5 why do cereal grains expand upon cooking the grains

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5) Why do cereal grains expand upon cooking? The grains are cooked in heated water and absorb the water as they are steamed, causing them to expand 6) Describe the key characteristics of other grain types (e.g., millet, amaranth, quinoa, etc.) Millet is thought to be one of the world’s first cultivated grains, and is one of the smallest among the cereal grains. Millet contains insufficient amounts of gluten so it is not a proper grain to be used in leavened breads, but is used in unleavened breads and beer. Quinoa is made from the seeds of the chenopodium plant and is technically a fruit so it’s gluten free. Quinoa is a great source of plant protein and is higher in lysine than wheat. Page 1 of 4
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Amaranth is a high-protein, gluten free grain that yields a flour that imparts moistness and nutty flavor. Amaranth can also be served like popcorn by popping in a frying pan. It is a “superfood” and one of the earliest known plant food sources with double the amount of iron in wheat and high protein and fiber content. Buckwheat is not a true grain, but is the fruit of a leafy plant related to rhubarb and is gluten free, but is categorized as a grain because of its use in flour and cereal. Sorghum is a cereal grain that is consumed in the form of food (usually porridge), alcoholic beverages, or livestock feed. Teff is a gluten-free grain that originated in Ethiopia. The seed is smaller than millet or quinoa, and is high in protein and has excellent amino acid composition. 7) Describe the factors that can influence cooking grains. Form of grain, presence of bran/hull, pH of the water, and desired tenderness can influence amount of water needing to be used, heat intensity, and cooking time. Reduction in particle size through cracking, rolling, cutting, or flaking decreases cooking time.
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  • Summer '17
  • Tracy Grgich
  • cereal grains

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