Starchy grains suitable to use as food. Used to make bread products. Breads & Cereals Starchy grains suitable to use as food. Used to make bread products.

Grain Structure Kernel – The WHOLE seed. Bran Endosperm Germ Outer protective covering, high in fiber. Endosperm The middle, largest part. Germ Reproductive part, smallest part.

Selecting & Storing Cereal Products Nutrition “Whole Grain” (All parts of kernel) “Refined” (Just Endosperm) Naturally low in fat, sodium, & sugar. Cost Generally inexpensive. Convenience products cost more Storing Tightly covered, cool, dry place.

Types of Flour All-purpose Bleached vs. Unbleached Cake Instant Many varieties blended together. Bleached vs. Unbleached Whitened Cake Soft Wheat Instant Blends easily with liquids Self-rising Leavening agents & salt added Miscellaneous Rice, Buckwheat, Soy, etc.

Types of Rice White Brown Instant Wild Rice Long or Short grain varieties. Cook with 2x water to rice. Can be rinsed if to sticky. Brown Instant Precooked, requires less time. Cook with equal parts rice and water. Wild Rice Marshland grass, not really rice.

Pasta Homemade or Store-bought Cooking Can be flavored. Can be colored. Cooking 3x or 4x more water then pasta. Bring water to a boil then add pasta and cook. Salt adds flavor, it does NOT make water boil faster. Can microwave if needed.

Types of Bread Products Yeast Breads Leavened with gasses from YEAST. Single celled plant. Require more time and preparation. Quick Breads Use a leavening agent other than yeast. Baking Powder, Baking Soda Require less time and preparation

Yeast Breads Process Characteristics Examples Kneading (Develops the gluten) Fermentation (When the yeast reacts) Punching (Releases carbon dioxide) Shaping Baking Characteristics Large Volume, Golden Color, Fine & Uniform Texture Examples Pizza Dough, Breads, Pretzels

Quick Breads Process… Examples DO NOT OVERMIX This causes the bread to be compact and tough. Microwaving can be successful. Examples Biscuits, Muffins, Popovers, Pancakes, Cream Puffs

Ingredients in Breads Flour - Structure Leavening Agent Baking soda, Baking powder, Yeast Give the “rise.” Liquid - Moistness Fat – Tenderizes Eggs – Incorporates Air Sugar - Sweetness Salt - Flavor

Selecting & Storing Baked Good You can purchase… Freshly baked Partially baked Refrigerated Frozen The cost depends on… Amount of convenience Size, Ingredients, and Brand Storing… Room temp, refrigerator, or freezer Colder temps in humid weather prevents molding.