Grains and Breadmaking: Nutritious Foods and Techniques - Prof. J. Myhand, Study notes of Biology

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Grains Objectives:

• List grains used for foods
• Describe health benefits of including grains in the food plan
• Draw the structure of a cereal grain and identify the basic components.
• Describe the cooking procedure for cereal, pasta and rice and describe the well prepared product
• Explain the proper storage of grains. Cereal Grains are seeds
• Examples- wheat, oats, rice, corn, flax seed
• They are still living so storage is important
• Do not have to alter much to cook, must hydrate to eat.
• Many nutrients-Folate, B vitamins and other vitamins. Uses of grains:
• Make flour from wheat to use in baked goods. Also can put other grains in baked good.
• Hot and cold cereal
• Alcohol- beer, rice wine and corn whiskey Why are they so important?
• Culturally defines cuisine
• Plant food that is high in fiber, B vitamins, fat soluble vitamins
• Easy to grow, store and prepare
• Good for the environment
• Lots of calories with little fat
• No cholesterol Phytochemicals
• Plant chemicals that have the ability to prevent free radical formation
• In their best form within whole grains.
• Examples in grains- lignan, sapanines, phytics acid.
• Some are resistant starch which interferes with blood glucose absorption. Protect against cancer because they are antioxidants. The trolox equivalent is how well can a food fight production of oxygen radicals. Good in grains because they are antioxidants. Nutrients
• Carbohydrates
• Fat and Protein
• High in Vitamins and Minerals- Tyamine, riboflavin, niacine, B-6, penathinic, folate.

• When grains are refined all nutrients are removed and tehn added back enriched. Can’t add back B-6 and Vitamin E. Now, folate is added back to refined grains Fiber- CHO with beta linkage beta glycocytic bond which makes it a fiber
• Not in refined grains
• Need diet with insoluble and soluble fiber.
• Soluble-Cannot be digested BUT gives feeling of fullness with less calories. Absorbs water and adds bulk
• Insoluble-Helps move food through GI tract more efficiently. So much that is not digested causes rapid transit- speeds it up.
• Soluble fiber helps heart disease because it traps bile acids and excreted instead of recycled into the liver lowers cholesterol because its taken with bile acids.
• Fermentable fiber- soluble fiber that is fermented by bacteria in the colon. Improves health of the colon wall because of short cain fatty acids from fermentable fiber. Composition of grains- See picture
• Chaf- the husk, we do not use.
• Bran- rich in nutrients, high in fiber, B vitamins, phytochemicals and minerals
• Germ- rich, contains food fat (monounsaturated fat), oils, fat soluble vitamins, especially vitamin E.
• Endosperm- CHO nad protein matrix, gives us energy through calories. Refined vs. Whole
• Bran and germ are removed when grains are refined to increase shelf life, make uniformly acceptable.
• Fiber and vitamin E are removed and never added back, even with enrichment. Preparation of Grains
• Must first hydrate grains, then heat which causes the endosperm to swell and go through gelatinization Storage
• Whole grains require more because its still living. Don’t want it to sprout or die.
• Cannot freeze because the structure will change. Can only freeze after cooking.
• 6 month window in the refrigerator.
• Can store whole grains dry if they are cauum packed, eliminates oxygen to avoid rancidity.
• If on the shelf, always make sure it’s in a dry sealed and cool.
• Refined grains do not need special storage because all of the living parts have been taken out.

Starches What is it?

• An ingredient instead of a food.
• Straight chain amylose and branched amylopectin
• Digestible
• Bland, not very much flavor, used mostly for structure
• Sometimes derived from grains (corn starch and wheat flour) or roots
• In cooking they are usually thick but pourable. Corn starch is made from the endosperm of the corn Molecules with greater than 10 glucose units are polysaccharides, each glucose being a monosaccharide.
• When amylose is heated, it is responsible for gel formation
• Amylopectin doesn’t fel, water gets in and they can’t settle
• Most Starches have a 4:1, amylopectin: amylose Hydration
• The granules will suck up liquid and become slightly swollen
• When you add heat, water penetrates even further and granule swells more gelatinization
• Rapid heating can cause starch to swell and burst, this causes it to lose it’s ability to thicken. Complete gelatinization occurs at 212° F Gel Formation- After gelatinization, the granules turn from being pourable (sol) to a gel that will not flow. Retrogradation- when too much of the gel settles nad the water will come out (weeping) also called Synerisis Interfering agents
• Sugar competes with the starch for the water. Too much sugar will cause the starch to no become as thick
• Acid (lemons)- makes the starches fragment, break at a low ph, smaller molecules will cause it to have more flow
• More liquid that needed will affect the thickness
• Milk/butter will reduce thickness, fat coats starch granule so not as much water can get in. Less likely to thicken up. Successful Starch cooking

1. Separate starch molecules

a. Fat- with a roux, flour and butter, then add warm liquid (darker the roux, the thinner the roux because it reduced the thickening powder of the flour) b. Cold water- slowly add cold water until all granules are suspended c. Sugar- puddings, add sugar before adding liquid and then heat

2. Add liquid
3. Add heat- medium
4. Stir
5. Boiling
6. Continue heating until its completely cooked Quick Breads Quick bread vs. Cake- quick breads are less sweet and more wholesome ( banana bread, muffins, waffles) Also, quick compared to yeast breads. Basic Ingredients

• Flour
• Salt
• Leavening agent
• Liquid Varying Ingredients
• Fat
• Oils
• Eggs
• And many more Methods of Mixing

1. Muffin Method- dry ingredients + wet ingredients with few strokes. Do not over stir because it causes the bread to not be tender. a. In stirring process, proteins/ gluten will separate from the CHO and become rubbery.
2. Biscuit method- solid fat + flour with other dry ingredients and then cut them in together a. Use knives or pastry cutter, use a tool not fingers so the fat doesn’t melt b. Cutting fat into small pieces and allow them to get covered with flour c. Needs to stay cold so far stays solid d. Mixture should look granular e. Add cold liquid to milk f. Mix with few strokes, sometimes kneading it until it is soft dough g. Drop biscuit- no kneading, not flaky

h. Kneading procedures gluten just a little, makes air pockets i. Fat in biscuits interfere with gluten production j. Shortening shortens gluten

3. Creaming Method- commonly used in cakes. Soild fat + sugar and beat air into it, becomes light and fluffy a. Sharp edges on sugar crystals out mixture and traps air b. Room temperature fat so that is plastic, moldable but not melted. Can pick it up and bend it c. Don’t want anything melting or solidifying d. Everything needs to be room temperature including eggs and milk e. Trying to make an emulsion ( fat w/ liquid suspended in it) Leavening: Baking soda- reacts with water to form sodium carbonate. Will not just add water but also mix with an acid for flavor

• Reacts at room temperature. As soon as baking soda is added to acid it starts to react
• No more than a tsp of baking soda per cup of flour
• Acids: Buttermilk, coco, yogurt, molasses, apples, lemon and vinegar Baking powder- Dry powdert acid with cream of tarter (making your own leads to a cleaner taste)
• At store- double acting, combo of ingredients with different compounds
• Acts 2 times- first when its initially make it and then again when heated
• Must stay dry to work well
• Baking powder and baking soda can age- 6 months
• Recipes call for both so you don’t have to use so much baking powder Air or Steam- no chemical leavening at all
• Egg whites- beat air into egg whites, bubbles will form and hold shape. Fold them into mixture that is flour and liquid, heat it air pockets will stay and leaven.
• Butter and Sugar- creaming method
• Steam- air comes from liquid ingredients and enough protein in bread (cream puffs) When heat is applied!!
• Gelatinization of flour
• Dextrinization- surface of bread will break apart and brown on the surface
• Maillard reaction- amino acids and sugars are heated together (flow)
• Carmelization- heat and sugar
• Fat will melt
• Leavening agents will be activated and CO2 will be produced
• Proteins will coagulate, from eggs and flour
• Steam is produced from liquids

• Oven Spring- initial rising that takes place before gelatinization. If you don’t pre- heat oven you lose spring. Spoilage of baked products:
• Quick breads will spoil easily because of retrogradation (amylose settles and water is lost)
• Retrogradation can be reversed, add more water and reheat. Doesn’t work in microwave unless you are eating immediately
• Refrigerator temperatures promote retrogradation
• Store quick bread at room temperature or freeze them. What can go wrong?
• Gluten over develops
• Bad soda or baking powder
• Too much leavening or not enough
• Cook too high or too low
• Bread is too dry because of flour
• Not enough flour gummy
• Over missing or over too hot causes tunnels because of steam Burn bottom and not the top
• Too close to the bottom
• Wrong kind of pan-too big so heat won’t get in
• Not preheating the oven
• Over circulation How to make quick breads more nutritious?
• fruit
• whole wheat flour or other types
• substitute for fat (olive oil for butter)
• Spinach
• Flax seed or other seeds/nuts

Yeast Breads Basic French bread- flour, water and yeast, some salt Yeast bread and the store

• White bread is not worth your money, you get a lot more for your dollar
• White bread made that way to have a longer shelf life Homemade yeast bread- more wholesome because there aren’t extra chemicals in it,
• you can crumble this not “white” bread
• Smell triggers appetite Types of flour
• Bread flour- the most protein in it, hard flours have more protein and more gluten use for yeast breads
• All- purpose and whole wheat flour- they have the same amount of starch and protein in them. Used for anything o Bleached for cakes o Unbleached- better for most other applications.
• Mid- range- between all-purpose and cake flour, still has protein in it
• Cake flour- almost protein free, high on the CHO side, bleached In yeast breads, the leavening agent is yeast that produces CO2.
• Living organism, metabolizes flour and sugar
• When heated CO2 expands and water steam, forms network of air pockets Yeast- sacchomyces cervisiae
• a fungus
• If it is heated for too long it will begin to make alcohol. Yeast will add flavor and change the dough because of starch metabolism. Types:
• Cake yeast- compressed, old-fasioned, works fast because it doesn’t have to be hydrated, already moist
• Active-dry yeast- type we use most often, has moisture removed, yeast has not grown yet
• Rapid rise yeast- quicker, some people don’t like it
• Bread machine yeast- specifically meant to be used unproofed, all dry ingredients at the same time **1 tsp of yeast for every 1 cup of flour

Too much yeast makes flat bread too heavy and air pockets collapse because they expand too must yeasty taste and structure will be damaged. What will affect leavening?

1. Salt- retards yeast development, still need salt but too much controls yeast growth and CO2 production
2. Sugar- quick food for the yeast, breakdown of sugar just takes one bond, can make yeast grow quicker. Too much will make the bread moist but also will interfere with the flavor. Raises solutes too high and makes the dough very soft, too much can kill yeast.
3. Fat- butter, fat can coast yeast cells and slow growth. Add oil last so it won’t interfere. Too much fat will also shorten gluten and change the texture.
4. Cold- can shock the yeast so that it won’t grow especially initially a. Can refrigerate bread dough because its already alive and grown and will just slow down.
5. Heat- Too much can kill the yeast. An ideal temperature for yeast is also ideal temperature for humans. 105°F Liquids and yeast

• Water is often used as liquid for yeast bread but also with milk- good because it adds nutrients and changes flavor and texture. o Milk makes finer texture, smaller holes o Color of crust is darker o Helps bread stay fresh and retards staling
• Juice works fine, citrus especially o Change color o Adds nutrients o Acidity changes texture o Sweeter
• Role of liquid is to be a solvent, hydrates yeast, sugar, flour o Seperates starch from gluten, starch is dissolved not gluten o Hydrates protein o Provides steam for leavening o Allows for gelatinization of starch
• Must measure correctly-too much goes flat too little and the bread won’t rise enough and it won’t be elastic enough
• High protein flour absorbs more water Fats and oils
• Optimal level improves volume, the grain, texture, weave, affects the crust
• Adding fat makes it keep longer
• Plastic fats (moldable) are usually better but olive oil is very good too.
• Tenderizes it, helps support leavening supports increased numbers of air cells
• Adds flavor and improves “mouth feel”
• The best time to add fat is after the dough is formed

Salt

• Controls rate of yeast growth and adds flavor
• Salt substitutes don’t work. Sea salts and kosher slt work the best
• Too much, bread will be flat and dense
• Best time to add salt is with the liquid when mixing the dough because it disperses better
• Increases shelf life
• Also increases solubility of gluten so that it’s easier to extract. Eggs
• Not essential but adds color, nutrients, structure (protein), makes it softer and easier to handle
• Maillard Reaction- sugar and amino acids reactn when heat is added- eggs will induce the reaction because of proteins and will cause browning
• Adds moisture Sweeteners
• Sugar, honey, brown sugar
• Food for yeast
• Helps retard staling, attracts moisture and holds it so it will not go bad as quickly
• Adds flavor
• Slows down gelatinization, allows bread to expand for a longer period of time in the oven.