Types of Grains power point
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Transcript Types of Grains power point
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.