1. 1 Breads, Cereals, Rice & Pasta Chapter 50

2. 2 Most significant food group Carbs for energy Proteins and vitamins Valuable source of fiber

3. 3 Nutrient Composition Grain kernel has 4 parts See page 490 figure 50.1

4. 4 Germ (which is at its core contains vitamins and minerals –(vitamins B, E, iron, zinc) Endosperm –nourish seed if allowed to germinate –(complex carbs, protein) Bran –Layers, Hull –Protective covering

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6. 6 Many grain products sold in U.S. made from white wheat flour (endosperm of the wheat) Refined meaning bran and germ are removed –Finer texture and lasts longer –Improves nutrients –Nutrients lost in processing required by law to be replaced (enriched)

7. 7 Fortified Some cereals are fortified Meaning……nutrients have been added that were not in the grain originally or were not in the grain in large amounts

8. 8 Breads White Whole-wheat Rye Pumpernickel Oat bran –(rolls, muffins, biscuits, loaves)

9. 9 Commercially baked Buy bread mixes Make your own Frozen products

10. 10 Breakfast Cereals Made from grains such as wheat, oats, corn, rice, barley Ready to eat (wheat flakes or rice puffs) Cooked in water or milk Vary in nutritional content

11. 11 Read the Label Whole-grain cereals a good choice Watch out for large amounts of sugar or salt

12. 12 Rice White rice has had its outer covering (hull and bran) removed by polishing Vitamin B & fiber in bran layer so it is put back in or enriched Brown rice –hulled but still has bran –Rich in fiber, nutlike flavor

13. 13 Precooked (instant) made from rice that was cooked and dehydrated Converted rice – partly cooked before bran removed—allows nutrients from bran to enter endosperm –Takes longer to cook

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15. 15 Pasta Italian for “dough” Keeps its shape Stays firm Made from semolina (high in gluten) Gluten – an elastic, protein substance found in wheat flour

16. 16 All shapes and sizes –Little shells to wagon wheels Made from spinach or tomatoes for color

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18. 18 Flour All-purpose –(AP) – general baking/cooking Self-rising – AP flour with baking powder and salt added Other: buckwheat, rye, oat, whole-wheat Cornmeal- for corn bread, tortillas, hush puppies

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20. 20 Storing Breads Best when fresh Tightly wrapped Store in cool, dark place In hot weather—keep in fridge Can freeze well (if tightly wrapped)

21. 21 Cereals, Rice, Pasta, Flour Tightly closed packages Airtight containers Stay fresh for long periods Refrigeration not needed Whole grain should be refrigerated, germ remaining can cause spoilage

22. 22 Homemade breads can be frozen for up to 3 months without losing flavor Cool to room temperature, wrap in foil, plastic, wrap, airtight plastic bags or freezer wrap, with air pressed out of package.

23. 23 FYI Wheat germ is removed from grains because it contains oil that can become rancid and cause spoilage. Wheat germ is available in vacuum- packed containers in grocery stores. When added to foods as a topping, baking it increases food’s nutritional value, fiber content, but also fat content.

24. 24 Preparing Cooking in Liquids Use water or other liquid Package tells you how much and how long Rice absorbs all the liquid, no nutrients lost

25. 25 Rice is the single most widely consumed food in the world, the mainstay of half the plant’s population. Nutritious and inexpensive, grows in wet, marshy areas that cannot support other crops, livestock or industry. Popularity stems from its versatility Absorbs flavor, from spicy Indian curries to sweet rice puddings.

26. 26 Pasta drained and does lose some nutrients Cook until al dente Strain with colander Do not rinse (lose more nutrients, need starch to hold sauce)

27. 27 Stored properly, commercially prepared macaroni and spaghetti will keep up to one year, noodles for about six months. Make your own fresh pasta at home with a pasta making machine.

28. 28 Baking Quick Breads –Use baking soda or baking powder to rise –Ready for baking right away –Muffins, biscuits, pancakes, waffles –Liquid poured into dry ingredients –Stirred only until mixed –Over-mixing causes product to be tough

29. 29 Quick Breads cont…. Some biscuits rolled out and kneaded Knead – use the heels of your hands to press the dough down and away from your body Rotate the dough one-quarter turn, fold the dough toward you, knead again Develops gluten

30. 30 Yeast Breads Breads that rise through the action of yeast, a tiny fungus—activated with warm water Takes longer Dough must rise Examples – white bread, whole-grain bread, raisin bread, rolls, pizza crusts

31. 31 Yeast Breads cont…. Combine ingredients Mix yeast with warm water Active yeast releases carbon dioxide which makes dough rise After combining, knead 8 to 10 minutes Allow it to rise again, punch it down and let it rise again. Test for doneness by tapping crust with knuckles (hollow sound)

32. 32 Microwave Cooking Defrost or warm prepared rolls, etc Reheat items Baking bread possible but will be pale in color Used for hot breakfast cereal Not used for rice and pasta, time is just as long as stove top