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
