chap 16 cereal grains and pastas

Pseudo grain

If it doesn’t come from the specific gramani grass it is considered a

Flour

obtained through crushing the endosperm of the grain

Noodles have eggs

what is the differeces between noodles and pasta

Whole Grain Flour

Bran and Germ are also milled into flour

husk

the rough outer covering protecting the grain

Germ

the smallest portion of the grain and the embryo for a future plant

Bran

the hard outer covering just under the husk that protects the grains soft endosperm

Endosperm

the largest portion of the grain where all the grains starch is located

The caryopses

the edible portion of our grains is called what?

Grain, kernel or berry

other names for caryopses

Husk

\-very outside portion of the grain

usually not consumed

Bran

part of grain that is a excellent source of fiber and minerals

Endosperm

basis for all flours; excellent source of complex carbohydrates (whole grains)

germ

This part of the grain is rich in healthy fats, incomplete proteins, vitamins, and minerals

Husk

use this part of the cereal grain for animal feed not usually consumed by humans

Refined

Through this process bran and germ is going to be removed

Bran

Accounts for 14.5% of the weight of the grain

Endosperm

makes up 83 percent of the grain

germ

2\.5 of the grains weight

refine grain

Products bake better when it’s a

Carbohydrate

Excellent source; may be good fiber source, depending \n on level of processing

Fat

contains no cholesterol and low in what?

Vitamins and Minerals of grains

Many lost during milling \\n Therefore, often enriched with thiamin (B1), riboflavin (B2), niacin, \\n and iron

\

Protein content of grains

\n Incomplete - Low in the essential amino acid lysine \n Has methionine which legumes do not – often paired with legumes

Carbohydrates

majority of the calories in grains come from what?

incomplete

proteins for true grains are

complete

Proteins in quinoa and amaranth; Pseudo grain are

lysine

what essential amino acid is lacking in true grains

uses of cereal grains

Flour, pasta, Breakfast cereals, alcoholic beverages

Wheat

what is the most common type of grain that we use to make flour

Pasta

“paste” or ”dough” \n Grain product made from flour starch and water

Breakfast Cereal

”Vegetarian alternative” for traditional breakfast

Fermentation

conversation of carbohydrate to carbon dioxide \n and alcohol by yeast or bacteria

Uses of Wheat:

• 75% milled into flour

• 25% cereals, pasta, animal feed, wheat germ, wheat

Flour

75% of wheat is milled into

25% of wheat is used for

cereals, pasta, animal feed, wheat germ, wheat

hard winter wheat

highest in protein content; meaning high in gluten

hard winter wheat

durum is considered

Durum

hardest & highest protein content

bread & pasta

this hard winter wheat, durum is best used for

cakes, cookie, crackers and pastries

This spring soft type; common is best used for

Common

Flour has lower protein content

spring(soft)

common type wheat is grown in what season

winter (hard)

Durum type wheat is grown in what season

all purpose

Is a mixture of hard and soft wheat

wheat berries

whole unprocessed kernels

Cracked Wheat

Whole berry broken into course, medium, or fine fragments

Farina

just endosperm (starch) “Cream of Wheat”

Wheat germ

3 grams of protein, 2 grams of fiber, 4 grams net carbs, and only 1 gram of fat per 2 Tbsp (13g) serving

barley

One of the first grains cultivated by humans

Pot barley

hull and some of bran removed (pearling)

Pearled barley

removal of bran, germ and part of endosperm

forms of barley

hulled, pot, pearled, and malt

malt

barley is primarily used as

refined

pearled also means

Malt barley

germinated and dried to stop growth of germinating roots

oats

\n Low protein content limits use in bread \n making

Oat Groats

whole oat without husks

Steel-Cut Oats

groats that have been cut length wise

Rolled Oats

heated and pressed flat with steam roller

Rolled Oats

Regular, old-fashioned, quick-cooking or instant are what types of oats

Instant oats

pre-gelatinized to allow for immediate \n rehydration

Pasta

semolina flour starch + water

Hard winter wheat

soft spring

what is one way we define the variety of wheat

Pasta

High protein content because semolina is from durum wheat

high carotenoid that causes its color

oats

what is low in proteins content that limits its use in bread making

couscous

This is a actually a Moroccan pasta

pasta

couscous is consider what, not a grain

Long grain

drier, fluffier, and grains separate when cooked due the amylose is contains

true

true or false

long grain rice is moist and sticky due to the high amylose content.

Medium & short grain

\n this type of rice is stickier when cooked compared to long grain

false

true or false

Short grain rice is moist and sticky due to the high amylose content.

Converted rice

Long grain rice that has been soaked, steamed under pressure and dried before milling.

converted

this Stays firms and separates

Instant rice

Rice that has been cooked and then rehydrated \n • Takes only a few minutes to prepare \n • Inferior texture – grains often split and become dry

Glutinous rice

• Sweeter, stickier and more translucent than regular white rice when heated

• Easily shaped and molded good for rice cakes

White rice

\n • Milled and polished to remove husk, brand, and germ \n • Processing removes fiber, most B vitamins, and iron; if enriched, he latter two are replaced

\n Brown

• Only hull removed; germ and bran remain intact – higher fiber \n • Longer cooking time \n • Tougher texture than white rice

Wild rice

this rice or a grain is an “imposter”

comes from a water plant

wild rice

this “rice” has a higer protein and b vitamin content than others

chewy and long

What factors influence the cooking time of a grain?

form of the grains

presence of the bran or hull

pH of the cooking water

all of the above

by its kennel

what way do we categorize corn

USA

over 50% of corn is grown where

Dent

What is the most produce corn in the US

Dent corn

Livestock feed, Corn syrup, Alcohol, Starch, Canned corn are uses of what type of corn

flour corn

this type of corn is used for blue corn chips

sweet corn

this type of corn is only used for canned corn

pod corn

this corn has a husk over each kennel

use for animal feed and to get fiber

flint corn

fall colors, dried and use for decoration

use for making corn meal but can’t eat them

hominy

is enlarged kernels where the endosperm is then soaked in lye

Hominy

this type of corn is used for grits

Pseudograins

These type of grains do not contain Gluten

Quinoa

made from the seed of the chenopodium plant \n • Technically a fruit \n • “Mother of all grains”

Amaranth:

• High-protein and fiber \n • Moistness and nutty flavor

Buckwheat:

\n • Fruit of a leafy plant related to rhubarb \n • Popular addition to pancake flour and some breakfast cere

water during cooking process

softens outer covering and \n makes starchy endosperm digestible

Starch gelatinizes during cooking process

grain absorbs water, softens, and expands - \n improving texture and flavor

pilaf method

also know as sauteing

saute in fat

then pour over boiling broth

10 - 15 minutes

how long do you let cereal grains stand for, to allow steam to further separate granules after boiling

reduce cooking time

removing bran or hull