Breads & Cereals

Starchy grains suitable to use as food. Used to make bread

products.

Grain Structure

• Kernel – The WHOLE seed.• Bran– Outer protective covering,

high in fiber.

• Endosperm– The middle, largest part.

• Germ– Reproductive part, smallest

part.

Selecting & Storing Cereal Products

• Nutrition– “Whole Grain” (All parts of

kernel)– “Refined” (Just Endosperm)– Naturally low in fat, sodium, &

sugar.

• Cost– Generally inexpensive.– Convenience products cost more

• Storing– Tightly covered, cool, dry place.

Types of Flour• All-purpose

– Many varieties blended together.

• Bleached vs. Unbleached– Whitened

• Cake– Soft Wheat

• Instant– Blends easily with liquids

• Self-rising– Leavening agents & salt added

• Miscellaneous– Rice, Buckwheat, Soy, etc.

Types of Rice

• White– Long or Short grain varieties.– Cook with 2x water to rice. Can

be rinsed if to sticky.

• Brown• Instant– Precooked, requires less time.– Cook with equal parts rice and

water.

• Wild Rice– Marshland grass, not really rice.

Pasta

• Homemade or Store-bought– Can be flavored.– Can be colored.

• Cooking– 3x or 4x more water then pasta.

Bring water to a boil then add pasta and cook.

– Salt adds flavor, it does NOT make water boil faster.

– Can microwave if needed.

Types of Bread Products

• Yeast Breads– Leavened with gasses from

YEAST.• Single celled plant.

– Require more time and preparation.

• Quick Breads– Use a leavening agent other

than yeast.• Baking Powder, Baking Soda

– Require less time and preparation

Yeast Breads

• Process– Kneading (Develops the gluten)– Fermentation (When the yeast

reacts)– Punching (Releases carbon dioxide)– Shaping– Baking

• Characteristics– Large Volume, Golden Color, Fine &

Uniform Texture

• Examples– Pizza Dough, Breads, Pretzels

Quick Breads

• Process…– DO NOT OVERMIX

• This causes the bread to be compact and tough.

– Microwaving can be successful.

• Examples– Biscuits, Muffins,

Popovers, Pancakes, Cream Puffs

Ingredients in Breads

• Flour - Structure• Leavening Agent

– Baking soda, Baking powder, Yeast

– Give the “rise.”

• Liquid - Moistness• Fat – Tenderizes • Eggs – Incorporates Air• Sugar - Sweetness• Salt - Flavor

Selecting & Storing Baked Good

• You can purchase…– Freshly baked– Partially baked– Refrigerated– Frozen

• The cost depends on…– Amount of convenience– Size, Ingredients, and Brand

• Storing…– Room temp, refrigerator, or

freezer– Colder temps in humid weather

prevents molding.