Download GRAINS - East Penn School District

WHEAT
Most widely used grain in breadmaking – only
grain that contains GLUTEN – a protein which
gives bread its structure
Wheat is MILLED to produce flour and
ENRICHED to replace lost vitamins and minerals
Types of flour:
100% wholewheat (whole grain)
WHITE FLOUR – made by sifting out the bran
and germ (called EXTRACTION)
Bread flour – high protein/gluten (hard wheat)
All purpose flour
Cake flour – low protein/protein (soft wheat)
Self Raising flour – raising agent/salt added
Flour can be BLEACHED or UNBLEACHED
Other wheat products: COUSCOUS, BULGAR,
CRACKED WHEAT, SEMOLINA, DURUM
BARLEY
Low in fiber, makes it the most easily
digested grains
One of oldest cultivated grains,
Has low gluten content making it bad
choice for breadmaking but good for
gluten intolerant diets
Also sold as pearl barley, used in soups
and stews
Has tripled in production in last few
years, added to many multigrain breads,
cereals and energy bars
Also used extensively in brewing
industry
CORN
Versatile crop used since Aztec/Inca and
native american civilizations first cultivated it
Used in many forms: sweetcorn, dried corn,
hominy or grits (soaked in lye to soften husk),
polenta, cornstarch, cornmeal,masa harina
(tortillas) and breakfast cereals
Processed to make HIGH FRUCTOSE CORN
SYRUP which is added as a cheap sweetener
to many packaged/processed foods
Also processed as one of U.S. largest cooking
oil crop – corn oil
Like most cereals can be “puffed” by high
heat, creating POPCORN
BUCKWHEAT
Grows in large quantities in Eastern
Europe
Used to make KASHA, a wholegrain
breakfast cereal (often puffed)
Also used to make pancakes (called
BLINI)
OATS
“Oat Rush” on the 1980’s changed the
face of this grain once used as horse
feed
Oat production for food has tripled over
last two decades
Scientists discovered that it had ability
to lower LDL and raise HDL, therefore
improving cholesterol levels – since
then the US has added oats to the diet
in many forms – cereals, oatmeal,
oatbran, granola bars, muesli, cookies
and multigrain breads
RICE
Eaten by over a third of the world’s
population as a staple food
Many types and varieties
Brown rice is any rice that has been hulled
but not lost its bran
Polished rice has lost most of the nutrients
but takes much less time to cook
Partially cooked then dried rice is popular
because it saves time (Boil in Bag)
Comes in following forms:
Brown Rice
Enriched white rice – long grain
Short grain or arborio rice (risotto)
Fragrant rice – basmati, jasmine
Wild rice – actually a native grass
Ground rice
Rice flour
RYE
Strong flavored, hardy grain grown in
Eastern Europe and Scandinavia
Used to make rye bread,
pumpernickel, sour dough breads
and crispbreads
Tough kernel needs to be cracked,
soaked and ground finely to be
digestible
Low gluten content of rye produces
dense loaves, usually blended with
wheat flour
Ancient Grains
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Amaranth – sacred grain of Aztecs, complete protein (contains
all 10 EAA’s) – introduced into Africa by Bob Rodale to help
famine relief because of its ease of growing and nutrition
Quinoa – ancient grain of the Inca’s, also complete protein.
Used in salads and multi grain bars and cereals – known as the
SUPERGRAIN
Kamut – relative of wheat grown in Egypt in ancient times
Millet – cooked and eaten like rice, cultivated since 4000 BC
Spelt – Grown in Europe over 9000 years ago
Teff – Ancient grains of Greeks and Ethiopians – known as
“lovegrass” thought to increase bravery and strength
Triticale – cross between wheat and rye, more nutritious than
both – sweet, nutty taste, one of earliest known “hybrid” grains
Breads of the World
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France – baguette, pain, croissant, brioche
Germany/Scandinavia – rye, pumpernickel, pretzels,
crispbreads, flatbrod (soft flat bread for sandwiches)
Russia – blini, bagels, rye
England – muffins, crumpets, teabreads, granary breads
Middle East – pita breads (flatbread)
Italy – pizza, calzone, breadsticks (grissini)
South America/Mexico – tortilla, tostadas, enchiladas
India – chapati, poppadum, puri, nan, paratha
Israel – matza, bagels
Grains - Nutrition
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Around two-thirds of the calories in grains come from complex carbohydrates.
Current dietary recommendations say that 60 to 65 percent of daily calories should come from
carbohydrates. That’s about 6 one ounce servings for a 2000 calorie intake.
Grains are also a rich source of protein. Yet, the body can't live on grains alone. Most are not
complete proteins, since they are missing one or more of the essential amino acids, usually
lysine.
Mixing grains with dairy, legumes, or just about any other protein source completes the
minimal amino acid deficiency of some grains.
Grains are great sources of: fiber, zinc, iron, folic acid, minerals, and B-vitamins.
Grains are naturally low in fat.
Eating whole or multigrain breads and cereals increases dietary fiber and has been associated
with lowering “bad” LDL’s and raising “good” HDL levels which affect cholesterol levels in
the blood. High cholesterol has been associated with coronary artery and other vascular
diseases and stroke.
Bread Group Serving sizes
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1 slice bread
1 oz ready to eat cereal
½ English muffin or bagel
½ cup cooked pasta, rice, grits or cooked cereal
1 tortilla, roll or muffin
How much do you consider a serving?
How many servings in one double decker sandwich?
How many servings in one whole bagel?
If your daily calorie requirement determines the number of
servings you can have, what must you do?