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Grain Foods Chapter 14.

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Presentation on theme: "Grain Foods Chapter 14."— Presentation transcript:

1 Grain Foods Chapter 14

2 Cereal Products Cereals are major staple foods for people throughout the world. This is because they are easy to grow and store. They are low in cost They have high energy value

3 Types of Cereal Products
Are starchy grains that are suitable to use as food. Corn, wheat, rice, oats, barley, and rye are the cereals most often used as food in the U.S. They are used to make breakfast foods, flours, meals, breads, pasta products and starches.

4 Grain Structure They are all different shapes and sizes
But all have kernels with similar structures A kernel is a whole seed of a cereal. It has 3 parts, the bran= fiber, the endosperm, and the germ= vitamins. Whole grain cereal products contain all three parts of the kernel. Refined products have had the bran and germ removed during processing.

5 Kernel of Grain

6 Breakfast Foods Corn, rice, wheat and oats are made into popular breakfast foods. They can be made from whole grain, enriched refined grain or a combination of both. They can be presweetened or unsweetened.

7 Flour Any grain can be made into flour.
Wheat flour is the most popular because the gluten in wheat flours is superior. Gluten is an elastic protein that gives structure in baked foods.

8 Rice White rice- is the white starchy endosperm of the rice kernel.
Brown rice- has the hull removed but contains the bran and germ as well as the endosperm.

9 Pasta A shaped dough that may or may not be dried.
Ex: Macaroni, noodles, and spaghetti Pasta dough is made from semolina which is produced form durum wheat. Noodles are made by adding egg to the pasta dough.

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