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Grains

Grains. Foods and Nutrition. Grain. An edible seed – member of grass family. Endosperm. Starchy material in grain Used to make flour. Germ. Plant embryo (reproduces new plant) Contains fat and vitamins B and E. Flour. Finely ground grain- usually wheat

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Grains

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  1. Grains Foods and Nutrition

  2. Grain • An edible seed – member of grass family

  3. Endosperm • Starchy material in grain • Used to make flour

  4. Germ • Plant embryo (reproduces new plant) • Contains fat and vitamins B and E

  5. Flour • Finely ground grain- usually wheat • Blend of hard and soft flour makes all-purpose flour

  6. Bleached Flour • Residue removed for better baking • Most familiar

  7. Enriched flour • Since processed wheat loses nutrients, they are restored or “enriched” with: • Iron • B-vitamins • Folic acid

  8. Gluten • Protein in Wheat flour – stretches to trap CO2 produced in baking, makes product rise

  9. Barley • Staple of the Middle East • Oldest grain • Used in soups, liquor, animal food • Pearl-like in shape

  10. Semolina • Made from hard durum wheat (paste) used for making pasta

  11. Bran • Outer layer of grain • Contains fiber, b-vitamins, minerals

  12. Buckwheat • Fruit of leafy plant • Flour of this is used for pancakes, blintzes, soba noodles, Kasha

  13. Bulgur • Processed whole wheat(steamed ,dry, cracked) • Very nutritious

  14. Corn • Most common grain • Some uses: animal feed, cornstarch, syrups, oil, and so much more! • Also considered a vegetable

  15. Polenta • Porridge made from cornmeal

  16. Couscous • Made from Semolina • Similar to pasta • Fluffy rice-like wheat

  17. Oats • Originally weed in wheat or barley • Oatmeal is made from rolled oats • 95% of harvested is used for animal feed

  18. Rice • Half of the world’s population eats rice 3x per day. • The word itself means “culture”

  19. Brown Rice • Only outer husk has been removed, bran remains intact • High and fiber • Rich, nutty flavor • Longer to digest • Makes you feel fuller, longer

  20. White Rice • Grain that has been milled and enriched

  21. Minute rice • Precooked and dried before packaging • Very user friendly when time is an issue

  22. Parboiled rice • Soaked under pressure, steam and air dried • Helps retain nutrients and keeps grains separate when cooking

  23. Risotto • Italian rice dish • Uses arborio rice and chicken stock • Short grain rice

  24. Rye • Originally a weed • Used in breads in Europe and of course, U.S.

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