Understanding FoodAmy BrownChapter 21: Cereal Grains and Pasta

Composition of Cereal GrainsStructureAll grasses have individual kernels or grains, called caryopses, which are similar in structure. Each caryopsis has a:Protective outer huskBran coveringStarchy endospermGerm

Composition of Cereal Grains

Uses of Cereal GrainsMost of the cereal grains produced are used for flour, pasta, and breakfast cereals.

Uses of Cereal Grains

Types of Cereal GrainsThe three dominant grains grown within the last 5,000 to 8,000 years of human history appear to have been:Wheat Barley RiceThe grains of primary importance in the world now in descending order are:Wheat Rice Corn Barley Millet Sorghum Oats Rye

Types of Cereal Grains

Forms of RiceWhiteConvertedInstantBrownSpecialtyWild

Types of Cereal GrainsOther GrainsTriticaleBuckwheat is not related to wheat and is not a true grain. It is the fruit of a leafy plant that is related to rhubarb.Some new grains have entered the market, including:Amaranth Kamut Quinoa

Preparation of Cereal GrainsThe desired results in prepared grains are most commonly achieved by moist-heat methods: Boiling SimmeringMicrowaving Baking in the presence of liquid

Preparation of Cereal GrainsFactors Influencing Grain Cooking: Form of grain Presence of bran or hull pH of the waterDesired tendernessare factors that influence the amount of:Water to be used Heat intensity Cooking time Any reduction in particle size through:Cracking Rolling CuttingFlaking decreases the heating time.

Storage of Cereal GrainsDry grains, freed of their bran and germ, are best kept in airtight wrappings or containers in a cool, dry area free of rodents, insects, and other pests.Cooked whole grains can be frozen for future use if they are tightly wrapped or placed in airtight containersWhole grains should be refrigerated in airtight containers to retard rancidityUsually, only whole or cooked grains are refrigerated.

PastasIngredientsFlourEgg yolksEnrichedSpecialty ingredients

PastasPasta, or alimentary (nourishing) paste, is made by combining water with semolina flour and/or farina.If eggs are added (at least 5.5% egg by weight), the pasta product is referred to as noodles.Asian noodles may be made from:Rice Mung beanTaro Yam CornBuckwheat Potato flours.

PastasTypes of PastaPasta is formed by placing the freshly made pasta dough in a cylinder and forcing it through holes in small discs (dies).

PastasHigh-protein pasta products that contain 20 -100% more protein than standard pasta.Fresh pasta, found in the refrigerated section, has a higher moisture content, which gives it a softer consistency.Couscous looks like a grain, but it is actually Moroccan pasta made from semolina that has been cooked, dried, and pulverized into small, rough particles the size of rice grains.

Preparation of PastaMoist-Heat PreparationPasta is easy to prepare by boiling or simmering.During heating, the majority of pastas expand to two or three times their original size.Al dente: Meaning to the tooth in Italian, it refers to pasta that is tender, yet firm enough to offer some resistance to the teeth.Properly prepared pasta is not excessively sticky, and once it is done, it is drained and ready to serve.

Storage of PastaDried pasta should be tightly wrapped and stored in a cool, dry place.Fresh pasta should be kept in the refrigerator until the use by date. Cooked pasta will keep for two to three days in the refrigerator.

Husk: The rough outer covering protecting the grain. Bran: The hard outer covering just under the husk that protects the grains soft endosperm. Endosperm: The largest portion of the grain, containing all of the grains starch. Germ: The smallest portion of the grain, and the embryo for a future plant.

They are also used in the production of alcoholic beverages and animal feeds.Wheat classification see next slideUS 2nd largest producer of wheat (Russia first)75% made into flour

Barley one of the oldest cultivated grains.

Rice over half of the worlds population relies on rice as food staple. A symbol of life and fertility, this thrown at weddings.Major types of wheat are winter (hard) and spring (soft)They differ in their protein content.Durum is the hardest and the highest in protein, and most suitable in bread and pasta production. Majority of wheat grown int eh US is soft or common. Lowere in protein and ideal for cakes , cookies, etc.Rice is classified according to mode of cultivation, grain length and texture.Over 90% is cultivated submerged in water and is known as lowland, wet, or irrigated rice. Highland, hill, or dry rice is grown in areas of plentiful rain without flooding. The length in relationship to the width of the grain determines if rice is long, medium or short grain. Most long grain rices (about 4x longer than wide), cook to a drier, fluffier consistency which allows separation.Med and short have less amylose, which makes them stickierLong grain more amylose, short grain more amylopectinWhite rice that has been milled an dploished to remove husk, bran, germ plus fiber and most of B vitamins and iron.Converted or parboiled, a long grain rice that has been soaked, steamed under pressure and dried before milling. Stays firmer and separate betterInstant or precooked has been cooked and then dehydrated. Inferior texture.Brown bran and germ left intact, only hull removed. Longer cooking times but more fiber, vitamins and B vitamins. Tougher textureSpecialty nuttier tastes and more expensive jasmine

Wild not a rice or even a grain. It is a grass. 2x the protein and more B vitamins than white rice.Triticale is a relatively new hybrid grain that was developed in 1875 by a Scottish botanist.Higher in protein content and more of the essential amino acid lysine than wheat. Lysine is the most common limiting aa in wheat. Not widely used because of sticky dough problems

Buckwheat is not related to wheat and is not a true grain. It is the fruit of a leafy plant that is related to rhubarb.Amaranth high protein grain very small grain some things are not worth an amarnth seedKamut nutritionally superieor to wehat lower in protein, buttery flavor but does contain gluten

Quinoa staple of andes. Inca Rice Very tiny; seed-like kernels.In natural form are nearly indigestible.When in water the outer covering softens and makes the enosperm digestible. Cooking also gelatinizs the starch.Gelatinization occurs when heated starch molecules absorb water and expand. The degreee of expansion depends on the type of grain and is partially caused by the escape of amylose and amylopectin from the starch granule.It is the protein in durum wheat flour that gives pasta its elasticity and helps it maintain its shape during cooking.Durum wheat is also higher in carotenoid pigments, which contribute to pastas rich, golden color. Pasta made from whole-wheat flour is slightly higher in nutrients and fiber than standard pasta, but it has a tougher texture and stronger taste.

Also, many pastas contain egg yolks, which further enhances their yellow color. Most pasta manufactured in North America is enriched with several B vitamins and iron.Vegetable pures made from spinach, tomatoes, or beets can be added to pasta to alter its color and flavor.

The type of disc used determines what kind of pasta is produced.There are over 600 pasta shapes now in existence, but only about 150 are available in North America.Unusual shapes such as dinosaurs and turtles have been developed to appeal to youthful consumers.Fresh pasta should be kept in the refrigerator until the use by date. It will be at its best for about a week and will keep in the freezer for about a month.