Grains Grains are the edible kernels of plants in the grass family.

The Principle Grains:  Wheat : Flour, cereals, pastas  Corn : Vegetables, cereals, grits & hominy  Rice : Cereals, rice dishes  Oats : Cereals, ingredients in baked goods and some desserts

Parts of the wheat grain (kernel)

The Bran -Outside covering of the grain -Consists of several layers. These layers protect the main part of layers protect the main part of the kernel. the kernel.  Nutrients Contributions : Fiber, B vitamins (Thiamin, Riboflavin and Niacin), iron and phosphorous, protein

Parts of the wheat grain (kernel)

The Endosperm -The middle (and the largest ) part of the kernel. part of the kernel. - Main energy storehouse for the plant. - Rich in energy-yielding carbohydrate and protein. - White flour is milled from this part of the kernel.  Nutrients Contributions : rich source of starch, but lacks vitamins, minerals and cellulose

Parts of the wheat grain (kernel)

The Germ - Smallest part of the grain -Packed with nutrients -The germ sprouts in to a new plant, so it holds rich supplies of the key nutrients.  Nutrients Contributions : A rich source of B vitamins (Thiamin, Riboflavin and Niacin), oil, vitamin E and natural plant fat. **It is removed during milling because the fat will become rancid. Wheat germ is very valuable and used in many products**

Celiac Disease  a digestive condition triggered by consumption of the protein gluten, primarily found in bread, pasta, cookies  People with CD who eat gluten experience a reaction in their small intestines, damaging to the inner surface of the small intestine and have an inability to absorb certain nutrients.  Symptoms:  Abdominal cramping, intestinal gas, bloating of the stomach  diarrhea or constipation  Anemia  Unexplained weight loss with large appetite or weight gain

Terms  Fortification : Process of adding 10% or more of of adding 10% or more of the Daily Value for a specific nutrient to a product.  Enrichment : Process in which some nutrients lost as a result of processing are added back to the product to near original levels.

Terms  Whole Grain : The entire edible grain kernel is used (whole wheat flour, whole- grain cereals)  Restored : Bring back to original natural/raw state

Thickening Agents Types of Thickening Agents: Types of Thickening Agents: 1.Flour 2.Cornstarch 3.Tapioca General Rule : A thickening agent must be used with a separating agent (melted fat, cold liquid, sugar) before heating to prevent lumping.

Thickening Agents Examples include:  Roux (Flour and melted Fat): Cream sauces and some gravies  Slurry (Cornstarch and cold liquid): Sauces for stir-fry and some gravies  Fruit sauces & puddings : Sugar and cornstarch

Grain Cookery Starch absorbs liquid and swells 2 to 3 times original size when in contact with heat and liquid Starch absorbs liquid and swells 2 to 3 times original size when in contact with heat and liquid Pasta doubles Rice triples 1 cup uncooked pasta = 2 cups cooked 1 cup uncooked rice = 3 cups cooked

Other Grains:  Barley : mild flavored (soups & stews)  Bulger : Wheat kernels that have been steamed, dried & crushed (main dishes, salads and sides  Grits : Coarsely ground endosperm of corn  Kasha : Roasted buckwheat that is hulled and crushed (breakfast cereal)