1 / 12

Grain Products

Grain Products. Parts of a grain kernel. Nutrients in Grains. Endosperm Complex carbohydrates Incomplete protein Bran Fiber B vitamins Iron Germ Unsaturated fat. Refined or Unrefined?. Unrefined Grains Contain entire grain kernel All naturally occurring nutrients Fiber

ahassler
Download Presentation

Grain Products

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. 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

More Related