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Understanding Grains in Cooking

Learn about essential grains like wheat, corn, rice, and oats. Discover the nutrients in each part of the wheat grain and the impact of celiac disease. Explore terms like fortification, enrichment, and whole grains. Understand thickening agents and diversify your cooking with other grains like barley and kasha.

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Understanding Grains in Cooking

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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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