1 / 10

Whole Grain Breads

Whole Grain Breads. Amanda Bolt. Whole Grain Bread History.

maire
Download Presentation

Whole Grain Breads

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Whole Grain Breads Amanda Bolt

  2. Whole Grain Bread History • The agricultural era began about 10,500 years ago when people in fertile regions of the Middle East began to cultivate weeds and grasses, producing mostly wheat and barley. About 1000 years later, a similar process happened in China where rice and millet were cultivated from wild grasses • As more of the cultural elite began to consume white bread, it became a status symbol among the Greeks and Romans. • Whole wheat bread became the food for peasants, slaves and athletes. In Rome it became known as panis sordidus (dirty bread). www.wholegrain.umn.edu

  3. The major nutrient in whole grain breads is carbohydrates which include: Starches & Dietary Fiber Carbohydrates 4 cal/gm

  4. Starches • Complex carbohydrates are made up of complex chains of glucose molecules. • Starch is the primary storage form of carbohydrates in plants. • The majority of carbohydrates in our diet consists of starch, monosaccharides, and disaccharides. http://www.ext.nodak.edu

  5. Dietary Fiber • Naturally occurring, intact forms of non-digestible carbohydrates in plants and “woody” plant cells. • Recommended Daily Intakes of Total Fiber: • 4-8 years 19 grams • men 19-50 years 38 grams • women 19-50 years 25 grams • It is recommended that one should eat at least 3 grams of fiber in each serving! http://www.greatharvest.com/

  6. Dietary Fiber http://www.cspinet.org/nah/bread.htm

  7. Whole Wheat Pecan StuffingSide Dishes4 cups whole wheat bread, cut into 1/2-inch cubes3/4 cup giblets (optional)*2 tablespoons butter or margarine1/2 cup chopped onion3/4 cup chopped celery1/2 cup chopped green pepper3/4 cup sliced mushrooms1/2 teaspoon dried thyme1/2 teaspoon Spanish paprika1/8 teaspoon nutmeg1/2 cup golden seedless raisins1/2 cup pecans, chopped1 cup chicken broth1 large lightly beaten egg Source: Wheat Foods Council Recipes www.wholegrainscouncil.org/recipes.htm

  8. Whole Wheat Raisin CookiesDesserts1/2 cup butter or margarine, softened1/4 cup sugar1/2 cup packed light brown sugar2 eggs1 cup uncooked quick-cooking oats3/4 cup whole wheat flour3/4 cup raisins1/2 teaspoon vanilla extract1/2 teaspoon salt1/2 teaspoon baking sodaSource: Wheat Foods Council Recipes http://www.wholegrainscouncil.org/recipes.htm

  9. Extra Facts • USDA’s new food guide pyramid, MyPyramid, suggests everyone should eat at least 50% whole grains in their diet. • It is highly recommended that one should eat at least 75% of whole grains • • whole grain [name of grain]• whole wheat• whole [other grain]• stoneground whole [grain]• brown rice Contains all parts of the grain, so you're getting all the nutrients of the whole grain.

  10. Bibliography • “The Base of the Pyramid- Breads and Grains”, 1996 August, www.ext.nodak.edu • “The Whole Grain Stamp”, 2005, www.wholegrainscouncil.org • “Flour Power- A Guide to Buying Bread”, 1997 September, www.cspinet.org • “The Whole Grain: Whole Grains for life”, 2004, www.wholegrain.umn.edu/history/index.cfm • “Health Benefits of Whole Grain Bread”, 2005, www.greatharvest.com

More Related