1. Grains
Chapter30

2. How many types of grains can you name?

3. Wheat, rice, corn, oats, barley, millet, rye, and wild rice.
Types of Grains
Wheat, rice, corn, oats, barley, millet, rye, and wild rice.

4. What is a Grain?
Grains are a versatile, nutritious, and flavourful addition to meals and an economical way to stretch a food budget.
Grains are plants in the grass family cultivated for their fruits or seeds.
Grains produce many small, separate, dry fruits called kernels, which are harvested and processed for food.

5. Grain Kernel

6. Grain Kernel The bran is the edible, outer layer of the kernel.
The endosperm is the largest part of the kernel, which is made of proteins and starches that supply the plant with food.
The germ is the seed that grows into a new plant.
Some grains are covered with an inedible outer coat called the hull which is removed after harvesting.

7. Nutrients in Grains
Endosperm consists of mostly complex carbohydrates and proteins.
The bran contains dietary fiber, B vitamins, and minerals
The germ provides proteins, unsaturated fats, B vitamins, vitamin E, iron, zinc, other minerals and phytochemicals.

8. Processing of Grains
Whole-grain products including whole wheat flour and whole grain cereals are made of the entire kernel and so it contains the most nutrients.
Grains’ bran and germ are often removed during processing leaving only the endosperm.
The bran and germ contain most of the nutrients so the federal law requires some of the nutrients to be replaced.
Replacing nutrients during processing is called enrichment.

9. Wheat
Wheat is one of the oldest cereal grains. Most bread and pasta is made with wheat.
Other grain products made from wheat or other grains:
Wheat Berries
Buck Wheat
Bulgur
Couscous
Cracked Wheat
Kasha
Quinoa
Spelt

10. Rice
Rice is the starchy seed of plants which are grown in flooded fields in warm climates.
Rice is often described by the length of its grain. Each type of rice has a different purpose
Long Grain Rice- Most common rice used in the U.S. for side dishes
Medium Grain Rice-Works well for puddings
Short Grain Rice- Used for creamy dishes.

11. Rice Processing
Rice is processed in several ways yielding products with different colors, textures, and nutritional values
Enriched Rice-White rice has its bran and germ removed.
Brown Rice- Only has the hull removed.
Converted Rice-Steamed under pressure before hull is removed. Is enriched for nutrients
Instant Rice- Pre cooked and dehydrated before packaging.

12. Corn
Corn is the most popular food plant in the world and the most widely grown crop in the U.S.
Grits- Dried kernels with the hull and germ removed.
This is served as a side dish or in casseroles.
Cornmeal- Ground and dried corn kernels. Used to make cornbread and polenta.
Cornstarch- The endosperm ground into a fine flour Used as a thickening agent for sauces.

13. Oats
Most of the oat grain produced in the world is used to feed live stock.
Usually in North American Oats are eaten as a hot breakfast cereal.
Oats contain a considerable amount of nutrients and dietary fiber.

14. Review What are the three parts of a grain kernel?
How does processing affect the nutritional value?
How is rice named?