GRAINS Parts of the kernel and nutrients Types

GRAINS

Parts of the kernel and nutrients

Types of grains l Grains are also called : CEREALS l 7 common types of grains l l l l Buckwheat Barley Rice Corn Wheat Rice Oats

l Three Most Common USA grains used…

Quick Breads By Valerie Shaw

Yeast breads l Take a long time to make l Leavening agent is yeast. l Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

Quick Breads l Cook quickly. l Leavening agent is baking soda/powder. l Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

Ingredients in quick breads l Grains- whole or flour l Sweetener- sugar, honey l Eggs l Leavening- baking soda, baking powder l Fat- oil, butter l Flavorings- fruit, nuts l Liquid- milk, water, lemon juice, vinegar

Purpose of Ingredients l Grains- structure l Sugar- flavor, tenderness, browning l Eggs- structure and browning l Leavening agent- adds air l Fat- flavor, tenderness l Flavorings- flavor l Liquid- moistness

Nutrients l Grains- complex carbohydrate, fiber l Sugar- simple carbohydrate l Eggs- protein, iron l Leavening- none l Fat- fat l Flavorings- vitamins, minerals, fiber l Liquid- vitamins, minerals, water

The Muffin Method Mix dry ingredients. 2. Mix wet ingredients separately. 3. Mix wet and dry just barely. 4. Spoon the lumpy mixture into paper cups- 2/3 full 1.

Muffins v Muffins should be round on top, and pebbly. v Muffins should not have peaks or tunnels.