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Grains

Grains. Grains are the edible kernels of plants in the grass family. The Principle Grains:. Wheat : Flour, cereals, pastas Corn : Vegetables, cereals, grits & hominy Rice : Cereals, rice dishes Oats : Cereals, ingredients in baked goods and some desserts. Parts of the wheat grain (kernel).

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Grains

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  1. Grains Grains are the edible kernels of plants in the grass family.

  2. The Principle Grains: • Wheat: Flour, cereals, pastas • Corn: Vegetables, cereals, grits & hominy • Rice: Cereals, rice dishes • Oats: Cereals, ingredients in baked goods and some desserts

  3. Parts of the wheat grain (kernel)

  4. The Bran • Outside covering of the grain • Consists of several layers. These layers protect the main part of the kernel. • Nutrients Contributions: Fiber, B vitamins (Thiamin, Riboflavin and Niacin), iron and phosphorous, protein

  5. Parts of the wheat grain (kernel)

  6. The Endosperm • The middle (and the largest) part of the kernel. - Main energy storehouse for the plant. - Rich in energy-yielding carbohydrate and protein. - White flour is milled from this part of the kernel. • Nutrients Contributions: rich source of starch, but lacks vitamins, minerals and cellulose

  7. Parts of the wheat grain (kernel)

  8. The Germ - Smallest part of the grain • Packed with nutrients • The germ sprouts in to a new plant, so it holds rich supplies of the key nutrients. • Nutrients Contributions : A rich source of B vitamins (Thiamin, Riboflavin and Niacin), oil, vitamin E and natural plant fat. **It is removed during milling because the fat will become rancid. Wheat germ is very valuable and used in many products**

  9. Celiac Disease • a digestive condition triggered by consumption of the protein gluten, primarily found in bread, pasta, cookies • People with CD who eat gluten experience a reaction in their small intestines, damaging to the inner surface of the small intestine and have an inability to absorb certain nutrients. • Symptoms: • Abdominal cramping, intestinal gas, bloating of the stomach • diarrhea or constipation • Anemia • Unexplained weight loss with large appetite or weight gain

  10. Terms • Fortification: Process of adding 10% or more of the Daily Value for a specific nutrient to a product. • Enrichment: Process in which some nutrients lost as a result of processing are added back to the product to near original levels.

  11. Terms • Whole Grain: The entire edible grain kernel is used (whole wheat flour, whole-grain cereals) • Restored: Bring back to original natural/raw state

  12. Thickening Agents Types of Thickening Agents: • Flour • Cornstarch • Tapioca General Rule: A thickening agent must be used with a separating agent (melted fat, cold liquid, sugar) before heating to prevent lumping.

  13. Thickening Agents Examples include: • Roux (Flour and melted Fat): Cream sauces and some gravies • Slurry (Cornstarch and cold liquid): Sauces for stir-fry and some gravies • Fruit sauces & puddings: Sugar and cornstarch

  14. Grain Cookery Starch absorbs liquid and swells 2 to 3 times original size when in contact with heat and liquid Pasta doubles Rice triples 1 cup uncooked pasta = 2 cups cooked 1 cup uncooked rice = 3 cups cooked

  15. Other Grains: • Barley: mild flavored (soups & stews) • Bulger: Wheat kernels that have been steamed, dried & crushed (main dishes, salads and sides • Grits: Coarsely ground endosperm of corn • Kasha: Roasted buckwheat that is hulled and crushed (breakfast cereal)

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