Grains

Quick Review Thinking back to the movie, during the Great Depression, what did the government require mills to do? Enrich or fortify grain products. Why would you fortify white flour? It is made of the endosperm which has little nutritional value.

In the process of enriching, what is put back into the food product? B Vitamins So if you rinse an enriched product before you cook it, what might the effect be? Loss of B vitamins How does bleached flour compare with unbleached flour nutritionally? They are the same.

Outline Format  Major Heading  Primary Information Secondary Information Details

 DEFINITIONS  Grains: the seeds of plants  Whole Grain: a product that uses the entire edible grain kernel

 Flour: the product of a processed grain with the bran and germ removed.  Refining (or processing): removing the bran and germ from the grains  Enriching (or fortifying): adding nutrients to food.

 Basic Nutrition Information  According to the food pyramid, a daily diet should include 6 grain servings per day & 3 should be whole grains.

Carbohydrates are the primary nutrients in grains. There are two types of carbohydrates in grains: complex carbohydrates (starch) and cellulose (fiber) for regularity.

Before grains are processed into flours they also contain B vitamins B vitamins are lost when grain is ground for flour (refined/ processed). So flour is enriched with B vitamins (to replace the B vitamins lost during processing). Bleached and Unbleached flours have the same nutritional value.

Think It Through !!!Pasta and Macaroni are made from enriched flour. Some people like to rinse pasta after they cook it. Why shouldn’t that be done? !!!Bread is made from flour. Which has greater nutritional value, bread made from white or unbleached flour?

 Processed Forms  Grains are used in many different forms.  Grains may be eaten as a vegetable or side dish (like rice or corn).  Or processed & used in one of 8 different forms: whole grains, Pealed Grains, Grits, Cracked or Steel-Cut grains, Flakes or Rolled Grains, Meal, Bran, Germ, or Flour.

In whole, pearled, or cracked forms grains are typically used as side dishes, cereals, and in soups or stews.

Flour is the most commonly used form of grain. Any grain can be ground into flour. Used in baked goods for structure Used in sauces as thickener

!!!Remember, the whole grain is the most nutritious. As a grain is more refined, it becomes less nutritious. !!!Compare the following grain products, decide what part of the grain each is made from and then put in order from most to least nutritious.

Wheat germ cereal Rolled Oats White Bread

Fried Rice (made from white rice) Grits Brown Rice

Fiber 1 Bran Cereal Bagel Instant Grits

 Cooking Grains  Remember! Grains are primarily starch. Starches are used as thickening agents. Mixing starch granules with water and heat causes them to swell, soften, and thicken. Without heat starch is completely insoluble.

Think It Through !!!What will happen to instant oatmeal if boiling water is added? !!!What will happen if flour is added to a simmering liquid, i.e. milk or beef broth?

Too much heat causes uneven swelling or lumping. To prevent lumps: ~Coat the starch with fat or ~Combine with sugar or ~Mix with cold liquid to form a paste

 To make gravies & sauces: Melt a butter, margarine, or simmering pan drippings. Sprinkle in a small amount of flour or cornstarch.

Stir with a whisk to make a paste. Slowly add liquid and heat until it is the desired consistancy.

 To make grain as a side dish or hot cereal: Bring the water to a boil. Slowly add the dry grain or cereal to the boiling water to prevent lumps Then stir to prevent lumps Cover & cook the recommended amount of time

Think It Through Considering what you have just learned about cooking with starch… –How would you make turkey gravy? –How would you make white rice? –How would you make oatmeal? –How would you make macaroni?