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Exploring Grain Products: Types, Nutrition, and Cooking Tips

Dive into the world of grain products, from the nutrients in grains to the differences between refined and unrefined grains. Learn about wheat, rice, oats, and pasta varieties, and discover how to properly cook grains for delicious meals.

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Exploring Grain Products: Types, Nutrition, and Cooking Tips

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  1. Grain Products

  2. Parts of a grain kernel

  3. Nutrients in Grains • Endosperm • Complex carbohydrates • Incomplete protein • Bran • Fiber • B vitamins • Iron • Germ • Unsaturated fat

  4. Refined or Unrefined? • Unrefined Grains • Contain entire grain kernel • All naturally occurring nutrients • Fiber • Refined Grains • Bran and Germ are usually removed during processing • Fiber is removed • Often Enriched Grain products • Nutrients lost during processing are added

  5. Wheat • Wheat Berries • Entire wheat kernel • Bulgur • Wheat kernels that are • steamed dried and crushed • Tabbouleh • Cracked Wheat • Often added to bread

  6. Rice • Often categorized by grain length • Long Grain • Basmati • Medium Grain • Short Grain • Italian Arborio • Risotto • Brown Rice - Whole grain version of rice • Wild Rice – Seed of water grass • (not really a rice)

  7. Oats • Most often served as oatmeal • See page 453 for a variety • of other grain products

  8. Pasta • Italian word = Paste • Macaroni Products – made from Durum Wheat Flour (Semolina) • Noodles – Egg solids added for tenderness • 5% egg solids = Egg Noodles • Enriched or Whole Grain

  9. Preparing Grains • When grains heated in water – • Starch granules start to move • Chemical bonds are broken • Layers of starch become loosened • Water enters the starch • Starch swells to a larger size • Starch becomes softer • Grain becomes tender enough to eat

  10. Cooking Pasta • Large pot • Allow enough room for movement • Boiling water • Al dente – • To the tooth – Tender yet firm

  11. Cooking Rice • Rice • Barley • Kasha • These grains absorb all of the cooking water • Stir minimally • Covered pot • Chewy if undercooked • Gummy if over cooked

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