CHAPTER 21 CEREAL GRAINS AND PASTAS

I. COMPOSITION OF CEREAL GRAINS A. Structure 1. Caryopses – individual kernels or grains a. husk (chaff) – protective covering against frost, wind, rain, temperature, and insects b. bran – fibrous coating covering germ and endosperm c. endosperm – basis for all flours d. germ – embryo

II. USES OF CEREAL GRAINS A. Flour 1. Fine powder obtained from crushing the endosperm of the grain 2. Whole grain flour – combination of endosperm, germ, and bran being milled into flour B. Pasta C. Breakfast Cereal 1. History a. great vegetarian rage in US in mid 1800s b. vegetarian rage inspired by Seventh Day Adventists i. Dr. John Kellogg was hired to be their director of a health sanitarium ii. Charles Post visited the sanitarium and returned to his home with the concept iii. William Kellogg, brother of John, introduced Corn Flakes D. Alcoholic Beverages 1. rice – saki 2. barley, rye, and corn E. Animal Feeds

III. TYPES OF CEREAL GRAINS A. Wheat 1. Most commonly grown grain world-wide 2. Russia produces the most followed by the US 3. Approximately 75% of wheat is milled to flour 4. Classification of wheat a. Species i. fourteen different species ii. common, club, and durum account for 90% of world-wide wheat production b. growing season i. winter (hard) - durum is the hardest and with the highest protein content - bread and pasta production ii. spring (soft) - common wheat - lower in protein - ideal for cakes, cookies, pastries c. texture d. color i. red ii. white iii. multiple shades of amber in between iv. once milled all flours appear white in color 5. Forms of wheat a. flour b. wheat berries - groats - whole wheat kernels that have not been milled c. cracked wheat - wheat berries that have been cracked - reduces cooking time from one hour to 15 minutes d. rolled wheat - wheat berries that have been flattened between rollers e. bulgur - wheat that has been partially steamed, dried, then cracked f. farina - granulated endosperm g. wheat germ h. wheat bran B. Rice 1. Over 50% of world’s population relies on rice as a staple food 2. Classification of rice a. method of cultivation i. lowland, wet, irrigated - roots are submerged in water - provides protection from insects and weeds iii. highland, hill, dry - grown in areas with sufficient rainfall b. grain length i. long grain ii. medium grain – less amylose iii. short grain – less amylose c. texture 3. Forms of rice a. white i. milled and polished to remove the husk, bran, and germ ii. all of the fiber and most B vitamins are lost iii. riboflavin is not lost b. converted i. aka parboiled ii. soaked, steamed under pressure, and dried before milling c. instant – rice that has been cooked and then dehydrated d. brown – only the hull has been removed e. glutinous – aka sweet rice f. specialty i. Basmati ii. Jasmine iii. Texmati g. rice bran h. wild rice – sourced from a reed-like water plant C. Corn 1. Classification of corn a. dent i. has a small dent in the kernel ii. accounts for 95% of all corn grown in the US iii. almost half is sold as livestock feed b. sweet i. source for most canned corn ii. yellow or white c. flint i. grown initially by native Americans ii. source for cornmeal d. popcorn i. very thick walled kernels ii. internal moisture heats to steam and explodes the kernel e. flour corn i. white or blue corn ii. used for tortilla chips f. pod corn 2. Forms of corn a. corn on the cob and kernel corn b. hominy i. endosperm of white corn ii. soaked in lye and dried c. grits – coarsely ground grain d. cornmeal – coarsely ground corn e. corn starch – finely ground endosperm f. corn syrup – cornstarch treated with enzymes to break it down and produce a syrup g. corn oil – extracted from the germ of the corn kernel D. Barley 1. Hulled – whole grain 2. Pot – hull and some of bran have been removed 3. Pearled – a greater amount of the bran, germ, and endosperm have been removed 4. Flaked – rolled barley 5. Grits 6. Malt a. germinated barley that has been dried gently leaving the enzymes intact b. the enzymes are necessary for converting the starches to maltose c. food products i. milk shakes ii. cereals iii. baked foods iv. imitation coffee E. Millet 1. Used as bird seed in the US 2. Can also be used to make unleavened bread and beer F. Sorghum 1. Porridge 2. Livestock feed G. Oats 1. Low protein content limits its use in baking 2. 85% of oats are used in livestock feed 3. Forms a. oat groats – whole oats without the husk b. steel-cut – groats that have been cut in half lengthwise c. rolled i. heated and pressed flat with rollers ii. sold as oatmeal iii. also incorporated into granola d. oat bran H. Rye 1. Used in US predominantly for cracker and whiskey production 2. Contains less protein and starch than wheat, but has more free sugars and fiber 3. Very susceptible to ergot (fungal) poisoning a. ergot poisoning causes hallucinations, erratic behavior, and delusions b. believed to have been a factor in the French Revolution i. peasants ate rye ii. ruling class ate ergot free wheat c. believed to have been a factor in the Salem witch trials

IV. PREPARATION OF CEREAL GRAINS A. Background 1. Cereals in their natural form are indigestible 2. Very hard outer coating 3. Cooking a. softens the outer covering b. starchy endosperm becomes digestible c. gelatinizes the starch improving texture and flavor 4. Moist-heat preparation a. boiling / simmering i. type of grain dictates amount of water to be added and cooking time ii. adding grain to hot water results in a fluffier product while adding to cold water makes it stickier iii. stirring while cooking can rupture the grain and make for a stickier cooked grain iv. testing for doneness is best by tasting v. standing time after cooking creates a fluffier texture b. sauteing and baking are also common cooking methods c. grains are typically bland unless spices have been added d. factors that influence amount of water to be used, heat intensity, and cooking time i. form of the grain ii. presence of bran or hull iii. pH of water iv. desired tenderness 5. Hot breakfast cereals a. grains i. oatmeal ii. farina iii. corn grits iv. bulgar b. forms i. regular ii. quick cooking iii. instant c. prevention of clumping during cooking i. sprinkle cereal into boiling water slowly while stirring ii. mix into cold water first and then add to boiling water 6. Microwaving a. heating times are not significantly reduced b. reheated cooked grains have a better flavor

V. STORAGE OF CEREAL GRAINS A. Dry 1. Must be protected from humidity and other types of moisture 2. Will keep 6 to 12 months B. Refrigerated 1. Retards rancidity and mold growth 2. Cooked grains can be kept up to a week C. Frozen

VI. PASTAS A. Background 1. Developed by Chinese 2. Literal translation – paste 3. Made from semolina (flour derived from durum) 4. Highest quality are made from high-protein wheat 5. Protein provides elasticity and helps to maintain shape during cooking B. Production 1. Pasta dough is placed in a cylinder and forced through a die 2. Die type determines pasta’s shape C. Pasta Nomenclature 1. Recipe – water + semolina flour 2. Noodles – pasta dough plus egg 3. Asian noodles a. flour is usually not semolina b. eggs are not added c. made be made from rice, corn, or potato flour 4. Whole wheat 5. Flavored 6. Fresh 7. Couscous VII. PREPARATION OF PASTA A. Moist-heat preparation 1. Drop into boiling water 2. Four quarts of water per pound of pasta 3. Oil may be added to water 4. Rinsing will wash away some of the nutritional value

VIII. STORAGE OF PASTA A. Dried pasta should be stored in a cool, dry place B. Fresh pasta should be kept refrigerated C. Cooked pasta should be kept refrigerated and can be reheated in boiling water for 30 seconds