Transcript Bread and Grain Powerpoint

the source of all breads and cereals.
All grain kernels have 3
basic parts:
Contains Vitamin B and
fiber
Contains carbohydrates
and B vitamins
Contains B vitamins,
Vitamin E, iron, zinc,
trace nutrients, and
saturated fat
The endosperm
contains
carbohydrates. As a
calorie source, they
are the body’s main
source of energy.
The carbohydrates
found in breads and
cereals are primarily
starches. Starches
are complex
carbohydrates…
meaning they consist
of long chains of
carbon, oxygen, and
hydrogen molecules.
Fiber is NON-SOLUBLE, so
as it is eaten and travels
through the system, it cleans
out the digestive tract. By
cleaning the walls of the intestines,
colon, etc., it is recommended as a
deterrent to cancer cell growth.
Whole wheat bread is
made from flour
containing all three
parts of the grain kernel.
The bran gives the
bread the browner color.
In white bread, the bran
has been removed.
Since the bran is the
best source of natural
fiber, this bread is not as
good for you to eat.
The guidelines are reviewed every five years and the new recommendation is that
everyone should eat at least three servings per day of whole grains or at least half of the
total servings from this group.
A whole grain is simply the most minimally-processed version of any grain. Grain kernels
are made up of bran, germ, and the endosperm. As the brain and the germ are stripped
away in the refining process, much of the fiber, vitamins, minerals, and antioxidants are
removed along with them. Most grains are processed in some way before we can eat
them and there's a wide spectrum from whole to fully refined. If you look at the list below,
you'll see that it's easy to incorporate a wide variety of healthy and delicious whole
grains into your diet! The benefits of whole grains seem to expand with every new
scientific study--from helping prevent diseases from cancer to cardiovascular disease to
keeping weight down by lowering the glycemic index and providing a long-lasting feeling
of satiation.
Read your bread or cereal label to find
nutrients such as riboflavin, niacin, thiamin,
calcium, protein, Vitamin C, iron, folic acid,
Vitamin A, phosphorus, Vitamin B6, etc.
Cereal can virtually be made
into any shape and flavor:
flakes, donuts, squares,
creamy; marshmallows or
fruit added; colored, frosted,
etc. For that reason, just
about anything can be added
without destroying the quality
or texture of the product,
including extra vitamins and
minerals. Cereals with extra
nutrients added are called
ENRICHED OR FORTIFIED!
Rice is grown in short, medium, and long grains.
BROWN RICE: whole kernel with just the
hard hull covering removed.
WHITE RICE: the hull, bran, and germ have
been removed.
CONVERTED RICE: this rice was briefly
boiled with the hull on, then hulled and dried
to preserve the nutrients.
INSTANT RICE: pre-cooked and dehydrated
Rice can be boiled, steamed, and fried. It can be
served in bland, spicy, and sweetened
dishes…and served in every course, from
appetizers to desserts.
Oats are processed into oatmeal,
which is available in regular and
quick-cooking varieties. Oatmeal
can be cooked as cereal or used as
an ingredient in cookies and cakes.
Corn can be ground
into cornmeal and
made into corn chips,
taco shells, cornbread,
corn flakes, etc. Don’t
confuse field corn with
the vegetable sweet
corn.
Wheat is
ground into
flour, and
flour is made
into breads,
cakes,
cookies,
cereals, etc.
Grits are the
ground
endosperm of
corn. They are
served as a side
dish, especially in
the South, and
often instead of
potatoes.
Triticale
was a grain once
featured in an original Star Trek
episode called “The Trouble with
Tribbles”. It is a cross between
wheat and rye with a higher
protein content.
Bulgur is a tender, but
with a chewy texture. It
consists of steamed, dried
and crushed wheat kernels.
It can be served as main or
side dishes, or sprinkled on
salads.
Millet is a small
yellow grain with
a mild flavor used
as a breakfast
cereal.
Rye is a strong flavored grain with
dark coloring. It is commonly used
for breads and crackers.
Couscous is the
steamed, cracked
endosperm of wheat.
It has a nutty flavor
and is used as a
cereal, main dish,
salad topping, or
dessert.
Kasha is roasted buckwheat
Barley is a mild flavored grain
used as a soup ingredient.
that is hulled and has a nutty
flavor. It is used for cereal and
side dishes.
…comes from the Italian
word meaning “paste”
Noodles are made from
regular pasta dough,
but with eggs added.
1. Made from flour & water
2. Rolled thin
3. Cut into shapes
4. dried
Store homemade
pasta in the
freezer.
Pasta dough is
sometimes colored and
flavored with spinach or
squash, etc.
The very hard pasta
in grocery stores is
made with a special
variety of wheat
flour. It has an
extremely long shelf
life.
Bread that contains a leavening agent
is called leavened bread. Gas
bubbles created by the agent cause
the bread to rise.
Baking powder is a fast-acting leavening agent. It is a
chemical that reacts with liquid and warmth to give off
carbon dioxide bubbles.
Yeast is a living organism, shown
here in both cake and dried
granular form. The expiration
date on the package indicates
the life expectancy of the yeast.
Three factors must be
present for yeast to
work… sugar, warmth,
and liquid. Yeast eats
sugar Be careful…
boiling temperatures kill
yeast!
1 cup of warm water with 3 sugar cubes
and ¼ oz. yeast will inflate a balloon with
carbon dioxide within 1 hour.
Softened yeast can
be mixed with other
ingredients with an
electric mixer. Stir in
additional flour by
hand.
A process called
KNEADING creates
elasticity, and allows
the dough to stretch.
The dough is
allowed to rise in
a warm place.
After rising, the
dough is “punched
down” and allowed
to “rest”.
The dough is shaped, allowed to rise again, and baked.
Leavening agents do
lose effectiveness.
Store baking powder
in a dry place, stir
before using, and use
when fresh. Yeast
can be refrigerated.
Do NOT use yeast
beyond the expiration
date!
During Biblical times, tribes of
people were nomadic. They
didn’t have time after the days’
travels to make bread with
yeast. They made “manna”,
an unleavened, flat bread. We
still eat some unleavened
breads today…matzoh, flour
tortillas, pita bread, and other
breads for religious practices.
Bread will get
moldy, especially
in high humidity.
Although best kept at room temperature, putting
bread in the refrigerator will extend shelf life.
Bring water to boiling before
adding salt… this shortens the
time it takes to boil the water and
prevents damage to the pan.
Cook pasta to the “al dente”
stage… meaning “firm to the bite”.
How much should
you cook? Rice will
quadruple and pasta
will double as it
cooks. Be aware of
this, and remember
that ¾ cup of
cooked product
equals one serving.
Stirring while
cooking
scrapes off
starch and
makes
product gluey!
Spaghetti can be
messy to eat. It
SHOULD be served
with a fork and spoon.
One bite at a time is
twirled in the bowl of
the spoon.
Adding oil to boiling water keeps
product from sticking together.
Rinsing after cooking does the same
thing, but washes away nutrients.
Pancakes and crepes both use fast-acting
leavening agents, such as baking powder…
so cooking time is very short. Crepes are
very thin, of Swedish or French origin, and
rolled, folded, and/or filled when served.
Do not over-stir pancake
batter! It should be lumpy
when you pour it into the
skillet.
Crepes may or may not be
sweetened. They can be
served as a main dish or as
a dessert.
• Preparing individuals for life and work
• Strengthening families
• Empowering communities
Created by Barbara L. Swarthout, Family & Consumer
Sciences teacher at Elkhorn High School