Types of Grains power point

January 9, 2018 | Author: Anonymous | Category: Science, Biology, Cell Biology, Proteins
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What’s in a Grain?

Wheat has ears? Wheat berries grow at the top of the wheat plant. The grains are tightly packed together in clusters and called ears.  Each ear of wheat is made up of 40-60 grains. The grains have to be separated from the ears and stalks before they can be turned into flour. Wheat berries are intact grains of wheat. 

Parts of a grain Bran: “outer shell” that protects the seed. Contains vitamins, minerals, protein and fiber  Endosperm: inner, contains carbohydrates  Germ: food for the seed. Contains vitamins B & E, fat and protein 

Whole Grains vs. Refined Whole Grains: Use the “whole” seed to make your grain products  Examples: 

◦ Whole wheat flour ◦ Brown Rice ◦ Whole wheat pasta

Refined Grains: use only the endosperm “starchy part”  Examples: 

◦ White bread ◦ White rice ◦ Regular pasta

Types of grains        

Barley Buckwheat Bulgur Corn Couscous Grano Kamut Millet

      

Oats Quinoa (keen-wa) Rice Rye Spelt Wheat Wild Rice

Barley

Barley One of the oldest grains and still a staple of Middle Eastern diets.  Humans made bread from barley long before they used wheat.  Most barley sold for food is “pearled” barley used in soups. Barley is “pearled” by polishing off the out layers of bran. 

Buckwheat

Buckwheat The fruit of a leafy plant belonging to the same family as sorrel and rhubarb.  This nutritious food has a nutty flavor and is ideal for people allergic to the gluten in wheat.  Used by Americans for pancakes, by Russians for blintzes, and Japanese and Koreans for soba noodles.  Sometimes called groats or kasha. 

Bulgur

Bulgur Bulgur is whole wheat processed by steaming, drying , and cracking the kernels.  Bulgur maintains the nutritional values of whole wheat and is used in salads and pilafs. 

Oats

Oats Originally a weed in between rows of wheat or barley.  95% of the world’s oat crop is animal feed.  Our “oatmeal” is made from rolled oatsoat groats that are steamed and flattened.  Quick cooking oatmeal is made from groats that are cut into several pieces before steaming and are rolled into thinner flakes. 

Quinoa (keen-wa)

Quinoa (keen-wa) This pseudo-grain was grown by the Incas centuries ago.  It is rich in complete protein and many nutrients.  Can work as a rice substitute but cooks in half the time. 

Rice

Rice Half the world’s population eats rice three times a day.  In Chinese, the words for rice and culture are the same.  In Japanese the word for rice also means meal.  Brown rice is the entire grain of rice with only the inedible outer husk removed.  Brown rice is nutritious, high in fiber, and has a rich nutty flavor. 

Rye

Rye Rye was first seen as a weed  Rye was the basic grain of Britains as well as countries of Northern and Eastern Europe.  Rye contains little gluten so 100%rye flour will not make a loaf of bread. Most rye bread is at least 80% wheat flour. Bread can have as little as 2% rye and still be called rye bread. 

Wheat

Wheat Wheat ranks first in production among the world’s grains and accounts for over 20% of all calories consumed by humans.  Common foods made with wheat are cereal, bread, crackers, pasta. 

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