Types and names of croup names: what are their characteristics and what are they?

Groats are a product familiar to millions of people since childhood.But some of their varieties are little known or not used at all in our country. It is very useful to learn more about their specific features and intricacies of application.

This type of product has another name - slash. This category includes the well-known buckwheat. It contains an impressive amount of trace elements, vitamin substances and essential amino acids. The product contributes to:

• enhanced blood formation;
• increase endurance;
• reduce susceptibility to infectious diseases.

Some nutritionists believe that buckwheat should be used not in the form of porridge, but in its raw state. It is supposed to contribute to the absorption of more nutrients. Crushed buckwheat grain - the so-called prickle, is characterized by the destruction of the initially formed structure of the fruit. It is from the shredded grain that the bulk of the fast-cooked cereals are made, which the supermarket shelves abound in.

Initially, any grain is divided into three parts:

• shell;
• endosperm;
• germ fragment.

In the production of cereals, technologists usually try to ensure the most complete release of the shell, but so that the core remains intact. When the peeling (so called this technique) is completed, the kernels of varying degrees of integrity remain, unaffected grains, torn shells, finely divided parts of the grain. All this is thoroughly shared. And that part of the grains, which has passed the working mechanisms, is subjected to additional peeling. As for buckwheat groats, its core itself actually turns out to be barley, which is called "unground".

To make a list of what cereals are, you must first give them a definition. This is a type of product, formed of whole or crushed grain.

All kinds of cereals, regardless of their name, may contain a significant amount of useful components. This applies only to whole varieties of product. They contain significant portions of fiber, protein and vitamins. At the same time cereals include only a small amount of fat. Regardless of the specific type of plant that allows you to get grits, reducing the number of processing steps helps to increase the number of useful substances.

If the grains are ground or polished, they will be less useful. But then they prepare faster. In a number of situations characteristic of the way of life of modern cities, this is a very important circumstance. It is accepted to call a kernel not only buckwheat, but also any other grain which is received from whole grains. Such a product is subject to rigorous selection, it can include only large grains that have not been ground.

In a pack or other packaging of the kernel, the presence of "torment", split grains, shell particles and permissible vegetable impurities is still allowed. All this can also be eaten, but it must be understood that the quality class of cereals with similar impurities is significantly reduced. To obtain a crushed mass, or chaff, apply a complete or limited removal of the shells, followed by grinding. The chop is small and large, it surpasses the jardon in speed of preparation and assimilation.

To make flakes, the grits are exposed to hot steam, and then pressed. In most cases, used oatmeal, but gradually increasing the popularity and their analogues, derived from other cereals. In this form, the product is easily prepared and digested by the body. Most often, flakes are added to desserts. Another traditional application of them is to improve porridges cooked in milk.

It is noted that cereal always contains more latent energy than the grain from which it is prepared. After all, upon receipt of such a product using any technology, it is freed from knowingly inedible parts. 98% of sold cereals are represented in Russian stores and markets:

• wheat;
• buckwheat;
• rice;
• oat varieties.

Exotic amaranth came to our country from the South American continent. But it is not only gourmets who appreciate it; connoisseurs of a healthy lifestyle are paying more and more attention to amaranth. Compared with the usual varieties of cereals, this food contains much more protein, phosphorus. Due to the increased concentration of iron, its use has a positive effect on blood formation. Nutritionists are positive about the improved balance of amino acids, among which there are more components lacking in other types of croup.

All parts of amaranth do not even contain traces of gluten, which allows it to be used in specialized diets. The use of amaranth cereals is also associated with the presence of substances that effectively suppress inflammatory processes.

But at the same arnovka (and, we note, other wheat cereals) are rich in gluten. For those who suffer from intolerance to this protein, they are strictly forbidden. But for everyone else, the fortifying properties of such food and the replenishment of energy losses will be quite pleasant.

As for the bulgur, it is valued for its taste, similar in part to the taste of the walnut, for its high energy value and the presence of significant amounts of vitamins. Bulgur is prepared extremely simply, there are even recipes that allow you to do without cooking it in water.

The nutritional value of good position and takes the cereal, obtained from food peas. This product is richly saturated with non-replaceable amino acids. It also contains a lot of starch, potassium salts, phosphorus, fats. But it is important to bear in mind that in the last decade before reaching the final ripeness, the peas become saturated with substances that suspend the digestive process, delaying its ending. But all legumes, including those converted to cereals, help to cope with overweight.

Buckwheat - a vivid example of hypoallergenic cereals, obtained from non-cereals. About jadric and divide it already went, but I must say about other subspecies of such food. Smolensk grain is characterized in that it is completely cleaned of cereal shells. Also, to meet quality requirements, it is necessary that all flour dust be removed. The resulting product is harmoniously digested.

Green buckwheat, as opposed to the usual (painted in various shades of brown), is not subjected to heat treatment. Therefore, it not only saves the original color, but can also germinate. During storage, the grains may become darker, sometimes even no longer differ from the roasted ones; this does not mean that they have deteriorated or have lost their valuable qualities. Buckwheat contains important organic (tryptophan) and inorganic (magnesium) substances. This croup lacks gluten.

Of the exotic types of cereals, the dagussa, also called the coraccan or coracan, is noteworthy. These grains were introduced to the crop in Ethiopia. However, now the main area of ​​their cultivation is Nepal and India. It should be borne in mind that the use of dagussa for the production of cereals is secondary. The overwhelming majority of the crop in all countries where it is only harvested is ground into flour.

Also cereal products are obtained from:

• quinoa;
• corn;
• spelled;
• millet dwarf;
• oatmeal;
• chumise;
• freaks;
• barley

The closest acquaintance with various kinds of croup, which are widely used in our country, allows us to conclude - almost all of them are produced from cereals. So, semolina is obtained by grinding wheat. Both soft and hard varieties, as well as dissimilar mixtures, can be used. To supply barley grits to consumers, barley kernels are crushed only after the removal of flower films. But to get from the same barley pearl barley, it is polished and polished.

Flattening helps to turn oats into grits; Rarely, when they are crushed, get oat flour. To get the best result, you need to soak the oats in water, then steamed and dried. Millet is processed into millet, pre-freeing the grain from the flowering film, from the shells remaining after grinding the grain, and from germinal structures.

Couscous deserves special attention. To make it, take semolina. But only that kind of it, which is made from durum wheat, will do. It is necessary to select the grain of small fractions - 2 mm is already the limit. After sprinkling with salt water, flour or dry semolina of the same fraction is added to form a kind of grains. Sifting through a sieve helps to achieve a uniform size for all particles of the product, and then it should be dried.

Whole types of cereals - all those that do not lose anything during processing. For obvious reasons, cereals derived from cereals do not fall into this category. Whole grain invariably retains more nutrients than crushed and has a higher biological value. A telling example of whole-grain cereal is millet. It is saturated with significant portions of manganese, magnesium, amino acids and other relevant substances.

Millet is even ahead of rice in protein concentration. Therefore, it is appreciated by vegetarians, who are constantly faced with the problem of lack of protein components in food. It is noted that the systematic use of millet contributes to the stabilization of blood pressure. An additional benefit from it is the improvement of the digestive system. Active consumers of millet are less likely to experience disruptions in immunity.

Many nutritionists claim that In the diet should be introduced cereal from whole wheat grains. It is the components contained there that are essential for the renewal of cellular structures. Due to the presence of fiber, it can reduce the risk of constipation. Prevents poisoning of the body products of an incomplete, improper digestive process. All carbohydrates are almost completely used to replenish energy needs and do not lead to an increase in body weight.

Whole grain cereal is also quinoa. Such a plant can become a full-fledged supplier of vegetable protein. Its consumption contributes to the filling of the body with energy and improves health. Nutritionists say quinoa effectively fights chronic fatigue syndrome. It stabilizes the action of the nervous system, boosts the metabolism.

A useful variety of whole grains is also brown rice, which surpasses white polished or polished grains several times in its characteristics. Even a slight lengthening of the cooking period can be forgiven. The combination of antioxidants and fiber effectively suppresses one of the causes of premature death, while improving well-being even after a hearty lunch or dinner. Oatmeal helps to eliminate night blindness. It also forces the movement of substances in the body, normalizes the activity of the excretory system and the gall bladder.

Knowing the origin of groats and their beneficial properties is important, but not enough. It is still necessary to clearly understand what are the specific moments in the preparation of this category of food.Skilled chefs advise, when the cereal is poured into boiling water with salt, add more butter. This will help make the taste of the finished dish better.

Most crumbly porridges are boiled in water. Carefully select a ratio so that the water without residue is absorbed, but the grains are not covered with cracks. Pre-frying of cereals helps to save time when cooking porridge. Cook rice and barley in milk harder than other similar products. Therefore, their processing is always longer and tedious.

About what kind of porridge is most useful, see the following video.