1. Chapter 32 Grains
Chapter 15

2. Objective Identify grain products and their uses.
Explain the value of grains in the diet.
Explain how to select and store grains.
Describe and demonstrate methods for preparing, cooking, and serving grains.

3. All plants in the grass family are grains, sometimes called cereals
All plants in the grass family are grains, sometimes called cereals. Grains produce many small, separate dry fruits called kernels which are processed for food.

4. 3 parts of a grain
Bran
Endosperm
Germ 1

6. Common Grains
Corn Wheat Rice Oats Soybeans Barley Rye Millet Couscous A few lesser known but delicious whole grains are amaranth, millet, quinoa, and spelt.

7. Nutritive Value of Grains & Cereals
Incomplete Protein
Complex Carbohydrates
Contain several Vitamins & Minerals
Fat
Wheat
germ

8. Fortification vs. Enrichment of grains
Process of adding nutrients that are lost during processing, the bran and germ are removed, leaving only the endosperm.
According to federal law, some nutrients lost in processing must be replaced….they are called enriched.
Greater amounts of nutrients are added back into the cereals/grains than was taken out.

9. Which contains the most fiber?
White bread
Enriched white bread
Wheat bread
Whole wheat bread

10. Cereal Grains Wheat Hard (durum) Soft (bulgur) Corn
Uses: hominy, grits, corn meal, cereals, corn oil, corn starch, corn syrup
Rice
short grain
long grain

11. More Grains Oats whole grain rolled & quick cooking Rye Barley
Buckwheat
Triticale (hybrid of wheat & rye)
Quinoa

12. Grain Forms Whole Grain Pearled Grains Flakes or Rolled Grains Meal
Bran
Germ
Flour

13. Forms of Cereal Grains

14. Uses of Cereal Grains
Most of the cereal grains produced are used for flour, pasta, and breakfast cereals.
They are also used in the production of alcoholic beverages and animal feeds.

15. Cooking Grains Gelatinization
Increase in volume and translucency of starch granules when they are heated in a liquid

16. Rice
Wild Rice

17. Types of rice: Short, medium & long grain
White - Husk, bran, & germ removed
Converted - Long grain that’s soaked, steamed, & dried
Instant - Cooked & dehydrated
Brown - Has bran and germ
Wild - Not a rice…a grassy, water plant

18. Cooking Rice Volume Increase Uses 2:1 ratio amount of water to rice
Cook with lid on
Avoid excess stirring
Volume Increase
Long grain 1 cup dry = 3 cups cooked
Brown 1 cup dry = 2 cups cooked
Instant 1 cup = cups cooked

19. Pasta shapes
Pasta shapes

20. Pasta is an Italian word meaning “paste”
Pasta is an Italian word meaning “paste” Noodles have egg added to the dough.

21. Dried Pasta Fresh Pasta
take longer to cook cooks in half the time

22. Cooking Pasta Use large amount of water Keep lid off Stir occasionally
Cook until al dente
Drain
Doubles in volume

23. How much is Enough?
The Dietary Guidelines for Americans, recommends that all adults eat at least half of their grains as whole grains – that is at least 3 servings of whole grains per day.

24. What ingredient is listed first?
Look at the ingredient list.
What ingredient is listed first?
Is it a whole grain?
Ingredients: Whole grain oats, modified corn starch, sugar, oat bran, salt, etc.

25. What ingredient is listed first?
Ingredients: Whole grain wheat, sugar, corn meal, whole grain oats, corn syrup, rice flour, wheat flakes, corn flour, etc.

26. Legumes
Plant derived
Dried bean characterized by true pods enclosing a seed
Types
Lima beans Lentils
Black-eyed peas Navy beans
Peanuts Soybeans
Kidney beans Split peas
Northern beans Pinto beans

27. Legume Cookery Soaking uncooked beans Cooking process
3 c water / 1 c beans
1.5 hours - cooking
Cooking process
Starch gelatinizes
Fibers soften
Lignin, cellulose, hemi-cellulose

28. Factors influencing cooking time of legumes
Hard water
Baking soda
Acids
Age of bean (older bean)