Grain Products Parts of a grain kernel Nutrients

Grain Products

Parts of a grain kernel

Nutrients in Grains • Endosperm – Complex carbohydrates – Incomplete protein • Bran – Fiber – B vitamins – Iron • Germ – Unsaturated fat

Refined or Unrefined? • Unrefined Grains – Contain entire grain kernel – All naturally occurring nutrients – Fiber • Refined Grains – Bran and Germ are usually removed during processing – Fiber is removed – Often Enriched Grain products • Nutrients lost during processing are added

Wheat • Wheat Berries – Entire wheat kernel • Bulgur – Wheat kernels that are • steamed dried and crushed • Tabbouleh • Cracked Wheat – Often added to bread

Rice • Often categorized by grain length – Long Grain • Basmati – Medium Grain – Short Grain • Italian Arborio • Risotto – Brown Rice - Whole grain version of rice – Wild Rice – Seed of water grass • (not really a rice)

Oats • Most often served as oatmeal • See page 453 for a variety • of other grain products

Pasta • Italian word = Paste • Macaroni Products – made from Durum Wheat Flour (Semolina) • Noodles – Egg solids added for tenderness • 5% egg solids = Egg Noodles • Enriched or Whole Grain

Preparing Grains • When grains heated in water – – Starch granules start to move – Chemical bonds are broken – Layers of starch become loosened – Water enters the starch – Starch swells to a larger size – Starch becomes softer – Grain becomes tender enough to eat

Cooking Pasta • • Large pot Allow enough room for movement Boiling water Al dente – – To the tooth – Tender yet firm

Cooking Rice • Barley • Kasha • • • These grains absorb all of the cooking water Stir minimally Covered pot Chewy if undercooked Gummy if over cooked