Term
| Structural Composition of Grain |
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Definition
Bran
-5% of kernel
-High fiber and mineral ash
-Contains some fat
Endosperm
-83% of kernel
-High starch
-Contains protein
-Very low vitamin, mineral, and fat content
Germ
-2-3% of kernel
-Rich in fat, protein, ash, and vitamins |
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Term
| Nutritive value of Grains |
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Definition
Grains provide majority of food calories and about half of protein for world population
Protein – incomplete protein source
Starch
Fiber
Vitamins and minerals
Low in fat |
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Term
| Refined and Enriched Grains |
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Definition
Refined flours and cereals made from endosperm
(Endosperm contains very little vitamins, minerals, or fat)
Enriched flour
-B vitamins and iron added
-1996 – folic acid addition mandated |
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Term
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Definition
Cereal grains with endosperm, germ, and bran present in same relative proportions as found in nature
Whole grain consumption associated with reduced risk of
-Cancer
-Cardiovascular heart disease
-Diabetes
-Obesity |
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Term
|
Definition
Classes of wheat based on
1.Winter or spring
-When planted – fall or in spring
2. Hard or soft
-Hard are higher in protein
(Better for bread making)
3. Color
-Red or white |
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Term
|
Definition
Processing:
-Most of outer hull removed
-Most of germ and bran remain
-Groats
-Quick rolled oats
-Old-fashioned rolled oats
Source of beta-glucan in diet |
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Term
|
Definition
Pasta or alimentary paste
Made with semolina flour made from durum wheat |
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Term
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Definition
| Chemical substances that have a health benefit and are found in plant foods |
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Term
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Definition
| Very hard, non-bread-making wheat. Has a very high protein content. Used for making some pastas. |
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Term
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Definition
| Wheat that is parboiled and then dried. Used in pilaf and vegetarian dishes. |
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Term
|
Definition
| When used as a grain, called dent or field. |
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