1. Starchy grains suitable to use as food. Used to make bread products.
Breads & Cereals
Starchy grains suitable to use as food. Used to make bread products.

2. Grain Structure Kernel – The WHOLE seed. Bran Endosperm Germ
Outer protective covering, high in fiber.
Endosperm
The middle, largest part.
Germ
Reproductive part, smallest part.

3. Selecting & Storing Cereal Products
Nutrition
“Whole Grain” (All parts of kernel)
“Refined” (Just Endosperm)
Naturally low in fat, sodium, & sugar.
Cost
Generally inexpensive.
Convenience products cost more
Storing
Tightly covered, cool, dry place.

4. Types of Flour All-purpose Bleached vs. Unbleached Cake Instant
Many varieties blended together.
Bleached vs. Unbleached
Whitened
Cake
Soft Wheat
Instant
Blends easily with liquids
Self-rising
Leavening agents & salt added
Miscellaneous
Rice, Buckwheat, Soy, etc.

5. Types of Rice White Brown Instant Wild Rice
Long or Short grain varieties.
Cook with 2x water to rice. Can be rinsed if to sticky.
Brown
Instant
Precooked, requires less time.
Cook with equal parts rice and water.
Wild Rice
Marshland grass, not really rice.

6. Pasta Homemade or Store-bought Cooking Can be flavored.
Can be colored.
Cooking
3x or 4x more water then pasta. Bring water to a boil then add pasta and cook.
Salt adds flavor, it does NOT make water boil faster.
Can microwave if needed.

7. Types of Bread Products
Yeast Breads
Leavened with gasses from YEAST.
Single celled plant.
Require more time and preparation.
Quick Breads
Use a leavening agent other than yeast.
Baking Powder, Baking Soda
Require less time and preparation

8. Yeast Breads Process Characteristics Examples
Kneading (Develops the gluten)
Fermentation (When the yeast reacts)
Punching (Releases carbon dioxide)
Shaping
Baking
Characteristics
Large Volume, Golden Color, Fine & Uniform Texture
Examples
Pizza Dough, Breads, Pretzels

9. Quick Breads Process… Examples DO NOT OVERMIX
This causes the bread to be compact and tough.
Microwaving can be successful.
Examples
Biscuits, Muffins, Popovers, Pancakes, Cream Puffs

10. Ingredients in Breads Flour - Structure Leavening Agent
Baking soda, Baking powder, Yeast
Give the “rise.”
Liquid - Moistness
Fat – Tenderizes
Eggs – Incorporates Air
Sugar - Sweetness
Salt - Flavor

11. Selecting & Storing Baked Good
You can purchase…
Freshly baked
Partially baked
Refrigerated
Frozen
The cost depends on…
Amount of convenience
Size, Ingredients, and Brand
Storing…
Room temp, refrigerator, or freezer
Colder temps in humid weather prevents molding.