Food commodities 1 - Wheat,Rice & Cereal
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Transcript of Food commodities 1 - Wheat,Rice & Cereal
Food CommoditiesBahan-bahan makanan
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TUJUAN :
Memperkenalkan berbagai jenis bahan pangan beserta karakteristik dan identifikasinya.
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Rice, Wheat
and Cereals
Meat & Poultry Seafood
Eggs & Diary
ProductVegetables Herb and
Spices
Terdiri dari
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Products or raw materials that needed in production processes
What are food commodities?
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1. WHEAT, RICE & CEREALS
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Kebanyakan di tanam di daerah USA, Canada, Eropa, Mesir dan India
a. Wheat (gandum)
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• Bran (dedak)• Endosperm• Germ (benih)
Composed of 3 parts
Tersusun 3 bagian:Stuktur dari Gandum
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Structure of WheatBran/dedakpotongan kulit gandum dipisahkan dari tepung setelah penggilingan.Jika mereka mengandung karbohidrat, biasanya oat bran, dedak gandum atau inulin.Endospermbagian dari benih yang bertindak sebagai tempat makanan untuk pertumbuhan embrio tanaman , biasanya mengandung starch dengan protein dan nutrisi lainnya.Germ (benih)bahan makanan yg bergizi dari konsistensi tepung kering terdiri dari embrio diekstrak dari biji gandum.
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Tepung Gandum/terigu berdasarkan kadar Gluten :
Gluten merupakan kandungan protein dalam tepung gandum yang tidak larut dalam air
TinggiSedang Rendah
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Types UsesSoft, weak flour, low in protein For making cookies, cakes, crackers & pastries
Hard, strong flour, high in protein(made from hard red winter wheat) For making pan breads, pizza crusts & rolls
Hard, strong flour, high in protein(made from hard red spring wheat) Mainly for making breads
White wheat flour(made from hard white wheat)
For making the same products as soft & hard red wheat
Durum flour(made from durum wheat)
• course ground endosperm (semolina) – for production of pastas• durum flour – for making American noodles & some types of pastasDelhindra/ chefqtrainer.blogspot.com
Carbohydrates
Proteins
Fats (lemak)
B-vitamins
Vitamin E
Iron (zat besi)
Phosphorus (fosfor)
Calcium
Fiber (serat)
Nutrients of Wheat
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Protein akan mengental ketika dipanaskan atau di panggang
The starch akan menyerap air dan mengengembang
Merupakan bahan utama dalam pembuatan cookies, cakes, breads & snack, etc.
Tepung Gandung dalam proses mamasak :
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Kebanyakan tumbuh didaerah Asian countries, China, India, Japan & Korea.
Strukturnya sama dengan wheat ( gandum).
Can be short-grained (glutinous when cooked) or long-grained (fluffy when cooked)
b. Rice (beras)
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Kinds of Rice
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Polished rice
Unpolished rice
Glutinous rice
Type of Rice
Carbohydrates
Proteins
Fats
B-vitamins
Iron
Phosphorus
Magnesium
Nutrients of Rice
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Ketika dimasak akan menyerap air dan
mengembang
Jika jumlah air benar , hasilnya: ringan, lembut & beras lenket yang
dihasilkan
Jika terlalu banyak air yang digunakan: beras ternyata lembek/hancur seperti bubur
Dikonsumsi sebagai nasi atau dapat dibuat menjadi
produk beras seperti bihun, bubur, crispers nasi atau
lontong.
Beras dalam proses memasak :
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Seed grains of cultivated grasses
Padi padian yang di kembangkan/melalui proses
pemasakan
Most common staple food in most countries as they are relatively
inexpensive & easy to grow makanan utama pada
kebanyakan negara,murah dan mudah tumbuh
c. Cereals
Types Nutrients Uses
Maize (corn)
Carbohydrates, proteins, fats, fiber, iron and vitamins especially B1, B2 & B3
Yellow variety contains carotene that can be converted into vitamin A by the body
Eaten as ‘corn-on-the-cob’ Used in soups & cereals Crushed corn grain – for making
tortilla Fine corn flour – thickening
agent for gravies & soups Used in cakes, biscuits &
blancmange
OatHigher fat, protein & soluble dietary fiber content than other cereals
For making oat porridge, muesli & oat brans
Barley Similar to other cereals
Used in barley drinks, soups and local desserts
Added to cattle feed & used in the whisky-making industry
Rye Similar to other cereals For making breads, biscuits & pancakes
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