Breads, Cereals, Rice & Pasta
Chapter 50
1
• Most significant food group
• Carbs for energy
• Proteins and vitamins
• Valuable source of fiber
2
Nutrient Composition
• Grain kernel has 4 parts
• See page 490 figure 50.1
3
• Germ (which is at its
core contains
vitamins and minerals
• Bran
– (vitamins B, E, iron,
zinc)
• Hull
– Layers,
– Protective covering
• Endosperm –nourish
seed if allowed to
germinate
– (complex carbs,
protein)
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• Many grain products sold in U.S. made
from white wheat flour
• (endosperm of the wheat)
• Refined meaning bran and germ are
removed
– Finer texture and lasts longer
– Improves nutrients
– Nutrients lost in processing required by law to
be replaced (enriched)
6
Fortified
• Some cereals are fortified
• Meaning……nutrients have been added
that were not in the grain originally or were
not in the grain in large amounts
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Breads
•
•
•
•
•
White
Whole-wheat
Rye
Pumpernickel
Oat bran
– (rolls, muffins, biscuits, loaves)
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•
•
•
•
Commercially baked
Buy bread mixes
Make your own
Frozen products
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Breakfast Cereals
• Made from grains such as wheat, oats,
corn, rice, barley
• Ready to eat (wheat flakes or rice puffs)
• Cooked in water or milk
• Vary in nutritional content
10
Read the Label
• Whole-grain cereals a good choice
• Watch out for large amounts of sugar or
salt
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Rice
• White rice has had its outer covering (hull
and bran) removed by polishing
• Vitamin B & fiber in bran layer so it is put
back in or enriched
• Brown rice –hulled but still has bran
– Rich in fiber, nutlike flavor
12
• Precooked (instant) made from rice that
was cooked and dehydrated
• Converted rice – partly cooked before bran
removed—allows nutrients from bran to
enter endosperm
– Takes longer to cook
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Pasta
• Italian for “dough”
•
•
•
•
Keeps its shape
Stays firm
Made from semolina (high in gluten)
Gluten – an elastic, protein substance
found in wheat flour
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• All shapes and sizes
– Little shells to wagon wheels
• Made from spinach or tomatoes for color
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Flour
• All-purpose –(AP) – general
baking/cooking
• Self-rising – AP flour with baking powder
and salt added
• Other: buckwheat, rye, oat, whole-wheat
• Cornmeal- for corn bread, tortillas, hush
puppies
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Storing
• Breads
•
•
•
•
•
Best when fresh
Tightly wrapped
Store in cool, dark place
In hot weather—keep in fridge
Can freeze well (if tightly wrapped)
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Cereals, Rice, Pasta, Flour
•
•
•
•
Tightly closed packages
Airtight containers
Stay fresh for long periods
Refrigeration not needed
• Whole grain should be refrigerated, germ
remaining can cause spoilage
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• Homemade breads can be frozen for up to
3 months without losing flavor
• Cool to room temperature, wrap in foil,
plastic, wrap, airtight plastic bags or
freezer wrap, with air pressed out of
package.
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FYI
• Wheat germ is removed from grains
because it contains oil that can become
rancid and cause spoilage.
• Wheat germ is available in vacuumpacked containers in grocery stores.
• When added to foods as a topping, baking
it increases food’s nutritional value, fiber
content, but also fat content.
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Preparing
• Cooking in Liquids
• Use water or other liquid
• Package tells you how much and how long
• Rice absorbs all the liquid, no nutrients
lost
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• Rice is the single most widely consumed
food in the world, the mainstay of half the
plant’s population.
• Nutritious and inexpensive, grows in wet,
marshy areas that cannot support other
crops, livestock or industry.
• Popularity stems from its versatility
• Absorbs flavor, from spicy Indian curries to
sweet rice puddings.
25
• Pasta drained and does lose some
nutrients
• Cook until al dente
• Strain with colander
• Do not rinse (lose more nutrients, need
starch to hold sauce)
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• Stored properly, commercially prepared
macaroni and spaghetti will keep up to one
year, noodles for about six months.
• Make your own fresh pasta at home with a
pasta making machine.
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Baking
• Quick Breads
– Use baking soda or baking powder to rise
– Ready for baking right away
– Muffins, biscuits, pancakes, waffles
– Liquid poured into dry ingredients
– Stirred only until mixed
– Over-mixing causes product to be tough
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Quick Breads cont….
• Some biscuits rolled out and kneaded
• Knead – use the heels of your hands to
press the dough down and away from your
body
• Rotate the dough one-quarter turn, fold the
dough toward you, knead again
• Develops gluten
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Yeast Breads
• Breads that rise through the action of
yeast, a tiny fungus—activated with warm
water
• Takes longer
• Dough must rise
• Examples – white bread, whole-grain
bread, raisin bread, rolls, pizza crusts
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Yeast Breads cont….
• Combine ingredients
• Mix yeast with warm water
• Active yeast releases carbon dioxide which
makes dough rise
• After combining, knead 8 to 10 minutes
• Allow it to rise again, punch it down and let it rise
again.
• Test for doneness by tapping crust with knuckles
• (hollow sound)
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Microwave Cooking
• Defrost or warm prepared rolls, etc
• Reheat items
• Baking bread possible but will be pale in
color
• Used for hot breakfast cereal
• Not used for rice and pasta, time is just as
long as stove top
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