Cereal grains are high in carbohydrates, fat and protein.
Cereal grains are processed to make them tasty and easy to eat. Due to this manufacturing process, it is difficult to tell which kind of grain you are eating or cooking. Whole grains are steamed and rolled under heavy-weighted rollers to flatten it into flakes. Meal is ground-up grains. Puffed grains are oven baked until they puff up like popcorn. Rice is husked of its outer shell to make it less chewy after cooking. A discerning eye and logic help to identify cereal grains before cooking.
Instructions
1. Separate the grains by shape and color. If you are only working with one kind of grain, skip this step. If using boxed cereal, you'll note the manufacturer will have listed the types of grains used on the side of the box. Simply look at the list of ingredients to determine what your breakfast cereal contains. The most commonly produced grains in the world are corn, rice and wheat.
2. Identify the cereal grains as whole or processed. Whole grains look just like seeds. They are hard, strong and don't have much taste. Manufacturers have several processing methods to refine their products. The grains may be husked, powdered, flaked, puffed or the powdered grains mixed with water to make a dough and baked, boiled or fried. Grains sold for human consumption are husked to remove the tough outer shell of the grain.
3. Note the color of the cereal grain. If the cereal is processed into a dough and baked, it can be difficult to identify. The color will indicate what type of grain is used. Yellow flakes or puffs are usually corn. Pale white is made from rice flour. Slightly brown is made with wheat. Slightly off-white is an oat flake. The flakes are often about the same size, shape and texture so color is the best indicator. Whole grains or unprocessed grains run the gamut in color from white to brown to black.
4. Taste the grain. If the grain is whole, skip this step. Whole grains are hard and not meant to eat unprocessed. Corn is slightly sweet and starchy. White rice is bland and starchy. Brown rice has a slightly nutty flavor. Wheat also has a nutty flavor and frequently used in baked breads.
Tags: Whole grains, Cereal grains, dough baked, kind grain, nutty flavor, outer shell, skip this