GRAINS & QUICK BREADSFoods I

WHAT ARE GRAINS?

Grains are any food made from wheat, rice, oats, corn, barley or another cereal grain is a grain product. CORN-Cornmeal, grits OATS-Oatmeal, Oat flour RICE-Rice flour WHEAT-Pasta, flour, couscous Breads, Tortillas and breakfast cereals are also

examples of grains.

WHOLE GRAINS

Whole grains contain the entire grain kernel -- the bran, germ, and endosperm. Examples include: whole-wheat flour bulgur (cracked wheat) oatmeal whole cornmeal brown rice

Get as much whole grains in your diet as you can!

REFINED GRAINS

Refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Some examples of refined grain products are: white flour degermed cornmeal white bread white rice

REFINED GRAINS

Most refined grains are enriched. This means certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back after processing. Fiber is not added back to enriched grains. Check the ingredient list on refined grain products to make sure that the word “enriched” is included in the grain name. Some food products are made from mixtures of whole grains and refined grains.

EXAMPLES OF REFINED GRAINS INCLUDE:

Cornbread Corn tortillas Couscous Crackers Flour tortillas Grits Noodles Pasta

Spaghetti Macaroni

Pitas Pretzels Ready-to-eat breakfast

cereals: Corn Flakes Lucky Charms Golden Grahams

White bread White sandwich buns and

rolls White rice

However, you can find that some of these items are now available as a whole grain

food.

HOW DO I COOK GRAINS?

When using cornmeal or flours, they are incorporated into recipes. (Making baked goods [cakes, cookies], corn bread, flouring, making a roux, etc.)

Use spices and olive oil to reduce the amount of calories when preparing grains

Grits-bring water to a boil, slowly add, stir, reduce to simmer for about 10 minutes, covered. You can also add extra ingredients like butter or bacon.

Oatmeal-bring water to a boil, slowly add, stir, reduce to simmer for about 5 minutes, uncovered. You can also add extra ingredients like brown sugar or fruit.

HOW DO I COOK GRAINS?

Couscous-bring water to boil, slowly add, remove from heat, cover and let sit for 5 minutes. Seasonings can be added such as garlic or Italian spices.

Pasta-bring water to boil, add pasta, bring back to boil and begin timing then, uncovered pot

Use time on package, cook only until al dente

Instant rice – bring water to a boil, add rice, cook covered with heat off, let stand for 10 minutes

Rice-bring water to boil, add rice, cover and reduce to simmer for 20 minutes or until water is absorbed.

(Brown rice takes a little longer)

OTHER TYPES OF GRAINS

Barley Bran Bulgar Cracked Wheat Kasha

Millet Oats Quinoa Triticale Wheat Berries

QUICK BREADS

What are quick breads? Quick breads are breads that can be prepared

without the rising or proofing time required by yeast breads.

Have shorter preparation time than yeast breads They are baked immediately after the

ingredients are mixed. Do not require kneading Use baking soda or baking powder as a

leavening* agent. *A leavening agent is an ingredient that helps make a baked good rise.

QUICK BREADS

Always keep to the recipe. Changing ingredient amounts will make the product turn out incorrectly

Be sure to preheat the oven so that the rising process occurs properly and products do not overcook

Remember, if you change the size of the pan used, you may need to adjust the cooking time

QUICK BREADS

If you are using a dark colored pan, decrease the temperature of the over by 25o. Dark pans absorb more heat and will cook the outside of you product faster

Add different ingredients to quick breads to add flavor! Fruits, nuts, spices, cheese and extract are a great way to add variety to plain quick breads.

Only sift the flour if the recipe calls for it. Most flour is pre-sifted, so sifting is not needed, unless the recipe says to do so.

FLOUR VARIETIES

Self-rising Plain/all-purpose Bleached Unbleached Whole wheat

Bread Cake Rye Oat Rice

All-Purpose flour is plain; self-rising flour has an added leavening agent

VARIETIES OF QUICK BREADS

Varieties of Quick BreadsI. Pour batters including:

pancakes, crepes, waffles, popovers

II. Doughs including:biscuits, scones, unleavened breads

(tortillas)

III. Drop batters including:coffee cakes, dumplings, muffins

INGREDIENTS IN QUICK BREADS

Basic ingredients used in making quick breads are: Flour

Gluten for elasticity & structure Fats (Solid or liquid)

Flavor & tenderness Flakiness & richness

Shortening, margarine, butter, oil

Leavening Agent Causes a baked good to rise CO2 produces to make light &

porous baking powder or baking soda

Sugar Contributes flavor (sweetens) Aids in browning Tenderizes

Liquids (Milk, Water, Buttermilk)

Moisten dry ingredients Hydrates gluten & starch

in flour Activates baking powder Disperses ingredients Produces steam for

leavening Eggs

Contributes color, flavor, richness, nutritive value

Structure

MUFFIN METHOD

Muffin Method1. Mix all Dry ingredients2. Make a well in the center 3. Beat all Liquid ingredients4. Pour liquid ingredients in to well. 5. Mix until just moistened, gently being

sure not to over mix 6. Fold in ingredients such as chopped nuts

MUFFING METHOD-PAN PREPARATION

1. Spray Pan or line with liners2. Fill muffin cups only ½ to 2/3 full3. Make sure your oven is preheated4. Fill empty muffin cups with water for even

cooking5. Use a toothpick in the center of the

muffin to check for doneness

MUFFIN METHOD

When making quick breads using the muffin method, be sure not to over mix. Your mixture will be lumpy.

Over mixing causes gluten to form. Gluten is the protein found in flour that will make your

muffins tough and tunneled

The more you mix a dough containing flour, the more gluten develops. Gluten gives quick breads undesirable qualities

OVER MIXING

Mixing this muffin batter too long cause this muffin to:• Develop peaks and

tunnels• Not be uniform in

shape (slanted top)• Overdevelop gluten

(which will make the muffin tough and chewy)

BISCUIT METHOD Cut in shortening (with a pastry blender, fork or knife) to

resemble peas Stir with a spoon, be sure not to over mix Mix dry and liquid all at once Knead the dough if necessary, depending on your

recipe. Kneading means to push the dough with your hands to

smooth the dough. Roll out with a rolling pin, or cut into circles with a

glass or biscuit cutter. Some biscuits have more liquid and need to be

dropped or spooned into the pan. They can also be used as dumplings.

Make sure your oven is preheated

BISCUITS

Biscuit “A” would be a high quality biscuit

Biscuit “B” would be considered a low quality biscuit.

Biscuit “B” was over mixed which resulted in too much gluten and a loss of CO2 gas from the leavening agent. This caused it to be tough, dry and flat.

PANCAKES

Add all ingredients together Stir gently Some lumps in pancakes mix is ok. Pour by cupfuls into a hot pan or

griddle (nonstick pans/griddles would be best to use)

Flip pancakes when the edges get dry and bubbles form on top.

QUALITY QUICK BREADS

Quality Muffins will be: Tender Have a lightly

browned top Have no tunnels or

peaks Moist Pleasing flavor

Quality Biscuits will be: Tender Light & Fluffy Lightly brown Flaky Pleasing flavor

×Quality Pancakes will be:+Tender+Lightly brown+Have no clumps+Light & Fluffy

NON-QUICK BREADS

Yeast breads are NOT quick breads. They take a lot more time to make and require yeast

Examples of yeast breads are: Croissants Loaf Bread French Bread Bagels English Muffins Sour Dough Bread