Grain-Based Ingredients

Cargill, Inc., Minneapolis, offers a concentrated beta-glucan soluble fiber derived from whole-grain barley. It can be used at levels up to 3% in baked goods, cereals, snacks, beverages and soups. To qualify for an FDA heart-health claim, foods must contain a minimum of 0.75 grams beta-glucan soluble fiber per serving.

Oats also contain beta-glucan and were the original bearer of the heart-health claim. They contain 14% protein and 10% fiber, of which 4% is soluble and 6% is insoluble. Oats are cut, flattened to produce rolled oats, or steamed and flattened to produce quick oats. These processes render whole grain ingredients. Cooking times depend on the cut. Steel cut, or Scottish-type meal, requires 20 minutes to an hour to make. Old-fashioned oats (made from the whole piece) take 5 minutes to prepare. Quick oats have a 1 minute cook time, and instant requires simply the addition of hot water.

Rice is typically classified by the size of the grain. Long grain, such as basmati, Texmati, jasmine and Louisiana pecan, is milled so that it is at least three times as long as it is wide. Medium-grain, such as Arborio, Bhutanese Red and Japonica, is slightly less than three times as long as it is wide, and is sometimes called short-grain rice. Technically, short-grain rice is less than twice as long as it is wide. Sushi, Balinese black and Balinese purple are short-grain rices.

Wild rice is a misnomer. It’s not rice at all, but is instead a long-grain marsh-grass seed. Still, its flavor and texture make it compatible with rice dishes.

Rice might be processed in various ways. White rice might be polished to remove the bran and germ. Rice that is soaked, pressure steamed or boiled, and then dried before it is milled, is parboiled. This infuses some of the bran’s nutrients in the kernel and gelatinizes the starch, which results in a fluffy cooked texture. Converted rice is parboiled, but is further cooked, shortening prep time. Instant or quick rice is precooked, dehydrated rice.

White rice’s germ and bran is removed. Brown rice is a whole grain, as is some of the more-exotic rice, such as forbidden black rice or Bhutanese red rice. There are a number of varieties, including basmati and sushi rice.

FDA recently approved a whole-grain health claim for brown rice: “Diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”

Rice is the most easily digested of all the grains and is especially beneficial in formulating foods for those who cannot tolerate gluten.

An ancient revival

In recent years, ancient grains have continued to garner more consumer appeal.

Amaranth, a grain traced to the Aztecs in Mexico, is most noted for its peppery taste and 16% protein content. It can be combined with wheat to make leavened products such as breads and muffins. Crackers and cereals are other potential applications.

Hailing from the Incas in the Andes, quinoa is a quick-cooking grain that yields light, fluffy kernels. It can be used in soups, salads and baked goods.

Spelt is a variety of wheat that can be substituted for wheat in most recipes. It contains gluten, so is not appropriate for gluten-intolerant formulations.

Millet is common in India, where it is used as a cereal and in making flatbreads. Its flavor is very mild and its grains are tiny.

Ethiopians use teff to make flatbread. Its grains are miniscule compared to wheat, and the flavor is compared to slightly sweet molasses. It can be used in baked goods.

Although it is most commonly used to make syrups in the South, sorghum is a grain that can be used in baked goods, or brewed into beer.

With its exceptionally high fiber content, rye can add a healthy component to baked goods and other applications. Dark rye flour has 22.6 grams of fiber per 100 grams, as compared to 12.2 grams of fiber in 100 grams of whole-wheat flour.