Grains Flashcards
What do grains provide (2)
Carbohydrates for energy
Vitamin B
What do whole grains provide (3)
Fibre
Lower glycemic index
Vitamin B
What do most grains need (1)
Need to be cool for palatability and digestibility
What does rice contain (2)
Amylose
Amylopectin
Amylose
Does no gelatinize during cooking
Becomes fluffy when cooked
Amylopectin
Becomes sticky when cooked
Long grain rice (3)
High in amylose
Low in amylopectin
Used for stir fry
Medium grain rice (2)
High in amylopectin
Used for risottos, salads, rice pudding
Short grain rice (3)
No amylose
Very high amylopectin
Used for sushi
What does cooking grains do (4)
Improves flavour
Softens cellulose
Gelatinize starch
Produces product without lumps
How r most grains cooked
Boiled or steamed
What’s the process of what occurs to the starch when being cooked (5)
Absorbs water Converts to steam Expands granules Releases starch Gelatinize (thickens)
Parts of grains(3)
Endosperm
Germ
Bran
Endosperm nutrient percents (4)
Carbohydrates : 70%
Proteins : 7%
Fat:0%
Fibre 4%
Germ nutrient percents (4)
Carbohydrates52%
Protein 23%
Fat 10%
Fibre 14%
Bran nutrient percent (4)
Carbohydrates 63%
Protein : 16%
Fat 3%
Fibre 43%
Quinoa (4)
COMPLETE PROTEIN
Gluten free
High in vitamin E B2 B6 folic acid, calcium, magnesium, iron and potassium
Antioxidant
Proofer definition (3)
Chamber with controlled temp and humidity
Encourages fermentation of yeast
Can reduce raising time to 20-30 mins
How to make proofer (2)
Set oven to 80°C/ 180°F
Place pan with small amount of hot water in bottom of oven
Fermentation (2)
Process which yeast converts sugars into alcohol and CO2
Causes dough to rise
Oven spring
Rapid increase in volume of yeast bread during first few mins of baking
