Cereal legumes. Cereal legumes Presentation growing cereal crops in the fields of the organization

Ministry of Education and Science of the Republic of Kazakhstan State University named after M.Auezov Presentation topic: Grain crops

Completed by: Todorova E.M.

Cereal crops

Cereal crops- the most important economic activity human group of cultivated plants that produce corn, the main human food, raw material for many industries and stern for farm animals.

• Genus grassy, mostly annual, plants of the family Cereals, or Bluegrass (Poaceae), leading grain crop in many countries.
• Derived from grains of wheat flour going to bake of bread, manufacturing pasta and confectionery products.
• Wheat is also used as fodder crop included in some recipes beer and vodka.
• Yields of soft wheat in countries European Union is 55 q/ha (5.5 t/ha, or 550 t/km 2), the average yield in the world is 22.5 q/ha. The maximum yield is up to 98 kg / ha (9.8 t / ha, or 980 t / km 2).

• grassy plant, species of the genus Barley ( Hordeum) of the Cereals family ( Poaceae). Important agricultural culture, one of the oldest cultivated plants in the history of mankind (the plant began to be cultivated about 10 thousand years ago). Barley grain is widely used for food, technical and fodder purposes, including in the brewing industry, in the production of pearl barley and barley groats. Barley is one of the most valuable concentrated animal feed, as it contains a complete protein, rich in starch.

• Oats, or Feed oats, or Oats (lat. Avena sativa) is an annual herbaceous plant, view kind (Avena), widely used in agriculture cereal .
• Sowing oats - unpretentious to soils and climate plant with relatively short (75-120 days) growing season , seeds germinate at +2 °C, seedlings tolerate slight frosts, so the crop is successfully grown in northern areas.

Rye

• Rye, or cultivated rye (lat. Secale cereale) - annual or biennial grassy plant, view kind Rye (Secale) families bluegrass (Cereals). Rye is cultivated plant, grown mainly in northern hemisphere. Exist winter and spring rye forms.

Rye is an annual or biennial herbaceous plant. Sowing rye as a natural species is diploid form ( 2n= 14). In recent decades, breeders have obtained by doubling the amount chromosomes in cells, tetraploid rye (2n = 28), the varieties of which form large grains (the mass of 1000 grains reaches 50-55 g), a powerful culm that is resistant to lodging.

• Groats obtained from fruits cultural species millet (Panicum), freed from spikelet scales by peeling. Millet is almost not processed into flour, but is used mainly in the form of cereals. Millet porridge or millet stew, flavored fat , milk or vegetable oil, was the ordinary food of the working people, especially during field work. In both forms, millet is a nutritious and healthy food, like bread rarely able to get bored even with daily use.

• annual herbaceous plant, the only cultural representative kind (Zea) families Cereals (Poaceae). In addition to cultivated corn, the genus Corn includes four kind - Zea diploperennis, Zea perennis, Zea luxurians, Zea nicaraguensis- and three wild subspecies Zea mays : ssp . parviglumis, ssp. mexicana and ssp. huehuetenangensis. It is believed that many of these taxa played a role in breeding cultivated corn in ancient Mexico. There is an assumption that corn is the oldest cereal plant in the world.

• Widespread at the dawn of human civilization grain crop , view kind. It differs in grain with non-threshing films, fragility of the ear, brick-red color, unpretentiousness. Area of ​​origin (presumably) - mediterranean. Grown in Ancient Egypt , Ancient Israel , Babylon and other places. Later it was replaced by a much more demanding climate and less disease resistant, but much more productive durum wheat (Triticum durum), and currently occupies an insignificant share of the world's cultivated area. On the territory of modern Ukraine, spelled was already known in the 5th-4th millennium BC. e. The prints of its grains were used to squeeze out an ornament on ancient ceramics discovered during excavations of monuments. Trypillia culture .

• Buckwheat, or Edible buckwheat, or Common buckwheat (lat. Fagopyrum esculentum) - view grassy plants kind Buckwheat (Fagopyrum) families Buckwheat (Polygonaceae), cereal culture. Buckwheat groats are made from buckwheat ( uncle) - whole grain ( buckwheat , buckwheat), prodel (crushed grain with a broken structure), Smolensk groats (heavily crushed grains), buckwheat flour as well as medical preparations. Seeds are willingly eaten songbirds .

• Quinoa (lat. Chenopodium quinoa) - grain crop, an annual plant, species of the genus Pigweed (Chenopodium) families Goosebumps (Chenopodiaceae) growing on the slopes Andes in South America .
• Quinoa has an ancient origin and was one of the most important types of food. Indians. In civilization inca quinoa was one of the three staple foods along with corn and potatoes. The Incas called it "golden grain".
• The traditional distribution zone is valleys and terraces of mountain slopes at an altitude of three to 4000 m above sea level, that is, areas with poor soils and harsh climatic conditions. Homeland - the shores of the world's highest navigable lake Titicaca.

Average chemical composition of the main types of grain (g/100 g of grain)

Type of grain

Carbohydrates

Cereal crops

Cereal crops grown on all continents of our planet. The northern and southern boundaries of their range coincide with the boundaries of agriculture. Among cereal crops, the most common wheat , rice(especially in Asian countries), corn(largest area in North America), rye(mainly in Europe), oats(in North America and Europe), barley(in Europe, Asia, North America), millet and sorghum(in Asia, Africa). Other cultures are less common: chumiza , paisa mainly in China African millet , teff in Ethiopia dagussa in India, mealy amaranth in Peru.

AT 1970 the world sown area of ​​grain crops was 694 million hectares, including wheat 209.8 million hectares, rice 134.6 million hectares, corn more than 107.3 million hectares; the world gross grain harvest is 1,196 million tons. The yield of grain crops varies greatly (in c/ha): for example, rice India 17-20, Japan more than 50 Spain 58-62; wheat in India 11-12, GDR 35-37, USA 20-21.

AT USSR in 1971 110.8 million hectares were occupied with grain crops, including (in million hectares) wheat 64, rye 9.5, oats 9.6, barley 21.6, rice 0.4, corn 3.3, millet 2, four; their gross grain harvest is 172.66 million tons, the average yield (1970) is 15.6 c/ha (29.3 in Moldova, 24.5 in Lithuania, and 23.4 in Ukraine).

By type of development and duration vegetation grain crops are divided into winter and spring crops .

Legume crops

Legume crops - peas , beans , soy , Vika , lentils , beans and others - also a very common group of cultivated plants belonging to the family legumes subfamilies moth(Ladventsevy). Give corn, rich protein(average 20-40% on dry matter, lupine up to 61%). The grains of some legumes are high in fat, for example, in soy- up to 27%, in peanuts- up to 52% on dry matter.

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Phases of development of grain legumes

1 - seedlings;
2 - stem branching;
3 - budding;
4 - flowering;
5 - formation of beans;
6 - pouring seeds;
7 - full filling of seeds (beginning of ripening);
8 - full ripeness.

Cereal legumes are divided into three groups:

1. the most cold-resistant (peas, rank,
lentils),
2. cold resistant (broad beans, chickpeas),
3. heat-loving (soybeans, beans).

Soybean (Glycine max (L.) Merr.)
annual herbaceous
plant. root system
rod. stem height
varies from 20 cm
dwarf forms up to 200 cm
tall. Majority
varieties have stem height
60-110 cm.
Flowers small, almost devoid of
smell (therefore insects
rarely visited), collected in
brushes located in
leaf axils.
The beans are short - 2.5-6 cm.

The color of the cotyledons is yellow, rarely
green and seed color
shells - amber, yellow,
greenish, black, brown or
mottled, shiny surface
or matte.

Soy is a short day plant. Soy is photophilous and
quite demanding on heat.
An important biological feature of soybeans is the ability
to symbiosis with nodule bacteria of the genus
Rhizobium. Under favorable conditions of symbiosis
active symbiotic potential is 25-30
thousand units, and the amount of fixed nitrogen
air for the growing season - 200-250 kg per 1 ha.
Strict self-pollinator, 98% of flowers are cleistogamous.
Soybean is characterized by significant dropping of flowers
(14-90%) and beans (up to 40%), leading to a sharp
yield reduction. falling beans
observed during severe drought, lack of nutrition
and long daylight hours.
Cleistogamy is a type of self-pollination in which pollination occurs in
closed flowers. Cleistogamy is characteristic of peanuts, peas and beans,
widely distributed among herbs, but the largest genus
cleistogamous plant is Violet (Viola)

Soy is cultivated in 62 countries of the world.
Cultivated soybean is widely cultivated in Asia, South
Europe, North and South America, Central and South
Africa, Australia, the Pacific and Indian islands
oceans at latitudes from the equator to 56-60 °.
Over the past 20 years, the area under soybean crops has increased by
2.5 times and reached 58 million hectares.
Seed production increased by more than 4 times and amounts to
about 100 million tons.

AT Russian Federation cultivated areas are concentrated in the Far
East - in the Amur region, Khabarovsk and Primorsky territories.
In recent years, soybeans have been cultivated more widely in the Crimea, on
North Caucasus, in the Volga region.
From the CIS countries, it is common in Moldova, Ukraine, Georgia, the republics
Central Asia.

History of cultivated soy

The history of cultivated soybeans is connected with China, where it has been known since 5
millennium BC. era.
The ancestor of cultivated soybeans is the wild soybean Glycine
ussuriensis, which has a huge range in China.
Later, soybean culture spread to Korea and Japan.
In Europe, soy began to be grown in the 18th century.
It appeared in Russia in the 70s of the 19th century in the Far East.

Varieties and subspecies

Currently, about 70 varieties have been released in Russia (Aurora,
Armavirskaya, Belor, Vega, Venera, VNIIOZ 76, VNIIS 1, VNIIS 2,
Zernogradskaya, Sunset, Lada, Primoskaya 13, Dawn, Change, COEP 7, Sonata, South
40 etc.).
New varieties: Azovskaya, Aria, Grinfi, Primorskaya 81, Yaselda.
Most breeding varieties of soybeans belong to the Manchurian subspecies.
They are characterized by a weak or moderate reaction to a change in the length of the day,
relatively high attachment of lower beans, resistance to
lodging, branch breaking and bean cracking, high
protein content, oil content and yield.
Forms of the Korean subspecies have many-flowered brushes, differ
high yield, but prone to cracking beans.

Meaning

high yield;
high (up to 50%) content of complete protein;
the presence of B vitamins, iron, calcium,
potassium and essential polyunsaturated fatty acids
(linoleic and linolenic);
the possibility of preventing osteoporosis and cardiovascular diseases;
has unique properties that allow
produce from it a wide variety of
products.

Application

Produced from soybean seeds:
flour
soy milk,
cottage cheese,
three types of protein products: concentrates containing 70%
protein, isolates (up to 90% protein) and structured foods
- analogues of meat products,
Soybean oil has a variety of uses in
production of margarine and confectionery; in
soap making for the manufacture of hard soaps, and in
mixtures with linen - in the paint and varnish industry.
Green mass, hay, cake and meal are used for
feeding to farm animals.
Thanks to nitrogen fixation, soy is a valuable precursor for
tilled and grain crops.

Annual herbaceous liana 0.51.5 (2) m tall with thin weak,
curly, branched stems.
The stems are covered with sparse, hard,
down-curved hairs. Leaves
complex, ternary, strongly
varying in shape and size
leaflets even within the same
plants.
The beans are rather small, flat, 0.72.5 cm long and 4-5 mm wide,
dark brown, 1-5-seed, with
ripening crack on
abdominal and dorsal seams.
Seeds dark, almost black, slightly
spotted, matte, with grayish
raid.
Flowering in July, fruiting in
September. Insect pollinated.
Zoochore.

Common soybean, S.Japanese, S.Ussuriyskaya (Glycine soja Siebold & Zucc.) is a wild relative of cultivated soybean

Common soybean, s. Japanese, s. Ussuriyskaya (Glycine
soja Siebold & Zucc.) is a wild relative of the cultivated soybean
Distribution: Japan, Korea, China. On the territory of the former USSR - Far
East.
Ecology: Along the banks of rivers and lakes, among shrubs, in swampy meadows.
Use and economic importance: High-protein fodder (grain,
green mass, hay, silage, cake); siderate (forms a large amount
nitrogen-containing nodules on the roots).

Soy genetics

In Nature January 14, 2010
published an article that announced to the world about
new data on genome sequencing
soybeans (variety Williams 82).
Scientists have identified the sequence
DNA is 85% of the genome of this plant.
Geneticists claim they have discovered
46430 protein-coding genes, which is
70% more than vegetable
model object - Tal's resukhovidki
(Arabidopsis thaliana).

genetic modifications

Soy is one of the agricultural crops that are currently
time undergo genetic changes. GM soy is in everything
more products.
The American company Monsanto is the world leader in the supply of GM soybeans.
In 1995, Monsanto introduced genetically modified soybeans to the market with
a new sign of "Roundup Ready" (Roundup Ready, abbreviated as RR).
RR plants contain a complete copy of the enolpyruvylshikimate phosphate gene
synthetase (EPSP synthase) from the soil bacterium Agrobacterium sp.strain
CP4 transferred into the soybean genome with a gene gun, making them
resistant to the herbicide glyphosate used in plantations for
weed control.

In 2006, RR soybeans were grown on 92% of all crops.
US area planted with this crop. GM soy is allowed to
import and consumption in most countries of the world, while
while the sowing and cultivation of GM soybeans is not allowed everywhere.
In Russia, the cultivation of GM soybeans, as well as other GM plants, until 2014
year was banned. It is expected that the first Russian harvest
GMI soybeans after the ban is lifted will be obtained in 2016/17.
On the territory of some countries, including Russia, information about
the use of GM soybeans in the composition of products must be
appear on the product label.

Common pea (Pisum sativum L.)
An annual herbaceous plant. rod root,
penetrates the soil up to 1.5 m. Lateral roots are located in
arable soil layer. They live in symbiosis on the roots
nitrogen-fixing bacteria of the genus Rhisobium. Height
stems are dwarf (up to 50 cm), semi-dwarf (5180 cm), medium-sized (80-150 cm), tall (150-300 cm)
forms.
The leaf is complex, usually consists of a petiole, 2-3 pairs of leaflets
and an unpaired number of antennae (3-5, sometimes 7). Meet others
leaf types: acacia when the leaf has no tendrils and
ends with an unpaired leaflet; mustachioed (leafless),
when, instead of leaflets, unpaired antennae form;
repeatedly unpaired, when
multibranched leaf vein ends 3-5
very small leaves. Forms with the last two
leaf types obtained relatively recently by breeding
way.
Pea stipules are larger than leaves, have
semi-heart shape. Mutants have been found that
stipules completely or partially reduced.
Moth-type flower, of different sizes (1.5-3.5 cm) and
coloring. In varieties of grain or vegetable use
the color is white, fodder and green manure - pink, red-violet, etc.
The fruit is a bean, consists of two valves, according to the structure of which they distinguish between peeling and
sugar forms of peas. In the first, the bean sashes have a parchment layer and, when
ripening crack easily. The second parchment layer is absent, and the seeds
are poorly threshed. Seeds are spherical, smooth or wrinkled (brain).

Common pea - plant
temperate climate. Spring or
wintering, moisture-loving,
quite cold-resistant culture.
The best soils are loamy
slightly acidic or neutral
good aeration. Optimal
humidity 80% full
soil moisture capacity.
Long day plant
there are forms with different
photoperiod reaction,
which is closely related to
spectral composition of light.
Self-pollinator.

Peas are an ancient plant of the Old World. Comes from mountain
regions of the Near East, Central Asian and Abyssinian
centers.
Unknown in the wild.
Peas have been cultivated since the 4th century. BC.
To the north, the pea culture spread from southern Russia, about
what do archaeological finds in Chernivtsi and Ivano-Frankivsk regions (3-2 centuries BC) say.
Abroad, large areas of peas are cultivated in China,
India, from European countries - in the Netherlands, Germany,
Poland, Ukraine, etc.

The largest crops in Russia are concentrated in the Middle
Volga region, Central Black Earth zone, Tatarstan,
Bashkortostan.

Pea varieties

In 2004, 87 varieties of peas were released in Russia
sowing (Aksai mustachioed 7, Albumen, Laborer, Varyag,
Cartoon, Unshaking 1, Madonna, Nord, Samarets,
Tatarstan 2 and others).

Application

Peas are the main leguminous crop. In the use of peas
As a field culture, there are 3 main areas:
food, grain fodder and cutting.
Widespread due to high content
protein in grain (on average 20-27%), its balance
amino acid composition, good taste and
digestibility, sufficiently high yield in the zones
cultivation.
It is a high protein food crop. From grain
receive cereals, flour, green peas.
In recent years, its nutritional value has greatly increased in the form
grain fodder, green fodder, silage, hay, haylage.
Pea grain is widely used in feed
industry.

Common bean (Phaseolus vulgaris L.)
annual plant (found
biennial and perennial forms). Highly
polymorphic look. Differ by type
bush: bush, semi-bush, with
curled top, semi-curly and
curly. In field culture
Non-chernozem zone can be sown
only bush varieties and varieties with weak
curling shoots. Stem length at
bush forms 25-50 cm, in forms with
curly tops - 50-75 cm, at
semi-curly - up to 1.5 m, in curly - up to 2-5
m.
Optional self-pollinator. The fruit is a bean
various shapes and sizes (7-28 cm), in
average 5-8 seeds.
By structure, beans are distinguished: shelling
(cereals) - with coarse, thick
parchment layer and fiber; sugar
(vegetable) - without parchment layer and
fibers.
Weight of 1000 seeds 200-500 g.

Coloration of unripe beans
is yellow, green
various tones,
mottled, purple.
Coloration of mature beans
depending on the variety
may be straw yellow, greenish,
brown or cream.

It comes from Mexico and Central America. Wild
common bean species was not found.
Presumably the ancestor is Phaseolus
aboriginus Burk.
Beans were brought to Europe, apparently, during the second
voyage of Christopher Columbus.
Came to Russia in the second half of the 16th century and at first
used as an ornamental plant. In the second
half of the 19th century gained importance as a vegetable and
grain culture.

In the former USSR, beans were cultivated on about 55 thousand hectares, including
including grain per 35 thousand hectares: Ukraine, Moldova, Belarus,
Transcaucasia, North Caucasus, Central Black Earth zone, south
Non-chernozem zone, Central Asia, Kazakhstan, Western Siberia,
Far East. Vegetable beans are suitable for cultivation in more
northern areas than grain.

Bean varieties

In Russia, 65 varieties of grain were released
(Biychanka, Gornal, Golden, Rubin, Ufimskaya, etc.) and
32 varieties of vegetable beans (Amalthea, Vestochka, Gribovskaya
92, Zabava, Taiga, etc.).

Ecology
Demanding to moisture and heat.
Mesophyte in relation to moisture, but tolerates drought after
seedlings and up to the budding phase. Heat loving plant.
Prefers chernozem soils, loamy, marl,
calcareous or red soils (Georgia). short day plant
Currently, there are also neutral varieties.
Based on the botanical and geographical study of the world
collection collected at VIR, 30 ecotypes were identified. In countries
former USSR grow 5 of them.

Broad beans (Vicia faba L.)

Broad beans (Vicia faba L.)
Annual. Taproot, strong
branched, penetrates to a depth of 80-150 cm.
Stem thick, strong, erect, glabrous
or slightly pubescent, tetrahedral, hollow,
height 10-150 (200) cm, branches only at
grounds. self-pollinating plant, but
cross-pollination is also observed.
The fruit is a legume with 2-4-8 seeds. Beans are very
large, 5-10(35) x 1.5-4 cm, flattened,
valkovaty or oblong-cylindrical,
fleshy, shortly pubescent, bare at the seams,
young - green, mature - brown and black,
leathery, 1-4 in the sinus. Seeds dark purple, red-brown, light yellow
or green.
Weight of 1000 seeds 200-2550 g.
Depending on the size of the seeds, the beans are divided into large-seeded (mass
1000 seeds 800-1300 g), medium seeds (weight of 1000 seeds 500-700 g) and
small-seeded (weight of 1000 seeds 200-450 g).
Large-seeded varieties are cultivated as vegetables. fodder beans
differ in relatively small seeds and well-developed vegetative mass.

not in the wild
meet.
Known since ancient times
(III-II millennium BC) and only in
culture.
In Russia appeared from VI-VIII
centuries
In the former USSR
grown as the main
fodder crop almost
everywhere but the area
crops were small
(about 20 thousand hectares).

The largest areas of crops are in Belarus and Ukraine. small
crop areas are located in the northern and central regions
Russia, in the Urals, Altai, in Western Siberia, the Baltic States,
Tajikistan, Azerbaijan, Georgia. northern border
cultivation 63 degrees north latitude (Scandinavia).

Undemanding to heat
cold hardy plants
(seedlings tolerate frost
down to minus 4-6 °С). Plant
long daylight hours.
Needs moisture, especially
germination period and
flowering, stagnant water is not
endures. Prefers
clayey and loamy
fertile soils with
neutral or slightly acidic
pH reaction and high
water-retaining
ability.

bean varieties

The most common varieties are: Brown,
Pikulovskiye 1, Uladovskie violet,
Purple bean, Aushra-22, Khorostovkie,
Akkerperle, Primus, Istok, Orletsky, Penza 16,
Hertz Freya.
In the North-West of Russia and Estonia are recommended
early ripening varieties such as Mikko and Ukko (Finnish
selection).

Application

Beans are used for food, livestock feed (grain, green mass,
silage) and as green manure.
Seeds contain 28-35% protein, 0.8-1.5% fat, 50-55%
starch, 3-6% fiber.
1 kg of green mass contains 21 g of digestible
protein, 2 g calcium, 0.5 g phosphorus, 20 mg carotene.
In terms of protein and fat content, vegetative mass
beans are more nutritious than oat straw, but it is coarser,
therefore, before feeding it should be crushed.
Beans cut during flowering provide a nutritious
hay.
Beans are a good honey plant.

World leaders in the production of beans
China - 13 million tons,
India - 4.87 million tons,
Brazil - 3.2 million tons,
Myanmar - 3.03 million tons.

Food lentils, Common lentils, Cultural lentils (Lens culinaris)

Food lentils, Common lentils,
Lentils (Lens culinaris)
Stem 15-75 cm tall, pubescent,
upright, faceted, strongly branched.
Leaves are alternate, short-petiolate,
paired, ending in simple or
slightly branched mustache.
The flowers are small, 0.5-0.7 cm long, collected 1-4
brush-shaped, drooping, white, pink or
purple. Calyx short-campanulate;
teeth almost identical, thin, filiform subulate. Ovary almost sessile, with 2-3
ovules. Flowering in June-July.
Beans drooping, rhombic, about 1 cm long,
about 8 mm wide. Seeds 1-3, they
flattened, with an almost sharp edge. Coloring
seeds may differ depending on the variety.

Homeland lentils - Southern Europe and Western Asia, where it
cultivated since the Neolithic period. Mention of this
culture occurs repeatedly in the Old Testament, and
remains found in the Egyptian pyramids and in the territory
prehistoric sites in Switzerland.
Currently, it grows wild in South-Eastern Europe, Asia Minor and Central Asia.
The largest areas of lentil cultivation are in
India, Canada, Turkey, Nepal, Iran; in Central
Europe is little bred.

Application

For many Asian peoples, lentils are one of the most important
protein sources that can replace the nutritional properties
bread, cereals and even meat. The technology for growing lentils is
same as peas. However, this plant is more thermophilic, suffers from
frosts, but tolerates drought more easily.
Since ancient times, lentils have been valued as medicinal plant. Yet
Ancient Roman doctors used lentils to treat
gastric diseases and nervous disorders, believing that
constant use of it in food makes a person calm and
patient. In ancient Russian herbalists, lentil infusion
recommended to drink with smallpox. Liquid decoction is good
helps to cope with constipation, and thick acts as an astringent
remedy for gastrointestinal diseases. Decoction of lentils
also recommended to take with nephrolithiasis,
liver diseases.

Sowing chin (Lathyrus sativus L.)
annual plant with
pivotal, good
branched root and
lodging Diptera
tetrahedral stem height
30-100 cm.
Beans winged, wide
or oval, up to 4.5 cm long, 1-7
seed. wedge-shaped seeds,
yellowish white, rarely greenish
plain or gray with brown
marbled or spotted
pattern. Weight of 1000 seeds 50-600 g.

Comes from the Mediterranean
(large-seeded) and southwestern countries
Asia (small seeds). Into the wild
condition unknown, but runs wild easily.
As a cultivated plant was known
ancient Greeks and Romans. First
mentions of cultivating chiny in
Russia belong to 1883.

The border of cultivation is considered to be 50-51 degrees N. sh. in
western part of the former USSR and 55-57 degrees north latitude. in
eastern part of the former USSR. Sown in an area of ​​about 10
thousand hectares in Tataria, Bashkiria, in the Chelyabinsk region,
steppe and forest-steppe Ukraine, in the Volga region,
Azerbaijan and Tajikistan.

Grades of rank

The most common varieties: Kinelskaya 7, Kubanskaya
492, Krasnodar 1, Stepnaya 21, Kordovaya 31.

Cultural peanuts, Groundnuts, Peanuts (Arachis hypogaea)

Cultural peanuts, Underground peanuts,
Groundnut (Arachis hypogaea)
Peanut cultivated - annual plant 25-40 (70)
cm tall with strongly branched shoots. Root
rod, branched. Stems erect with
directed upwards (bush forms) or with recumbent
(creeping forms) lateral branches.
Only located at the bottom of the stems and under
earth (cleistogamous) flowers bear fruit, and
upper, blooming later (from the second
half of August), are usually barren. Bloom
lasts about a day; after fertilization begins
the growth of the gynophore, which, lengthening, grows with the ovary into
soil. Flowering begins in late June - early July
and continues until late autumn.
Fruits - swollen, oval, non-opening 2-4 seeded beans 1.5-6 cm long, with cobwebbed
pattern, ripening, bend to the ground and burrow into
her, where they ripen.
The color of peanut seeds is dark red or light pink, cream or
grayish yellow; the pigment that gives the skin its color protects against
insects, if it enters the human gastrointestinal tract, it can
cause mild poisoning (diarrhea), easily removed by soaking.
The fruits ripen in September - October.

Seeds contain up to 40-50% oil,
reminiscent of the taste of almonds,
used as lighting material
(in Spain), as well as in food, as a harmless
admixture to
artificial margarine butter
(in a significant amount), to chocolate and
in soap making.

South America is considered the birthplace of peanuts.
Spanish conquerors, having met with
peanuts in South America, decided that
such a product will be very useful to them during
sea ​​travel. They brought peanuts to
Europe, where Europeans began to use
him in his own way, even instead of coffee.
Later, the Portuguese introduced peanuts
to Africa. They appreciated its nutritional
properties and that it can grow on soils,
too poor for other cultures.
The cultivation of peanuts contributed
enrichment of poor soils with nitrogen.
Then we met with peanuts and
in North America, where in times
slave trade he came from Africa.

In the 1530s, the Portuguese brought peanuts to India and Macau, and
Spaniards - to the Philippines. Then merchants from these countries
introduced the Chinese to peanuts. The Chinese saw in peanuts
a culture that could help the country in the fight against hunger.
In the 18th century, botanists studied peanuts, calling them earthy
peas, and came to the conclusion that this is an excellent food for
pigs.
At the beginning of the 19th century, the industrial cultivation of peanuts began.
in South Carolina. During the American Civil War,
which began in 1861, peanuts served as food for soldiers
both opposing sides. But at that time many
considered peanuts to be food for the poor.

In 1903, American agricultural chemist George Washington Carver began
look for where one could use peanuts. He invented over 300
products and goods from peanuts: drinks, cosmetics, dyes, medicines,
laundry soap, insecticide, printing press
paint, etc.
Peanut cultivation has been such a success that it has become a major commodity.
culture in the southern states of the United States.
On the territory of the former USSR, peanuts are cultivated in some
regions of Transcaucasia, less often in the southern regions of the European part and in the Middle
Asia.
The seeds contain up to 60% oil. Among vegetable oils, peanut
oil ranks second in value after olive oil.

Peanuts love warmth, sun and
moderate amount of moisture. AT
depending on variety and weather
ripening period conditions
peanuts from planting to harvest
harvest lasts 120-160 days.
Harvesting, the farmer
completely uproots the bushes
peanuts and flips them,
to dry the beans
deteriorated during storage.
Today many farmers
enjoy modern
equipment, which
digs bushes at the same time,
shakes the earth off them and
flips.
Peanuts grow better
on sandy loam, light loam and
sands.

Chickpeas, chickpeas, mutton peas, shish, bladderwort, nahat (Cicer arietinum)

Chickpeas, chickpeas, lamb
peas, shish, bladderwort, nahat (Cicer arietinum)
An annual plant.
Stem erect, covered
glandular hairs. tall
reaches 20-70 cm.
Pods are short, swollen, usually
contain 1-2 seeds (sometimes up to 4
seeds). The seeds look like a head
ram or owl, have a tuberous-rough surface.
Color - from yellow to very
dark. The mass of a thousand seeds
fluctuates depending on the variety
between 150 and 300
self-pollinating plant, pollination
occurs in the closed flower phase,
sometimes cross-pollinated.

Chickpea is a thermophilic culture.
Germination begins at a temperature of 3-5 °C, seedlings
withstand short-term frosts up to 8-11 ° C.
Optimal temperature during flowering and
bean formation - 24-28 °C.
Long day culture.

Chickpea grows in 30 countries of the world. Under
crops are occupied by 8.6 million hectares.
90% of the total area is
to tropical and subtropical Asia
in India, China, Pakistan.
Africa (Morocco, Tunisia, Ethiopia) and
in America (Colombia, Mexico) crops
occupy small areas.
The average yield is 0.6-0.8 t/ha.

In the Middle East, chickpeas began to be cultivated already 7500 years ago.
Chickpeas came to the territory of Greece and Rome in the Bronze Age. At the beginning of IX
century AD, Charlemagne called it a ubiquitous culture.
Nicholas Culpeper in the 17th century considered chickpeas to be less "full" than peas, and
more nutritious. Modern researchers believe that chickpeas
helps lower blood cholesterol levels.
Chickpea has been cultivated since ancient times in India, Pakistan, Ethiopia and
other countries. Nowadays it is grown mainly
in Turkey, North Africa, Mexico, India, Pakistan.

The use of chickpeas

Chickpeas are a food product common in Western and
Central Asia, North Africa, North America. Out of him
prepare hummus and falafel appetizers. fried beans
are called leblebies. Chickpeas are actively used in vegetarian
cuisine and Indian cooking. Traditional use of chickpeas
also in the Mediterranean region.
Chickpeas are used to make chickpea flour, which is used in Indian
kitchen. In Italian cuisine, it is used for cooking
tortillas are farinats, but the volume of chickpea cultivation in the
Italy are insignificant.
Mostly white-seed varieties are used for food.
Straw and green mass is used for fodder for sheep.
Chickpea seeds serve as a source of zinc, folic acid. AT
chickpea seeds contain about 20-30% protein, 50-
60% carbohydrates, up to 7% fat,
amino acid lysine, vitamins B1, B6, as well as mineral
substances. Stems and leaves contain significant
the amount of oxalic and malic acids.

Mash or mung bean (Vigna radiata)

Mash or mung bean
(Vigna radiata)
Leguminous crop origin
from India.
The beans are small, green, oval in shape.
The term "mung" comes from the Hindi language.
Mash was relatively recently transferred
from the biological genus Beans (Phaseolus)
into the closely related genus Vigna. AT
old sources called beans
golden (Phaseolus aureus, Phaseolus
radius).

Application

Mung beans are actively used in Chinese cuisine, in which they wear
name lǜ dòu (绿豆, literally: green bean), but also in kitchens
Tajikistan, Uzbekistan, Japan, Korea, India and Southeast Asia.
Mung beans are usually eaten whole, shelled or sprouted. Starch
mung bean is used for gelling and
production of a special type of Chinese noodles.
In Uzbek and Tajik cuisine, a dish called mash-kichiri is known,
or shavla-mash, which is a vegetarian pilaf (or porridge) from a mixture
rice and unshelled mung bean using vegetable oil. Samo
The name appears to be of Indian origin.
shelled beans
Shelled mung beans (after removing the green shell) are light green in color and are known in Indian cuisine as dal, or dhal. From far, to
in particular, they prepare a traditional Indian dish, also wearing
the name dhal, produce a paste (often used as a filling),
desserts, as well as the main dish of Ayurvedic cooking - kitchari.

sprouts
Mash sprouted
Mung bean sprouts are a typical ingredient in Asian cuisine. mung beans
germinate easily within a day (under appropriate conditions). Before
sprouting beans, it is recommended to rinse thoroughly: warm,
moist germination environment creates ideal conditions for
reproduction of pathogenic bacteria.
bean noodles
From the starch of mung beans in the Chinese world they prepare noodles called
"fensy", or "funchoza". Such noodles have a circular section in section;
diameter varies. Sold in dried form, and in Russia and
Ukraine - often under the guise of rice noodles or vermicelli.
Used in soups, salads, deep-fried dishes. Own
the name "glass noodles" was due to the translucent appearance,
which acquires after cooking.

Pigeon pea, or Kayan (Cajanus cajan)
Cultivated throughout the countries
with tropical and subtropical climates. his homeland
considered India
Shrub 1-4 meters high with woody
branches.
The leaves are alternate, compound, composed of three leathery
leaves, lanceolate with a pointed end.
The flowers are yellow, collected 2-6 pieces in a brush in the axils
leaves.
The fruits are flat-cylindrical beans 4-9 cm long,
straight or sickle-shaped, with a beak, when ripe
condition from fawn to dark brown or
purple color. Contain from 3 to 10 rounded or
oval seeds with a diameter of 5-8 mm. Ripe seed color
can be different: white, red, olive,
brown, black, etc., with white ribbed
roller at the point of attachment of the seed to the bean.

Application

Pigeon peas are a very ancient cultivated
plant. There is evidence that this culture
cultivated in Egypt as early as 2000 BC. e.
Pigeon pea seeds contain 16-22% protein,
up to 62% carbohydrates and up to 8% fat.
Unripe beans and pigeon pea seeds
used in soups, seeds canned as
regular green peas. From ripe seeds
In India, they boil pea gruel (dhal), flour from
they are used for baking. In some
countries are also eaten by young
tops of shoots and leaves, but more often
the vegetative mass of the plant is used for
livestock feed. Teacher: Yurchenko E.A.

Input control

1. Why grain is essential
agricultural product
production?
2. What applies to processed products
grains?

Corn

Grain is the most important product
agricultural production.
The products of grain processing include flour,
cereals, pasta and bakery products,
which are included in the human diet
significant place. Grain is needed for
successful development of animal husbandry and
poultry farming, which is associated with the development of such
food like meat, poultry, milk.
Therefore, a further increase in grain production
- the main task Agriculture.

Grain processing products

Flour
Pasta
Groats
Bakery products

Cereal crops
Cereals
Wheat, rye, barley,
oats, corn, millet, rice
Buckwheat
Buckwheat
Legumes
Peas, beans, beans, soybeans

Brainstorming (Proverbs and sayings about grain)

Rye bread - kalachu grandfather
What goes around comes around.
While the grain is in the spikelet, do not linger in the cold.
It also happens that into the ground to the grain, but not from the ground
grains.
A chicken pecks grain by grain, but lives full.
Grain to grain - there will be a bag.
A grain fell under a forged millstone.
Grain in a spikelet - do not sleep in the cold.
Grain in the bin - warm in the soul.

Wheat is the main bread sign

The main cereal is
wheat. The birthplace of wheat is considered
present areas of Syria, Iraq, Turkey.
Now on our planet wheat occupies
about 250 million hectares, of which 60 million hectares are
Russian Federation.

Rye

“Rye bread is grandpa’s roll,” they say in
people. In Russia, rye was the main product
food until the end of the 19th century. ranked first
among all cereals. Once the rye was
weed in wheat cultivation,
barley. As a cultivated plant, rye became
grow Slavs. Rye first appeared on
Ukraine, then in Leningrad and Novgorod
areas, the Baltics.

Rice

Son of the sun and water from ancient times
called rice. His homeland is India. Then
rice crops appeared in Uzbekistan and
Turkmenistan.

Corn

Corn is one of the main crops
modern agriculture. motherland
cultivated corn is Central and
South America. Corn has been introduced into our
country from the Balkan countries.

Millet

A culture of opportunity is
millet is a valuable product not only for food
purposes, but also for animal husbandry. Millet along with
wheat and barley - an ancient culture,
his homeland East Asia(China, Mongolia,
southeastern Kazakhstan).

oats

Oats are high in
essential amino acids and easily digestible
fats. Products are made from it
diet and baby food.

Buckwheat

Originally Russian culture was considered buckwheat-
the main food of the peasants, although her homeland is Nepal
and India. to the Russian Far East
came from China and quickly conquered
popularity in Russia. Of all cereals
crops is the most nutritious and
dietary product.

Soya

Legumes are considered to be a factory of protein and fat, and
primarily soy. Soybeans are used in
bakery, meat, canning
industry, soybeans are also used for feed
goals. The birthplace of soybeans is China. The first mention of soy
in Russia they are attributed to 1643-1646.

PR "Grain Structure"

The grain of cereals consists of their flowering
films covering the grain from the outside,
fruit and seed coats,
aleurone layer, endosperm (powdery
nucleus) and embryo.

Flower films and fruit and seed
shells make up 4 ... 6% of the grain mass,
rich in fiber and minerals
salts, vitamins. When processing grain
flower films and membranes are removed, so
how they are not absorbed by the body
person.

The aleurone layer is 5...7% of the mass
grains, rich in fats, proteins,
mineral salts, vitamins B1, B2,
PP, but it contains a lot of fiber, which reduces
nutritional value of grain and makes it difficult
absorption of nutrients. Therefore, when
grain processing aleurone layer
are removed.

The endosperm is the main nutritive part of the grain and
averages from 51% (for oats) to 83% (for wheat) of the mass
grains. 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.), high, however
biological value is relatively low due to the small
content of vitamins and mineral salts.
The consistency of the endosperm may be mealy, glassy
or semi-vitreous, depending on the different content
proteins and starch. Grain containing a lot of starch,
opaque, mealy, and containing a lot of protein - dense,
solid, transparent. When processed, glassy grain gives
high yield of flour of the highest grades with the best properties and
more suitable for the production of pasta.

In the embryo, which is 7 ... 9% of the mass
grains contain proteins, fats, sugar,
mineral salts, vitamins, enzymes,
fiber and no starch. In spite of
high value of the germ, during processing
grains into flour and groats tend to remove it, so
how the fat it contains is easily oxidized and
causes rancidity of the product. For food
goals use only the germ of grains
wheat (for vitamin E) and corn
(for oil).

Groats

Groats

Cereals are one of the important foodstuffs
which, after flour, takes second place.
Production increases from year to year
cereals and its assortment.

Chemical composition and energy value of cereals

The cereal has a high nutritional value.
It contains biologically active substances - essential amino acids, vitamins,
mineral salts.
Groats are widely used in cooking for preparing a variety of dishes, and in food
industry - for concentrates and canned food. The nutritional value of cereals depends on its
chemical composition.
Basic integral part of all types of cereals is starch (47.4 ... 73.7%). the largest
the content of starch is different cereals from rice, wheat, corn.
The composition of cereals includes proteins (7 ... 23%), most of the complete protein in cereals from legumes, according to
the content of essential amino acids is also valuable groats from buckwheat, rice, oats.
Fat in cereals 0.5 ... 6.9%. In cereals containing a lot of fat (oatmeal, millet, buckwheat),
slight bitterness is allowed during storage, since 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 (B1g B2, B6, 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
characterized by taste, texture, smell, digestibility and increase in volume.
The energy value of 100 g of cereals is 322 ... 356 kcal.

PR "Chemical composition of cereals"

Cereal production

To obtain cereals, the grain is cleaned of impurities.
When producing cereals from oats, buckwheat, corn, peas, hydrothermal
processing (steam under pressure) and drying. This treatment facilitates the collapse of the grain,
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),
shells of fruits (buckwheat, wheat) and seed (peas).
Sorting after peeling - separating the husks (unshelled broken kernels) increases
yield of cereals, improves its appearance. For a more thorough removal of fruit and seed
shells, partly the aileron layer and the germ of the groats are polished. Cereals like peas
subjected to polishing, ie. additionally remove the shells and the aleurone layer for
giving the grits a smooth polished surface.
Polishing and grinding processes improve the appearance of cereals, their culinary properties,
but reduce the value of cereals, because along with fiber, part of the proteins, vitamins,
minerals.
Then the groats are cleaned, weaving off the flour, sifting out broken grains and sorting, and barley,
wheat, corn groats are sorted on sieves according to the size corresponding to the groats number,
after which the cereals are packed.

Millet polished

GOST 572-60 Polished millet groats. Specifications

Millet polished

Polished millet is the kernel of millet, freed from
flower films and partly from fruit, seed coats and
germ.
By quality, it is divided into the highest, 1st, 2nd and 3rd grade.
Depending on the variety, the color of millet is light or bright yellow,
powdery to glassy consistency. Millet
vitreous with a large core 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, mincemeat. It is cooked for 40 ... 50 minutes, increases in
volume by 6 ... 7 times.

Millet quality indicators

Buckwheat

GOST R 55290-2012 Buckwheat. General specifications

Buckwheat

Buckwheat groats are subdivided into core and prodel.
The kernel is the whole kernels of unparboiled buckwheat, separated from
fruit shells, cream-colored with yellowish or greenish
shade.
Quick-cooking kernel is produced from steamed grain
buckwheat with the removal of the fruit shells, the color is brown with shades.
The core and quick-cooking core are divided by quality into
1st, 2nd and 3rd grade.
Prodel are split kernels of unsteamed and steamed buckwheat
(Prodel fast-cooking). Prodel is not divided into varieties.
In cooking buckwheat used for cooking cereals, soups
and minced meat. Viscous porridges, meatballs and meatballs are prepared from prodel. brewed
unground 40 ... 50 minutes, and fast-cooking - 15 ... 20 minutes,
increasing in volume by 5 ... 6 times.

Organoleptic characteristics of buckwheat

oatmeal

GOST 3034-75. Oatmeal. Specifications

Types and varieties of oatmeal

Uncrushed oatmeal

Several types are produced from cereal oats.
cereals.
Uncrushed oatmeal - a product that has passed
steaming, peeling and grinding. Cereal color
grayish-yellow in various shades. By quality
groats are of the highest, 1st, 2nd grades.

Rolled oatmeal

Rolled oatmeal has a corrugated
surface and white-gray color. Get it in
as a result of flattening oatmeal groats,
pre-steamed. By its quality
subdivided into the highest, 1st grade and 2nd grade.

Hercules

"Hercules" is obtained from non-crushed steamed oatmeal of the highest grade
by additional steaming, flattening on smooth rollers and
drying. Flakes have a thickness of 0.5 ... 0.7 mm, they quickly boil soft (not
more than 20 minutes) and are well absorbed. Petal flakes are also made from
oatmeal of the highest grade, additionally subjected to grinding, sorting
by size, steaming and flattening; these cereals are valued more 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 cereals, No. 3 - quick-cooking small flakes, cooked
from chopped cereals. All flakes are white with a creamy tint to
yellow.

Oatmeal

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

oatmeal

Oatmeal is used for cooking
puree soups, viscous cereals, dairy and mucous
soups, casseroles. Cooked oatmeal 60... 80
min (except flakes). They make porridge
slimy, thick.

Quality indicators of oatmeal

Rice

GOST 6292-93 Rice groats. Specifications

Types and varieties of rice groats

Rice polished

According to the method of processing and quality, rice groats are divided into
for types and varieties.
Rice polished - it is processed in grinding
husked rice grain machines, which are completely
flower films, fruit and seed coats are removed,
most of the aleurone layer and the germ. Surface
rough.
Rice polished produce extra, higher, 1, 2 and 3
varieties.

Rice crushed polished

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

Rice

Quality, composition and consumer advantages
rice groats depend on the properties of the grain of rice.
Rice is characterized by high taste properties
I, II and III types. 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 a good
moisture capacity, so rice dishes (soups,
puddings, cereals, cutlets) are well digested
body, they are widely used in the diet
nutrition. The duration of rice cooking is 40 ... 50 minutes,
at the same time, it increases in volume by 5 ... 7 times.

Quality indicators of rice groats

Semolina

GOST 7022-97 Semolina. Specifications

Semolina

Received at mills during varietal grinding of wheat into flour.
Particles with a diameter of 1 ... 1.5 mm are pure endosperm. Type
wheat coming for grinding, semolina is divided into grades M, T and
MT.
Semolina grade M is obtained from soft wheat. She's opaque
mealy, white or cream color, use it in baby food for
preparation of liquid and viscous cereals, dumplings, fritters and mousses.
Semolina grade T is obtained from durum wheat. She's translucent
ribbed, cream or yellowish; it is used for cooking soups and
minced meat.
MT semolina is obtained from soft wheat with an admixture of 20%
solid. It is opaque, powdery, white in color, with the presence
translucent grains, creamy yellow; use cereal for cutlets and
casseroles.
Semolina has a high energy value, but is poor in vitamins and
minerals, quickly boiled soft - in 10 ... 15 minutes.

Quality indicators of semolina

Wheat groats

GOST 276-60 Wheat groats (Poltava, "Artek").
Specifications

Types and numbers of wheat groats

Wheat groats

According to the method of processing durum wheat and the size of the grains, it is divided into
rooms and views, for example, "Poltavskaya" - four rooms and a view called
"Artek".
"Poltava groats" No. 1 - a whole grain of wheat, freed from the germ
and partly from fruit and seed coats, polished, elongated
shapes, with rounded ends; No. 2 - particles of crushed grain, completely
freed from the embryo and partly from the fruit and seed coats,
polished, with rounded ends, oval; No. 3 and 4 - particles
crushed grain of various sizes, completely freed from the germ
and partly from fruit and seed coats, round 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 kinds and numbers is yellow, the content
benign kernel of at least 99.2%, taste and smell - characteristic of cereals,
without foreign tastes and odors. Wheat groats are used for cooking
soups, cereals, puddings, casseroles.

Characteristics of wheat groats

Quality indicators of wheat groats

Barley groats

GOST 5784-60 Barley groats. Specifications

Barley groats

Pearl barley is obtained from barley by removing
flower membranes, partially fruit and seed coats and embryo
with obligatory grinding and polishing and barley
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, use them for soups;
No. 3 (2.5 ... 2 mm), 4 (2 ... 1.5 mm) and 5 (1.5 ... 0.5 mm) - spherical cores
forms, color from white to yellowish, sometimes with a greenish tint,
from them prepare porridges, 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 kernels of multifaceted barley
irregular shape. Cereals contain more fiber and minerals
substances than pearl barley, is worse absorbed by the body. Use this
cereals for making porridge, meatballs.

Types and numbers of barley groats

Characteristics of the types of barley groats

Quality indicators of barley and barley groats

Corn grits

GOST 6002-69 Corn grits. Specifications

Kind of corn grits

Corn grits

Depending on grain size and method
processing produce the following types of cereals:
polished corn - five grain numbers
flint and half-tooth corn, grits color
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,
separate the embryo. Coarsely crushed corn
groats are boiled in sweet malt syrup,
flattened into petals and fried.
Get the product ready for use.

Corn grits

Puffed corn grains are made from refined grains
corn by "exploding" it in special hermetic
devices where the grain is boiled in "its own
steam”, and then due to a sharp pressure drop
there is an expansion of vapors and air inside the grain.
The volume of corn grain increases by 5 ... 6 times,
acquires a cotton-like soft structure, ready for
consumption with milk, cocoa, etc.
The disadvantages of corn grits are the content
defective proteins and low culinary dignity
- long cooking (about an hour) of them porridge and quick
aging, as proteins swell slowly and poorly
soften, and gelatinized starch quickly
gives out water. Grains are used for cooking soups.

Quality indicators of corn grits

Cereals from legumes

Peas

Polished peas are made from food peas,
according to the processing method, polished peas can be whole and
stab.
The one and the other peas are divided by quality into the 1st and 2nd grades.
Whole polished peas are undivided cotyledons
round shape with a smooth surface, crushed impurities
peas in it no more than 5%, humidity 15%, peas of a different color
no more than 7% is allowed.
Polished split peas are divided cotyledons with
smooth or rough surface and with rounded
ribs. The color of all peas is yellow or green.
Peas are used for cooking first and second courses, as well as cereals come 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 °С and relative air humidity 70
% up to 10 days.

Storage of cereals

Grain processing products are stored in dry,
Good
ventilated,
not
infected
pests of grain stocks, warehouses with
compliance
sanitary
rules
approved in the prescribed manner.
When storing cereals for more than the periods specified in
table, at least once a month
tasting porridge cooked from cereals and
define
possibility
further
cereal storage.

"Cultivation of plants" - The main field crops are cereals. How is tissue obtained from a common plant? What crops do you know? cultivated plants. 3. Into what groups can all the plants necessary for a person be divided? 1. Name the sectors of the economy that you know. Hunting and gathering. Crop production is divided into several main branches.

"Lesson in crop production" - Tuber. World sown areas of the main agricultural crops, mln ha. Sugar. Geography lesson in 10th grade. Cereal crops are the basis of world agriculture. Potatoes Holy Wheat. Rye sah. World harvest of rice. Food crops: Soya. Oil crops. Wheat rice corn sorghum soybean cotton sah.Tr.

"Crop culture" - Buckwheat is an excellent honey plant. The homeland of the oil palm is the western part of Equatorial Africa. Sugar beet. Ara?his - peanut. Soy is one of the richest plant foods in protein. Rice is the most important food for half of humanity. Buckwheat. SOYA is the birthplace of East Asia. oats! "Oatmeal talker" - 100% getting rid of stomach ulcers!

"Centers of Origin of Cultivated Plants" - Coffee tree. Mediterranean. File:Unhulled rice.jpg. Central American. Potato. South American. Centers of origin of cultivated plants (according to N. I. Vavilov). Radish. Rye. countries along the shores of the Mediterranean. Wheat. File:Rettich.jpg. File:Cucumis sativus1.jpg. Tropical India, Indochina, South China, the islands of Southeast Asia.

"The Origin of Cultivated Plants" - The effect of heterosis. Mass and individual. Pimenov A.V. 1. Mass selection for cross-pollinated plants (rye, corn, sunflower). 20th century dozens of expeditions around the world. Selection is based on methods such as hybridization and selection. 9. Use of somatic mutations. By 1940, the All-Union Institute of Plant Growing had 300,000 specimens.