Market Forms of Grains and Appropriatecooking Methods

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By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Grains are commercially milled into a variety of market forms. The different degrees of processing help to conveniently prepare a range of interesting grain dishes. For some market forms, the grains are partially or fully cooked, mainly to extend the shelf life, before further processing. See Table 5.2 for an explanation of commercial grains and their potential applications.

TABLE 5.2 Market Forms of Grains and Their Applications

NAME	PROOESSING	SAMPLES	APPLICATIONS
Whole grains/groats/berries	Least processed market form; only the husk has been removed Contains bran, germ, and endosperm Refrigeration will prevent premature rancidity of the oil-rich germ	Brown rice Wheat berries Oat groats	Pilaf Soaked as addition to whole-grain doughs Salads Stews Soups
Pearled or polished	Bran is partially or fully removed Barley is referred to as pearled Rice is called polished	White rice Pearl barley	Pilaf Salads Stews Soups Risotto
Steel cut, cracked	Whole or polished grains Cracked into smaller pieces for faster cooking In some cases precooked and dehydrated	Steel-cut or Irish oats Bulgur wheat Cracked rye	Hot cereals Soaked as addition to whole-grain doughs Salads Tabbouleh Pilaf
Flakes or rolled	Mechanically flaked or flattened For shelf-life extension, whole grains are briefly steamed before flattening Faster cooking	Old-fashioned/rolled oats Wheat flakes	Hot or cold cereals Salads Granola, müsli Bread doughs Crusts
Meal/grits	Grain is ground to a sandy consistency Stone grinding results in uneven particle size, creating a desired gritty consistency	Cornmeal Polenta Semolina Grits	Polenta Dumplings Puddings Hot cereals
Bran	The thin layer just under the outer husk of the grain Rich in dietary fiber and antioxidants	Wheat bran Oat bran	Enriching doughs and hot cereals
Germ	The embryo of the grain Rich in fat, B vitamins, and vitamin E Processed into a coarse meal Refrigeration will prevent premature rancidity	Wheat germ	Enriching doughs and cereals
Flour	Most widespread market form of grain Whole or polished grains are ground into a fine powder	All-purpose flour Rye flour	Baking Thickening Crusts Binding
Starch	The pure, finely ground carbohydrate portion of the grain All protein, fiber, and fat removed	Cornstarch Wheat starch Rice starch	Thickening Binding

NAME

PROOESSING

SAMPLES

APPLICATIONS

Whole grains/groats/berries

Least processed market form; only the husk has been removed

Contains bran, germ, and endosperm

Refrigeration will prevent premature rancidity of the oil-rich germ

Brown rice

Wheat berries

Oat groats

Pilaf

Soaked as addition to whole-grain doughs

Salads

Stews

Soups

Pearled or polished

Bran is partially or fully removed

Barley is referred to as pearled

Rice is called polished

White rice

Pearl barley

Pilaf

Salads

Stews

Soups

Risotto

Steel cut, cracked

Whole or polished grains

Cracked into smaller pieces for faster cooking

In some cases precooked and dehydrated

Steel-cut or Irish oats

Bulgur wheat

Cracked rye

Hot cereals

Soaked as addition to whole-grain doughs

Salads

Tabbouleh

Pilaf

Flakes or rolled

Mechanically flaked or flattened

For shelf-life extension, whole grains are briefly steamed before flattening

Faster cooking

Old-fashioned/rolled oats

Wheat flakes

Hot or cold cereals

Salads

Granola, müsli

Bread doughs

Crusts

Meal/grits

Grain is ground to a sandy consistency

Stone grinding results in uneven particle size, creating a desired gritty consistency

Cornmeal

Polenta

Semolina

Grits

Polenta

Dumplings

Puddings

Hot cereals

Bran

The thin layer just under the outer husk of the grain

Rich in dietary fiber and antioxidants

Wheat bran

Oat bran

Enriching doughs and hot cereals

Germ

The embryo of the grain

Rich in fat, B vitamins, and vitamin E

Processed into a coarse meal

Refrigeration will prevent premature rancidity

Wheat germ

Enriching doughs and cereals

Flour

Most widespread market form of grain

Whole or polished grains are ground into a fine powder

All-purpose flour

Rye flour

Baking

Thickening

Crusts

Binding

Starch

The pure, finely ground carbohydrate portion of the grain

All protein, fiber, and fat removed

Cornstarch

Wheat starch

Rice starch

Thickening

Binding

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Market Forms of Grains and Appropriatecooking Methods

TABLE 5.2 Market Forms of Grains and Their Applications

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