Grains study guide

Bran

outer skin that protects the core from sunlight and insects.

Processors

Add back some vitamins and minerals to enrich refined gains.

Enriched

Adding nutrients lost during the processing of the grain back unto the finished product.

Germ

Embryo that will sprout into another plant if fertilized by pollen. Is like a seed.

Medium grain rice

Has a shorter, wider kernel than long rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.

Triticale

Hybrid grain that is a cross between wheat and rye.

Long grain rice

Long, polished kernels. Bland and somewhat firm in texture. Yields a drier, fluffy rice.

Instant rice

Precooked and they dehydrated, cooks quickly and the yield is doubled.

Rice

Rice triples as it cooks.

Parboiled

Steamed. Polished. Nutrients are passed through the steam.

Endosperm

The seed's food. Starch and wheat is stored here.

Durum wheat

Type of wheat with high protein and gluten contents.

Refined

Typically removes the bran and the germ, leaving only part of the endosperm. Without the bran and germ, about 25% of wheat's protein is lost. along with at least 17 key nutrients.

Common wheat

Used for flower

Spelt

another type of grain

Whole grains

are healthier, providing more protein, more fiber and many important vitamins and minerals.

Rye

commonly made into flour for rye bread.

Oats

contain soluble fiber, and helps with digestion.

Barley

contains all eight amino acids. Good for people with diabetes, because it can regulate blood sugar.

Pasta

doubles. Test for doneness: al dente(meaning firm to the tooth).

Whole grains

made from entire kernel including bran, germ, and endosperm.

Refined grains

milled so germ and bran are removed.

Highs of eating grains

reduce the risk of heart disease, helps with weight maintenance, high in fiber, low fat, more calcium, high in B vitamins, and rich sources of minerals.

Short grain rice

short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.

Grains

single, hard seed

Brown rice

the whole grain form of rice with only the husk removed.

Rice

there are more than 40,000 different varieties of rice

Common grains

wheat, corn, and rice.