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GRAINS

GRAINS. Parts of the kernel and nutrients . Types of grains. Grains are also called : CEREALS 7 common types of grains Buckwheat Barley Rice Corn Wheat Rice Oats. Three Most Common USA grains used…. Quick Breads. By Valerie Shaw. Yeast breads. Take a long time to make

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GRAINS

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  1. GRAINS

  2. Parts of the kernel and nutrients

  3. Types of grains • Grains are also called : CEREALS • 7 common types of grains • Buckwheat • Barley • Rice • Corn • Wheat • Rice • Oats

  4. Three Most Common USA grains used…

  5. Quick Breads By Valerie Shaw

  6. Yeast breads • Take a long time to make • Leavening agent is yeast. • Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

  7. Quick Breads • Cook quickly. • Leavening agent is baking soda/powder. • Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

  8. Ingredients in quick breads • Grains- whole or flour • Sweetener- sugar, honey • Eggs • Leavening- baking soda, baking powder • Fat- oil, butter • Flavorings- fruit, nuts • Liquid- milk, water, lemon juice, vinegar

  9. Purpose of Ingredients • Grains- structure • Sugar- flavor, tenderness, browning • Eggs- structure and browning • Leavening agent- adds air • Fat- flavor, tenderness • Flavorings- flavor • Liquid- moistness

  10. Nutrients • Grains- complex carbohydrate, fiber • Sugar- simple carbohydrate • Eggs- protein, iron • Leavening- none • Fat- fat • Flavorings- vitamins, minerals, fiber • Liquid- vitamins, minerals, water

  11. The Muffin Method • Mix dry ingredients. • Mix wet ingredients separately. • Mix wet and dry just barely. • Spoon the lumpy mixture into paper cups- 2/3 full

  12. Muffins • Muffins should be round on top, and pebbly. • Muffins should not have peaks or tunnels.

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