Cereal Grains, & Pastas

Al dente

"To the tooth" in Italian; refers to pasta that is tender, yet firm enough to offer some resistance to the teeth

Millet

The seed of an annual, gluten free grass that is widely eaten as a cereal in Africa and Asia. It is also used as a source of starch.

Wheat

Thought to have first been cultivated in the Nile region, it is the source of the highest quality bread and baking flours. There are many different varieties: the durum wheat type is the best known for making pastas.

Sorghum

Used as a sweetener

Bran

-The hard outer covering just under the husk that protects the grains soft endosperm -Makes up about 14.5% of the grain by weight -Good source of fiber and minerals -Just below the bran lays the aleurone layer, which contains protein, phosphorus, thiamine, other B-vitamins, and fat -Both bran and aleurone layer are removed during processing white flour **(fiber, PRO, phosphorus, B-vitamins such as thiamine)**

Endosperm

-The largest portion of the grain, containing all of the grain's starch -Makes up 83% of the grain -Full of Starch **STORES STARCH** -Serves as a basis for all flours

Husk

-The rough outer covering protecting the grain -Protects from insects, weather, and other potentially damaging environments -Not usually consumed, but sometimes processed and put into fiber supplements.

Wheat allergy

-Uncommon -Immune system mounts a response to wheat PRO -Leads to runny noise, watery eyes, hives, SOB, swollen tongue, anaphylaxis

Alcoholic beverages

-Varies grains are used to make alcoholic beverages through fermentation -EX: Barley is used to make beer, corn is used for brewing beer and distilling liquor, and Japaneses rice is used to make some wines

Types of pastas"

-Vermicelli -Spaghetti -Linguine -Fettuccine -Fusilli -Tri-color wheels -Lasagna -Manicotti -Animal Shapes -Jumbo shells -Elbow -Shell -Rotini -bow

What are some refined grains?

-White Flour -Degermed Cornmeal -White Bread -White Rice

What are the type of grains that are whole grains?

-Whole-wheat or whole grain flour *wheat berries, wheat grains=Wheat kernels -Bulgur (cracked wheat) -Oatmeal -Whole cornmeal -Brown Rice -Less common: amaranth, buckwheat, milled (also used for bird feed), quinoa, sorghum, triticale

Refined grain

-are made by separating the endosperm from the husk, bran, and germ, and then milling it into a fine powder

What are the considerations and factors in moist heat preparation of a hot breakfast cereal?

-determining doneness and standing time

Rules of pasta making:

-don't want to be sticky -don't add oil to water, will not allow sauce to stick -don't rinse in water, will rinse off starch and will not allow sauce to stick

Pasta

-extruded grain product made predominately from flour starch and water

Whole Grain

-food made from the entire grain seed, usually called the kernel, which consist of the bran, germ, and endosperm.

What are the considerations and factors in moist heat preparation of a grain?

-grain consistency, seasonings, form, presence of bran or hull, pH of water, and desired tenderness

Caryopses

-individual kernels or grains in all grasses -Each contains a husk, bran, endosperm, and a germ

Celiac Disease

-inherited disease -Gluten damages and causes inflammation of the small intestines *leads to belly pain, bloating, diarrhea, depression, weight loss, skin rash, bone problems, iron deficiency, infertility, fatigue -Found in 1 in every 100-200 people -Left untreated can cause cancer -Diagnosis: blood test & biopsy of small I -Best treatment: No gluten diet

Food Additives to Grain Products

-stable fat soluble vitamins (A, D, E, K) can be added to the dough before baking -not stable nutrients (vitamin B&C) can be sprayed on to the product after baking -BHA( Butylated hydroxanisole) and BHT (butylated hydroxtoluene) are often added to cereals to act as preservatives *They become quickly stable without antioxidants that preserve freshness

Storage of refrigerated grains?

-whole or cooked grains -airtight container -wont keep for long, only 1-2 days -can cause botulism

What are the top 4 grains used in the U.S?

1. Corn 2. Rice 3. Wheat 4. Barley

What are the uses of cereal grains?

1. Flour 2. Pasta 3. Breakfast Cereal 4. Alcoholic Beverages *Anything that has been fermented 5. Animal Feed

What are the 2 types of wheat?

1. Hard: Winter wheat -Hardest and has the highest PRO content -EX: Durum -More suited for bread and pasta production 2. Soft: Spring Wheat -Lower PRO content -Ideal for cakes, cookies, crackers, and pastries

Preparing pasta

1. In a large, heavy pot, bring 4 quarts of water for each pound of past to a full rolling boil. -Add salt to taste 2. 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 3. Stir, carefully separating pasta pieces. Cover, return to boil, then immediately remove lid. Stir gently while cooking to prevent pieces from sticking together 4. Cook pasta until tender but slightly firm (al dente). Taste to test doneness. Drain pasta, but do not rinse because starchy surface holds sauce better -Cooks for 5-10 min - don't overcook, just until all the white down the center of the pasta is gone

What are the 4 causes of gluten sensitivity?

1. May activate immune system in the small I 2. May cause leaky small I 3. Sometimes ppl claiming gluten sensitivity are actually having symptoms to the fructans *sugar, not broken down or absorbed in sm I *gets fermented in lg I and produces short chain fatty acids 4. Also, symptoms may occur from "NOCEPO" affect. -occurs when a person believes it causes problems, so it does

Cereal Grains that contain gluten

1. Wheat -berries, rolled, cracked, bulgur, farina, germ, bran 2. Ancient grains -Einkorn, emmer, kamut, spelt 3. Barley -hulled, pot, pearled, flaked, grits 4. Oats (some, but not all) -Groats, steel-cut, rolled, bran 5.Rye and tritical (hybrid of wheat/rye) - Triticale is seen in pastas

What are the 3 disorders people can develop toward gluten?

1. Wheat Allergy 2. Celiac Disease 3. Non-Celiac Gluten Sensitivity

Forms of wheat

1. Wheat Berries: simplest form of wheat -Whole wheat kernals -Not processed or milled -Take the longest to cook 2. Rolled Wheat -Flattening wheat berries between rollesers -similar to rolled oats 3. Cracked Wheat -Consist of wheat berries that are ground until they crack -Reduces cooking time -Also results in a more tender and less chewy product 4. Bulgur -wheat berries that have been ground even finer than cracked wheat -have been partially steamed, dried, and then cracked to produce a more pronounced flavor 5. Farina: Also known as cream of wheat -made by granulating the endosperm of the wheat into a fine consistency 6. Wheat Germ -Good Source of vitamin C, some B vitamins, and fiber -contains polyunsaturated fat and will go rancid until refrigerated 7. Wheat bran -good sources of insoluble fiber

What are the 6 types of proceeded grains into cereal?

1. extruded 2. Flaked 3. Granulated 4. Puffed 5. Rolled 6. Shredded

Rules often broken in pasta making:

1. salt water 2. don't throw against wall to test doneness *if it sticks its overcooked 3. don't add oil *However, people typically add water to help keep the noodles from sticking 4. Don't rinse pasta *People typically rinse to help prevent the pasta from sticking together *it can reduce B-vitamins and will make the sauce not able to stick to pasta

How does the waters PH affect the grain?

Acidic H20 will cause for the grain to cook slower Basic H2O will increase the breakdown of the grain and cause it to cook faster

Steps Moist-heat preparation

Boiling/simmering Steps: 1. put water and grain in pan with small amount of salt (1/2 tsp) *1 cup of grain to 2 cups of water *Salt is added for taste and doesn't have an effect on the boiling point of water 2. Bring to a boil 3. Cover and Simmer -You want to stir LESS because more string will make grain turn sticky. 4. Let simmer until water is absorbed, take off of heat and let sit for 5-10 minutes

Classification of Corn: Forms of Corn:

Classification: -dent, sweet, flint, popcorn, flour, pod Forms: -cob and kernel, hominy (enlarged kernels of hulled corn with the bran and germ removed), hominy grits, meal, starch, syrup, oil **Cornmeal=higher fat content than wheat flour **Cornstarch has a high starch content and used to thicken things like gravies, puddings, sauces, etc,

Storage of frozen grans?

Cooked grains only

The most common cereal crops and their contribution to the world grain population

Corn 35% Rice 28% Wheat 27% Barley 5% Sorghum 3% Millet 1% Oats 1% Rye 0.05%

Pasta Storage

Depends on the type of pasta Dried: tightly wrapped, stored in cool, dry place Fresh: refrigerated or frozen Cooked: refrigerated

Basmati Rice

Grown in the foothills of the Himalayas, this narrow long-grain rice is one of the finest. It should be soaked before cooking and is the best rice to eat with Indian food.

Corn

Indigenous to Mexico, corn is one of the most important cereals in the form of grain, meal, and flour It is used to make corn bread and hominy, and is also important source of starch and cooking oil -over 50% of the worlds corn is grown in the U.S

Barley

Ingenious to the East, barley is used for making malt liquor, as a side dish similar to rice, and also in soups. -Alcohol

If you add a grain to hot water in the beginning of cooking, what happens to the grain? What happens it you add the grain to cold water?

It becomes fluffier in hot water it will become stickier if added to cold water

Why do we refine grains?

It makes them have a finer texture and improves shelf life BUT we loose the iron, fiber, and many B vitamins in consequence This is why most refines grains are enriched with certain B vitamins and Iron

Pastas that are make up of semolina flour:

have a higher protein content that increases texture -are full of cartenoids, which is explains pastas yellow color

Pastas are a __ and usually made from_____

mixture of primarily flour starch and water usually made from semolina flour

what causes the grain to expand when cooked?

partially caused by the escape of amylose and amylopectin fromt he starch granule It is also due to the type of grain that be being cooked

cereal

refers to grains in general, not just the kind that are poured out of a box

Non-Celiac Gluten Sensitivity

-Symptoms only if gluten is eaten -no test to diagnosis -experience: join pain, brain fog, hives/skin rash, stomach pain, fatigue -gluten free diet helps with symptoms not a single disease and has a number of different causes

What is gluten?

-The PRO portion of wheat flour with the elastic characteristics necessary for the structure of most baked products -Insoluble PRO -Made up of 2 PRO: Gliadin and Glutenin -Provide chewiness of foods made from wheat flour

How can grains bee prepared?

-Moist heat preparation -sauteing -baking -microwaving

Gluten Free Cereal Grains

-Amaranth -Buckwheat -Corn -Indian rice grass -Millet -Quinoa -Rice -Sorghum -Teff

Special types of pasta

-Asian noodles *Ramen Noodles -whole wheat pasta -flavored *veggie purres made into pasta -fanciful *unusual shapes -high-PRO -fresh *high moisture content -couscous (used in middle eastern or Israel pasta dishes)

Germ

-Embryo -The smallest portion of the grain, and the embryo for a future plant -only accounts for 2.5% of the grains weight -Rich in fat, with some incomplete protein, vitamins, and minerals. -Excellent source of Vitamin E **(B-vitamins, fat, vitamin E, & fiber)**

Why do consumers choose wheat flour?

-It provides the protein structure that facilitates the rising of baked goods.

Storage of dry grains?

-Keep in cook, dry place -airtight container -can cause/grow mold -Moisture is the biggest contributor to the deterioration of grains -Most grains can last 6-12 months if stored properly

Flour

-Made by cursing the endosperm of the grain -In a whole grain flour, the bran, endosperm and germ are milled into the flour -Any grain can be used as four, but wheat flour is predominately consumers choice -Plays an important role as a thickner -Used in an assortment of baked goods and breads

Oats

Native to central Europe, oats are used to make oatmeal and flour, and are often added to cakes and cookies

Rice

Native to the U.S Can be grown in: -lowland, wet, irrigated vs highland, hill dry -Prefers wet areas to prevent pest and weeds -does not grow well in dry areas -Short-grain, medium-grain (higher amylopectin conent), long-grain (high amylose content) *EX: White rice=Long-grain, its fluffy and separates Medium and short grain rices have less amylose, making them sticker when you cook Forms: -White -converted (partially cooked), -instant (cooked all the way & then dehydrated), -brown (only has the hulled removed and contains more fiber than white rice) - black/purple/forbidden (high in anthocyans) -red, -glutinous (sweet rice, it shapes easily therefore is commonly used for sushi, dumplings, and rice cakes) -specialty (risotto, jasmine rice, basmatirice), -Bran (Effective in lowing high blood cholesterol as oat bran) -wild

Sauteing Method

Peed off -Sauteing in oils and herbs -baking after -same portions of water to grain

How much dried pasta to cook for a 1-cup serving?

Short pasta: use 2 oz uncooked or just over 1/2 cup Long pasta: use 2 oz uncooked or a bunch that is 1/2 inch in diameter

What else can be popped in a popcorn maker, besides popcorn?

Sorghum

Why don't you want to continually stir the grains?

Stirring can cause a gummier texture because it makes the starch granules rupture prematurely **Risotto is the only exception to this rule

fermentation

The conversion of CHO to CO2 and alcohol by yeast or bacteria