FSN 121 midterm #3 Grains, legumes, and nuts

starch

polysaccharide

nuts

-also a fruit --not fleshy --so classified as a seed -energy store as fat -good source of Omega 3 fatty acids

cornstarch

-cereal - great thickening 200-212 -moderate translucency

Rice processing

-clean -husk -separate -mill -grade

legumes

-cooking required -important source of protein -remain intact with outer hulls -dried require rehydration

common starches

-cornstarch -flour -rice starch -potato starch -tapioca

Gelatinization

-for effective thickening: adequate heat & water -to disperse starch granules in water

if recipe calls for eggs

-gelatinize starch first -beat egg separately -add small amount hot starch to egg, slowly -then add egg slowly back to larger mixture to slowly coagulate protein

what is a grain?

-grass that bear edible seeds -kernel protected by a hull or husk

polysaccharide

-how plants store energy -long chains of glucose ----monosaccharide -not sweet -swells and thickens when heated with water -4 Kcal/gram

starch in cold water

-limited amount of swelling -remains suspended only with stirring

Legumes: important source of protein

-low fat -no cholesterol -good source of soluble fiber -good source of folate, potassium, iron, magnesium

short grain

-more starch -tender & sticky when cooked -Risotto, sushi, paella -even more amylopectin, less amylose

long grain rice

-most popular -remain firm, fluffy -more amylose, less amylopectin

wild rice

-not actually rice -the seed of an unrelated reed-like aquatic plant -long slender dark grains -dark brown to black in color

Buckwheat

-not actually wheat or even a grain -goat (hulled seed) - kasha -fruit of a plant related to rhubarb

converted rice

-parboiled to remove surface starch -forces some nutrients from bran to endosperm -neither precooked nor instant

endosperm

-protein & carbs -milled products like flour

Legumes: cooking required

-proteins available -starch partially gelatinized

oats

-rolled: steamed rolled into flakes -quick cooking: smaller pieces -steel cut

rice

-seed of semiaquatic plant -core food of more than 1/2 the world population

gluten sensitivity

-sensitive to gluten portion of gliaden

separating

-separates unhusked paddy from brown rice by a difference in gravitational pull and surface friction -unhusked paddy, then, re-enters the husking process

germ

-smallest portion -contains fat & thiamin

Gelatinization: Translucency

-starch loss into surrounding liquid -flour remains opaque -protein in wheat blocks light transmission through starch suspension

dextrinization

-starch/flour -heated alone -browns like toast (dextrins)

medium grain rice

-sticky when cool -more amylopectin, less amylose

milling

-strips bran layer -2-3 cycles, air ventilation -broken kernels used for rice flour, rice wine, beer, rice cakes

source of starch

-tapioca (cassava root) -potato -arrowroot ----native american plant root ----preferable to cornstarch ----clear not cloudy

gelatinization: sugar

-tenderizes starch gell -competes for water w/ starch -inc translucency

corn

-the only grain eaten fresh as a veg -dry use predates fresh -hominy is dry corn soaked in hydrated lime which causes kernels to swell and lose germ

starches in foods

-thickens -affects rheology -dextrinization

polysaccharide structure

1 amylose : 4 amylopectin -glucose is the basic structure

food allergies

2% adults 8% children

cereal starches

200-212 F less translucent

whole grains ex

amaranth barley buckwheat corn millet oats quinoa rice rye sorghum teff triticale wild rice

parts of a grain

bran endosperm germ

whole grains

bran + germ + Endosperm

rice starch

cereal moderate thickening moderate translucent

flour

cereal - 1/2 thickening compared to cornstarch 200-212 opaque

millet

first recorded

rheology

flow & mouthfeel

amylopectine

gelatinous and sticky

dextrins

group of carbs produced by the decomposition of starch by heat, acid or enzymes -less thickening ability, more flavor

wheat

initially only the rich -B complex vitamin -Vit E -soluble fiber -insoluble fiber -phenolics & antioxidants

amylopectin

liked linearly w/ 1, 6-a glucoside link to carbons outside ring branching and insolubility

amylose

linked linearly w/ 1, 4-a glucoside link

food poisoning

low risk always destroy if mold forms

grain history

millet wheat corn rice

root starches

more translucent -begins swell 150-160 F -complete gelatinization below boiling -break down or disintegrate if boiled

quinoa

mother grain -8 essential amino acids -inca origin

cereal grains

oats barley buckwheat quinoa (mother grain)

tapioca

root less thickening than cereal 185 thins when boiled very translucent

grading

separates by a sieve grader

starch w/ cold water

slurry or paste

starch w/oil or melted fat

smooth paste or roux

bran

tough outer layer -fiber & b complex vits

potato starch

tuber less thickening than cereal 160 very translucent, thin when boiled