1. GRAIN PRODUCTS

2. Nutrition All Grain Products Have: Carbohydrates Incomplete protein Whole grains are good sources of: Fiber Complex carbohydrates B vitamins Iron Phosphorus

3. Nutrition Non-whole grain Only calories and incomplete protein unless enriched Enriched—nutrients are added to replace those lost Cereals and Pastas are enriched

4. Parts of a kernel

5. Endosperm Majority of the kernel weight Provides the nutrition for the kernel as it grows into plant Makes white flour Contains protein, carbs, iron as B-complex vitamins

6. Parts of a kernel Bran 14.5 % of the kernel weight Outer covering of seed Found in whole wheat flour and is also available separately FIBER, small amount of protein, larger quantities of the B-complex vitamins, trace minerals

7. Parts of a kernel Germ 2.5 % of the kernel weight embryo or sprouting section processed separately and is in whole wheat flour. usually separated because of the fat that limits the keeping quality of flour. little protein, lots of B vitamins and minerals

8. Storage Most can be stored in tightly covered container in cool, dry cupboard Store whole wheat products in the refrigerator or freezer (germ can spoil)

9. Types Flour Any grain can be made into flour Wheat produces best gluten (elastic protein which provides structure) Types: All purpose flour (endosperm) Cake flour (very fine) Bread flour Instant/quick mixing flour Self-rising flour (salt and baking powder added)

10. Other Flour types Whole wheat flour (entire kernel) Potato Flour (allergic to wheat) Buckwheat flour (pancakes) Rye flour (bread) Soy flour (must be with wheat) Rice flour

11. Rice Brown (whole grain version) Regular (short or medium grain) Parboiled or Converted (long grain) Precooked (Minute Rice) Wild Rice (from tall water grass) All are cooked differently—read directions! 1:2 ratio. Triples in size. All water must be absorbed.

12. Pasta 2 kinds Macaroni - rotini, spaghetti Noodles– made with an egg Doubles in size, must have water left over to drain off Cook to al dente

13. Other grain products Wheat bran (outer husk) Wheat germ (high nutrition) Bulgur (dried cracked wheat) Cornmeal (ground corn) Grits (from white corn endosperm) Hominy (from white corn) Oats Barley Quinoa (made popular by Inca)

14. Cooking Grains Grains need to be cooked to improve digestibility and taste Starch granules absorb water, causing them to swell and soften Proportion of grain to liquid is important—make sure to read directions