grains
DESCRIPTION
Grains. Intro to Foods and Nutrition. Barley. Staple of the Middle East Oldest grain Used in soups, liquor, animal food Pearl-like in shape. Bleached Flour. Residue removed for better baking Most familiar. Bran. Outer layer of grain Contains fiber, b-vitamins, minerals. Buckwheat. - PowerPoint PPT PresentationTRANSCRIPT
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GrainsIntro to Foods and Nutrition
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BarleyStaple of the Middle EastOldest grainUsed in soups, liquor, animal
foodPearl-like in shape
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Bleached FlourResidue removed for better
bakingMost familiar
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BranOuter layer of grainContains fiber, b-vitamins,
minerals
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BuckwheatFruit of leafy plantFlour of this is used for pancakes,
blintzes, soba noodles, Kasha
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BulgurProcessed whole
wheat(steamed ,dry, cracked)Very nutritious
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CornMost common grainSome uses: animal feed,
cornstarch, syrups, oil, and so much more!
Also considered a vegetable
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CouscousMade from SemolinaSimilar to pastaFluffy rice-like wheat
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EndospermStarchy material in grainUsed to make flour
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GrainAn edible seed – member of
grass family
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GermPlant embryo (reproduces new
plant)Contains fat and vitamins B and
E
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GlutenProtein in Wheat flour – stretches
to trap CO2 produced in baking, makes product rise
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OatsOriginally weed in wheat or
barleyOatmeal is made from rolled oats95% of harvested is used for
animal feed
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PolentaPorridge made from cornmeal
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RiceHalf of the world’s population
eats rice 3x per day. The word itself means “culture”
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Brown RiceOnly outer husk has been
removed, bran remains intactHigh in fiberRich, nutty flavorLonger to digestMakes you feel fuller, longer
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White RiceGrain that has been milled and
enriched
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Minute ricePrecooked and dried before
packagingVery user friendly when time is
an issue
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Parboiled riceSoaked under pressure, steam
and air driedHelps retain nutrients and keeps
grains separate when cooking
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RisottoItalian rice dishUses arborio rice and chicken
stockShort grain rice
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RyeOriginally a weedUsed in breads in Europe and of
course, U.S.
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SemolinaMade from hard durum wheat
(paste) used for making pasta