~worlds major food crop

~most common: corn, rice, wheat, barley. together are 95% of world grain production

5% left are sorgum, millets, oats, rye

kernels(caryopses) contain:

~husk- rough outer protective shell(not consumed raw, processed for fiber supplements)

~bran- good fiber and mineral source; contains aleurone layer which has protien, phosphorus, thiamin, b vitamins, some fat

~endosperm- starch used to make grains and whole grains

~germ- rich in: fat, b-vitamins, vitamin e

~flour- made by crushing endosperm; in whole grain bran and germ also cruched; wheat flour most popular b/c high protien structure.

~pasta

~cereal- hot cereals, ready-to-eat or cold cereals ~alcoholic beverages- use fermentation process

~animal feed

~make up 75%of cereals and come from wheat, corn, oats

types:

~extruded- ex. cheerios

~flaked- corn flakes

~puffed- rice crispies

~granulated- granola type cereals

~shredded- shredded wheat cereals

~dominant- wheat, barley, rice

~grains divided into 2 groups:

whole grains- contain entire kernel

refined grains- only endosperm is crushed, finer texture and extended shelf life, enriched to regain b-vitimans and iron

~flour

~whaet berries- simplest form, wheat kernels not processed or milled, longest cooktime

~rolled wheat- berries that are flattened between rollers

~cracked wheat- berries ground untill they crack, reduces cook time to 15min, more tender finished product

~bulgur- very finely ground berries are partially steamed, dried, and cracked. results in fuller flavor

~farina- ex. cream of wheat, granulate endosperm into fine consistancy

~wheat germ- source of vit E, b vits, and fiber. refridgerated because of polyunsaturated fats

~wheat bran- good source of insoluble fiber

~contains all 8 amino acids in balanced proportions

~classified by:

-mode of cultivation: in lowland/wet rice roots are submerged in H2O, in highland/dry rice the grains are grown in areas of plentiful rain and no flooding

- grain length: long grain is drier and separates well, medium and short grains are lower in amylose, so are stickier

~white- milled and polished to retain only endosperm

~converted- rice is soaked, pressure steamed, and dried before milling so grains stay firm and separate

~instant- cooked and dehydrated so it recooks quickly

~brown- only hull is removed, higher in fiber, longer cooking time, tougher texture.

~glutinous rice- sweeter, stickier, good for molding/shaping

~specialty- comes in varieties, nuttier taste, separates easily, mre pricey

~rice bran- lowers blood cholesterol

~wild rice- not actually rice. water plant that is used for stuffing game or poultry and has twice the protien and more b-vit than white rice.

classificatio based on:

~growing season- winter wheat(hard) higher in protien and used for bread and gives pasta elasticity, spring(soft) wheat cakes, cookies, crackers, pastries

~color

~species- 14 different species

~texture

*club and durum= 90% of all wheat grown

50% of corn grown in us

classified according to color and kernel type(dent, sweet, flint, popcorn, flour, pod)

~sweet- popular in canned corn, tastes best before fluid in kernals hardens

~flint- makes good cornmeal by grinding its extremely hard kernals

~popcorn- corn has very thick walls so they can biuld up with steam

~flour- used as staple by native americans, makes blue corn chips

~pod- kernal is encapsulated in separate husk from entire ear

~

~corn on the cob

~kernel corn- removed from cob

~hominy- endosperm is soaked in lye and dried to enlarge it

~hominy grits- coarsely ground dried hominy that is boiled and eaten

~cornmeal- coarsley ground corn used in cooking

~cornstarch- finely ground endosperm used as a thickener

~corn syrup- viscous sugar liquid made by treating cornstarch with enzymes

~corn oil- exracted from germ of kernel

~hulled- only the tough hull of barley removed

~pot- hull and some of bran removed

~pearled- hull, more of the bran, germ, and part of endosperm removed. makes flour, grits, flakes

~flaked- rolled or pressed. used for hot cereals

~barley grits- grains that are toasted and cracked into particles

~malt- germinated barley is dried with enxymes intact. used for malt liquors