Per cent
Per cent
Per cent
Per cent
Per cent
Wheat .
13.90
12.31
2.15
63.32
2.17
2.15
Composil ion
Oats .
10.86
12.15
4.33
57.93
12.07
3.46
Oats (hulled) .
6.93
14.31
8.14
67.09
1.38
2.15
of jome
Barley .
11.90
10.50
2.20
72.80
2.60
Corn .
10.70
10.00
4.30
71.80
1.70
1.50
Common Grains
Rice (unhulled) .
10.28
7.95
1.65
65.60
10.42
4.09
Rice (polished) .
12.34
7.18
.26
79.86
.40
.46
Buckwheat .
12.30
10.70
2.00
62.80
10.70
1.80
[86]
their use in breadmaking will be considered
later (chap. XX). Wheat is used also in
breakfast cereals and alimentary pastes, such
as macaroni and noodles.
Corn. Next to wheat the grain most used
in the United States is corn. It is grown ex¬
tensively in the Middle West and South and
to a lesser extent in other parts of the coun¬
try, for both animal and human feeding. It
is almost as high in energy value as wheat,
and ranks next to oats in the amount of fat
contained. The protein content is lower than
in some of the other grains. Corn is used in
the diet in many different forms, the most
familiar being corn meal, hominy, and grits.
Some corn is used in prepared breakfast
cereals. Cornstarch, corn oil, corn sirup, and
cerelose (corn sugar) are being manufactured
from corn in increasing amounts.
Rye. Rye contains one of the gluten¬
forming constituents, and so is consumed
largely in the form of bread. It makes a
bread that is more moist and less porous in
texture than that made from wheat flour.
Since rye flour contains the whole grain it is
dark in color. In some portions of northern
Europe it is the basic bread cereal. In this
country rye bread is usually prepared from a
combination of wheat and rye flours.
Oats. Oats have high food value because
of their content of protein and fat. This
cereal does not contain the proteins which
form gluten and, therefore, is not used for
bread to such an extent as wheat, but is used
in the manufacture of breakfast foods. Since
these are made from the whole grain with
only the husk removed, they are a nutritious
food. Oats in various forms have long been a
staple article of diet among the Scotch, and
the sturdy health of these people has been at¬
tributed in part to their use of this cereal.
Rice. In warm, moist climates where rice
grows most abundantly, it is used as the basic
cereal component of the diet. In parts of
Asia and the Pacific islands, rice supplies
from 70 to 90 per cent of the energy in the
diets. While extensively used in the Near
East, tropical Africa, and parts of the Amer¬
icas, in these areas it enters into competition
with other cereals and starchy roots.
In this country the consumption of rice is
relatively small except in certain Southern
states. There it is used as a starchy vegetable
rather than as a cereal and tends to replace
potatoes rather than bread. Rice, in grain
form, cooks so quickly that it is largely used
in this form and is present only to a limited
extent in manufactured products. The forms
available and methods of processing the grain
for use will be discussed in a later section of
this chapter.
Page 79
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Per cent
Per cent
Per cent
Per cent
Per cent
Wheat .
13.90
12.31
2.15
63.32
2.17
2.15
Composil ion
Oats .
10.86
12.15
4.33
57.93
12.07
3.46
Oats (hulled) .
6.93
14.31
8.14
67.09
1.38
2.15
of jome
Barley .
11.90
10.50
2.20
72.80
2.60
Corn .
10.70
10.00
4.30
71.80
1.70
1.50
Common Grains
Rice (unhulled) .
10.28
7.95
1.65
65.60
10.42
4.09
Rice (polished) .
12.34
7.18
.26
79.86
.40
.46
Buckwheat .
12.30
10.70
2.00
62.80
10.70
1.80
[illustration: table showing composition of common grains]
their use in breadmaking will be considered later (chap. XX). Wheat is used also in breakfast cereals and alimentary pastes, such as macaroni and noodles.
Corn. Next to wheat the grain most used in the United States is corn. It is grown extensively in the Middle West and South and to a lesser extent in other parts of the country, for both animal and human feeding. It is almost as high in energy value as wheat, and ranks next to oats in the amount of fat contained. The protein content is lower than in some of the other grains. Corn is used in the diet in many different forms, the most familiar being corn meal, hominy, and grits. Some corn is used in prepared breakfast cereals. Cornstarch, corn oil, corn sirup, and cerelose (corn sugar) are being manufactured from corn in increasing amounts.
Rye. Rye contains one of the gluten-forming constituents, and so is consumed largely in the form of bread. It makes a bread that is more moist and less porous in texture than that made from wheat flour. Since rye flour contains the whole grain it is dark in color. In some portions of northern Europe it is the basic bread cereal. In this country rye bread is usually prepared from a combination of wheat and rye flours.
Oats. Oats have high food value because of their content of protein and fat. This cereal does not contain the proteins which form gluten and, therefore, is not used for bread to such an extent as wheat, but is used in the manufacture of breakfast foods. Since these are made from the whole grain with only the husk removed, they are a nutritious food. Oats in various forms have long been a staple article of diet among the Scotch, and the sturdy health of these people has been at¬ tributed in part to their use of this cereal.
Rice. In warm, moist climates where rice grows most abundantly, it is used as the basic cereal component of the diet. In parts of Asia and the Pacific islands, rice supplies
from 70 to 90 per cent of the energy in the diets. While extensively used in the Near East, tropical Africa, and parts of the Amer¬ icas, in these areas it enters into competition with other cereals and starchy roots.
In this country the consumption of rice is relatively small except in certain Southern states. There it is used as a starchy vegetable rather than as a cereal and tends to replace potatoes rather than bread. Rice, in grain form, cooks so quickly that it is largely used in this form and is present only to a limited extent in manufactured products. The forms available and methods of processing the grain for use will be discussed in a later section of this chapter.