pasta and cereal grains
germ
2-3% of kernel Rich in fat, protein, ash, and vitamins
structure of bran
5% of kernel High fiber and mineral ash Contains some fat
endosperm
83% of kernel High starch Contains protein Very low vitamin, mineral, and fat content
extra
A cereal grian that is the whole grain we eat and it isnt hard to eat. Take out the hull- the outer part over the bran-procecting it from insects and other things...and then take the hull off of oats, leave germ and bran and to get rolled out introduce moisture and then roll it through hot rollers to flatten it out. Eating germ, bran and endosperm when eating oats. Groats: larger Quick- cut it down smaller Beta-glucan is good. The soluble fiber that pulls cholesterol out of our blood. Looking at a package of oatmeal why we see the heart sign on the package. Why we cook oatmeal, why it sticks to the side of the pan. Pulls our cholesterol down.
pasta prep
Add pasta to boiling water 2-3 quarts of water per 8 ounces pasta (or 1 gallon water per 1 pound pasta) Done when al dente Increases by 2 - 2.5 times original volume
extra
All pirpose flour: decent yeast bread, cake, pie...all purpose. A couple of other things: Bulgur: get a chance tomake tubuli Wheat germ: taken the germ out of wheat kernel and stabilized it. Refining: wheat germ contains unsatruated fatty acids- bottle of wheat germ, sealed bottle when we open it Is has this air tight seal on the bottom- in the packaging they have evacuated the air and pumped in nitrogen. Chance the packing medium Farina: cream of wheat
extras: pastas
Also, many pastas contain egg yolks, which further enhances their yellow color. Most pasta manufactured in North America is enriched with several B vitamins and iron.
enriched flour
B vitamins and iron added 1996 - folic acid addition mandated
cooking rice
Brown rice Must cook about twice as long as white rice Precooked Done quickly Rice Pilaf Brown rice in small amount of fat followed by cooking in water -Pilaf: getting the flavor in and slightly firmer texture because we browned the rice first in fat Rissoto Cooking rice in excess amount of liquid - Rissoto: cook rice in excess liquid delibertely ruptering starch granules to get nice creamy, sticky texture. This rissoto method is the same method in rice pudding. Rice in an excess of milk (rice pudding).
rice processing
Brown rice White polished Enriched Converted or parboiled Instant Rice flour Rice bran Short grain rice or SUSHI rice. We want it to stick together.
extra
Brown rice: rice that still has the bran on the actual kernnel Whats wrong with that? brown rice takes more time to cook Converted: take the rice before the bran is taken off, steep it in water which pushes the water soluble nutrients from brain into endosperm. Little, yellowish creamy appearance. Steaped it in water to get nutrients in it Instant rice: cooked and dried out,. Just add water Rice flour: during the polishing procedure and if you get a lot of kernels they will grind this up to get rice flour. If people are allergic to wheat, they can bake something with rice flour instead Rice brain: like wheat bran, high in fiber, B vitamins...etc.
whole grain consumption associated associated with reduced risk of:
Cancer Cardiovascular heart disease Diabetes Obesity
whole grains
Cereal grains with endosperm, germ, and bran present in same relative proportions as found in nature
wheat
Classes of wheat based on Winter or spring When planted - fall or in spring Hard or soft Hard are higher in protein Better for bread making Color Red or white Cookies you don't want a high level of protein-usually making it out of a high soft protein Color: what's the color of the bran on the outside of the particular seeds, red..white....
cooking rice: white rice
Cook with amount of water that will be absorbed Rice will increase 3X in volume
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Corn also widely grown in the U.S Corn we use as a grain is harder than the grain we eat as a vegetable.
corn
Corn used as a grain is different than corn cooked as a vegetable Dent or field corn Forms of corn Hominy Hominy grits Fine grits Corn meal Corn flours
couscous:
Couscous looks like a grain, but it is actually "Moroccan pasta" made from semolina that has been cooked, dried, and pulverized into small, rough particles the size of rice grains.
methods of cooking white rice:
DIFFERENT methods fo cooking rice: Simmer range top: the usual, putting it in pan, top on,.waiting. Concerned about burning? Cook in a double broiler: hot water underneath, crock pot Oven: wrap it tightly in a pan that has the correct amount of excess water, it isnt fast Microwave: challening, most recipes wont microwave raw rice from scratch. Usually re-heat rice Simmering range top Double boiler Oven Microwave Rice cookers
storage of pasta:
Dried pasta should be tightly wrapped and stored in a cool, dry place. Fresh pasta should be kept in the refrigerator until the "use by" date. It will be at its best for about a week and will keep in the freezer for about a month. Cooked pasta will keep for two to three days in the refrigerator.
durum wheat is...
Durum wheat is also higher in carotenoid pigments, which contribute to pasta's rich, golden color
cereal extruder
Extruder cooks and forms cereal into its final shape (Cheerios or Kix)
nutritive value
Grains provide majority of food calories and about half of protein for world population Protein - incomplete protein source Starch Fiber Vitamins and minerals Low in fat
high protein pasta
High-protein pasta products that contain 20 -100% more protein than standard pasta. Fresh pasta, found in the refrigerated section, has a higher moisture content, which gives it a softer consistency.
rice
Many varieties of rice are grown Classified as Long grain Medium grain Short grain Also specialty rice varieties Jasmine, basmati, Arborio, waxy rice
forms of wheat
Often ground into flour Other forms Wheat berry Bulgur Cracked wheat Wheat germ Wheat bran Farina
the protein in durum wheat...
It is the protein in durum wheat flour that gives pasta its elasticity and helps it maintain its shape during cooking.
pasta made from whole wheat
Pasta made from whole-wheat flour(isntead of samolina) is slightly higher in nutrients and fiber than standard pasta, but it has a tougher texture and stronger taste.
pasta
Pasta or alimentary paste Made with semolina flour made from durum wheat Manufacture
oats
Processing Most of outer hull removed Most of germ and bran remain Groats Quick rolled oats Old-fashioned rolled oats Source of beta-glucan in diet
breakfast cereals
Ready-to-eat Puffed Flaked Granular Shredded Extruded Economics of breakfast cereals Cooking breakfast cereals
refined grains
Refined flours and cereals made from endosperm Therefore are enriched
additional grains
Rye Much used as flour Barley Usually pearled barley Wild rice Hulled grain of reedlike water plant Buckwheat Seed of herbaceous plant
extra
Rye: BARLEY in soups a lot of times. Pearled barley when the bran is removed from the barley. Wild rice: not really a rice, more of a water plant Buckwheat: not wheat but a herb, we are going to make buckwheat pancakes. Because its not wheat, if someone cant do gluten someone can do buckwheat. Alternative grains.
additional grains
Triticale Hybrid produced by crossing what and rye Kamut High protein variety of wheat Spelt Predecessor of wheat Quinoa Small seed
extra
Triticale: produced by a plant scientist. Spelt: older cousin of wheat. "ancient grain" fell out of favor when we started growing new wheat varitiies. Quinoa: also an ancient grain small seed eat it as a seed- good at replacing wheat in baking products.
pastas: vegetable purees
Vegetable purées made from spinach, tomatoes, or beets can be added to pasta to alter its color and flavor.
composition of cereal grains
sk: The rough outer covering protecting the grain. Bran: The hard outer covering just under the husk that protects the grain's soft endosperm. Endosperm: The largest portion of the grain, containing all of the grain's starch. Germ: The smallest portion of the grain, and the embryo for a future plant.
common cereal grains
wheat corn rice oats rye barley
