0. Grains Quick & Yeast Breads

1. PARTS OF THE GRAIN
Whole grain- a grain that has the entire grain kernel
Endosperm- the inner part of the grain
Germ- is the small base of the seed
Bran- the coarse, outer layer, supplies most of the fiber, plus B-vitamins and minerals.

2. A GRAIN KERNEL DIAGRAM

3. What is the difference between whole and refined grains?
Refined grains are grains that have been milled to remove the bran and the germ.
It causes the grain to be a finer texture and a longer shelf life at the store & in our pantries.
It removes nutrients, phytonutrients & fiber.

4. About Refined Grains
Enriched grains- in the refinement process manufactures enrich the grain with iron and certain B-vitamins.
“Enriched” means that the manufacture adds nutrients that were lost in the processing BACK INTO a food. The nutrients are naturally found in the food.
“Fortified” means the manufacture adds nutrients into a food that are not naturally found in a food.
Example- Iron Kids Bread fortified with iron

5. Nutrients Found in Grain Foods
Carbohydrates= starch
Starch is a complex carbohydrate
Also provides simple carbohydrates that convert to sugars in the body
Fiber- a non-digestible complex carbohydrate. (That’s good! It helps your digestive system work properly.
The more refined the grain the less fiber

6. Nutrients Found in Grain Foods
Low-fat & no cholesterol- Naturally grains have no cholesterol & are low in fat. Processed foods have added fats & cholesterol.
B Vitamin & Iron- many grain products, & all refined products, are also fortified with folic acid. They also contain some other B-vitamins & some minerals
Amino Acids- grains provide some amino acids but are not complete proteins

7. How Much Do I Eat A Day?
Make half your choices “whole grain” products. Should have 5-6 oz. a day
All of the following are equivalent to 1 oz. of grains:
1 slice of bread
1 c. ready-to-eat cereal
½ c. cooked cereal, rice, or pasta
One 6 in. tortilla
3 c. popped popcorn
1 mini-bagel
5 whole-wheat crackers

8. Types of Grains & Products
Corn- Hominy is dried, hulled corn without the germ. It is ground for grits
Barley- mild flavored adds flavor to soups. Whole barley is a whole grain. Pearl barley is not.

9. Types of Grains & Products
Buckwheat- nutty-flavored flour.
Bulgur- cracked wheat made from cooked, dried whole wheat. It’s got a chewy texture
Quinoa- small, bead shaped grain that is sweet and nutty. Used as a rice substitute.

10. The Science of Grains
A cereal grain is a seed from a grass such as wheat, rice, oats, corn, rye or barley. Processing the grain makes it edible. Cooking or baking changes their starch molecules.

11. Starch Molecules Highly-branched amylopectin
Long, chain-like amylase- most starches are amylase.
Starches thicken base on a ratio of the two types of molecules

12. Buying & Storing Grains
Read ingredient labels for key words like “whole grains”
Ready-to-eat Cereals compare amounts of sugar
Compare costs between generic or name brand & products that contain dried fruits vs. products that do not contain dried fruits
Pastas & rice come in a wide variety of options. Pick what’s best for your needs nutritionally, taste-wise & storage abilities

13. Buying & Storing Grains
Read instruction labels. Some breads are to be kept in cool, dry places & others must be kept frozen. Freeze breads for longer storage life.
Keep breads out of environments that lead to mold growth.

14. Quick Breads & Yeast Breads

15. Ingredients in Bread Products
Flour- there are different types of flour that cause different flavors & textures in bread products.
All-purpose, whole-wheat, self-rising flour, & bread flour

16. Gluten A stretchy, elastic protein. Holds dough together
The more kneading, stirring or mixing the stronger the bonds grow.
Traps carbon dioxide forming tiny pockets in the dough.

17. Ingredients in Bread Products
Liquids- moisten dry ingredients & helps bind ingredients together. Liquids create steam which helps the bread rise.
water, milk, juice, yogurt, or sour cream
Batter & dough- Batter is flour mixture that is thin & can be poured from a spoon. Dough is flour mixture that is stiff enough to be shaped by hand.

18. Ingredients in Bread Products
Leavening agents- substance that makes bread goods rise.
baking soda, baking powder & yeast
Fats- add flavor, richness & tender texture. It also cause the crust to brown.
Solid fats: butter, stick margarine, shortening or lard
Vegetable oil

19. Ingredients in Bread Products
Sweeteners- contribute to volume, flavor, tenderness and texture. Allows yeast to work, dough to rise and crust to brown.
granulated sugar, brown sugar, molasses, powdered sugar or honey.
Salt- adds flavor, helps control the action of the yeast & tenderized gluten.

20. Ingredients in Bread Products
Eggs- helps tenderize, add color, flavor & richness. Eggs also help bind mixtures together. Beaten eggs help bread rise.
Add-ins- extra ingredients that help add different flavors to bread products
nuts, dried fruits, onions, cheese, herbs, and spices

21. The Science of Baking Bread
Baked goods are leavened by part air & steam.
Air gets trapped when you sift flour or cream butter.
Water creates steam as it bakes.
As batter or dough bakes, gas expands and makes tiny holes as it escapes.
Leavening agents produce carbon dioxide as it bakes.

22. The Science of Baking Bread
“Yeast breaks down sugars in flour, giving off carbon dioxide and alcohol. Protein in flour trap the carbon dioxide bubbles in the dough. As that happens, dough rises and becomes lighter. Yeast also gives bread its distinctive aroma and flavor.” pg. 468

23. Successful Baking Use the exact ingredient. Measure accurately
Follow the recipe’s mixing directions-no shortcuts
Use the correct size pan.
Use the correct oven temperature

24. Types of Bread
Yeast Bread- a bread in which the leavening agent is yeast. Bread, bagels, and bread sticks
Quick Bread-a bread in which the leavening agent is baking powder or baking soda. They mix and rise faster than yeast breads. Pancakes, muffins and some loaf breads.
Flat Bread- a bread made with little or no leavening agent. pita bread, and tortillas.

25. Making Quick Breads
Muffin Method- the liquids & dry ingredients are mixed separately and then stirred together until just combined.
Biscuit Method- fat is cut into dry ingredients, liquid is added and the dough is kneaded.
Knead- means to work dough by repeatedly folding, pressing and turning it.

26. Storing Breads
Air tight container, foil or plastic bags at room temperature in a dry place.
Can be frozen

27. Cook Grain Products
Read the labels for cooking directions. Different products require different cooking methods.
Al-dente: “to the tooth” meaning tender but slightly firm
Under-cooked pasta is hard or chewy
Over-cooked pasta becomes soft & sticky

28. Cooking Pasta
Boil water before adding pasta. Keep it boiling while cooking. Do not cover.
Add 1 Tbsp. oil or margarine to water. Fats coat the pasta & keep it from sticking.
Stir pasta occasionally to prevent clumping. Cook pasta until it is al dente
Drain carefully into colander- do not rinse.

29. Cooking Rice
Use only the amount of liquid that rice will absorb. When all the liquid is absorbed the rice is tender & done.
Allow more cooking time for brown rice & wild rice
Do not rinse rice; rinsing removes nutrients
Stir rice as little as possible. Stirring scrapes starch off the grain, making rice sticky.
Use a large enough container. Grains double or triple in size as they cook

30. Review for Quiz Know the functions of ingredients for breads
Know how to cook pasta, like water needs to be boiling, don’t rinse, stir occasionally.
Know the difference between batter & dough
Be able to list examples of yeast, quick & flat
Know how to store breads
Know the difference between muffin method & buiscut method

31. Research Topics Ideas What is gluten? Gluten-free diets Celiac Disease
Grain milling process