Cereal Grains

1
Cereal Grains PastaChapter 21

• FCS 1120
• Amy D. Eades MS, RD

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Composition StructureWhat part of the kernel
am I the germ, endosperm, or bran?

• 1) Outer layer (15 of kernel)
• High in cellulose fiber, B vitamins and
  iron
• 2) Large central portion (83)
• Contains most of starch protein
• 3) Small structure (2)
• Rich in fat, protein, vitamins/minerals.
  Embryo for a future plant.

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Answers

• Bran
• Endosperm
• Germ

• From PowerPoint Presentation tool for
  Understanding Food, 1 edition by
• Reprinted with permission of Wadsworth, an
  imprint of the Wadsworth
• Group, a division of Thompson Learning

4
Nutritive Value of Grains Cereals

• Incomplete Protein
• Complex Carbohydrates
• Several Vitamins Minerals
• Fat

Wheat germ
5
Fortification vs. Enrichmentof grains

• Greater amounts of nutrients are put back in the
  cereals/grains than was taken out.

• Process of adding back equal amounts of certain
  nutrients to cereals/grains that were lost during
  processing.

6
Which of the following nutrients must be enriched
in grains?

• B vitamins
• Thiamin
• Riboflavin
• Niacin
• Folic Acid
• Iron
• Calcium
• Vitamin C

7
Which contains the most fiber?

• White bread
• Enriched white bread
• Wheat bread
• Whole wheat bread

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Cereal Grains

• Wheat
• Hard (durum)
• Soft (bulgur)
• Corn
• Uses
• hominy,grits, corn meal, cereals, corn oil, corn
  starch, corn syrup
• Rice
• short grain
• long grain

9
Guess the type of ricewhite, brown, converted ,
instant, wild

• Endosperm only
• Hulled and unmilled grain of a reed like water
  plant
• Treated with special steam before milling
• Cooked, rinsed, and dried
• Whole grain

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More Grains

• Oats (refer to pg. 391 for illustrations of
  varieties of oats)
• whole grain
• Groats
• Rolled and quick cooking oats
• Rye
• whole grain
• Barley
• Buckwheat
• Triticale

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Prep of Cereal Products

• Gelatinization (read pg. 371-373 for a
  refresher)
• Increase in volume, viscosity, and translucency
  of starch granules when they are heated in a
  liquid

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Cooking Rice

• Uses small amount of water
• Cook with lid on
• Avoid excess stirring
• Volume Increase
• Long grain 1 cup dry 3 cups cooked
• Brown 1 cup dry 2 cups cooked
• Instant 1 cup 2 cups cooked

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Cooking Pasta

• Use large amount of water
• Keep lid off
• Stir occasionally
• Cook until al dente
• Do you know what al dente means? Read the notes
  to find out!
• Drain rinse
• Doubles in volume

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Preparing pasta
Step 1
Step 2
Bring 4 quarts of water for each pound of pasta
to a full rolling boil.
For long pasta, add to boiling water in batches,
pushing batch down as pasta softens this avoids
breaking. Short pasta can be added all at once.
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Preparing pasta
Step 3
Step 4
Stir, carefully separating pasta pieces. Cover,
return to boil, then immediately remove lid.
Stir, gently while cooking to prevent pieces from
sticking together.
Cook pasta until tender but slightly firm (al
dente). Taste to test doneness. Drain pasta.

• From PowerPoint Presentation tool for
  Understanding Food, 1 edition by
• Reprinted with permission of Wadsworth, an
  imprint of the Wadsworth
• Group, a division of Thompson Learning

16
Legumes

• Plant derived
• Dried bean characterized by true pods enclosing a
  seed
• Types
• Lima beans Lentils
• Black-eyed peas Navy beans
• Peanuts Soybeans
• Kidney beans Split peas
• Northern beans Pinto beans

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Legume Cookery

• Soaking uncooked beans
• 3 c water / 1 c beans
• 1.5 hours - cooking
• Cooking process
• Starch gelatinizes
• Fibers soften
• Lignin, cellulose, hemi-cellulose (refer to page
  320 in text)

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Factors influencing cooking time of legumes

• Hard water
• Baking soda
• Acids
• Age of bean (older bean)