GREAT GRAINS AND BOUNTIFUL BREADS

The Grain Kernel

Bran – a grain kernel’s tough outer coatEndosperm – the largest part of a grain

kernel. It contains mostly starch.Germ – the smallest part of a grain

kernel. It contains most of the kernel’s nutrients. A new plant sprouts from the germ

Parts of the Grain Kernel

Whole grain foods

Contain all three parts of the kernel.

Examples are whole-wheat flour, bulgur, oatmeal, whole cornmeal, and brown rice.

Enriched

Some of the nutrients lost during processing when the bran and germ were removed are added back to them.

Enriched foods have thiamin,

riboflavin, niacin, folic acid,

and iron added.

Leavening Agents

Ingredient added to baked goods that produces gas bubbles, which cause the baked goods to rise.

Leavening agents produce a gas called carbon dioxide which causes the bread to rise during baking.

Leavened Breads

Contain baking soda, baking powder, or yeast.

Leavened breads increase in size and become light and fluffy.

Unleavened Breads

Also called flat breads.

Unleavened breads do not contain leavening agents.

These breads are flat, dense, and heavy.

Examples of Unleavened Breads

Tortillas Crepes

CULTURES OF THE WORLD

India is a large country on

the north coast of the

Indian Ocean.

Its landscape includes

rugged mountains,

deserts, and rainforests.

Chapatis

Chapatis (cha-PAH-tees) are the best known bread from India.

Chapatis are an unleavened bread baked on the cooktop.

Quick Breads

Use baking soda, baking powder or both.

These leavening agents produce gas quickly.

Biscuits, muffins

and waffles

are examples.

Yeast Breads

Yeast, a tiny plant, is the leavening agent.

Yeast breads take longer to rise.

Italian bread, bagels,

and rolls are examples.

Whole Wheat Breads

Read the label!

Whole wheat bread will say whole wheat flour on the ingredient label.

Labels that say wheat flour, enriched, unbleached are made with white flour.

Ingredient Label

Baked with: Water, whole wheat flour, unbleached flour ( wheat flour, niacin, iron, thiamine…

Ready-to-Eat Breads

To preserve the quality of breads, store in a tightly closed container in a cool, dry place. Will stay fresh for about one week.

Wrapped tightly, they will

stay fresh in the freezer

for two to four months.

Gluten

A sticky elastic protein that forms when flour is mixed with liquid.

Under a microscope, gluten looks like threads.

Basic ingredients

1. Flour

2. Liquid

3. Eggs

4. Sugar

5. Fat

6. Leavening agents

Flour

Flour gives bread its structure. The structure is created by gluten.

Liquid

Liquid ingredients moisten and blend the dry ingredients.

They help flour to form gluten.

When cooked, liquids also form steam that acts as a leavening agent.

Eggs

Eggs add color and flavor to breads.

Egg yolks are an emulsifier,so they help blend the ingredients.

Eggs also help bread to rise. When eggs are beaten, they form many tiny air bubbles, which expand during cooking making the bread rise.

Sugar

Sugar adds flavor and sweetness to bread.

It also helps the bread form a

brown, crisp crust.

Fat

Fat adds flavor to bread.

It helps to make the bread tender by keeping the gluten threads

from becoming too long.

Leavening Agents

Leavening agents produce the gas bubbles that cause bread and other baked goods to expand and rise.

The three leavening gases are air, steam, and carbon dioxide.

Batters

A mixture consisting of flour and liquid that can be poured or dropped from a spoon.

Pancakes and muffins

are examples.

Doughs

A mixture consisting of flour and liquid that is thick and stiff enough to be handled or kneaded.

Biscuits, rolls and

pizza crusts are

examples.

Muffin Method

1. Combine dry ingredients in one bowl.

2. Blend liquid ingredients in another bowl.

3. Add the liquid ingredients to the dry ingredients.

4. Stir just until dry ingredients are moistened.

Biscuit Method

1. Combine dry ingredients in one bowl.

2. Cut in shortening.

3. Blend all liquid ingredients in second bowl.

4. Add liquid ingredients to the dry ingredients

5. Stir with a fork until a rough dough ball forms around the fork.

Great Grains and Bountiful Breads

PowerPoint presentation put together by:

Zachary S. Tekely and Cynthia M. Trude

(August 2008)

Information taken from:

Byrd-Bredbenner, Carol. Adventures in Food and Nutrition. Tinley Park, Illinois: The Goodheart-Wilcox Company, Inc. 2007.