GRAIN PRODUCTS Nutrition All Grain Products Have Carbohydrates

GRAIN PRODUCTS

Nutrition • All Grain Products Have: • Carbohydrates • Incomplete protein • Whole grains are good sources of: • Fiber • Complex carbohydrates • B vitamins • Iron • Phosphorus

Nutrition • Non-whole grain • Only calories and incomplete protein unless enriched • Enriched—nutrients are added to replace those lost • Cereals and Pastas are enriched

Parts of a kernel

Parts of a kernel • Endosperm • Majority of the kernel weight • Provides the nutrition for the kernel as it grows into plant • Makes white flour • Contains protein, carbs, iron as B-complex vitamins

Parts of a kernel • Bran • • 14. 5 % of the kernel weight Outer covering of seed Found in whole wheat flour and is also available separately FIBER, small amount of protein, larger quantities of the B-complex vitamins, trace minerals

Parts of a kernel • Germ • 2. 5 % of the kernel weight • embryo or sprouting section • processed separately and is in whole wheat flour. • usually separated because of the fat that limits the keeping quality of flour. • little protein, lots of B vitamins and minerals

Storage • Most can be stored in tightly covered container in cool, dry cupboard • Store whole wheat products in the refrigerator or freezer (germ can spoil)

Types • Flour • Any grain can be made into flour • Wheat produces best gluten (elastic protein which provides structure) • Types: • All purpose flour (endosperm) • Cake flour (very fine) • Bread flour • Instant/quick mixing flour • Self-rising flour (salt and baking powder added)

• Other Flour types • Whole wheat flour (entire kernel) • Potato Flour (allergic to wheat) • Buckwheat flour (pancakes) • Rye flour (bread) • Soy flour (must be with wheat) • Rice flour

Rice • Brown (whole grain version) • Regular (short or medium grain) • Parboiled or Converted (long grain) • Precooked (Minute Rice) • Wild Rice (from tall water grass) • All are cooked differently—read directions! • 1: 2 ratio. Triples in size. • All water must be absorbed.

Pasta • 2 kinds • Macaroni - rotini, spaghetti • Noodles– made with an egg • Doubles in size, must have water left over to drain off • Cook to al dente

Other grain products • Wheat bran (outer husk) • Wheat germ (high nutrition) • Bulgur (dried cracked wheat) • Cornmeal (ground corn) • Grits (from white corn endosperm) • Hominy (from white corn) • Oats • Barley • Quinoa (made popular by Inca)

Cooking Grains • Grains need to be cooked to improve digestibility and taste • Starch granules absorb water, causing them to swell and soften • Proportion of grain to liquid is important —make sure to read directions