EXTRUDED FOODS CEREALS WHEAT GERM AND BULGUR .pptx

Extruded Food's Breakfast Cereals
Wheat germ ,Bulgur

1. Extruded foods breakfast cereals wheat germ , bulgur

2. Agenda presentation title 2 Introduction What is extrusion ? Breakfast cereals Wheat germ Bulgur conclusion

3. Introduction presentation title 3 Extruded foods, including breakfast cereals, are products that are manufactured using a food processing technique called extrusion. Extrusion involves the use of an extruder, a machine that applies heat, pressure, and mechanical force to process raw ingredients into a final product. This process is widely used in the food industry to create a variety of products, including breakfast cereals.

4. Here's how the extrusion process works for making breakfast cereals: presentation title 4 Ingredient Mixing: Raw ingredients such as grains (like wheat, corn, rice), flours, water, sugars, and flavorings are mixed together to form a dough-like mixture. This mixture serves as the starting material for the extrusion process.

5. presentation title 5 Extrusion: The dough-like mixture is fed into the extruder. Inside the extruder, the mixture is subjected to high temperature and pressure as it passes through a barrel with rotating screws. The mechanical forces, heat, and pressure cause the mixture to undergo a physical and chemical transformation. The starches in the mixture gelatinize, and the moisture content increases . Expansion and Shaping: As the mixture moves through the extruder, it is forced through a die (a specially shaped opening) at the end of the machine. The sudden release of pressure at the die causes the mixture to expand rapidly. This expansion forms the characteristic shapes of breakfast cereals, such as flakes, loops, or puffs.

6. Cutting and Forming: After extrusion, the expanded cereal mass is cut or shaped into the desired final product size. This can be done using blades or rollers. Drying and Cooling: The extruded breakfast cereals are typically dried to reduce their moisture content. This step is crucial for enhancing the shelf life and maintaining the crunchiness of the cereal. After drying, the cereals are cooled down before packaging. 6 presentation title

7. Flavoring and Packaging: Flavorings, sweeteners, vitamins, and minerals can be added to the extruded cereals to enhance taste and nutritional value. Once the cereals are properly dried and cooled, they are packaged for distribution and sale. Extrusion technology allows for a wide range of shapes, textures, and flavors in breakfast cereals, making it a popular method for producing ready-to-eat cereals that are convenient and appealing to consumers. Additionally, the extrusion process can help modify the nutritional profile of cereals by enhancing their digestibility and allowing for the incorporation of added nutrients .

8. Wheat germ and bulgur are two different ingredients that can be used in the production of extruded breakfast cereals: Wheat Germ: Wheat germ is the nutrient-rich embryo of the wheat kernel. It's a concentrated source of vitamins, minerals, and essential fatty acids. When used in extruded breakfast cereals, wheat germ can add nutritional value and a nutty flavor to the product. It can also enhance the texture and mouthfeel of the cereal.

9. Composition and Nutritional Value: Wheat germ is the innermost part of the wheat kernel, making up only about 2.5% of the kernel's weight. It is highly nutritious, providing an array of essential nutrients, including: Vitamins: Wheat germ is particularly rich in vitamin E, which is a potent antioxidant. It also contains vitamin B-complex, including thiamine (B1), riboflavin (B2), niacin (B3), and folate (B9). Minerals: It contains minerals like phosphorus, magnesium, zinc, and iron. Protein: Wheat germ is a good source of plant-based protein. Fiber: It contains dietary fiber, which aids in digestion and contributes to a feeling of fullness. Healthy Fats: Wheat germ contains unsaturated fats, including omega-3 and omega-6 fatty acids, which are important for heart health. 9 presentation title

10. Antioxidant Properties: The high vitamin E content in wheat germ makes it an excellent source of antioxidants. Antioxidants help protect the body's cells from oxidative stress and free radical damage. Health Benefits: Including wheat germ in your diet may provide various health benefits, such as supporting heart health, immune function, and skin health. The fiber content aids in digestion and can help regulate blood sugar levels. The nutrients in wheat germ play a role in energy metabolism, nervous system function, and overall well-being. Culinary Uses: Wheat germ can be used in various culinary applications, including: Adding it to cereals, oatmeal, and yogurt for added nutrition. Incorporating it into baked goods such as muffins, bread, and pancakes to boost their nutritional profile. Using it as a coating for chicken or fish, giving a crispy texture when pan-fried or baked. Blending it into smoothies or shakes to increase their nutrient content. 10 presentation title

11. Bulgur: Bulgur is a whole grain made from cracked wheat kernels that have been parboiled and dried. It's commonly used in Middle Eastern and Mediterranean cuisine. Bulgur can be incorporated into extruded breakfast cereals to provide a hearty, chewy texture and a slightly nutty taste. It's also a good source of fiber and various nutrients .

12. Varieties: Bulgur comes in several different grinds or sizes, ranging from fine to coarse. The most common varieties are: Fine Bulgur (Bulgur #1): This type is commonly used in salads and tabbouleh. Medium Bulgur (Bulgur #2): It's often used in pilafs, soups, or as a stuffing for vegetables. Coarse Bulgur (Bulgur #3): Used for heartier dishes like kibbeh, a Middle Eastern dish made from minced meat and bulgur. . Nutritional Content: Bulgur is a nutritious whole grain that is high in fiber, vitamins, and minerals. It's a good source of complex carbohydrates and provides moderate amounts of protein. It's low in fat and calories, making it a healthy choice for those watching their weight. Bulgur is rich in fiber, which is beneficial for digestive health and can help control blood sugar levels. It's a good source of B vitamins, such as niacin, thiamine, and vitamin B6. 12 presentation title

13. Health Benefits: Because it's a whole grain, bulgur is a good source of dietary fiber, which can promote digestive health and reduce the risk of chronic diseases. Its low glycemic index may help regulate blood sugar levels. The vitamins and minerals in bulgur, such as B vitamins and magnesium, contribute to overall health and well-being. Gluten Content: Bulgur is made from wheat, so it contains gluten. Individuals with gluten intolerance or celiac disease should avoid bulgur and opt for gluten-free grains. 13 presentation title

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