Selecting & Storing Cereals & Grains

Wheat Flour

Flour is the product made by grinding and sifting wheat kernels or berries. The kernel is made up of three distinct parts: bran, which is the outer covering of the grain; germ, which is the embryo contained within the kernel; and endosperm, which is the part of the kernel that contains the flour. During milling, the three parts are separated and recombined to produce various types of flour.

Wheat is classified into six types: hard red winter, hard red spring, soft red winter, hard white, soft white, and durum. The properties of wheat, particularly the protein and gluten content, influence the end products. The higher the protein content of the flour, the tougher the wheat. Cakes, pastries, cookies, crackers, and noodles are made using soft, low-protein wheats. Breads and fast breads are made from hard, high protein wheats. Durum flour is used to make pasta and noodles.

Storage: Store flour in sealed containers in a cold, dry area (less than 60 percent humidity). All-purpose, bread, cake, and whole wheat flour will keep for six months at 90 degrees Fahrenheit, one year at 70 degrees Fahrenheit, and two years at 40 degrees Fahrenheit. Keep clear from foods that have strong scents. Allow refrigerated or frozen flour to thaw to room temperature before inspecting for rancidity and flavour.

Types of Flour:

The finely ground endosperm of the wheat kernel is used to make white flour.

All-purpose flour is a white flour that is milled from hard wheats or a combination of hard and soft wheats. It produces the greatest results for a wide range of items, including yeast breads, quick breads, cakes, cookies, pastries, and noodles. All-purpose flour is enhanced and comes in bleached or unbleached varieties. Bleaching has no effect on nutrient value.

Bread flour is a white flour made from hard, high-protein wheats that has more gluten strength and protein content than all-purpose flour. Bread flour, which is unbleached and often conditioned with ascorbic acid, is milled primarily for commercial bakers but is accessible in most grocery stores.

Cake flour is a fine-textured, smooth flour made from low-protein wheats. Cakes, cookies, crackers, quick breads, and some forms of pastry are made using it. Cake flour contains more carbohydrate and less protein, keeping cakes and pastries tender and delicate.

Self-rising flour, sometimes known as phosphated flour, is a convenience product manufactured by combining all-purpose flour with salt and leavening. It is widely used in biscuits and fast breads but should not be used in yeast breads. 1 cup self-rising flour contains 112 teaspoons baking powder and 12 teaspoon salt. Self-rising flour can be used in place of all-purpose flour by lowering the salt and baking powder proportionally.

Pastry flour contains characteristics that fall somewhere between all-purpose and cake flour. It is often milled from soft wheat for pastry, but it can also be used for cookies, cakes, crackers, and other similar products. It is finer in texture and lighter in consistency than hard wheat flour.

The coarsely powdered endosperm of durum, a hard spring wheat with a high gluten concentration and a golden hue, is used to make semolina. It's hard, granular, and tastes like sugar. Semolina is enriched and used to make couscous as well as pasta products like spaghetti, vermicelli, macaroni, and lasagna noodles. Breads, with the exception of a few specialised items, are rarely produced with semolina.

Durum flour is made from finely crushed semolina. It has been enhanced and is used to make noodles.

Whole wheat, stone-ground, and graham flours can all be used interchangeably; the nutritional contents differ very slightly. They are made by either grinding the whole wheat kernel or recombining the separated white flour, germ, and bran during milling. Their sole distinctions could be coarseness and protein content. The insoluble fibre content is higher in whole wheat flour than in white flour.

The outer covering of the wheat kernel that is removed to generate white flour is known as bran. It is occasionally ground into flour, or it is sold whole as "miller's bran."

Gluten flour is typically made from spring wheat and contains a high protein (41%), low carbohydrate content. It is mostly used in diabetic breads, although it can also be combined with other nonwheat or low-protein wheat flours to create a stronger dough structure. Gluten flour improves baking quality and yields gluten bread with a high protein content.

Wheat germ is the wheat kernel's heart. It is available flakes or in a coarse grain, uncooked or toasted. Wheat germ imparts a nice, nutty flavour to baked foods while also increasing protein and mineral content. It is the most oil-rich and thus perishable component of wheat. Wheat germ is sold in vacuum-packed jars at the supermarket and must be refrigerated after opening.Wheat Flour Terminology: The Food and Drug Administration inspects and approves the use of flour treatments and additives to improve flour storage, appearance, and baking performance. The treatments and additives are completely safe.

Enriched wheat contains iron and three B vitamins (thiamin, niacin, and riboflavin), and it may also contain calcium. The taste, colour, texture, baking quality, or caloric value of the flour remain unchanged.

Because presifted flour is sifted at the mill, sifting before measuring is unnecessary.

Bromated flour has been substantially phased out in the United States. Ascorbic acid is now being added to bread dough flour to strengthen it.Bleached flour is flour that has been chemically bleached to whiten or improve its baking characteristics. The nutritious value of the flour is unchanged, and no dangerous chemical residues remain. It is simply a method of hastening the natural whitening and maturation of flour.

Unbleached flour is naturally aged and bleached by oxygen in the air. It has a richer golden colour, is often more expensive, and lacks the baking consistency of bleached flour. Because bleaching reduces gluten strength, unbleached flour is better for yeast breads.

The highest grade of flour is patent flour, whether bleached or unbleached. It has a beautiful colour and is low in ash and protein. It is the most valuable in the market.Because organic or chemical-free flour is not defined, its meaning differs by state. It may be grown and kept without the use of pesticides or herbicides. It could also imply that no hazardous fumigants were employed to kill pests in grain, and that no preservatives were applied to the flour, packaging, or food product.

Gluten is a protein that is created when water and wheat flour are combined. Gluten imparts flexibility, strength, and gas-retaining qualities to bread dough. Wheat is the only grain that contains enough gluten to form a risen or leavened loaf of bread.

Cornmeal

Cornmeal is available in two varieties: yellow cornmeal and white cornmeal. They are nearly identical, with the exception that yellow cornmeal has more vitamin A. Cornmeal is a product that has been "enriched."

Water-ground (stone-ground) cornmeal has a richer flavour than degerminated cornmeal because it still contains the fat-rich germ of the maize kernel. When shopping, avoid packages that have a sour or stale stench.

New Mexico blue cornmeal has a bluish-gray hue and a richer, toastier flavour. It is frequently used to make tortillas and tamales.

Corn grits are also available in white and yellow varieties. Grits are finer ground than cornmeal.

Other Flour & Grain Products

Bread made with barley flour is sweet and light in texture. Because it lacks gluten, it is typically blended with white flour. Barley is also offered as pearl barley, which is mostly used as a soup ingredient.

Buckwheat flour is manufactured from the seed of the herb fagopyrum. This flour is appropriate for making pancakes. It is known as kasha in Russia. It is widely used in Jewish cookery. Buckwheat noodles, known as soba in Japan and Korea, are a staple.

Oatmeal is created by rolling the groats (hulled oats) into flakes. Oat bran is the groat's envelope, made up of the outermost pericarp. It has a lot of soluble fibre.

Potato flour, often known as potato starch, is used in baking and as a thickening. It is produced with dried and crushed boiled potatoes.

Quinoa has a nutty flavour and comes the closest to having the "perfect" protein balance of any grain.

Rye flour is finely ground flour made from sifted rye meal. In recipes, the dark and light types are interchangeable, but the dark has a stronger flavour. Only rye and wheat flours have gluten-forming proteins, which are vital in baked goods.

Spelt is a grain native to southern Europe with a mild, almost hazelnut flavour.

When baking, soy flour must be blended with wheat flour due to its strong flavour. It is made from whole soybeans and is also known as soy powder or soya. Soy flour breads and cakes are moist, fine-grained, and high in iron, calcium, and protein. Because it lacks starch and gluten, it must always be mixed with another flour.

Triticale is a wheat and rye hybrid that is mostly utilised in multigrain flours and cereal mixtures.

Amaranth is a tall plant that looks like maize and has a giant shaggy head that contains hundreds of small seeds. The seeds are ground into whole grain flour or puffed, similar to rice or maize.

Pasta

Pasta, an Italian word for paste, refers to the many shapes and sizes of items created from flour and water. Pasta products are classified as either dried or commercial pasta or fresh or homemade pasta. They can also be classified based on their shapes:

Long items, such as spaghetti

Short products, such as macaroni

Shells and bow ties are examples of specialty items.

Noodles are ribbon-like shapes made from eggs. Egg noodle products are required by law to contain 5.5 percent egg solids by weight.

There are at least 350 shapes accessible in the United States, with up to 600 shapes available internationally. In recipes, pasta shapes can be used interchangeably. Pasta is available in a range of colours and flavours, including tomato, spinach, herb, and whole wheat, to mention a few. Good pasta is golden in colour and has a fine, even grain. Pasta that is too white or grey suggests poor quality flour and will be limp and sticky when cooked. After cooking, the water will get hazy. Artificial colouring is prohibited in the United States, and most pasta is fortified with iron and four B vitamins.

Dry pasta can be stored in a tightly sealed package or a covered container in a cool, dry place almost indefinitely.

If you are not going to use the cooked pasta right away, drain it and thoroughly rinse it with cold water. If the pasta is left in water, it will absorb more water and become mushy. When the pasta is cool enough to handle, drain it and toss it lightly with salad oil to keep it from sticking and drying out. Refrigerate or freeze securely covered. Refrigerate the pasta and sauce separately to prevent sogginess. To reheat, place the pasta in a colander and immerse it in rapidly boiling water for a few minutes, just long enough to heat through. Don't let the pasta cook any longer. Pasta can be reheated in the microwave as well.

Bring a large pot of water to a boil (at least 4 quarts for every pound of dry pasta). If desired, add one tablespoon of salt per gallon of water. To keep the spaghetti from sticking, add it in little amounts. To avoid sticking, stir often. The pan should not be covered. Cooking time should be determined by the packaging. Avoid overcooking. Pasta should be cooked "al dente," which means "to the tooth," or soft but firm. It should be somewhat resistive to the biting yet fully cooked. To stop the cooking process, drain the pasta. Unless otherwise specified in the recipe, do not rinse. Drain and rinse pasta with cold water before using it in salads.

Rice

The majority of rice in the United States is fortified with iron, niacin, thiamin, and folic acid. Rinsing rice, or cooking rice in excess water and draining it, results in the loss of enrichment and other water-soluble vitamins and minerals and is therefore not recommended.

Types of rice:

Long grain rice has a long, slender kernel that is four times as long as it is wide. Grains that have been cooked are separate, light, and fluffy.

The kernel of medium grain rice is two to three times length than it is wide. Cooked grains have a wet, delicate texture that is slightly sticky.

The kernel of short grain rice is practically spherical. Cooked grains stick together.

Aromatic rice is a brown or white rice with a natural aroma and flavour similar to roasted nuts or popcorn. Aromatic rice is grown in a variety of types in the United States. Some things cook separately and dry, while others cook wet and soft.

Sweet rice is a clear white grain. Grains that have been cooked are extremely sticky.

Rough (Paddy) rice has the kernels still inside the hull. The outer hull or husk of rice must be removed before it can be packaged or cooked.Brown rice is rice kernels that have only the hull removed. Brown rice can be consumed whole or processed into conventional white rice. Brown rice has a slightly chewy texture and a nut-like flavour when cooked. Brown rice gets its light brown colour from the presence of bran layers.

Parboiled rice is rough rice that has been pre-milled under steam pressure. Consumers and chefs who prefer extremely fluffy and separate cooked rice prefer parboiled rice.

White or brown rice that has been entirely cooked and dehydrated after milling is known as precooked rice. The method minimises the amount of time required for cooking.

Rice flour can be made from white or brown rice. The white type has essentially no fat, whereas the brown variety has a significant amount. A type of white rice flour known as "sweet" rice flour can only be used as a thickening, therefore read the package label to be sure.

Preparation: Always follow the package guidelines for the best results. When there are no instructions, use one of these ways for ordinary white rice.

Top-of-the-Range Instructions: In a 2- to 3-quart pot, combine 1 cup ordinary white rice, 2 cups liquid, 1 teaspoon salt (optional), and 1 teaspoon butter or margarine (optional). Bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the rice is soft. If the rice is not soft or the liquid has not been absorbed, replace and simmer for 2 to 4 minutes longer. Use a fork to fluff.

Instructions for the Microwave Oven: In a 2- to 3-quart deep microwave-proof baking dish, combine 1 cup rice, 2 cups liquid, 1 teaspoon salt (optional), and 1 teaspoon butter or margarine (optional). Cook for 5 minutes on HIGH, or until boiling. Reduce the setting to MEDIUM (50%) and cook for 15 minutes. with fluff

Rice Cookers: There are various reputable rice cooker brands available. It is critical to follow the instructions provided by the individual manufacturer. In average, all ingredients are blended with 14 to 12 cup less liquid than the best way.

Cooking rice in a standard oven with other items is an efficient way to save energy. Use a hot liquid. Stir together the ingredients in a baking dish or pan. Cover securely and bake for 25 to 30 minutes at 350°F. Use a fork to fluff.

Reheating: 2 tablespoons liquid for each cup of cooked rice Cover and heat for 4 to 5 minutes on top of the stove or in the oven. Cook for 1 to 112 minutes per cup in a microwave oven on HIGH.

Uncooked rice can be stored in a firmly sealed jar on the shelf. Brown rice has a shorter shelf life than white rice. The bran layers contain oil that can oxidise. Refrigerator storage is advised for extended shelf life. It is not essential to wash the rice; simply measure and cook. Cooked rice can be refrigerated for up to seven days and frozen for up to six months.

Cereals

Corn, wheat, rice, and oats are popular cereal grains. All cereals last the longest in airtight containers that keep moisture, dust, and insects away. At home, a properly sealed plastic bag provides adequate protection. Always check the package for a "use-by" date. Crispiness can be restored to ready-to-eat cereal by spreading it in a baking pan and baking it for 5 minutes at 350 °F. Instant hot cereals can be stored in their original box for up to a year, but a well sealed container is preferable. Because whole-grain cereals contain natural oils, look for packages that do not have a rotten odour.Whole-grain cereals should be kept in the refrigerator in tightly sealed containers or sealed plastic bags for 5 months. They will keep for one month if stored at room temperature.