Grains

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Grains

• Chapter 17

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What are Grains???

• Germ
• Tiny embryo that will grow into a new plant
• Endosperm
• Food supply for a seeds embryo, made up of
  proteins, starches, and other nutrients
• Bran
• The edible, outer protective layer of a seed

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Nutrients in Grains
Endosperm complex carbohydrates, proteins, and
small amounts of vitamins and minerals Bran
rich in fiber, B vitamins, and some trace
minerals Germ B vitamins, vitamin E, iron,
zinc, and other trace minerals some protein,
and a small amount of saturated fat
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Grain Processing

• All grains must be processed, and this begins
  with removal of the outer husk.
• Whole Grain
• The entire edible grain kernel is used, the
  resulting product contains most of the kernels
  original nutrients. Examples whole wheat
  flour, whole-grain cereals

• When the bran and germ are removed, many
  nutrients are lost. Examples include white bread
  and most breakfast cereals. When this happens,
  the grain products are enriched and fortified.
• Enrichment a process in which some nutrients
  lost as a result of processing are added back to
  the product.
• Fortified a process of adding 10 or more of
  the Daily Value for a specific nutrient to a
  product.

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Buying Grains and Grain Products

• Choose whole grains
• Buy enriched products
• Low in fat, sugar, and sodium

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Rice

• Short grained rice
• The grains are almost round. When cooked, the
  rice is moist and the grains stick together.
• Good for creamy dishes and molded rice rings or
  to eat with chopsticks

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Rice

• Medium grained rice
• The grains are plump, tender, and moist. They
  stick together, but not as much as short-grain
  rice.

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Rice

• Long grains
• When cooked, the grains are fluffy and stay
  separated.

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Brown Rice

• Brown rice is less processed than white rice. It
  is the whole-grain version of rice.

White Rice

• White rice has the bran and germ removed

Converted Rice

• Rice has been parboiled (briefly boiled) to save
  nutrients before the hull is removed.

Instant Rice

• Rice has been precooked and dehydrated. It takes
  only minutes to prepare.

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Other Grains

• Barley mild-flavored, hardy grain, used in
  soups and stews
• Brans The ground bran of oat, rice or wheat can
  be purchased to use as a hot cereals or in
  baking.
• Bulgur Wheat kernels that have been steamed,
  dried, and crushed. Tender with a chewy texture.
  Used in main dishes, salads, and as a side dish.

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Other Grains

• Cornmeal Coarsely ground dried corn, used as a
  breakfast cereal and baking
• Couscous (KOOS-koos) Steamed, cracked endosperm
  of wheat kernel. Has a nutty flaovr and used in
  cereal, salad , main dishes, and sweetened for
  dessert.
• Cracked wheat Crushed wheat berries wsith a
  very tough and chewy texture. Often added to
  bread.
• Grits Coarsely ground endosperm of corn.
• Kasha Roasted buckwheat that is hulled and
  crushed. Has a pleasant, nutty flavor. Used as
  breakfast cereal or side dish.

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Other Grains

• Millet Small, yellow grains with a mild flavor.
  Used in breads, cereals, or side dishes.
• Oats Often eaten as a hot cereal or used in
  baked goods.
• Quinoa (KEEN-wah) A small ivory colored,
  rice-like grain, and cooks faster than rice.

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Ready-to-Eat and Instant Cereals

• Breakfast cereals are among the largest selling
  foods in the U.S. 1billion spent annually!
• Choose nutritious cereals! Remember ingredients
  are listed by quantity. Avoid cereals high in
  sugar!

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Cooking Principles

• Rice is usually simmered, using just the amount
  of water that the grain can absorb.
• Boil water
• Add rice
• Cover
• Bring to a boil again
• Simmer
• Follow package directions for amounts and time,
  since they vary with the type of rice.