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Fermented Grains and Legumes by Dennis Ray Schneider, Phd Tast i ngs a dietetic practice group of the Eat, Drink, Savor, and Learn... Summer 2019 From the Microbial World to the Table: Fermented Grains and Legumes By Dennis Ray Schneider, PhD In This Issue: Chair Message 2 The Midwest is the breadbasket of America—literally and figuratively.1 Its Editor’s Letter 3 extraordinary production of vast amounts of wheat and corn, as well as soy- Member Spotlight: 9 beans and other legumes, generates many of the products that are the basis of Kim Kirchherr its cuisine-- pork, beef, chicken, and dairy. Beyond the traditional cereal-based MS, RD, LDN, CDE, FAND, ACSM-CPT elements of Midwest cuisine, however, there is a wide variety of fermented Subgroup Update 10 -13 foods produced from grains and legumes. As the diversity of America grows, the Members On The Move 14 strengths of these unique and delicious foods are added to the staples created by the foods of the heartland. This article is an overview of the astonishing assort- Cook’s Corner: 15 ment of fermented grain and legume products available, including the microbiol- “New Age” Potato Salad ogy and processing involved, safety issues, and culinary applications. FCP Executive Committee 16 The microbial diversity of fermentation is complex but can be subdivided into Directory three different types--lactic acid bacteria, yeast-, and fungi-based. Some fer- mentations contain a mixture of all three types. These organisms have evolved FCP’s Vision: as those found in fermentation products for several reasons. Lactic acid bacteria Optimizing the nation’s such as Lactobacillus, Lactococcus, Leuconostoc, and Pediocccous can produce health through food lactic acid, alcohols, acetic acid and carbon dioxide.2 These acids lower the pH and nutrition. © 2019, FCP DPG, Academy of Nutrition and Learning Objectives Dietetics. Viewpoints and statements in this After reading this article, the participant will be able to: newsletter do not necessarily reflect the policies and/or official positions of FCP and 1. Describe the integration of fermented foods throughout various cultures the Academy. 2. List specific foods, place of origin, and specific grain or legume for The Food and Culinary Professionals Dietetic fermented foods Practice Group and the Academy of Nutrition and Dietetics does not endorse any products 3. Discuss the impact of fermented foods on cultural and geographic or services from the restaurants or companies food practices mentioned in this issue of Tastings. Continued on page 3 Chair Message One of the things I love most Saturday afternoon, we’ll host walking culinary tours about being an FCP member is the visiting some of Philly’s best food spots: two tours of opportunity to learn more about Philadelphia’s hottest culinary neighborhood, East food – whether that’s through our Passyunk; a tour and tasting of Philly classics; and an fantastic webinars, international insider’s look at Reading Terminal Market. culinary trips, culinary workshops Sunday night shines with our always spectacular and, of course, Tastings. I hope networking event, which will be held at the Pyramid you love this issue as much as I Club. You won’t want to miss this party, which also Kerry Neville, did, reading about the history and features our annual FCP-Foundation fundraiser, filled MS, RDN favorite foods of Midwestern with delicious food, drink and FCP friends. cuisine. Although not a born and bred Midwesterner, I consider myself an honorary one, having lived in Chicago Monday afternoon features our spotlight session, - one of the best food cities around - for many years. So, Sowing the Seeds: An Analysis of Modern Wheat. you can see why this issue of Tastings is so near and You’ll learn about the unique efforts of Washington dear to my heart. State University’s Bread Lab to breed affordable, nutritious, delicious and locally available wheat. Our Executive Committee recently met in Chicago to kick The session will also share findings on how modern off the new FCP year. I’m thrilled and honored to serve as wheat genotypes and processing methods may impact chair this year and to work with such dynamic leaders. wheat-sensitivity in people. We’ve got a lot of exciting events coming up, including a Restaurant and Hospitality Subgroup-sponsored webinar Look for more details about our FNCE® events on the on nutrition careers in the restaurant industry on July FCP website. And be sure to register early for our 30th. If you missed any of our past webinars, no worries events, since they sell out quickly. – you can find all of them stored on our website under the Education tab, and get CPEU credit for them, too. Finally, we’re ramping up our FCP social media efforts Keep an eye out on our FCP calendar and EML for other big time this year and will be counting on you – our upcoming webinars. members – to help. Tag us with your culinary tips, recipes and adventures using #FCPDPG and follow us Heading into fall, we’re off to another great culinary city on social @FCPDPG. for FNCE®– Philadelphia! And we’ve got lots on the menu for FCP members: Wishing you all the joys of summer food and fun! Friday night kicks off with curated dinner with chef Sylva Kerry Neville, MS, RDN Senat. Join us for Fabulous Fall Flavors of Philadelphia. [email protected] THE FNCE® EXPERIENCE Join your friends and colleagues in Philadelphia for the career experience of a lifetime. At the 2019 Food & Nutrition Conference & Expo™ (FNCE®) you will: • Engage in dynamic educational opportunities • Consider various perspectives from expert speakers and researchers • Learn about applications and the latest impactful research you can put into practice right away FNCE® is for everyone! The bustle of the vibrant Expo floor, networking opportunities with your peers and interactive educational formats − you’ll find it all at FNCE® this October 26-29. Learn more at www.eatrightFNCE.org. 2 From the Microbial World to the Table: Fermented Grains and Legumes Continued from page 1 Editor’s Letter The FCP Executive Committee of the fermented food and inhibit the growth of other met in Chicago in June to discuss microorganisms. Yeast such as Saccharomyces produce carbon dioxide and ethanol as primary fermentative plans for our DPG’s 2019-2020 products from carbohydrates.3 Wild yeast species such year. We welcomed Kerry Neville as Candida, Torulopsis, and Brettanomyces also produce as our new Chair and thanked carbon dioxide and contribute other flavorants to the Garrett Berdan for his work as final product. Fungi such as Rhizopus and Aspergillus Chair last year. Stay tuned for degrades not only simple and complex carbohydrates details about upcoming webinars but proteins and other plant constituents. They produce and read about fun FNCE® events in Kerry’s letter. What trace amounts of small compounds like esters that an honor it is to work with this amazing group of food 3, 4 impart characteristic flavors to their ferments. and culinary professionals. There wasn’t enough time to enjoy all the Chicago foods and flavors that I wanted to, so I have resolved to go back soon. Of course, there was steak, and Chicago- style hot dogs, and deep-dish pizza. I brought home way too much Garrett’s popcorn, now referred to as crack at my house. I always search out great vegetable dishes, and I found my new favorite Midwest classic at a downtown restaurant. Seasonal fresh baby corn, no more than an inch in diameter, so tiny and tender and Wheat and Related Grain Fermented Foods sweet, was grilled and adorned street corn style with It is estimated that as much as one-third of the food mayonnaise, cotija, cilantro, lime, and chile. Picture me eaten by humans is fermented.5 Chief among these eating it like Tom Hanks ate baby corn in the movie Big! are, of course, wheat and related rye and barley-based breads. The yeast Saccharomyces cerevisiae is the Sanna Delmonico, MS, RDN principal microorganism used in both commercial and 2018-2019 Tastings editor artisanal breads. While related to yeast used in beers, [email protected] ales and other malt derived beverages, it has been selected over the centuries to optimize carbon dioxide gas production over ethanol production to improve its leavening abilities. Many artisanal bread makers in Europe and North America rely on wild yeast present in the bakery to create starter culture doughs. This approach has been most successfully used in the production of sourdough breads which utilize lactic acid bacteria in addition Feast your eyes on our Instagram feed to yeasts to produce a bread with a characteristic Did you know that FCP is on tangy taste and excellent keeping qualities. The lactic acid bacteria include strains such as Lactobacillus Instagram? Be sure to follow us sanfranciscensis (named for its isolation from starter @fcpdpg, where we are serving of famed San Francisco sourdough) as well as other up healthy recipe inspiration, along with the lactic acid bacteria. Yeasts found include Kazachstania latest FCP news and events. Tag your favorite exiqua, Candida millen and Candida humilis in addition food photos with #fcpdpg so we can share to S. cerevisiae.6 Various sourdough starters exhibit a your culinary creations! wide assortment in microbial flora. There is even an international sourdough “library” of starter cultures run by the food group Puratos in Saint-Vith, Belgium!7 Continued on page 4 3 From the Microbial World to the Table: Fermented Grains and Legumes Continued from page 3 Corn (Maize) Based Fermented Food from Mexico Mexico is the home of many unique fermented foods and beverages. While best known for tequila and mezcal, there are also grain-based fermentation products.
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