1. Pasta and Cereal Grains Chapter 14

2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 2 Consumption USDA disappearance data shows upward trend in use of grains Still less than in early 1900 Consumption of whole grains is short of dietary recommendations

3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Structure and Composition Bran 5% of kernel High fiber and mineral ash Contains some fat Endosperm 83% of kernel High starch Contains protein Very low vitamin, mineral, and fat content Germ 2-3% of kernel Rich in fat, protein, ash, and vitamins

4. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 4 Nutritive Value Grains provide majority of food calories and about half of protein for world population Protein – incomplete protein source Starch Fiber Vitamins and minerals Low in fat

5. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 5 Refined and Enriched Grains Refined flours and cereals made from endosperm Therefore are enriched Enriched flour B vitamins and iron added 1996 – folic acid addition mandated

6. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 6 Whole Grains Cereal grains with endosperm, germ, and bran present in same relative proportions as found in nature Whole grain consumption associated with reduced risk of Cancer Cardiovascular heart disease Diabetes Obesity

7. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 7 Common Cereal Grains Wheat Corn Rice Oats Rye Barley

8. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 8 Wheat Classes of wheat based on Winter or spring When planted – fall or in spring Hard or soft Hard are higher in protein Better for bread making Color Red or white

9. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 9 Forms of Wheat Often ground into flour Other forms Wheat berry Bulgur Cracked wheat Wheat germ Wheat bran Farina

10. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 10 Corn Corn used as a grain is different than corn cooked as a vegetable Dent or field corn Forms of corn Hominy Hominy grits Fine grits Corn meal Corn flours

11. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 11 Rice Many varieties of rice are grown Classified as Long grain Medium grain Short grain Also specialty rice varieties Jasmine, basmati, Arborio, waxy rice

12. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 12 Rice Processing Brown rice White polished Enriched Converted or parboiled Instant Rice flour Rice bran

13. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 13 Oats Processing Most of outer hull removed Most of germ and bran remain Groats Quick rolled oats Old-fashioned rolled oats Source of beta-glucan in diet

14. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 14 Additional Grains Rye Much used as flour Barley Usually pearled barley Wild rice Hulled grain of reedlike water plant Buckwheat Seed of herbaceous plant

15. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 15 Additional Grains Triticale Hybrid produced by crossing what and rye Kamut High protein variety of wheat Spelt Predecessor of wheat Quinoa Small seed

16. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 16 Breakfast Cereals Ready-to-eat Puffed Flaked Granular Shredded Extruded Economics of breakfast cereals Cooking breakfast cereals

17. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 17 Cooking of Rice White rice Cook with amount of water that will be absorbed Rice will increase 3X in volume Several methods Simmering range top Double boiler Oven Microwave Rice cookers

18. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 18 Cooking Rice Brown rice Must cook about twice as long as white rice Precooked Done quickly Rice Pilaf Brown rice in small amount of fat followed by cooking in water

19. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 19 Pasta Pasta or alimentary paste Made with semolina flour made from durum wheat Manufacture

20. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 20 Pasta Preparation Add pasta to boiling water 2-3 quarts of water per 8 ounces pasta (or 1 gallon water per 1 pound pasta) Done when al dente Increases by 2 – 2.5 times original volume