Cereal Grains (2/6) Flashcards
What are cereals?
seeds from grasses
What are the three different parts of a kernel?
endosperm, bran, and germ
What is the endosperm?
the seed’s stored energy
What is the bran?
the seed’s coating
What is the germ?
the seed’s embryo
What is the bran composed of?
fiber!!!, minerals, and some fat
What percent of the kernel does the bran compose?
5%
What is the endosperm composed of?
starch!!!, some protein, and low vitamin and mineral content
What percent of the kernel does the endosperm compose?
83%
What is the germ composed of?
fat, protein, minerals, vitamins
What percent of the kernel is the germ?
2-3%
What are the seeds milled into?
bran, flour, and germ
What are whole grain flours?
include the bran and germ
Why are bran and germ important for nutrition?
there are lots of vitamins, minerals, and fibers included in the bran and germ
What does brown rice include?
the whole seed, with the bran included
What are enriched flours?
have the vitamins/minerals added back to them but not the fiber
What is added to refined flours?
B vitamins, iron, and folate
Why is folate added to refined flours?
to prevent neural tube defects
What are the different types of grains?
wheat, corn, rice, oats, rye, and barley
What are the classes of wheat based on?
winter or spring, hard or soft, and color
What are characteristics of hard wheat?
hard are higher in protein, better for bread
What are characteristics of soft wheat?
lower in protein, better for cake
What are the colors of wheat?
red or white
What are other forms of wheat?
wheat berry, bulgur, cracked wheat, wheat germ, wheat bran, and farina
T/F: wheat has gluten
true
What is dent or field corn used for?
milled into flour
What is sweet corn used for?
eaten as vegetable
What are other names for corn?
hominy, hominy grits, fine grits, corn meal, and corn flours (no gluten)
What is rice classified as?
long grain, medium grain, short grain, and specialty rice varieties (jasmien, basmatie, arborio, and waxy rice)
What are the different forms of rice?
brown rice, white (“polished”) rice, enriched rice, converted or parboiled rice, instant rice, rice flour, and rice bran
What is enriched rice?
white rice with vitamins/minerals added back
What is converted or parboiled rice?
heated before milling, keeps some of nutrient typically lost with white rice; can take longer to cook than white
What is rice flour?
used in a lot of products to replace wheat flour
What are “groats”?
when oats are processed the outer hull is removed but most of germ and bran remain
When groats are passed through a roller/cutter what is formed?
oats
What are quick rolled oats?
cut into slices
What are old-fashioned rolled oats?
rolled without any cutting (squashed)
What are oats a source of?
beta-glucan in the diet (fiber)
What are additional grains?
rye (contains gluten), barley (contains gluten), wild rice (no gluten), buckwheat (no gluten), triticale (containes gluten), kamut (contains gluten), spelt (contains gluten), and quinoa
T/F: breakfast cereal is not the same as cereal grains
true
What does it mean when you puff cereal?
kind of like popping popcorn, but with fancy machines
What does it mean when you flake cereal?
cook grain with water, dry, roll flat, dry more and break up
What does it mean when you shred cereal?
cook, wait, allow starch to retrograde, roll, shred, bake
What does it mean when extrude cereal?
cook, push through barrel with a screw mech., exit barrel and cut into bits
What doe it mean granola cereal?
mixture, often baked with fat water and sugar. often eaten dry
What is muesli
mixture (similar to granola) often eaten with milk
How much water do you cook rice with?
the amount of water that is needed, no more
What are several methods to cooking rice?
simmering range top, oven, microwave, and rice cooker
What is rice pilaf?
brown rice in small amount of fat followed by cooking in water
What is risotto?
rice in fat (usually short or medium grain, arborio recommended) then slowly add liquid (broth/stock) and can add other things as desired (veggies and cheese)
What is pasta?
a paste made from flours, then cooked
What are most pastas made out of?
made with semolina flour made from durum wheat (high protein, so lots of structure)
how do you make homemade pasta?
mix flour and water; wait (due to gluten); knead (gluten); make shapes; cook, refrigerate, or dry
How is commercial pasta made?
mix flour and water under vacuum and then make shapes by extrusion (knead) or roll and cut (knead) and then dry
When is pasta done being cooked?
when it is al dente
how much does pasta volume increase by?
2 - 2.5 times original volume
