1. A LOOK AT GRAINS

2. LEARNING TARGETS Identify and analyze the basic ingredients, types, and functions of grain products. Analyze the nutritional contributions and health benefits of grain products. Understand how to select and store grains for health and safety.

3. POPULARITY OF GRAINS Grain products are major staples throughout the world because they are: –Easy to grow –Easy to store –Low in cost –High Energy Value

4. COMPOSITION OF GRAINS Grains differ in size and shape, but they all have kernels with similar structures. Kernel: the whole seed of a cereal. 3 MAIN PARTS Bran: the outer protective covering of the kernel. Endosperm: holds the food supply the plant uses to grow. Germ: reproductive part of the plant.

5. NUTRIENTS IN GRAINS Bran Vitamins Fiber Endosperm Starch Protein Germ Vitamins Minerals Protein Fat

6. WHOLE vs. REFINED All grains must be processed before consumers use them, however: –Whole Grain Products Contain all three parts of the kernel More nutrients –Refined Grain Products Have the bran and germ removed during processing –Can be enriched or fortified

7. PROCESSING OF GRAINS Enrichment: A process in which some nutrients lost from processing are added back to near original levels. Fortification: Process of adding 10% or more of the DV for a specific nutrient to a product by the manufacturer.

8. GRAIN PRODUCTS Grains are used to make a variety of products including: Breakfast Foods Flours Breads Rice Pasta

9. GRAINS AS BREAKFAST FOODS Corn, rice, wheat, and oats are made into popular breakfast foods. Can be made from whole grain, enriched refined grains, or a combination of both. Can be presweetened or unsweetened Some have added ingredients (ex: raisins) Two Types: –Ready-to-eat –Require cooking (liquid & heat)

10. GRAINS AS FLOUR Any grain can be made into flour. Wheat flour is the most commonly used because of the superior gluten. –All-Purpose: made from a milled and sifted blend of different varieties of wheat; made primarily of the endosperm. Other Types of Flours –Cake –Instant or Quick Cooking –Self-Rising –Whole Wheat –Potato –Rye –Soy –Rice

11. GRAINS AS RICE White rice is the starchy endosperm of the rice kernel. Classified according to grain length or method of processing. –Grain Lengths Short grain: small and sticky when cooked Medium grain Long grain: dry and fluffy when cooked; used as a side dish

12. METHODS OF PROCESSING BROWN: The whole grain form of rice; the hull has been removed but contains the bran, germ, and endosperm. PARBOILED: Soaked in warm water, drained, steamed, and dried to preserve nutrients. PRECOOKED (INSTANT): Has been cooked, rinsed, and dried by a special process before packaging; quick cooking.

13. OTHER GRAIN PRODUCTS Cornmeal Hominy Cornstarch Pearl Barley Bulgur Wheat Wheat Germ Farina Couscous

14. COOKING GRAINS Cooking grain products improves palatability and digestibility. During cooking, starch granules absorb water and swell, causing the products to soften and increase in volume. –EX: 1 c. uncooked rice = 3 c. cooked rice Use enough water to permit the starch granules to swell. Follow exact cooking directions as listed on packages.

15. STORAGE OF GRAINS Store whole grain products in the refrigerator to prevent spoilage. Store white rice and dried pasta in a cool, dry place in tightly covered containers. Store breads at room temperature for short-term storage. Otherwise, freeze them for longer storage. Store cooked grains in the refrigerator. Storage Guidelines: –Breakfast foods: 2-3 months –Brown rice: 6 months –White rice & pasta: 1 year