CEREALS, RICE, PASTA

CEREALS SEEDS OF GRASSES: Wheat Corn Rice Oats Rye Barley Triticale NON SEED CEREALS Millet Sorghum Buckwheat

STRUCTURE

BRAN Layered outer coat Removed in milling process-refining Small amount of protein Trace minerals, dietary fiber, lipids Provides cellulose, hemicellulose Wheat bran – insoluble fiber Oat bran – soluble fiber

ENDOSPERM 83% of kernel Primarily starch Most of the protein Lowest in fiber Low in fat Source of white flour Ratio of starch to protein differs among grain varieties

GERM Inner portion of kernel Highest percent of lipids (rancidity Greater share of B complex vitamins and trace minerals Removed during milling

CHEMICAL COMPOSITION

CARBOHYDRATES Main nutrient Polysaccharide starch High in indigestible fiber

LIPIDS Type varies depending on the cereal grain Mainly in the germ Generally low in fat NO cholesterol

PROTEIN Incomplete protein – low biological value Responsible for gluten structure – gluten forming potential Combined with legumes to provide complimentary proteins

WATER Low percentage Dry or uncooked cereals, flours 2-4%

VITAMINS Mainly B vitamins Enrichment – thiamin, riboflavin, niacin, folic acid Enrichment required for refined cereal products

MINERALS Removed during milling Enrichment Fortification

WHOLE GRAINS Fiber Supply iron, phosphorus, thiamin and vitamin B6

SAFETY Extremely resistant to deterioration – if stored properly Cereal – all products from grain including milled flour and pasta

COMMON CEREAL GRAINS

WHEAT Whole, cracked, milled Flour, breads, cereals, pastas Named for season, texture, and color Texture – hard or soft, determines usage Hard – more gluten = breads Soft – less gluten = cakes and pastries Semolina (Durum) – highly pigmented, hard wheat = pastas

BULGUR Wheat parboiled then dried Small amount of bran removed Cracked wheat

CORN Vegetable-sweet Non-vegetable uses-dent cornmeal, grits, hominy cornstarch, HFCS, corn oil Animal food

RICE Major cereal grain throughout world Least cereal allergy Polished during milling to remove brown bran Unpolished – more deterioration in flavor and infestation Extra long grain and long grain higher in amlyose Short grain less amlyose - sticky

RICE Used in cereals, flours, starches, wine “Converted” rice – water soluble nutrients from bran and germ travel to endosperm by pressure steam treatment Instant rice – dehydrated cooked rice Wild rice – seeds of reedlike plants – not rice

TYPES OF RICE

WILD AND CONVERTED RICE

OTHER GRAINS

OATS Old fashioned and quick cooking Rolled – nearly entire oat kernel, rolled flat Quick cooking – cut groats into small pieces and roll Used - cereals, flours, cookies, granola bars, breads, Control of cholesterol Fat replacer (oatrim)

RYE, BARLEY, TRITICALE Rye – flour, bread, cereals, crackers Barley – flour, cereals, baby cereal, malted barley Pearled – remove outer hull, leaving pearl of grain Triticale – hybrid of wheat and rye

NON-SEED GRAINS MILLET – small seed grasses SORGHUM – special millet with large seeds BUCKWHEAT – seed of herbaceous plant, flour with distinctive flavor

PASTA Paste of milled grains, extruded Macaroni – no eggs, federal standards of identity Noodles – eggs Durum wheat - high protein with carotenoid pigments With legumes – may be able to make a complete protein Semolina– high-quality pasta

TYPES OF PASTA