Cereals (Gramineae) and cereal-like plants: Cereals can be considered seeds of domesticated grasses and have formed the basis of the human diet since the beginning of civilization (Goodwin & Rawcliffe 1983). The major cereal species (Gramineae, synonym: Poaceae) are rye, long-grain rice, wheat, barley, millet, cucurus, and oats.
Buckwheat is not related to the grasses, but belongs to the knotweed family. However, since its uses are similar to those of cereals, it is discussed in this section.
Wheat (Tricitum aestivum): serves mainly as a bread grain. Thanks to its high content of gluten protein, it is exceptionally bakeable. The best known intolerance reaction to cereal grains is celiac disease. This disease is caused by intolerance to the gluten fraction of wheat and related cereals such as rye, barley, and possibly oats (Taylor et al. 1987a). The main complaints against the cereal grain are occupational baker’s asthma, caused by inhalation of flour allergens, and actual food allergy, caused by consumption of cereals and cereal products The latter are less common, but
Baking additives play an increasing allergological role. Rye (Secale cereale): almost all the observations of wheat apply to it.
Barley (Hordeum vulgare): in industrialized countries it is mainly used for beer production.
Related Recipes:
Long Grain Fried Rice with Shrimp and VegetablesBring the long grain rice to a boil with the water and cook with the lid closed at a low temperature for about...
Bavarian Rye Mixed BreadStir the sourdough with 1/4l lukewarm water and 4EL rye flour. Cover and let stand for one night at 26-30...
Cherry Soup with Poppy Seed MascarponePit the cherries. Boil three quarters of the grape juice with the bitter almond flavoring and one quarter of...
Balkan Skewer with Rice SaladFor the marinade, squeeze the garlic cloves smooth and form in a bowl with diced thyme, shallot, rosemary and...
70% Rye Sourdough Bread – 3-Step GuideRefreshing: Stir the mature sourdough culture with the water and work in the rye flour (note Petra: in the...
Saffron Pilaf with Peaches – Zaffrani PullaoAnother Mogul classic, this time prepared very elaborately with raisins, almond kernels and pistachios and...
Wholemeal Rye Bread Rolls without YeastFor wholemeal rye rolls without yeast, mix all ingredients (you can determine the amount of sunflower and...
Risotto with EelSauté shallots and garlic in olive oil – add long-grain rice – stir everything together so that...
Rye Bread Layered Casserole with Chive SauceFor the Rye Bread Layer Casserole with Chive Sauce, first preheat the oven to 180°C. Grease an ovenproof...
Homemade BreadFor homemade bread, first preheat the oven to 180 °C (top and bottom heat). Mix the dry ingredients (flour...