NFS 53 1st Edition Lecture 9Outline of Last Lecture I. GrainsII. CerealsIII. Structure of grainsIV. Cereals and grainsV. Cereal grain usesVI. Flours from grainsVII. Transforming grains into dishesVIII. PastaIX. Cooking GrainsX. GelatinizationXI. Random notesOutline of Current Lecture I. GrainsII. Less refined, more refined grainsIII. CarbohydratesIV. Complex carbohydrates in plantsV. Fiber in plantsVI. Wheat to flourVII. Wheat plant and usefulness in flourVIII. BarleyIX. RyeX. OatsCurrent LectureI. Grainsa. When we eat an entire kernel or seed, we are eating an unrefined or whole grain productb. American diets have always included grains, especially wheat. Now we eat more refined grains than whole grainsII. Less refined, more refined grainsa. Less carbohydrates from whole grains and more from sugarsThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. This comes from milling grains into floursb. Less fiberi. Thiscomes from the outer most bran layer of grains that is removedc. Less refinedi. Oatmeal, whole wheat breadd. More refinedi. Cheerios, bagelse. High in sugari. Lucky Charms, doughnutsIII. Carbohydratesa. Monosaccharide and disaccharidesi. Glucoseii. Galactoseiii. Fructoseb. Simple carbohydratesi. sugarc. Complex carbohydratesi. Glycogenii. Starchiii. FiberIV. Complex carbohydrates in plantsa. Starchi. Storage placeii. Amylose, amylopectinb. Starch accumulates in the roots, tubers and seedsc. Grains high in starchi. Wheat, rye, barley, rice, cornV. Fiber in plantsa. Includes complex carbohydrates and ligninb. Dietary fiberi. A mixture of indigestible carbohydrates and lignin that is found intact in plantsc. Functional fiberi. Isolating elements in plants that are high in fiber and adding them to refined foods1. (i.e.) branVI. Process of Wheat to floura. Wheat berries are cleaning and soaked to prepareb. Grist the berriesc. Put into rollersd. Sift for size separationi. Wheat germii. White wheat flouriii. Wheat brane. Enrich and fortifyVII. Wheat plant and usefulness in floura. Types of wheati. Spring- lower in gluten, higher in starchii. Winter- higher in gluten, lower in starchb. Types of brani. White- lower in antioxidantsii. Red-BrownVIII. Barleya. As important as wheat was at firstb. Short growing season but easier to grow than wheatc. Doesn’t make good flourd. Primarily used for animal feed and beerIX. Ryea. Very important in the early western dietb. Hardyc. Grows in cold, wet conditionsX. Oatsa. Most cultures don’t like themi. Considered a weedb. Cold and wet tolerantc. Oats don’t have gluteni. Bad for making
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