Grain Products Chapter 30

Grains- plants in the grass family cultivated for their fruits or seeds Grain Structure kernel- grain plants produce small, separate fruits called kernels which are harvested & processed for food Parts of a kernel a. Bran- edible, outer layer b. endosperm- largest part, made up of proteins & starches c. germ- part that grows into a new plant d. hull- the inedible outer coating on some kernels

B. Nutrients in Grains 1. whole grains- rich in nutrients because all parts are eaten a. Endosperm- provides complex carbs & protein b. Bran- fiber, B vitamins & minerals c. Germ- protein, unsaturated fat, vitamins & minerals II. Grains & Grain Products A. Wheat- one of the oldest cereal grains 1. most bread & pastas are made from wheat 2. many varieties, products & uses exist B. Rice- starchy seed of plants grown in flooded fields in warm climates

a. long grain rice- when cooked, stays fluffy & separated 1. types of rice- a. long grain rice- when cooked, stays fluffy & separated * most popular in the US b. medium grain rice- plump, tender & moist * sticks together somewhat but not as much as short grain rice c. short grain rice- moist, round & sticky * used in Asian food because is easier to eat with chop sticks

2. Rice Processing a. enriched- (white rice) has the brain & germ removed leaving only the endosperm * loses some nutritional value b. brown rice- whole grain form of rice * takes longer to cook * only stores for 6 months c. converted rice- is steamed under pressure to save nutrients d. instant rice- is precooked & dehydrated before packaging * faster to cook but less nutritious

D. Oats- usually eaten as cooked cereals or in bake goods C. Corn- most popular food plant in the world & most widely grown in the US 1. has many uses both as food & non-food products such as fuel & plastics D. Oats- usually eaten as cooked cereals or in bake goods E. Other grain 1. barley- used in soups & stews 2. wild rice- actually, isn’t rice * it is the seed of a water grass F. Pasta- a dough made of flour & water 1. Types a. macaroni- is made from duram wheat flour & water b. noodles- have egg solids added for tenderness

a. different types of food compliment specific pasta shapes better 2. shapes- pasta dough is rolled thin & then formed by machines into different shapes * see pages 475 (chart) a. different types of food compliment specific pasta shapes better 3. Pasta is sold both fresh & dried Preparing Grains & Grain Products Grains must be cooked in liquid 1. microwaving them does not reduce cooking times B. Cooking Pasta 1. Boil water, then add dried pasta 2. stir occasionally to keep it from sticking together 3. do not add oil- this creates a slippery surface on the pasta & the sauce won’t cling to the pasta 4. al dente- the term for properly cooked pasta * means that it is tender yet firm

C. Cooking Rice 1. bring liquid to a boil, add rice, cover, boil again & reduce to a simmer with the lid on a. avoid stirring- stirring scrapes off the starch making the rice very sticky 2. cook until water is absorbed 3. instant rice- should be covered & removed from heat once the rice is added to the boiling water