MODULE 8

Grains and Legumes

LESSON 1: TYPES OF GRAINS AND ITS MARKET FORMS

TYPES OF GRAINS

1. WHEAT is the most widely cultivated cereal crop in the world, with Australia
being the eighth largest producer and fourth largest exporter of wheat in the
world. Wheat has come to be a firm favourite grain because of the diversity it
provides in culinary applications.

Wheat is typically milled into flour which is

then used to make a wide range of foods including
bread, crumpets, muffins, noodles, pasta, biscuits,
cakes, pastries, cereal bars, sweet and savoury
snack foods, crackers, crisp-breads, sauces and
confectionery (e.g. liquorice).

Wheat is used as food, feed, seed, and as a processed commodity for

uses such as fuel. Wheat contains a protein called gluten which is necessary for
the basic structure in forming the dough system for bread, rolls and other baked
goods.
 MARKET FORMS:

1. Whole berries – these refers to unrefined or minimally

processed whole kernels that are light brown to reddish brown
in color with somewhat chewy texture and nutty flavour. They
are used in hot cereal, pilaf, salad and breads.
2. Cracked wheat – it is made from coarsely crushed, minimally
processed kernels that are lightly brown to reddish-brown in
color, with a somewhat chewy texture and nutty flavour. They
are used in hot cereal, pilaf, salad and breads.

3. Bulgur - this is crushed wheat that has been steamed to par

cook it as part of its processing. It may be fine, medium, or
coarse in texture. Bulgur has a light brown color, tender
texture, and a mild flavour. They are used in hot cereal, pilaf
and salad.

4. Bran – it is separated from the wheat kernel. It is sold as

flakes and used in hot and cold cereal and baked goods.

5. Wheat germ – it is a small portion of a wheat kernel, rich in oil

and nutrients. It is shaped like a small pellet and has a strong
nutty flavour.

6. Farina – it is made from polished wheat. It is a medium-grind with a

white color and very mild flavour, and it is typically used as a hot
cereal.

7. Whole wheat flour – it is made from hard wheat. The entire kernel is
finely milled giving the flour a light brown color and full, nutty flavour.
Graham flour is whole wheat flour with coarser grind.

8. All-purpose flour. It is a blend of hard and soft wheat that is finely milled.it has an
off-white color and may be enriched or bleached.

9. Bread flour – it is made from hard wheat, giving it a higher

percentage of protein. It is used for yeast-raised baked goods.

10. Cake and pastry flour – these are made from soft wheat and are
very finely milled. They are typically used to produce tender
baked goods.
11. Durum flour – it is made from durum wheat kernels. It is high in
protein and often used for breads or pastas.

12. Semolina – it is also milled from durum wheat; typically coarser

than durum flour and normally pale yellow. It is usually used for
pasta, gnocchi, puddings, and to make couscous.
2. Rice is a term that refers to the fruit of a grass usually grown in flooded fields
called paddies; it has been one of man’s most important foods through history.
Rice is a staple in any kitchen, and with so
many different types, it lends itself to a limitless
number of recipes. Before you add the same type
of rice to every recipe you prepare, however, think
twice. Substituting one type of rice for another can
really alter the result of a recipe. Each type of rice
has its own taste, texture, and unique properties
that work well with different cooking applications.
Rice is often characterized as one of three varieties - long grain, medium
grain, or short grain rice. These varieties refer to the length and shape of the
grain.

TYPES OF RICE

There are a variety of factors involved in choosing what rice will best suit your
establishment's needs.

a. Arborio rice is medium grain rice that is wider in size and

has a characteristic white dot at the centre of the grain. It is
named after the town of Arborio in the Po Valley of Italy,
where it is grown. Due to the high starch content of Arborio
rice, it has a slightly chewy and sticky consistency and
develops a creamy texture when cooked.
b. Basmati rice grains are long, dry, and separate. They
impart a pleasant, nutty aroma and flavor in any dish. It is
common in Indian and Asian cuisine, but it can be used in a
variety of flavorful recipes. Serve it plain or with fresh herbs, green onions,
coconut, or vegetables for a signature pilaf.
c. Brown rice is a long grain which has a chewy texture when cooked. They
impart a pleasant, slightly nutty flavour in any dish. The nutritious bran
layers are left on brown rice so it can retain its natural goodness and tan
colour. Rich in vitamins and minerals, brown rice is a 100% whole grain
food. It is versatile rice that becomes light and fluffy when cooked,
ensuring it won't stick together.
d. Jasmine rice is cultivated in Thailand, will bring an
exotic flair and flavourful accent to any dish. It develops
a pleasant jasmine aroma while it is cooking. Use it
when making a variety of traditional Asian dishes,
including curries and stir-fry’s. The moist, soft texture is
ideal for soaking up spices and flavours.
e. Glutinous Rice is extra sticky and sweet-tasting,
glutinous rice is a short-grain mainly grown across
Eastern Asia. The glutinous or sticky bit comes from its
high amylopectin content (one of two components of
starch), and not gluten, which it doesn’t have at all.
Glutinous rice is a national staple food of Laos, needs
less water to grow, and is often eaten by hand.
f. Rice berry is an extra special brown rice, also known as
the Thai Purple Rice. A long-grain hybrid between two
jasmine rice species, the Jao Hom Nil and Khao Dak
Mail. Its raw reddish black colour turns purple when
cooked. Unlike other whole grains (brown) rice,
Riceberry cooks in the same amount of time as regular
white rice and is considered a super food that gives you even more
nutrients, namely Vitamin E and antioxidants.
 g. Wild Rice is a semi-aquatic grass that grows with
abundance in North America's Great Lakes region. It's
one of the only two native grains commonly eaten in the
United States, and the firm texture and nutty flavour of its
long, black grains make wild rice stand apart from its
white and brown counterparts.

Products made from rice:

3. CORN (also known as maize), is one of the sweetest tasting grains. In its
immature form it is the familiar yellow corn on the cob.
When it matures and dries out it is used like other grains
to make grain foods like breakfast cereal and tortillas.

MARKET FORMS:
a. Hominy is whole, dried kernels that have been soaked in
lye to remove the hull and germ. It is available in canned
and dried.

b. Grits. These are ground hominy, available in fine,

medium and coarse grinds.

c. Masa harina (Corn Flour). This refers to fine flour made from
hominy that has been cooked and soaked in limewater.
d. Cornmeal. It is ground, dried kernels, available in yellow,
white, or blue and a variety of grind (fine, medium or coarse).

e. Cornstarch. It is made from dried kernels with the

hull and germ removed. The kernels are ground to
pure white powder.

Products made from corn:

4. OATS are the fourth largest grain crop produced in Australia. Oats almost never
have their bran and germ removed in processing
so most food products containing ‘oats’, ‘oat
flour’ or ‘oatmeal’ as an ingredient contain
wholegrain oats. Oats are naturally rich in beta-
glucan – a soluble fibre found in the bran and
endosperm layer of the oat grain.

MARKET FORMS:

A. Rolled Oats B. Quick-Cooking Oats C. Instant Oats

5. BARLEY - is a cereal grain that was originally native to

Asia. Barley was very important in ancient times and
was one of the first grains to be widely cultivated.
However, when leavened bread became popular,
consumption of barley was replaced by wheat and rye.
Having lower gluten content (which provides the
framework for dough to rise), the application of barley in the production of bread
is limited.
A large proportion of the world’s barley supply is used make beer. Barley
does however remain a staple food for many people in less developed countries
such as those in North Africa and in areas where wheat is difficult to grow, such
as Tibet.

Products made from barley:

6. SORGHUM is related to sugar cane and to millet and
is called ‘Great Millet’ in some areas of West
Africa. It is an important staple food of the upland,
drier parts of Africa and India where no other
cereal can successfully be raised. Sorghum is
able to grow in soils that are quite poorly
nourished, with an unreliable water supply.
Different varieties of sorghum range in colour from white and pale yellow to deep
red, purple and brown. Sorghum is the third largest crop produced in Australia.

Products made from sorghum :

7.
7. RYE grain is used for flour, bread, beer,
crisp bread, some whiskeys, some vodkas, and
animal fodder.

Products made from rye:

8. MILLET - Before rice was widely consumed in Asia, it is thought that different
varieties of millet were the staple grain in this
region. For centuries it remained the leading grain.
It is one of the hardiest grains and is therefore a
staple food in regions with poor soils where other
grains will not grow at all (e.g. parts of India, Africa,
China and Russia).

Products made from millet:

 9. TRITICALE is a cereal grain created by plant
breeders. In the 1950s, plant geneticists hoped
that a cross fertilisation of wheat and rye would
produce a cereal with superior yield. The
hardiness and disease resistance of rye was
combined with the milling and baking qualities
of wheat.

Products made from triticale:

LESSON 2: COOKING GRAINS

Cooking Grains

 Simmering Methods
It is the most common method for cooking rice and other whole grains using the
right amount of water or other liquid to hydrate. These bring it to a simmer, cover,
and cook slowly until all water is absorbed.

 Pilaf Method
This method is equivalent to braising. The grains is first sautéed in fat, then
cooked in liquid – preferably in the oven for uniform heating until the liquid is
absorbed. The fat helps keep the grains separate and adds flavour.

 Risotto Method
This method is a classic Italian preparation made by special procedure that is like
neither the boiling method nor the pilaf method. The technique for making it is called
the risotto method, which involves stirring small amounts of hot stock or broth into
the rice a little at a time, allowing the liquid to be absorbed as you go.

LESSON 3: LEGUMES AND ITS HEALTH BENEFITS

Legumes is a plant in the family Fabaceae (or Leguminosae), or the fruit or

seed of such a plant (also called a pulse, especially in the mature, dry condition).
Legumes are grown agriculturally, primarily for human consumption, for livestock
forage and silage, and as soil-enhancing green manure. They contain a wide variety
of nutrients and are a very healthy and economical food for everyone to include as
part of a balanced diet.

Legumes are high in dietary fibre which helps to keep our bowels healthy.
They are also a good source of soluble fibre which can help lower blood cholesterol
levels. Legumes are a source of carbohydrate and have a low glycaemic index (GI),
which means they are broken down more slowly so you feel fuller for longer. This
makes them a particularly good food for preventing and managing diabetes.

Legumes are also made up of protein, making them an ideal base to a

vegetarian dish or a substitute for meat. Legumes are very cheap to buy, so
including them as the main protein in your meals can save you money on your
grocery bills.

Other benefits of legumes include:

High in B-group vitamins, iron, calcium, phosphorous, zinc and magnesium

Good source of folate, which is essential for women of child-bearing age

Good source of antioxidants

TYPES OF LEGUMES

1. Green pea
2. Alfalfa

3. Romano Bean

4. Red Bean

5. Chick pea

6. Black beans
 7. Mung bean

8. Kidney bean

9. Soy bean

10. Pigeon pea

10. Lima bean/patani

11. Lupini bean

MARKET FORMS OF LEGUMES:

1. Fresh
2. Dried
3. Canned