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UI FCS 175 - FCS175LabReport5

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Pasta and Cereal GrainsFCS 175- Lab # 5Jacki Raivo 10/3/11Introduction: The most important grains are as follow: wheat, corn, rye, millet, rice, oats and barley. Each grain is similar to prepare, with boiling water and absorption factors. Many grains, such as rice and oats may come in instant forms that have been par-processed before for maximum convenience. Some grains like oats have a higher gelatinization depending on the amount of endosperm and or germ in the product as well as the amount the grain naturally has. For instance couscous is a whole grain derived fromdurum wheat but has a fluffy dry texture. Most pasta is made from durum wheat, which is a very hard from of wheat and thus can be extruded and from different pasta shapes. However, quinoa is also used for gluten free pasta and looks and tastes about the same. Many whole grain products are enriched, which means that vitamins and minerals naturally present but lost in processing may be added back to the product to give it the same nutritional value. Other obscure grains are hominy and kamut. Hominy is made from the endosperm of corn and is most often used in the manufacturing of cornflakes. Kamut is a brand of khorasan wheat that is just as versatile as regular wheat but larger. Also some wheat intolerant people can eat kamut with no problems (USAEmergencySupply.) Triticale is a cross bred grain from rye and wheat it has high levels of lysine elevating its nutritional value (Answers.com.)Methods and Results: In lab various grains products were prepared and observed including grits, polenta, barley, couscous, rice (brown, white and basmati,) pancakes, bulgur wheat and oats (steel cut, oldfashioned and instant.) Group five made the three different rice varieties. Each was prepared to the individual recipe on the bag or box except the brown rice, which was parboiled and had a lab recipe to follow. Each rice, however was combined with water and butter in a saucepan and brought to a boil, then reduced and left to simmer various amounts of time. The white rice was the quickest followed by the basmati then the brown at the longest. The brown rice took the longest because the all of the grain was intact including the bran which slowed water absorption. The white long grain was the fluffiest of the three but all had a moist sticky appearance. Cereal Grain Preparation Sensory ObservationCorn Grits White, Colloidal, Gritty but SmoothCorn Polenta Bright yellow, gritty, corn taste, smooth, more flavorBarley Barley Fluffy, discs, light brown, flakey.Durum Wheat Couscous Light yellow, fluffy, nuttyRice Basmati Fluffy, white, butteryRice Long white Fluffy, white, dryRice Parboiled Brown Brown, fluffy, moist, salty, nuttyWheat Germ Brown, flakey, tinyWheat Bulgur Brown kernels, fluffyOats Steel Cut Gritty big chunks, gel-like, goopyOats Old Fashioned Flakey, colloidal, flatOats Instant Chunky, Dry, Colloidal mass Grain and Grain/Serving Carbohydrate Protein Fat SodiumPolenta 27g 3g .5g 0gGrits 31g 3g .5g 0gBarley 12g 3g .5g 0gCouscous 48g 8g 0g 5gLong White Rice 37g 3g 0g 0gBasmati Rice 34g 3g .5g 0gBrown Rice 36g 48g 1.5g 0gBulgur Wheat 30g 5g .5g 5gWheat Germ 9g 4g 1.5g 0gInstant Oats 26g 5g 2.5g 0gOld fashioned Oats 27g 5g 3g 0gSteel cut OatsDiscussion: Each grain was prepared differently but with the same basic principles. Boling water and time is as basic as you can get, however, the differences in gelatinization depended on the endosperm in the particular grain. The endosperm is the starchy part of the grain and as we know starch makes gel. The significance or at least what I gathered is that there are more grains than just wheat and tasty alternatives. I unfortunately couldn’t try most of the grains, being from wheat or derived from wheat as I’m allergic to gluten but it was interesting to see the variations in appearance. As well as the importance of whole grainsin a healthy diet and the nutritional value they provide. There also is a difference in names and cooking times with pastas. Here are some of the main ones, dry grains included.Grain/Pasta AppearanceRed Quinoa Red, small seedOrzo Long small flat football shapedBrown Rice Short, round brown grain, oblongArborio Rice Short, round, white, oblongEnriched Rice Short, medium, white, oblongSticky Rice Really short, round, white oblongWide Egg Noodle Flat twisted spiralBuckwheat Groats Chopped grain, similar to steel cut oatsCommercial Blend Wild Rice Lots of lengths, dark, light really long and skinnyQuinoa Light yellow round seedsCouscous Fluffy, tiny, misshapen beadsShells Self-explanatoryBowtie Self-explanatoryElbow Macaroni Bent tube, smallRigatoni Curved large slightly bent tube with ridgesPenne Diagonally cut ridged tubeTortellini Folded circles, origami-esqueRolini Twisted spiralWagon Wheel Self-explanatoryRadiatore Half-moon with rufflesSummary: From this lab I concluded that Americans eat far too much wheat (thus why Intolerances are skyrocketing) and Quinoa is a wonderful, wonderful grain, even though it wasn’t prepared this lab. I will use the information I learned to still apply to my 80% plant based diet and continue using quinoa and rice as my base staples of grain consumption. I personally prefer to make my rice with coconut oil and eat it with mango, delicious. In the future I hope to make people more aware of the many various types of grains that are out there and can be used just as readily. Some off the top of my head are Amaranth, Millet, tapioca and sorghum which come in handy when baking gluten


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