1. What is the purpose of Grains? The Power of grains in quick breads & baked goods.

2.  A grain is a plant product used to create a variety of food products.  A grain is considered to be a starch.  Examples of grain by-products include but are not limited to rice, pasta, wheat, cereal, corn starch, & couscous.

3.  All grains have a kernel which includes 3 main parts. 1. bran- the outer covering of the kernel. Contains most of the vitamins & fiber 2. endosperm- largest part of the kernel and contains the starch and protein 3. germ- smallest part of the kernel and considered the reproductive part of the plant. It is rich in vitamins, minerals, & proteins

4.  Grains are divided into two main categories, whole grains and refined grains.  Whole grains and whole grain by-products contain all 3 parts of the kernel.  Refined grains contain no bran or germ. The bran and the germ have been removed during processing. Essential vitamins and other nutrients have been removed as well.

5.  Federal law requires that when grains are refined during processing, they then need to be enriched.  Enriching grains simply means that nutrients that have been lost during processing later need to be added.  Nutrients added include thiamin, folic acid, iron and etc.

6.  Any grain can be made into a flour.  Wheat flour is desired the most when baking.  The protein gluten in wheat flour provides the structure for baked goods.  Starch is also found in flour.  Flour can be used as a thickening agent for sauces and gravies.

7.  Gelatinization- a starch such as flour is added to liquid. The starch soaks up the liquid and starts to swell which will cause the liquid to thicken. Example: adding flour and heat to fat drippings from a baked roast.  Syneresis- when a gravy or sauce begins to cool, chemical molecular bonds are formed and a thin gel or film is visible on top to the sauce or gravy.

8.  Temperature- heat must be hot enough to make the starch absorb the liquid  Time- to prevent raw flour or a starchy taste in foods, be sure to cook the starch for the appropriate length of time.  Agitation- when starch such a flour or corn starch is added to a liquid, whisking briskly is necessary to prevent lumps and clumps.