Nutrition & Foods Chapter 13 - Grains

Kernal

A whole seed of a cereal.

Pasta

Dough that may or may not be dried.

Refined

Grain products that have had the bran and germ, along with the nutrients they provide, removed during processing.

Bran

The outer protective covering of the kernel. It is a good source of vitamins and fiber.

Gelatinization

The process of pasta thickening while cooking.

Syneresis

The process of water leaking if the cooked pasta stands too long. Like weeping in meringues.

Cereals

These are starchy grains that are suitable to use as food. Corn, wheat, rice, oats, barley and rye are the most common.

Whole Grain

These contain all three parts of the kernel. You need to make at least half of your daily grain servings this type.

Enriched

These grain products h ave added nutrients to replace those lost due to processing. They will contain thiamin, niacin, riboflavin, folic acid and iron.

Starch

This is another name for the complex carbohydrates stored in plants.

Germ

This is the reproductive part of the plant. It is rich in vitamins, minerals, protein, and fat.

Endosperm

This makes up the largest part of the kernel. It contains most of the starch and the protein of the kernel, but few minerals and little fiber.