What cereal and how to make millet?

Having an idea of ​​how cereals or fruit crops are cultivated, you can not only expand your horizons, but also get comprehensive information about the benefits of the product. Millet and millet porridge are popular dishes that are present in the human diet for quite some time and due to their properties they deserve special attention.

Cereals are important foods because the nutrients they contain are invaluable to the human body.It has been established that wheat grains act as an inexhaustible source of proteins and carbohydrates, as well as vitamins and fiber. It is this culture that is considered the most ancient, but over time, it has not lost its popularity at all.

Today, several names of porridges have taken root, different from the derived name of the cereal from which they were originally obtained. These include pearl barley, semolina and millet porridge. Golden and healthy side dish is obtained from millet - grassy annual cereal. The color of millet can be not only the usual yellow shade, but also white, gray and even red. However, cereals with sun-colored kernels are cultivated to a greater degree, since it is this culture that has the maximum concentration of useful substances in the chemical composition.

Culture goes through a certain processing cycle, as a result of which consumers have the opportunity to purchase usable cereal of various kinds.

However, the mere use of porridge benefits millet does not end, the plant is extracted material for mating brooms, in addition, the grain acts as a nutritional feed for poultry.

The popularity of cereals is due primarily to the chemical composition. The indicator of protein content in grains is equal to the indicators of wheat and is about 11%. The important moment concerning advantage is the fortified composition of the product. It contains the following groups of vitamins:

• B1, B2, B5;
• PP;
• E;
• BUT.

For millet, the reputation of a healthy product that should be present in the diet of a person who cares about healthy nutrition has been rooted for a long time. Millet first began to be cultivated in China even earlier than rice. This fact allows us to attribute the cereal to the most ancient agricultural plants. Later, it was grown to grow cereal and get millet from it in India, and then in Russia and other neighboring countries.

Such a wide range of plant cultivation indicates that the importance of culture was appreciated by many ethnic groups, as well as the fact that the plant has the ability to grow perfectly in any climatic conditions without reference to any region, which makes it possible to get good yields of nutritious cereal.

Since cereals are not the last place in the human diet, crops are grown both in private farms and on an industrial scale. As for millet, after harvesting to obtain grain, which will be edible, the cereal needs some processing. Today several types of millet are made of the plant, products are classified by grade based on the level of grinding: first, second and highest types are distinguished.

Grinding technology is the process of freeing the culture core from the membranes and films, as well as from the aleurone layer. After processing, the obtained grains become pliable to heat treatment (boiling), due to which the product is in high consumer demand.

In addition, in the process of preparing ground wheat, its volume increases several times, and the dish acquires excellent taste and visual appeal. As a positive advantage worth noting easy digestibility of the received side dish.

Millet cereal, which is cultivated for further processing, is divided into several main types. The most qualitative and useful is the grain, in which there is a white or cream film, in addition, cereals with a red flower shell are very popular.

The consistency of the core affects the assessment and consumer attractiveness of the cereal. For vitreous nuclei is characterized by increased strength, with the result that the process of peeling and grinding does not destroy them. The highest technological qualities are inherent in the plant varieties, in which large grains of the correct shape are ripening, during processing they are perfectly separated from the outer shells.

Millet undergoes preparatory work before processing. The need for these activities due to the presence in the grain mass of a large number of hardly separable inclusions. They consist of weed seeds, which in their basic physical characteristics have similarity with the grain of millet. In addition, the cereal culture in the total mass of underdeveloped grains, which are poorly served peeling.

The essence of the preparatory activities conducted with millet, is the separation of grain. After passing the grains three times through a sieve, they are separated by size, then the material obtained from different fractions is sent to stone-separating machines. Millet is obtained by peeling and sorting grains, grinding cores and controlling the quality and quantity of waste.

The peeling and sorting of millet is carried out according to a technology that does not imply an interim selection of culture kernels. For the separation of films are used valtsedekovye machines, specially equipped with an abrasive roller and a deck with plates. The most efficient equipment is considered to be a two-deck machine: as a rule, it will be sufficient for such equipment to carry out processing on two systems.

In the course of the peeling of the grass, a small amount of crushed kernels and flours accumulate in the total mass, which are removed from the machine along with the husks.

In some industries, grinding stands are used for grinding millet kernels, but they are not suitable for small grain size, as they will have minimal productivity. Good results are demonstrated by the processing of cereals in the screw-pressing equipment. In such machines, millet is ground through the friction of the grains together and the working surfaces of the machinery. After processing, the grain becomes yellow matte color.

Millet porridge made from processed millet will be slightly lighter than the grain before grindingThis technology will help to avoid stiffness that is present in millet grains that are not subject to grinding.

Grinders make it possible to get crushed grits from millet, which was previously processed in special crowds. The quality control of polished grains occurs during another screening procedure, performed by magnetic separation of the material. Raw materials are divided and sent to separate bins for the finished product.

Husk is used as feed for processed cereal. Much is a no less valuable feed mixture, because it includes fats, proteins and other biologically active components.

If you delve into the study of varieties of millet, then it will be useful to know that in the world there are about five hundred varieties of grass. Despite this diversity, after processing, the output is the same grain used in the food industry.

Taking into account the peculiarities of the technological process of peeling grains, it is possible to carry out a certain classification of millet.

• On sale most often presented are smooth and beautiful croup, which has undergone the grinding procedure described above.Due to the processing of the grains increase the taste and benefits of consumption. In addition, the product is absorbed faster. This type of product can be distinguished from other varieties due to the light color, regular shape and matte surface. In addition to the main application, such grains can act as a component for the preparation of meatballs or casseroles.

• In addition to the main type of cereal, crushed millet is being prepared for subsequent sale. This raw material is a by-product that is formed during the grinding of grain. It is distinguished by its peculiar irregular shape and small size, resembling grains. Such products are in demand for the preparation of instant and liquid porridges.
• The third type of cereal is millet shingles. This product is not so often present on store shelves. It will be the most nutritious and beneficial for the human body, since during the processing of cereal kernels retain the maximum concentration of beneficial trace elements. As a rule, dranets have a rich yellow color and a shiny surface. However, it is unlikely to be able to cook a delicious side dish of shingles, since millet retains a bitter taste. In addition, the chemical composition, which includes cereal germ oils having a minimum shelf life, quickly disintegrates, which, in turn, adversely affects the organoleptic qualities of the finished product.

As a rule, errors related to the storage conditions of millet cereals, lead to the fact that the products will acquire a rancid taste. In order to avoid such situations, it is necessary to control the shelf life of the purchased goods, as well as to soak the millet before cooking. Improves the taste of the product piercing porridge in the oven or on a hot frying pan.

The fact that the product sold in the supermarket is of poor quality and was manufactured with errors made in the technological process will be indicated by the following visual signs:

• according to the requirements concerning the composition of cereals, the package should be completely absent superfluous impurities or impurities;
• raw cereal should not have too saturated smell;
• faded color of the grains will be a sign of low-quality cereals;
• in order to avoid mistakes, it is worth picking up this or that kind of wheat based on the goal of its subsequent use.

Since polished grains of millet do not have a long shelf life, the purchase of cereals for the future should be abandoned. Acquired porridge should be stored in the right conditions, so the kernel is best poured into a sealed dry container and leave in a place where sunlight will not act on the rump, and the air ingress will be minimal.

See the following video for the benefits of millet.