Chapter 32 Grains

Chapter 15

Objective

Identify grain products and their uses. Explain the value of grains in the diet. Explain how to select and store

grains. Describe and demonstrate methods

for preparing, cooking, and serving grains.

All plants in the grass family are grains, sometimes called cereals. Grains produce many small, separate dry fruits called kernels which are processed for food.

3 parts of a grain

1. Bran

2. Endosperm

3. Germ

CornWheatRiceOatsSoybeansBarleyRyeMilletCouscousA few lesser known but delicious whole grains are amaranth, millet, quinoa, and spelt.

Common Grains

Nutritive Value of Grains & Cereals

1. Incomplete Protein2. Complex Carbohydrates3. Contain several Vitamins & Minerals4. Fat

Wheat germ

Fortification vs. Enrichmentof grains

Greater amounts of nutrients are added back into the cereals/grains than was taken out.

Process of adding nutrients that are lost during processing, the bran and germ are removed, leaving only the endosperm.

According to federal law, some nutrients lost in processing must be replaced….they are called enriched.

Which contains the most fiber?

White bread Enriched white bread Wheat bread Whole wheat bread

Cereal Grains

Wheat Hard (durum) Soft (bulgur)

Corn Uses: hominy, grits, corn meal, cereals,

corn oil, corn starch, corn syrup

Rice short grain long grain

More Grains

1. Oats whole grain rolled & quick cooking

2. Rye whole grain

3. Barley4. Buckwheat5. Triticale (hybrid of wheat & rye)6. Quinoa

Grain Forms

Whole Grain Pearled Grains Flakes or Rolled Grains Meal Bran Germ Flour

Forms of Cereal Grains

Uses of Cereal Grains

Most of the cereal grains produced are used for flour, pasta, and breakfast cereals.

They are also used in the production of alcoholic beverages and animal feeds.

Cooking Grains

Gelatinization Increase in volume and translucency of

starch granules when they are heated in a liquid

Wild Rice

Types of rice: Short, medium & long grain

White - Husk, bran, & germ removed

Converted - Long grain that’s soaked, steamed, & dried

Instant - Cooked & dehydrated

Brown - Has bran and germ Wild - Not a rice…a grassy,

water plant

Cooking Rice

1. Uses 2:1 ratio amount of water to rice 2. Cook with lid on3. Avoid excess stirring

Volume Increase Long grain 1 cup dry = 3 cups cooked Brown 1 cup dry = 2 cups cooked Instant 1 cup = 2 cups cooked

Pasta shapes

Pasta is an Italian word meaning “paste”. Noodles have egg added

to the dough.

Dried Pasta Fresh Pasta

take longer to cook cooks in half the time

Cooking Pasta

1. Use large amount of water2. Keep lid off3. Stir occasionally4. Cook until al dente 5. Drain6. Doubles in volume

The Dietary Guidelines for Americans, recommends that all adults eat at least half of their grains as whole grains – that is at least 3 servings of whole grains per day.

How much is Enough?

Look at the ingredient list.

What ingredient is listed first?

Is it a whole grain?

Ingredients: Whole grain oats, modified corn starch, sugar, oat bran, salt, etc.

What ingredient is listed first?

Ingredients: Whole grain wheat, sugar, corn meal, whole grain oats, corn syrup, rice flour, wheat flakes, corn flour, etc.

Legumes

Plant derived Dried bean characterized by true

pods enclosing a seed Types

Lima beans Lentils Black-eyed peas Navy beans Peanuts Soybeans Kidney beans Split peas Northern beans Pinto beans

Legume Cookery

1. Soaking uncooked beans 3 c water / 1 c beans 1.5 hours - cooking

2. Cooking process Starch gelatinizes Fibers soften

Lignin, cellulose, hemi-cellulose

Factors influencing cooking time of legumes

Hard water Baking soda Acids Age of bean (older bean)