Grains

presented by I.Bent

1. Grains I. Bent

2. What are Grains? Any food made of wheat, rice, oats, cornmeal, barley or other cereal grains is a grain product. Grains are divided into two sub groups : Whole Grains Refined Grains

3. Whole Grains Whole grains contain the entire grain kernel, which are bran, germ and endosperm. Examples of whole grains include: whole wheat flour, bulgur ( cracked wheat), oats, whole cornmeal and brown rice. Refined Grains Refined grains are grains that have been milled. This is done to give the grains a finer texture and improve their shelf of life. Examples of refined grains include: white flour, de- germed cornmeal, white bread and white rice.

4. Types of Grains The bran: a tough but edible layer covering the endosperm. The germ: the tiny embryo that forms the new plant when the seed sprouts. Grains are the edible seeds of various members of the grass family. Each see consists of four parts: the husk: an inedible fibrous outer layer that is removed during processing. The endosperm: the starchy mass that forms most of the kernel.

5. Rice Rice is milled to remove the outer bran coating. This removes some vitamins and minerals but it produces a white and lighter textured product.

6. Corn Unlike other grains, which have a husk covering on each seed, corn has a set of husks covering the entire seed head or ear. It is eaten as a fresh vegetable and is not often cooked whole but ground into cornmeal that is cooked as porridge or used in baked goods.

7. Wheat Wheat is commonly used to turn into flour.. The milling process for white flour is to separate the bran and germ. Wheat germ and wheat bran are usually used as additions to bake goods and other dishes to enrich their nutritional content and add flavour.

8. Storage and Handling of Grains Store grains in a dark, dry place and in a tightly sealed container to keep out moisture and insects. Milled grains such as white rice that have had the germ removed will last for many months. Whole grains are somewhat more perishable because the fat content of the germ can become rancid.