HNU 145 Types and Uses of Cereals Grains & Pasta. Chapters 16 February 23, 2016
Learning Objectives Know then composition of cereal grains. Know the different types of grains. Know the different uses of grains. Describe the preparation of cereal grains. Explain the preparation of pasta.
Cereal Grains Cereal grains are seeds from the grass family Grains are the world s major food crops Sometimes regarded as the staff of life. Grain Varieties include: Corn Rice Wheat Barley Oats Grains are incomplete proteins because they lack the essential amino acids lysine.
Common Cereal Grains
Composition of Cereal Grains Husk Rough outer covering Bran Hard outer covering under husk Protects endosperm Endosperm Largest portion of grain Contains starch Germ Embryo Smallest portion of grain
Uses of Cereal Grains Cereal Grains are used to make: Flour Pasta Breakfast cereals Alcoholic beverages Animal feeds 6
Types of Cereal Grains Wheat Available as wheat berries, rolled wheat, cracked wheat, bulgur, farina, wheat germ, wheat bran. Rice Available as White, converted (parboiled), instant, brown, glutinous, specialty, rice bran, wild rice. Corn, may be classified according to its kernel type Dent, sweet, flint, popcorn, flour, pod Corn on the cob, kernel corn, hominy, hominy grits, cornmeal.
Types of Cereal Grains Cereal Grains Barley Hulled, pot, pearled, flaked, barley grits, malt Primarily used for the manufacture of beer, whiskey and livestock feed. Sorghum Oats Rye Major cereal grain in Africa and parts of Asia Available as groats, steel-cut, rolled, oat bran Second only to wheat for bread making.
Types of Cereal Grains Buckwheat Not related to wheat Categorized as a grain because of its use as a flour and cereal. Quinoa Gluten free Contains higher % of the amino acid lysine than wheat The tiny seed-like kernel must be rinsed before cooking to remove the naturally coating of saponin on the surface.
Different Shapes for Cereals https://www.google.ca
Preparation of Cereal Grains Heating dry cereal in water: Softens and gelatinizes their starch Creates an edible texture Improves flavour Although rice is the most commonly prepared grain in the world, all grains can be cooked in a similar manner, with slight variations in the amount of water and length of heating. Cooking time decreases with any reduction in particle size due to: cracking, rolling, cutting or flaking.
Preparation of Cereal Grains Moist-Heat Boiling/simmering Cooking Add grain to boiling water, add salt, cover & bring back to boil, reduce heat & simmer, stir as little as possible Determining doneness Should be tender, but slightly resistant core Standing time Let stand for 10-15 minutes Sautéing (pilaf method) Sauté in oil, add boiling stock, simmer Baking Done in casserole dish with other ingredients Adding seasonings e.g., chicken or other stock adds flavor Microwaving Heating times not significantly reduced; follow manufacturer s directions.
Factors Influencing Cooking of Grains Form of grain: E.g., whole wheat berries take longer than cracked Presence of bran or hull: E.g., removing bran or hull reduces cooking time ph of water: E.g., more alkaline water cooks grain faster Desired tenderness: The above influences the amount of water used, the heat intensity and the cooking time.
Storage of Cereal Grains Dry: Grains are best kept in airtight containers in a cool dry area, free from rodents, insects and other pests. If properly stored, dry grains can keep from 6 to 12 months. Moisture is the biggest contributor to the deterioration of grains. The relative humidity (RH) in the environment determines the grain s moisture content. A RH of 70% or less is considered safe (microbial growth occurs above 75% RH). Refrigeration: Whole grains should be refrigerated in airtight containers to retard the rancidity that can occur because of their fat content.
Storage of Cereal Grains Refrigeration: It is important to keep grains from becoming damp and subject to mould growth. Cooked whole grains can be refrigerated for up to a week if they are tightly covered. Frozen: Cooked whole grains can be frozen for future use if they are tightly wrapped or placed in airtight containers. Uncooked grain should not be frozen as freezing alters the protein structure, and prevents rising during baking.
Pasta Pasta = paste or dough in Italian Usually made from semolina, flour derived from durum wheat Durum flour has high protein content Protein gives pasta its elasticity & helps it maintain shape during cooking High in carotenoid pigments, contributing to pasta s golden color (egg yolks can also add to a yellow color) Most pasta in North America is enriched with B vitamins & iron.
Pasta Pasta: Made by combining water + semolina flour & or farina Freshly made pasta dough is placed in a cylinder & forced through holes in small discs (dies) Type of disc determines shape Pasta Nomenclature: Pasta Alimentary (nourishing) paste Macaroni Generic term for all pasta If eggs are added (at least 5.5% egg by wgt.), pasta is called noodles Asian Noodles, often made from standard flours.
Pasta Preparation Moist-Heat: Boiling or simmering Pasta expands 2-3 times Al Dente Means to the tooth in Italian Pasta is al dente when tender, yet firm enough to offer resistance Should not be excessively sticky When done, drain & serve.
Pasta Preparation
Grain Activity
Grain Activity
Grain Activity
Grain Activity