Grains http://www.mypyramid.gov/pyramid/grains.html

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Grainshttp//www.mypyramid.gov/pyramid/grains.htm
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What are grains?

• Plants in the grass family cultivated for their
  fruit/seed.
• They produce many small, separate dry fruits
  called Kernels.
• Kernels are harvested processed for food.
• Because the kernel is the fruit of a grain,
  they are sometimes called berries (Wheat Berries).

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Parts of a Grain Kernel

• Bran
• Tough outer coat
• Contains fiber
• Endosperm
• Largest part of the kernel
• Made of proteins starches supplies the plant
  with food
• Provides energy
• Germ
• The seed that grows into a new plan
• Contains most of seeds nutrients
• Rich in protein, minerals, vitamins, and fat

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Nutrients in Grains

• Bran dietary fiber, B vitamins, minerals
• Germ protein, unsaturated fat, B vitamins,
  Vitamin E, Iron, Zinc, minerals

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Whole grain vs. Enriched

• Whole grain products
• Whole-wheat flour, whole-grain breakfast cereals
• Made of the ENTIRE kernel contain most of the
  original nutrients
• Enriched Products
• Remove the bran germ during processing leaving
  only the endosperm
• White flour, breakfast cereals
• This removes most of the nutrients, so they must
  be replaced.

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Grains Grain Products

• Wheat
• Most wheat kernels ground into flour
• Whole wheat flour is grinding of whole kernel
• White flour is grinding only the endosperm
• Other grain products made from wheat
• Wheat berries
• Buckwheat
• Couscous
• Kasha

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Grains grain products

• Rice
• Often described by the length of its grain.
  Each type has a different purpose.
• Long-grain rice
• Most popular in US, often used as a side dish,
  grains are fluffy dont stay together.
• Medium-grain rice
• Good for puddings cold salads
• Short-grain rice
• Highest starch content, stick together when
  cooked used in Asian foods

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Grains grain products

• Rice
• Enriched Rice
• White rice, Bran Germ removed, loses nutrients
• Brown Rice
• Whole grain, contains all nutrients
• Converted Rice
• Steamed under pressure to preserve nutrients
• Instant Rice
• Pre-cooked dehydrated before packaging. Takes
  only a few minutes to prepare, but not as
  nutritious as rice that takes longer to cook.

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Grain grain products
Corn - most popular food plant in the world.
Used for things other than food (plastics, dyes,
ethanol fuel) Products Using Corn

• Hominy dried pieces of endosperm, usually boiled
• Grits made by grinding hominy, served at
  breakfast
• Corn syrup made by changing endosperms starch
  into sugar, used to sweeten candy and dessert
• Cornstarch the starch of endosperm, used to
  thicken pudding, pie fillings, and gravy

• Corn oil comes from the germ, used in cooking
• Cornmeal made from grinding the whole kernel,
  used to make cornbread, and tortillas
• Popcorn water inside the kernel, when kernel is
  heated, the water turns to steam and the pressure
  of the steam causes the kernel to explode

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Grains Grain Products

• Other Grains
• Oats
• slightly sweet flavor, used to feed livestock,
  used in hot cereals (oat meal). Contains lg.
  amounts of nutrients dietary fiber.
• Barley
• Rye

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BREADS
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Facts About Breads

• Bread baking is the oldest Industry.
• Started 4,000 years ago.
• Bread has always been an important part of food.
• Provides nutrients and calories.
• Good source of Carbs and proteins.

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Types of Breads

• Leavened and Unleavened.
• Leavened breads are light and fluffy.
• Unleavened breads are flat, dense, and heavy.

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Unleavened Breads

• Also known as Flat Bread
• Do NOT have leavening agent so, these breads rise
  very little during cooking.
• It was a mistake!! The first breads did not rise
  because no one knew about leavening agents.

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Leavened Breads

• Leavened breads contain baking soda, baking
  powder or yeast.
• These ingredients produce a gas called carbon
  Dioxide.
• This gas causes the bread to rise during baking.
• Eggs can be used as a leavening agent!!

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Quick Breads

• Are leavened by baking powder, baking soda or
  both.
• These produce gas QUICKLY, hence the name Quick
  breads.
• Examples Biscuits, Waffles, Muffins

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Yeast Breads

• Yeast is a tiny plant that is used as a leavening
  agent.
• Yeast breads take longer to rise because the gas
  is produced at a slower rate.
• Examples bagels, rolls

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Buying of Breads

• Bread Mixes
• Refrigerated and Frozen batters and dough
• Frozen bread
• Ready-to-eat breads

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Bread Mixes

• These already contain most of the ingredients.
• Bread mixes can be stored in their packages for
  up to 6 months.
• Examples Waffles, pancakes, biscuits

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Refrigerated and Frozen Batters and Doughs

• No preparation is needed.
• They are ready to cook.
• These often cost more than mixes.
• Examples biscuits and rolls

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Frozen Breads

• These are already cooked.
• Ready to eat once they are thawed.
• Many people heat them up before eating.
• These will be kept frozen until you are ready to
  eat them.
• Examples waffles and pancakes

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Ready-to-Eat Breads

• These are sold in Bakeries and Supermarkets.
• Need little to no preparation.
• Supermarket breads are packaged in paper or
  plastic and often cost less than bakery breads.
• Bakery items need no preparation and are ready to
  be served.
• These breads lose their freshness rapidly
  however, you can freeze them for 2-4 months.

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Basic Ingredients

• Flour gives structure. Gluten is produced when
  flour and liquid is produced.
• Leavening agents produce gas bubbles that cause
  the bread to rise.
• Liquid moistens and blends dry ingredients.
• Sugar adds flavor and sweetness to the bread.
• Eggs add color and flavor.
• Fats adds flavor to the bread.

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Two Types of Mixtures

• Batters are thinner because they consist of more
  liquid than flour.
• Doughs are thick and stiff because they have
  more flour than liquid.

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