Grains & Quick breads

1. Foods I Grains & Quick breads

2. Grains are any food made from wheat, rice, oats, corn, barley or another cereal grain is a grain product. • CORN-Cornmeal, grits • OATS-Oatmeal, Oat flour • RICE-Rice flour • WHEAT-Pasta, flour, couscous • Breads, Tortillas and breakfast cereals are also examples of grains. What are grains?

3. Whole grains contain the entire grain kernel -- the bran, germ, and endosperm. Examples include: • whole-wheat flour • bulgur (cracked wheat) • oatmeal • whole cornmeal • brown rice • Get as much whole grains in your diet as you can! Whole Grains

4. Refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Some examples of refined grain products are: • white flour • degermed cornmeal • white bread • white rice Refined Grains

5. Most refined grains are enriched. This means certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back after processing. Fiber is not added back to enriched grains. Check the ingredient list on refined grain products to make sure that the word “enriched” is included in the grain name. Some food products are made from mixtures of whole grains and refined grains. Refined Grains

6. Examples of refined grains include: • Cornbread • Corn tortillas • Couscous • Crackers • Flour tortillas • Grits • Noodles • Pasta • Spaghetti • Macaroni • Pitas • Pretzels • Ready-to-eat breakfast cereals: • Corn Flakes • Lucky Charms • Golden Grahams • White bread • White sandwich buns and rolls • White rice However, you can find that some of these items are now available as a whole grain food.

7. How Do I cook Grains? • When using cornmeal or flours, they are incorporated into recipes. (Making baked goods [cakes, cookies], corn bread, flouring, making a roux, etc.) • Use spices and olive oil to reduce the amount of calories when preparing grains • Grits-bring water to a boil, slowly add, stir, reduce to simmer for about 10 minutes, covered. You can also add extra ingredients like butter or bacon. • Oatmeal-bring water to a boil, slowly add, stir, reduce to simmer for about 5 minutes, uncovered. You can also add extra ingredients like brown sugar or fruit.

8. How do I cook Grains? • Couscous-bring water to boil, slowly add, remove from heat, cover and let sit for 5 minutes. Seasonings can be added such as garlic or Italian spices. • Pasta-bring water to boil, add pasta, bring back to boil and begin timing then, uncovered pot Use time on package, cook only until al dente • Instant rice – bring water to a boil, add rice, cook covered with heat off, let stand for 10 minutes • Rice-bring water to boil, add rice, cover and reduce to simmer for 20 minutes or until water is absorbed. (Brown rice takes a little longer)

9. Other Types Of Grains • Barley • Bran • Bulgar • Cracked Wheat • Kasha • Millet • Oats • Quinoa • Triticale • Wheat Berries

10. What are quick breads? • Quick breads are breads that can be prepared without the rising or proofing time required by yeast breads. • Have shorter preparation time than yeast breads • They are baked immediately after the ingredients are mixed. • Do not require kneading • Use baking soda or baking powder as a leavening* agent. • *A leavening agent is an ingredient that helps make a baked good rise. Quick Breads

11. Always keep to the recipe. Changing ingredient amounts will make the product turn out incorrectly Be sure to preheat the oven so that the rising process occurs properly and products do not overcook Remember, if you change the size of the pan used, you may need to adjust the cooking time Quick Breads

12. If you are using a dark colored pan, decrease the temperature of the over by 25o. Dark pans absorb more heat and will cook the outside of you product faster Add different ingredients to quick breads to add flavor! Fruits, nuts, spices, cheese and extract are a great way to add variety to plain quick breads. Only sift the flour if the recipe calls for it. Most flour is pre-sifted, so sifting is not needed, unless the recipe says to do so. Quick breads

13. Flour Varieties • Self-rising • Plain/all-purpose • Bleached • Unbleached • Whole wheat • Bread • Cake • Rye • Oat • Rice All-Purpose flour is plain; self-rising flour has an added leavening agent

14. Varieties of Quick Breads I. Pour batters including: pancakes, crepes, waffles, popovers II. Doughs including: biscuits, scones, unleavened breads (tortillas) III. Drop batters including: coffee cakes, dumplings, muffins Varieties of Quick Breads

15. Ingredients in Quick Breads • Basic ingredients used in making quick breads are: • Flour • Gluten for elasticity & structure • Fats (Solid or liquid) • Flavor & tenderness • Flakiness & richness • Shortening, margarine, butter, oil • Leavening Agent • Causes a baked good to rise • CO2 produces to make light & porous • baking powder or baking soda • Sugar • Contributes flavor (sweetens) • Aids in browning • Tenderizes • Liquids (Milk, Water, Buttermilk) • Moisten dry ingredients • Hydrates gluten & starch in flour • Activates baking powder • Disperses ingredients • Produces steam for leavening • Eggs • Contributes color, flavor, richness, nutritive value • Structure

16. Muffin Method • Mix all Dry ingredients • Make a well in the center • Beat all Liquid ingredients • Pour liquid ingredients in to well. • Mix until just moistened, gently being sure not to over mix • Fold in ingredients such as chopped nuts Muffin Method

17. Spray Pan or line with liners • Fill muffin cups only ½ to 2/3 full • Make sure your oven is preheated • Fill empty muffin cups with water for even cooking • Use a toothpick in the center of the muffin to check for doneness Muffing Method-Pan Preparation

18. When making quick breads using the muffin method, be sure not to over mix. Your mixture will be lumpy. • Over mixing causes gluten to form. • Gluten is the protein found in flour that will make your muffins tough and tunneled • The more you mix a dough containing flour, the more gluten develops. Gluten gives quick breads undesirable qualities Muffin Method

19. Over Mixing • Mixing this muffin batter too long cause this muffin to: • Develop peaks and tunnels • Not be uniform in shape (slanted top) • Overdevelop gluten (which will make the muffin tough and chewy)

20. Cut in shortening (with a pastry blender, fork or knife) to resemble peas • Stir with a spoon, be sure not to over mix • Mix dry and liquid all at once • Knead the dough if necessary, depending on your recipe. • Kneading means to push the dough with your hands to smooth the dough. • Roll out with a rolling pin, or cut into circles with a glass or biscuit cutter. • Some biscuits have more liquid and need to be dropped or spooned into the pan. They can also be used as dumplings. • Make sure your oven is preheated Biscuit Method

21. biscuits • Biscuit “A” would be a high quality biscuit • Biscuit “B” would be considered a low quality biscuit. • Biscuit “B” was over mixed which resulted in too much gluten and a loss of CO2 gas from the leavening agent. This caused it to be tough, dry and flat.

22. Add all ingredients together Stir gently Some lumps in pancakes mix is ok. Pour by cupfuls into a hot pan or griddle (nonstick pans/griddles would be best to use) Flip pancakes when the edges get dry and bubbles form on top. Pancakes

23. Quality Quick breads • Quality Muffins will be: • Tender • Have a lightly browned top • Have no tunnels or peaks • Moist • Pleasing flavor • Quality Biscuits will be: • Tender • Light & Fluffy • Lightly brown • Flaky • Pleasing flavor • Quality Pancakes will be: • Tender • Lightly brown • Have no clumps • Light & Fluffy

24. Yeast breads are NOT quick breads. They take a lot more time to make and require yeast • Examples of yeast breads are: • Croissants • Loaf Bread • French Bread • Bagels • English Muffins • Sour Dough Bread Non-Quick Breads