some _____(cereal/pulses) are ground to make flour
Answers
Answer:
the processing of cereals, the treatment of cereals and other plants in order to prepare their starch for human consumption, animal feed or industrial use.
Explanation:
some cereals are ground into flour
the processing of cereals, the treatment of cereals and other plants in order to prepare their starch for human consumption, animal feed or industrial use.
Starch, a carbohydrate stored in most plants, is a major component of the average human diet and provides a cheap source of energy with good maintenance properties. Cereals have a high starch content, which can be used in its pure form or in the form of flour. Starches are also obtained from root sources such as potatoes and from the pith of tropical palms. Various starches are used commercially in food processing and in the manufacture of detergents, paper, textiles, adhesives, explosives and cosmetics.
This article discusses the processing and utilization of the major cereals - wheat, rice, barley, rye, oats, maize, sorghum, millet and buckwheat; important starchy foods consumed in some countries instead of cereals, including potatoes and cassava; and soybeans, legumes widely used in the baking industry.
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Answer:
Some cereals are ground to make flour.
Explanation:
- processing of grains, the treatment of grains and other plants to make their starch suitable for human or animal consumption or industrial usage.
- Members of the grass family known as cereals are grown largely for their starchy seeds (technically, dry fruits). Common cereals include wheat, rice, corn (maize), rye, oats, barley, sorghum, and various millets.
- Processing of cereal is intricate. The main step is milling, which involves chopping and grinding grain to make it easy to cook and transform into tasty food.
- Depending on the cereal and the consumer's eating habits, different types of milling (dry and wet) are used because cereals are typically not consumed fresh.
- A significant portion of the typical human diet is made up of starch, a carbohydrate that is kept in most plants and offers a cheap source of energy with good keeping qualities.
- Cereals contain a lot of starch, which can be utilized as flour or in its purest form.
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