbering about 10 species, of which 9 are inhabitants of the tropics of the Old World and only 1 species of takka Parker (T. parkeri) grows in tropical South America (Venezuela, Guyana, ... ... Biological Encyclopedia

Subfamily spiraeaceae (Spiraeoideae)- The most primitive pinks are spireaceae. This subfamily is represented by about 20 genera and about 180 species, of which about. 100 species belong to the genus Spiraea, and in the remaining genera there are from 1 to 15 species in ... ... Biological Encyclopedia

Phytopathogenic bacilli- Bacillus mesentericus vulgatus. The causative agent of bacteriosis of corn cobs. The causative agent belongs to the widespread saprophytic group of potato bacterium bacteria, which is very variable. These bacteria cause spots on the tops ... ... Biological Encyclopedia

Coffee- or Coffee (Coffea L.) a genus of plants from the madder family (see). Shrubs or small trees. Leaves arranged in opposite pairs or in threes, leathery, perennial or herbaceous, entire, equipped with stipules. Flowers in the corners ... ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

Anthropoid family- (Hominidae)* * The family of great apes and humans (Hominidae), according to the latest ideas, includes 4 genera and 5 species of the largest modern primates. The most important of the Asian great apes is ... ... Animal life

something in Lately I am increasingly unpleasantly surprised by the sprouts of seedlings. I do not know for what reason the seed coat does not fall off the leaves of many sprouts. This phenomenon is very unpleasant, because if it is not removed, the seedlings will lag behind in development and may even die. How to help the seeds to throw off the shell?

Usually, the remaining seed coat signals that the sprouts are weak. But do not rush to reject crops, since a similar phenomenon occurs with small crops. So, when sowing tomatoes, peppers and eggplants, they should be buried only 1 cm deep. It is undesirable deeper, and smaller too. If planted smaller, then many seed coats will not subside after germination. Such plants can be helped to get rid of the seed coat. To do this, you need to create conditions of high humidity and strengthen the plants by watering them with Kornevin's solution.

Advice from "Economy"

It is impossible to remove the peel manually, as this will inevitably damage the cotyledon leaves. Not to mention the fact that in the seed coat the leaf blade is not hardened and after opening it can suffer from sunburn.

But if the seeds are old, then there can be especially many seeds that have not been freed from the shell. It makes no sense to save them, since weak sprouts will not give a high yield. Such sprouts just need to be removed.

Another reason for such non-standard shoots is a loose or dry substrate. Loose it is usually due to the high content of peat. Therefore, when composing the mixture, add at least a third of garden or sod land. It will give you the right density. If there is little land, and peat prevails, then the sprouts, without meeting resistance, will carry the seed coat to the sun.

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Corn cereals consists of their flowering films covering the grain outside, the fruit and seed coats, the aleurone layer, the endosperm (mealy kernel) and the germ (Fig. 8.1, 8.2).

Flower films and fruit and seed coats make up 4 ... 6% of the grain mass, contain a lot of fiber and mineral salts, vitamins. When processing grain, flower films and shells are removed, since they are not absorbed by the human body.

The aleurone layer makes up 5...7% of the grain mass, rich in fats, proteins, mineral salts, vitamins B, B2, PP, but it contains a lot of fiber, which reduces the nutritional value of the grain and makes it difficult to digest nutrients. Therefore, when processing the grain, the aleurone layer is removed. Rice. 8.1. Lengthwise cut

Rice. 8.2. cross section

wheat (under the microscope): 1 - beard; 2...4 - fruit and seed coats; 5 - aleurone layer; 6 - endosperm; 7 - germ

section of a grain of wheat [under a microscope):

1 - fruit shell;

2 - seed coat;

3 - aleurone layer;

4 - endosperm

The endosperm is the main nutritious part of the grain and averages from 51% (for oats) to 83% (for wheat) of the grain mass. It contains starch (36...59%), proteins (7...12%), sugars (2...3%), fats (1%), a small amount of fiber and mineral salts. Therefore, the digestibility of products consisting of endosperm (high-grade flour, rice, etc.) is high, but the biological value is relatively low due to the low content of vitamins and mineral salts.

The consistency of the endosperm can be floury, glassy or semi-glassy, ​​depending on the different content of proteins and starch. A grain containing a lot of starch is opaque, powdery, and containing a lot of protein is dense, hard, transparent. During processing, glassy grain gives a large yield of flour of the highest grades with better properties and more suitable for production. pasta. The germ, which makes up 7 ... 9% of the grain mass, contains proteins, fats, sugar, mineral salts, vitamins, enzymes, fiber and no starch at all. In spite of high value the germ, when processing grain into flour and cereals, they tend to remove it, since the fat contained in it is easily oxidized and causes rancidity of the product. For food purposes, only the germ of wheat grains (to obtain vitamin E) and corn (to obtain oil) is used.

| KRUPA ______________________________

Groats- one of the important food products, which, after flour, takes second place. From year to year, the production of cereals and its range is increasing.

Chemical composition and energy value of cereals. The cereal has a high nutritional value. So, it contains biologically active substances - essential amino acids, vitamins, mineral salts. Groats are widely used in cooking for the preparation of various dishes, and in the food industry - for concentrates and canned food. The nutritional value of cereals depends on its chemical composition.

Basic integral part all types of cereals is starch(47.4 ... 73.7%). The highest content of starch differs cereals from rice, wheat, corn. The cereal contains squirrels(7 ... 23%), most of the complete protein in cereals from legumes, in terms of the content of essential amino acids, cereals from buckwheat, rice, and oats are also valuable. Fat in cereals 0.5 ... 6.9%. In cereals containing a lot of fat (oatmeal, millet, buckwheat), it is allowed with easy storage bitterness, as cereal fat is unstable during storage. Fiber in cereals from 0.2% (in semolina) to 2.8% (in oatmeal); fiber reduces the quality of cereals and its digestibility. In addition, cereals contain vitamins(B lr B 2 , B 6 , PP, carotene, folic acid, biotin, pantothenic acid); mineral salts(potassium, phosphorus, sodium, calcium, magnesium, iron, zinc, manganese, copper, iodine, cobalt, etc.). The value of cereals also depends on its color, appearance and culinary properties, which are characterized by taste, texture, smell, digestibility and increase in volume.

The energy value of 100 g of cereals is 322 ... 356 kcal.

Cereal production. To obtain cereals, the grain is cleaned of impurities. When producing cereals from oats, buckwheat, corn, peas, the germ, which makes up 7 ... 9% of the grain mass, contains proteins, fats, sugar, mineral salts, vitamins, enzymes, fiber and no starch at all. Despite the high value of the germ, when processing grain into flour and cereals, they tend to remove it, since the fat contained in it is easily oxidized and causes rancidity of the product. For food purposes, only the germ of wheat grains (to obtain vitamin E) and corn (to obtain oil) is used. hydrothermal treatment (steam under pressure) and drying can be used. This treatment facilitates grain hulling, increases storage stability and shortens the cooking time (fast-cooking cereals).

Sorting of grain by size provides better caving and crushing of grain. Collapse (peeling) is the removal of flower films (millet, rice, barley, oats), fruit shells (buckwheat, wheat) and seed (peas). Sorting after peeling - separating the husks (unshelled broken kernels) increases the yield of cereals, improves it appearance. For a more thorough removal of the fruit and seed coats, partially the aileron layer and the germ, the groats are polished. Such groats as peas are subjected to polishing, i.e., the shells and the aleurone layer are additionally removed to give the groats a smooth polished surface.

The processes of polishing and grinding improve the appearance of the cereal, its culinary properties, but reduce the value of the cereal, because some of the proteins, vitamins, and minerals are removed along with the fiber.

Then the groats are cleaned, sifting flour, sifting out broken grains and sorted, and barley, wheat, corn groats are sorted on sieves according to the size corresponding to the groats number, after which the groats are packed.

Assortment of cereals.Millet polished- this is the kernel of millet, freed from flower films and partially from fruit, seed coats and the germ. By quality, it is divided into the highest, f 1st, 2nd and 3rd grade. Depending on the variety, the color of millet is light or bright yellow, the consistency is from powdery to glassy. Vitreous millet with a large kernel of bright yellow color is considered the best. Millet proteins are not valuable enough, so it is better to use it in combination with cottage cheese, milk, eggs and meat. In cooking, millet is used for cereals, casseroles, soups, puddings, minced meats. It is boiled for 40...50 minutes, increases in volume by 6...7 times.

Buckwheat. Buckwheat groats are subdivided into core and prodel.

The core is whole kernels of unsteamed buckwheat, separated from the fruit shells, cream-colored with a yellowish or greenish tinge.

Quick-cooking kernel is produced from steamed buckwheat grains with the removal of fruit shells, the color is brown with shades. The core and quick-cooking core are subdivided by quality into the 1st, 2nd and 3rd grades.

The GI genus ate split kernels of unsteamed and steamed buckwheat (fast-cooking). Prodel iiti varieties are not subdivided.

In cooking, buckwheat is used to make cereals, soups and minced meats. Viscous porridges, meatballs and meatballs are prepared from prodel. The unground kernel is cooked for 40...50 minutes, and the quick-cooking one - 15...20 minutes, increasing in volume by 5...6 times.

Oatmeal. Several types of cereals are produced from cereal oats.

Uncrushed oatmeal is a product that has undergone steaming, peeling and grinding. The color of the groats is grayish-yellow in various shades. The quality of cereals is of the highest, 1st, 2nd grades.

Flattened oatmeal has a corrugated surface and a white-gray color. It is obtained as a result of flattening of oatmeal, not crushed, previously steamed. By quality, it is divided into the highest, 1st grade and 2nd grade.

Flakes "Hercules", petal, "Extra" are also produced from oats.

"Hercules" is obtained from non-crushed steamed premium oatmeal by additional steaming, flattening on smooth rollers and drying. Flakes have a thickness of 0.5 ... 0.7 mm, they are quickly boiled soft (no more than 20 minutes) and are well absorbed. Petal flakes are also prepared from premium oatmeal, additionally subjected to grinding, sorting by size, steaming and flattening; these flakes are valued higher than "Hercules", they are better absorbed and boiled faster - in 10 minutes. Flakes "Extra" are obtained from oats of the 1st class. Depending on the cooking time, they are divided into No. 1 - obtained from whole oatmeal, No. 2 - small flakes from chopped groats, No. 3 - quick-cooking small flakes made from chopped groats. All flakes are white with a creamy to yellow tint.

Oatmeal is large oat kernels crushed into flour, pre-soaked, steamed and dried. Color from light cream to cream, uniform, soft texture. Use it without heat treatment in combination with hot or cold milk, with curdled milk, kefir.

Oatmeal is used to make soups, mashed potatoes, viscous cereals, milk and mucous soups, casseroles. Oatmeal is boiled for 60 ... 80 minutes (except for flakes). Porridges from them are obtained slimy, dense.

Rice groats. According to the method of processing and quality, rice groats are divided into types and varieties.

Rice polished - these are grains of husked rice processed in grinders, in which the flower films, fruit and seed coats, most of the aleurone layer and the germ are completely removed. The surface is rough.

Rice polished produce extra, premium, 1, 2 and 3 grades.

Crushed polished rice is crushed kernels of rice formed in the process of developing polished rice, additionally processed on grinders. Crushed rice is not divided into varieties.

The quality, composition and consumer advantages of rice groats depend on the properties of the rice grain.

Rice of I, II and III types is characterized by high taste properties. Rice type IV is inferior in quality. Rice V, VI and VII types of medium quality. „

Compared to other cereals, rice has less fiber, starch grains have good moisture capacity, so rice dishes (soups, puddings, cereals, meatballs) are well absorbed by the body, they are widely used in dietary nutrition. The duration of rice cooking is 40 ... 50 minutes, while it increases in volume by 5 ... 7 times.

Semolina. Received at mills with a varietal rhombus of wheat into flour.

Particles with a diameter of 1 ... 1.5 mm are pure endosperm. According to the type of wheat supplied for grinding, semolina is divided into grades M, T and MT.

MarkM semolina is obtained from soft wheat. It is opaque, floury, white or cream in color, it is used in baby food for the preparation of liquid and viscous cereals, dumplings, fritters and mousses.

Semolina grade T is obtained from durum wheat. It is translucent, ribbed, cream or yellowish; it is used for cooking soups and minced meats.

MT semolina is obtained from soft wheat with an admixture of 20% durum. It is opaque, powdery, white in color, with the presence of translucent grains, creamy yellow; use cereals for cutlets and casseroles.

Semolina has a high energy value, but is poor in vitamins and minerals, quickly boils soft - in 10 ... 15 minutes.

Wheat groats. According to the method of processing durum wheat and the size of the grains, it is divided into numbers and types, for example, "Poltava" - four numbers and a type called "Artek".

"Poltava groats" No. 1 - a whole grain of wheat, freed from the germ and partially from the fruit and seed coats, polished, elongated, with rounded ends; No. 2 - particles of crushed grain, completely freed from the germ and partially from the fruit and seed coats, polished, with rounded ends, oval; No. 3 and 4 - particles of crushed grain of various sizes, completely freed from the germ and partially from the fruit and seed coats, round in shape, polished.

Groats "Artek" is a finely crushed grain of wheat with a diameter of 1 ... 1.5 mm.

The color of wheat groats of all types and numbers is yellow, the content of a benign kernel is not less than 99.2%, the taste and smell are characteristic of groats, without foreign tastes and odors. Wheat groats are used for cooking soups, cereals, puddings, casseroles.

Barley groats. Barley groats are obtained from barley groats by removing flower films, partially fruit and seed coats and the germ with obligatory grinding and polishing, and barley groats by crushing and grinding barley kernels of various sizes.

Pearl barley is divided into five numbers according to the length of the grains: No. 1 (3.5 ... 3 mm) and 2 (3 ... 2.5 mm) - elongated and well-polished kernels with rounded ends, they are used for soups; No. 3 (2.5 ... 2 mm), 4 (2 ... 1.5 mm) and 5 (1.5 ... 0.5 mm) - spherical nuclei, color from white to yellowish, sometimes with a greenish tint, they are used to prepare porridge, meatballs and zrazy.

Barley groats are produced in three numbers No. 1 (2.5 ... 2 mm), 2 (2 ... 1.5 mm), 3 (1.5 ... 0.5 mm). These are crushed barley kernels of multifaceted irregular shape. Groats contain more fiber and minerals than pearl barley, are worse absorbed by the body. Use this cereal for making porridge, meatballs.

Corn grits. Depending on the size of the grains and the method of processing, the following types of cereals are produced: corn polished - five numbers from grains of flint and semi-dentate corn, the color of the cereal is white or yellow with shades; large corn - for the production of flakes and puffed grains; corn fine - for crispy sticks.

Corn flakes (corn flakes) - in the form of thin petals from corn, which is soaked, crushed, and the germ is separated. Coarsely crushed corn grits are boiled in sweet malt syrup, flattened into petals and fried. Get the product ready for use.

Puffed corn grains are prepared from peeled corn grains by “exploding” it in special hermetic apparatus, where the grain is boiled in “its own steam”, and then, due to a sharp pressure drop, the vapors and air inside the grain expand. The volume of corn grain increases by 5 ... 6 times, acquires a cotton-like soft structure, ready for use with milk, cocoa, etc.

The disadvantages of corn grits are considered to be the content of defective proteins and low culinary value - long cooking (about an hour) of cereals and rapid aging, since proteins swell slowly and soften poorly, and gelatinized starch quickly releases water. Groats are used for soups.

Bean groats. Polished peas are produced from food peas; according to the processing method, polished peas can be whole and chopped.

The one and the other peas are divided by quality into the 1st and 2nd grades.

Whole polished peas are undivided cotyledons of a rounded shape with a smooth surface, impurities of split peas in it are not more than 5%, humidity is 15%, peas of a different color are allowed no more than 7%.

Polished split peas are divided cotyledons with a smooth or rough surface and rounded ribs. The color of all peas is yellow or green.

Peas are used for cooking first and second courses, as well as a side dish.

Beans. By color and shape, food beans are divided into types - white beans, oval or elongated, colored plain (green, yellow, brown, red of different shades) round or oval, and colored motley (light and dark). White beans are superior in quality to colored beans.

Lentil plate. Has the form of biconvex lenses. The best in cooking is considered large-seed plate lentils of the following three types: dark green, light green, non-uniform color.

In terms of composition, lentils are close to peas, but differ in a high content of proteins and starch. Lentils are used for soups, side dishes and second courses.

Cooking time for lentils is 45...60 minutes, peas - 1...1.5 hours, beans - 1...2 hours, while legume cereals increase in volume by 3...4 times.

Other types of cereals These include "Pioneerskaya", "3-dorovye", "Sporty" and combined cereals - "Southern Yu", "Strong "," Naval. These cereals have a high nutritional value. They are made from rice, prodel or crushed oatmeal, ground into flour, with the addition of skimmed milk powder, sugar, soy flour as fortifiers. The resulting mixture is steamed, molded into cereals, dried and packaged in cardboard (paper) boxes. Such cereals are well boiled and are convenient for preparing various dishes, especially for children and diet food. The warranty period of their storage is 10 months.

The industry is mastering the production of fast-cooking cereals: pearl barley No. 1, 2, 3, wheat "Poltava" No. 1, 2 and 3, millet, rice and peas. This cereal is additionally moistened, steamed, some are flattened and dried. In terms of composition and properties, cereals do not differ from ordinary ones, but they are cooked faster - in 10 ... 20 minutes.

Sago. This is a cereal consisting of grains of glutinous starch. There are natural sago, which is prepared from starch extracted from the core of sago palm trunks or cassava roots, and artificial sago, obtained from corn or potato starch. Artificial sago, depending on the size of the grains, is divided into two types: small with a diameter of 1.5 ... 2.1 mm and large with a diameter of 2.1 ... 3.1 mm.

Depending on the quality, sago is divided into the highest and 1st grade. Use it for making cereals, soups, casseroles, puddings and minced meats.

Requirements for the quality of cereals. The color, taste and smell of cereals should be characteristic of this type of cereal, without foreign smells and tastes.

Mass fraction moisture in cereals is not more than 12 ... 15.5%. The main indicator by which cereals are divided into varieties is the content of a benign kernel. For example, extra polished rice of the highest grade has a benign kernel of at least 99.7%, grade 1 - 99.4%, grade 2 - 99.1%, grade 3 - 99%.

Mandatory requirements to the quality of all cereals, ensuring its safety for the life and health of the population, are the presence of impurities in the form of mineral - not more than 0.05% (sand, pebbles, particles of earth, slag), organic impurities - not more than 0.05% (flower films, stem particles), plant seeds (wild, cultivated), harmful impurities not more than 0.05% (smut, ergot, sophoralis-tailed, multi-colored elm), metal-magnetic impurities not more than 3 mg per 1 kg of product.

Infection of cereals with pests of grain stocks is not allowed.

Groats with a musty, moldy smell and with the smell of rancid groats fat are considered unsuitable for food.

Packaging and storage of cereals. Groats are delivered to catering establishments in fabric bags with a capacity of 50 ... 60 kg or in paper bags, packs, boxes with a capacity of 0.5 ... 1 kg, packed in boxes with a capacity of 15 kg.

Store cereals in dry, well-ventilated warehouses at a temperature of 12 ... 17 ° C and a relative humidity of 70% for up to 10 days.