Pasta and Cereal Grains

1. Pasta and Cereal Grains Chapter 14

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

3. 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

4. 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

5. 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

6. 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

7. Common Cereal Grains • Wheat • Corn • Rice • Oats • Rye • Barley

8. 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

9. Forms of Wheat • Often ground into flour • Other forms • Wheat berry • Bulgur • Cracked wheat • Wheat germ • Wheat bran • Farina

10. 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

11. Rice • Many varieties of rice are grown • Classified as • Long grain • Medium grain • Short grain • Also specialty rice varieties • Jasmine, basmati, Arborio, waxy rice

12. Rice Processing • Brown rice • White polished • Enriched • Converted or parboiled • Instant • Rice flour • Rice bran

13. 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

14. Additional Grains • Rye • Much used as flour • Barley • Usually pearled barley • Wild rice • Hulled grain of reedlike water plant • Buckwheat • Seed of herbaceous plant

15. Additional Grains • Triticale • Hybrid produced by crossing what and rye • Kamut • High protein variety of wheat • Spelt • Predecessor of wheat • Quinoa • Small seed

16. Breakfast Cereals • Ready-to-eat • Puffed • Flaked • Granular • Shredded • Extruded • Economics of breakfast cereals • Cooking breakfast cereals

17. 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

18. 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

19. Pasta • Pasta or alimentary paste • Made with semolinaflour made from durumwheat • Manufacture

20. 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