Chapter 13 Grain Foods
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Cereals are major staple foods for people throughout the world. This is because
they are easy to grow and store. They are also low in cost and have high energy value.
Types of Cereal Products
Cereals are starchy grains that are suitable to use as food. Corn, wheat, rice, oats,
barley, and rye are the cereals most often used as food in the United States. They are used
to make a wide variety of products, including breakfast foods, fl ours, meals, breads, pasta
products, and starches.
Grain Structure
Grains differ in size and shape, but they all have kernels
with similar structures. A kernel is a whole seed of a cereal. It
has three parts: the bran, the endosperm, and the germ.
The bran is the outer protective covering of the kernel.
It is a good source of vitamins and fi ber (cellulose).
The endosperm makes up the largest part of the
kernel. It contains most of the starch and the protein of the
kernel, but few minerals and little fi ber. It holds the food
supply the plant uses to grow.
The germ is the reproductive part of the plant. It is
rich in vitamins, minerals, protein, and fat. It makes up the
smallest part of the kernel. See 13-1.
Whole grain cereal products contain all three parts of the
kernel. Refi ned products have had the bran and germ, along
with the nutrients they provide, removed during processing.
Breakfast Foods
Corn, rice, wheat, and oats are made into popular
breakfast foods. Breakfast foods can be made from whole
grain, enriched refi ned grain, or a combination of both.
endosperm
germgerm
bran
13-1 Each part of a kernel of grain contains
different nutrients.
Grain Inspector
Grain inspectors
collect and assess samples
of grains, especially grains
that are being exported.
They check to see how the
samples measure up to
specifi c standards. They test for diseases, infestations, and
chemical residues. Then they may issue quality grades
based on their evaluations. Inspectors prepare written
reports of their fi ndings. They may also guide grain
producers to take corrective measures when needed.
To be successful, grain inspectors should know
how to ask the right questions and listen to the
answers. They must be able to work independently.
They need to be good time managers as they schedule
inspection visits at various locations. Grain inspectors
also need good analytical skills when looking at test
results and making grade assessments.
A grain inspector needs a two-year degree in agri-
culture. Past farming knowledge and experience is also
a plus.
E X P L O R I N G E X P L O R I N G C A R E E R S C A R E E R S