GRAINS

Parts of the kernel and nutrients

Types of grains

Grains are also called : CEREALS7 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 makeLeavening agent is yeast. Examples: pizza crust, cinnamon rolls,

bread, rolls, etc.

Quick Breads

Cook quickly.Leavening agent is baking soda/powder.Includes: pancakes, muffins, cornbread,

zucchini bread, banana bread, etc.

Ingredients in quick breads

Grains- whole or flourSweetener- sugar, honeyEggsLeavening- baking soda, baking powderFat- oil, butterFlavorings- fruit, nutsLiquid- milk, water, lemon juice, vinegar

Purpose of Ingredients

Grains- structureSugar- flavor, tenderness, browningEggs- structure and browningLeavening agent- adds airFat- flavor, tendernessFlavorings- flavorLiquid- moistness

Nutrients

Grains- complex carbohydrate, fiberSugar- simple carbohydrateEggs- protein, ironLeavening- noneFat- fatFlavorings- vitamins, minerals, fiberLiquid- vitamins, minerals, water

The Muffin Method

1. Mix dry ingredients.

2. Mix wet ingredients separately.

3. Mix wet and dry just barely.

4. Spoon the lumpy mixture into paper cups- 2/3 full

Muffins

Muffins should be round

on top, and pebbly.

Muffins should not have peaks

or tunnels.