Chapter14PastaandCerealGrains-PearsonHigherEd.pptVIP

Pasta and Cereal Grains Chapter 14 Consumption USDA disappearance data shows upward trend in use of grains Still less than in early 1900 Consumption of whole grains is short of dietary recommendations Structure and Composition Bran 5% of kernel High fiber and mineral ash Contains some fat Endosperm 83% of kernel High starch Contains protein Very low vitamin, mineral, and fat content Germ 2-3% of kernel Rich in fat, protein, ash, and vitamins Nutritive Value Grains provide majority of food calories and about half of protein for world population Protein – incomplete protein source Starch Fiber Vitamins and minerals Low in fat Refined and Enriched Grains Refined flours and cereals made from endosperm Therefore are enriched Enriched flour B vitamins and iron added 1996 – folic acid addition mandated Whole Grains Cereal grains with endosperm, germ, and bran present in same relative proportions as found in nature Whole grain consumption associated with reduced risk of Cancer Cardiovascular heart disease Diabetes Obesity Common Cereal Grains Wheat Corn Rice Oats Rye Barley Wheat Classes of wheat based on Winter or spring When planted – fall or in spring Hard or soft Hard are higher in protein Better for bread making Color Red or white Forms of Wheat Often ground into flour Other forms Wheat berry Bulgur Cracked wheat Wheat germ Wheat bran Farina Corn Corn used as a grain is different than corn cooked as a vegetable Dent or field corn Forms of corn Hominy Hominy grits Fine grits Corn meal Corn flours Rice Many varieties of rice are grown Classified as Long grain Medium grain Short grain Also specialty rice varieties Jasmine, basmati, Arborio, waxy rice Rice Processing Brown rice White polished Enriched Converted or parboiled Instant Rice flour Rice bran Oats Processing Most of outer hull removed Most of germ and bran remain Groats Quick rolled oats Old-fashioned rolled oats Source of beta-glucan in diet Additional Grains Rye Much used as flour Barley Usu