pasta and cereal grains chapter 14. introductory foods, 13 th ed. bennion and scheule © 2010...

Pasta and Cereal Grains

Chapter 14

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Consumption

USDA disappearance data shows upward trend in use of grains Still less than in early 1900

Consumption of whole grains is short of dietary recommendations



Structure and Composition

Bran 5% of kernel High fiber and mineral ash Contains some fat

Endosperm 83% of kernel High starch Contains protein Very low vitamin, mineral, and fat content

Germ 2-3% of kernel Rich in fat, protein, ash, and vitamins



Nutritive Value

Grains provide majority of food calories and about half of protein for world population

Protein – incomplete protein source Starch Fiber Vitamins and minerals Low in fat



Refined and Enriched Grains

Refined flours and cereals made from endosperm Therefore are enriched

Enriched flour B vitamins and iron added 1996 – folic acid addition mandated



Whole Grains

Cereal grains with endosperm, germ, and bran present in same relative proportions as found in nature

Whole grain consumption associated with reduced risk of Cancer Cardiovascular heart disease Diabetes Obesity



Common Cereal Grains

Wheat Corn Rice Oats Rye Barley



Wheat

Classes of wheat based on Winter or spring

When planted – fall or in spring Hard or soft

Hard are higher in protein Better for bread making

Color Red or white



Forms of Wheat

Often ground into flour Other forms

Wheat berry Bulgur Cracked wheat Wheat germ Wheat bran Farina



Corn

Corn used as a grain is different than corn cooked as a vegetable Dent or field corn

Forms of corn Hominy Hominy grits Fine grits Corn meal Corn flours



Rice

Many varieties of rice are grown Classified as

Long grain Medium grain Short grain Also specialty rice varieties

Jasmine, basmati, Arborio, waxy rice



Rice Processing

Brown rice White polished Enriched Converted or parboiled Instant Rice flour Rice bran



Oats

Processing Most of outer hull removed Most of germ and bran remain Groats Quick rolled oats Old-fashioned rolled oats

Source of beta-glucan in diet



Additional Grains

Rye Much used as flour

Barley Usually pearled barley

Wild rice Hulled grain of reedlike water plant

Buckwheat Seed of herbaceous plant



Additional Grains

Triticale Hybrid produced by crossing what and rye

Kamut High protein variety of wheat

Spelt Predecessor of wheat

Quinoa Small seed



Breakfast Cereals

Ready-to-eat Puffed Flaked Granular Shredded Extruded

Economics of breakfast cereals

Cooking breakfast cereals



Cooking of Rice

White rice Cook with amount of water that will be absorbed Rice will increase 3X in volume

Several methods Simmering range top Double boiler Oven Microwave Rice cookers



Cooking Rice

Brown rice Must cook about twice as long as white rice

Precooked Done quickly

Rice Pilaf Brown rice in small amount of fat followed by

cooking in water



Pasta

Pasta or alimentary paste

Made with semolina flour made from durum wheat

Manufacture



Pasta Preparation

Add pasta to boiling water 2-3 quarts of water per 8 ounces pasta (or 1 gallon

water per 1 pound pasta)

Done when al dente

Increases by 2 – 2.5 times original volume

pasta and cereal grains chapter 14. introductory foods, 13 th ed. bennion and scheule © 2010...

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