FOOD SCIENCE: GRAINS

This paper was created to fulfill one of the tasks English for Professional
Purposes

Lecturers : Dr. Ade Juwaedah, M.Pd.

Dr. Cica Yulia, S.Pd., M.Si.
Muktiarni, S.Pd, M.Pd.

Created By :

Azhari Oktavina Wijaya (2007945)

Fany Widia Novianty (2000721)
Fausta Syhandana (2004578)

Groups 10

CULINARY ART EDUCATION MAJOR

FACULTY OF TECHNOLOGY AND VOCATIONAL EDUCATION
INDONESIA UNIVERSITY OF EDUCATION
2021
 GRAINS
Grains, or commonly referred and known to as ‘cereal’ or ‘cereal grain’,
are edible seeds of specific grasses belonging to the Poacea family. Wheat, oats
and rice are the grains that commonly eaten around the world, any food made
from wheat, rice, oats, cornmeal, or another cereal grain is a grain product such as
bread, pasta, breakfast cereal, and tortillas are examples of grain products. Food
such as popcorn, rice, and oatmeal are also included in the grains product. Eating
grains, provides with a lot health benefit. Grains provide many nutrients that are
vital for the health and metabolism of our bodies. Grains are important source of
many nutrients, such as complex carbohydrates, dietary fiber, several B vitamins
and mineral.

Our group will devide this topic into theree subtopics, namely:

1. Definition of grains
2. Grains classification
3. Benefit of grains

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 Food Science: Definition Of Grains
Azhari Oktavina Wijaya
Culinary Art Education Major, Faculty of Technology and Vocational Education,
Indonesia University of Education.

Grains is a kind of food. Caracters of grains are small, hard, dry seeds,
with or without an adhering layer of skin or fruit, grains usually harvested for
human or animal consumption. Grains can be eaten by humans, and also can used
to feed and fatten up livestock. Grains are a single biggest one of food energy in
the world. They are a staple food in most countries, and provide more food energy
in worldwide than any other food group, by far.

Grains have an important role in human history, and grain agriculture is

one of the main advancements that fueled the development of civilization. In
North America, wheat, oats, barley, and rye were harvested as staple foods as
early as the American Revolution. It is only within the past 100 years that a
majority of the population has consumed refined grain products.

Grains are edible seeds of specific grasses belonging to the Poacea family.
Grains can be processed into various different food products. There are a different
types of grains within the true cereal grains which are from the botanical family
‘Poaceae’ including wheat, oats, rice, corn (maize), barley, sorghum, rye, and
millet. Grains groups there are also varieties such as farro (emmer), freekeh,
kamut and spelt which are all types of wheat as well as new grains
like triticale which is a mixture of wheat and rye.

Any some food that made from wheat, rice, cornmeal, oats, or another
cereal grain is a grain product such as bread, pasta, breakfast cereal, and tortillas
are examples of grains products. Grain-based products are also used to make
ingredients that are added to all sorts of processed foods. Food such as popcorn,
oatmeal, and rice are also included in the grain’s products.

Despite of grains consumption was widespread, the health effects of grains

are quite controversial. In the US, women eat 5-6 servings of grains per day, and
men eat 6-8. However, some health experts said that we should be avoiding grains
as much as possible. Based on the rising popularity of the paleo diet, which
eliminates grains, people all over the world are now avoiding grains because they

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believe they are unhealthy. So often the case in nutrition, certainly there are good
arguments on both sides. Evidently, whole grains tend to be high in many
nutrients, including fiber, B vitamins, magnesium, iron, phosphorus, manganese
and selenium. Some grains (like oats and whole wheat) are loaded with nutrients,
whereas others (like rice and corn) are not very nutritious, even in their whole
form.

The truth is, hundreds of studies link whole grain consumption to all sorts
of beneficial effects on health (Highly respected database from the National
Institutes of Health). The researcher can not prove that whole grains caused the
reduced risk of disease, only that people who ate whole grains were less likely to
get them. They are also said that it is just controlled trials (real science) showing
that whole grains can increase satiety and improve many health markers, including
markers of inflammation and heart disease risk (Highly respected database from
the National Institutes of Health).

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 Food Science: Grains Classification
Fausta Syhandana Batubara
Culinary Art Education Major, Faculty of Technology and Vocational Education,
Indonesia University of Education.

Many type of grains have been dietary staple for thousand of years around
the world, grains are highly nutritious source of carbohydrates one of the three
major nutrients that provide energy. Carbs are the primary source of energy for
our muscles and brain. There are many type of grains classification, one of the
famous classification is the four kinds. The four kinds of cereal are wheat, oats,
rye, and barley.

1. Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which
is a worldwide staple food, there many species of wheat together makes up
the genus Triticum, the most widely grown wheat is common wheat
(T.aestivum). Wheat is grown on more land area than any other food crop,
wheat is an importance source of carbohydrate globally, it is the leading
source of vegetables protein in human good, when eaten as a whole grain,
wheat is a source of multiple nutrients and dietary fiber. There are 30.000
wheat varieties of 14 species grown throughout the world, as a food raw
wheat can be ground into a flour and the major ingredients in food such as
bread, pizza, crackers, biscuits, etc.

2. Oats
Oat (Avena sativa) sometime also called the common oat, is a
species of cereal grain grown for its seed, while oats are suitable for
human consumption as oatmeal and oat milk one of the most common uses
of oats is a s livestock feed. Oats are associated with lower blood
cholesterol blood when consume regularly. As a food oats can be made
into many things such as oat bread, oat milk, oatcake, oatmeal, etc.

3. Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a
cover crop and forage crop. It is a member of wheat tribe (Triticeae) and is

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 closely related to both wheat (Triticum) and barley (Genus Hordeum). As
a food rye is commonly use as flour, bread, beer, crispbread, some
whiskey and vodka, and animal fodder, other than that it is also can be
eaten raw, either as boiled rye berries or by being rolled.

4. Barley
Barley (Hordeum vulgare), a member of the grass family, is a
major cereal grain grown in temperate climates globally, it was one of the
first cultivated grains in the world, particularly in euroasia as early as
10,000 years ago. Barley has been used as animal fodder, as a source of
fermentable material for beer and certain distilled beverages, and as a
component of various health foods. Barley grains are commonly made into
malt in a traditional and ancient method of preparation.

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 Food Science: Benefit Of Grains
Fany Widia Novianty
Culinary Art Education Major, Faculty Of Technology and Vocational Education,
Indonesia University of Education

Making grain a part of everyday foods is a great to start at leading healthy

lifestyle. People who eat grains as part of a healthy lifestyle have a reduced risk of
some chronic diseases. Like fruits and vegetables, grains contain a high
concentration of antioxidants to help keep your body strong and healthy. In fact,
there are antioxidants found in grains that are not found in any fruits and
vegetables. Grains are packed with nutrients including protein, fiber, B vitamins,
and trace minerals (iron, zinc, copper, magnesium and selenium). Magnesium is a
mineral used in building bones and releasing energy from muscles. Selenium
protects cells from oxidation. It is also important for keeping the immune system
healthy.

Grains has been shown to reduce the risk of heart disease, type 2 diabetes,
obesity, and some forms of cancer. Grain can also improve bowel health by
helping to maintain regular bowel movements and promote growth of healthy
bacteria in the colon. Other benefits of eating grains also provide protection
against heart disease by helping to lower cholesterol and blood pressure. And due
to the high concentration of antioxidants found in the grains, they may even help
to protect you against certain cancers. Furthermore, eating grain foods can help to
regulate blood sugar levels.

Grains have other digestive benefits as well. The fiber content keeps bowel
movements regular (studies have shown that people who eat more fiber need
fewer laxatives). And they help ward off diverticulosis, the condition in which
little pouches form in the colon wall, causing inflammation, constipation,
diarrhea, and pain. Fiber is responsible for much of the benefit, but grains also
contain lactic acid, which promotes "good bacteria" in the large intestine. These
organisms aid digestion, promote better nutrition absorption, and may even beef
up the body's immune system.

Grains may help you control your weight is by making you feel fuller.
Grains take longer to digest and have a more satiating effect. Studies have shown

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that grains can help to cut down on the amount of body fat you have and lead to a
healthier distribution of that fat. Specifically, eating whole grains can leave you
with less belly fat, which increases your risk of diabetes and other health woes.