Grains

What makes whole grains different from white breads?

Make ½ of your grains whole

1 slice of bread (1 oz.); 1 oz. dry pasta or rice; ½ cup cooked rice, pasta, or cooked cereal; 1 small bran muffin (1 oz.); 1 cup ready-to-eat cereal flakes; 6-inch flour tortilla (1 oz.); 1 pancake; or 1 mini bagel.

Grains

What makes up a cereal grain?

There are 3 parts

Bran-outer layers which provide the B vitamins, iron, protein, and fiber.

Endosperm-white starchy inner part which provides carbohydrates and protein.

Germ-part from which new plants will grow which provide the B vitamins (niacin, riboflavin, and thiamin)

 

Whole grains have all 3 parts

 WHOLE GRAINS differ from refined products inflavortexturespoil faster

White breads

The bran and germ are removed to make white flour and refined cereals.

-flour is enriched with vitamins and iron -cereals add iron and the B vitamins

Uses of Cereal Grains

1. Cereal 2. Pasta 3. Starch for thickening 4. Quick breads

Cereals

Types: cooked and uncookedGuides for buying

-buy by weight -buy larger box -uncooked, unsweetened are cheaper -check ingredients

Pasta

1. Types: spaghetti, macaroni, noodles 2. Made from durum wheat, high in a protein

that helps them keep their shape in cooking

Guides to cooking: bring salted water to a boil; add pasta and cook; rinse before serving

Starch for thickening

flour or cornstarchgravy, sauce, pudding, pie filling

Baked Goods

pastry, cake, bread

 QUICK BREADS: flour mixtures baked in the oven, on a griddle, or deep fat fried

Types of Quick Breads -pancakes -muffins -waffles -biscuits -popovers -coffee cakes

Pasta matching activity

Turn to page 455 in book and sort pastas, Draw an egg noodle

And manicotti And Linguini when finished work on book questions from yesterday  

Flour

Types: all-purpose, cake, self-rising Purpose: structure; gluten-protein

that hardens when cooked

Liquid

Releases carbon dioxide Dissolves ingredients Binds ingredients

Shortening of Oil

Tenderizes Adds moisture Richness

Eggs

Flavor Structure

Baking powder/soda/air/steam/leavenings Make baked goods increase in

volume Gives light, porous texture

Sugars

Helps product to brown Tenderizes Sweetness Baked products: pastry, cake, bread

Board race- write down one purpose of each ingredient in bread

Flour

Liquid

Shortening or oil

Eggs

Baking Powder/Soda/Air/Steam-leavenings

Sugars

Quick Breads

What are some similarities and differences between biscuits and muffins?

In your lab group see if you can identify the photos below in three groups: drop, pour, and soft dough

Write this down on a piece of paper

MuffinsDoughnuts

Crepes

Fritters

Coffee Cake

Biscuits

Pancakes

Scones

What are quick breads?

Quick breads are food products which contain the same basic ingredients

The proportion of the ingredients and the mixing method determine the end product.

Two main ingredients in quick breads are Flour

Liquid

Why do we call them QUICK breads?

Quick Breads rise faster than yeast breads because of the type of

leavening agent used.

* Leavening agents are ingredients that produce gases in batters and doughs. These gases make baked products

rise.

The primary leavening agents in quick breads are:

Baking Soda Baking Powder

Baking Soda

Baking soda has a bitter taste unless the recipe contains a food acid.

ex. Yogurt, buttermilk, sour cream.

Breads are considered a good source of “B” vitamins

Vitamin B1Thiamine

Vitamin B2Riboflavin

Vitamin B3Niacin

Vitamin B5Pantothenic acid

Vitamin B6Pyridoxine

Vitamin B7Biotin

Vitamin B9Folic acid

VitaminB12Cyanocobalamin

Quick breads may be grouped by the batter or dough made.

Pour

Drop

Soft Dough

Pour Batter

Thin pourable batter, large amounts of liquid .

Examples of pour batters

Pancakes

Waffles

Crepes

Pans

Pancakes are made on a coated griddle

Waffles are made in a coated waffle iron

Crepes are made in a coated omelet pan

How to tell if the pan is preheated

Test preheated pan for readiness by dropping a few drops of water on the pan, if water sizzles, pan is hot.

Cooking Crepes Crepes are made by pouring batter

into pan then swirling to a thin pancake, covering pan.

The term “set” refers to batters that have been heated to the point of cooked- no longer shiny

Cooking Pancakes Pour pancake batter onto preheated griddle,

pouring in the center of each circle.

Grease pan when preheating

Cook on Medium heat

Turn pancake ONLY when bubbles come to the surface and break

Lifting or checking pancakes for doneness results in dry, overcooked, dense, tough product.

Once pancakes are turned over, cook only for a short time, until brown

Pancakes should be served immediately or stored in a refrigerator or freezer between layers of waxed paper.

Cooking Waffles Waffle batter is thicker than pancake batter,

less liquid and more flour.

Place a ladle full of batter in the center of the waffle iron.

Waffles are done when steam slows down and edges are lightly brown.

Use a coated spatula to help remove the waffle away from the iron when done cooking.

Drop Batter

Are stiff, high proportion of flour Drop from a spoon

Examples of Drop Batters:

Muffins

Coffeecakes

Fritters

Soft Doughs

Have a higher proportion of flour to liquid

Can be shaped by hand.

Examples of Soft Doughs:

Biscuits

Donuts

Shortcake

Scones

Now that you know how each type of quick bread is categorized go back to your original prediction for the beginning of class and see if you were correct.

If you weren’t correct fix your answers so that they are correct.

Bell ringer: What is the purpose of Flour in breads?

The muffin method of mixing has two basic steps

Mix all dry ingredients in one bowl

Mix all liquid ingredients in another bowl

Combine all ingredients together, stir very lightly only until ingredients are just moistened

The biscuit method of mixing has two basic steps. Mix all dry ingredients

together

Drop in fat (shortening or butter)

Cut in fat with pastry blender to break into small, pea sized pieces

Gently add liquid and toss mixture with a fork

Knead slightly, form dough by rolling or shaping with hands

Quick breads require LITTLE mixing

They should be mixed just until ingredients are moistened.

Over mixing of ingredients causes products that are compact and tough with large tunnels and peaks.

Which type of pan is used for which type of pour method?

The End