Groat (grain)

Groats
Barley groats
Type	Whole grain
Main ingredients	any grains such as oats, wheat, barley, millet or rye etc.
Variations	Bulgur
Cookbook: Groats Media: Groats

Groats (or in some cases, "berries") are the hulled kernels of various cereal grains such as oat, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling).

Groats can also be produced from pseudocereal seeds such as buckwheat.

Culinary uses

Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges: steel-cut oats are simply sliced oat groats.

Groats of many cereals are the basis of kasha, a porridge-like staple meal of Eastern Europe and Eurasia. In North America kasha or kashi usually refers to roasted buckwheat groats in particular.

In North India, wheat groats are known as dalia and are commonly prepared with milk into a sweet porridge or with vegetables and spices into salty preparations.

Parboiled and cut durum wheat groats, known as bulgur, are an essential ingredient of many Middle Eastern dishes such as mansaf and tabbouleh.

Groats are also used in some sausages such as black puddings. A traditional dish from the Black Country in England is groaty pudding (not to be confused with groats pudding). Groaty pudding is made from soaked groats, leeks, onions, beef, and beef stock, and baked up to 16 hours; it is a traditional meal on Guy Fawkes Night.

Coarse barley flour is made by milling barley groats.^[1]

Production

From the top: fine, medium, and coarsely cut oats groats (i.e. steel-cut oats)
Bottom: uncut oat groats

The grain is cleaned, sorted by grain, size and peeled (if necessary) before being hulled. Additionally, the grains can be sliced on a "groat cutter", which can be adjusted to cut fine, medium, or coarse groats. Regardless, thereafter the groats are freed from any adhering parts of the shell by a brushing machine. In the case of cut groats, their fragments are sorted by size by sieving.

Types of groats

Oat groats: these are a good source of avenanthramide.
Millet groats
Wheat groats, e.g. durum wheat groats like bulgur
Buckwheat groats (though buckwheat is a pseudocereal rather than a true cereal.)

References

↑ Ensminger, M.E.; Ensminger, A.H. (1993). Foods & Nutrition Encyclopedia, Two Volume Set. Taylor & Francis. p. 164. ISBN 978-0-8493-8980-1. Retrieved May 30, 2016.

External links

Wikimedia Commons has media related to Groats.

Wheat
Types	Common Durum Einkorn Emmer Khorasan Marquis Norin 10 Red Fife Spelt Winter wheat
Agronomy	Wheat diseases list Wheat mildew Hessian fly
Trade	Australian Wheat Board Canadian Wheat Board Corn exchange Exports International Wheat Council Peak wheat Production statistics Protein premium Wheat pools in Canada
Plant parts and their uses	Stalk Straw Seed Bran Germ Chaff (husk) Endosperm Gluten
Basic preparation	None Berries or groats Milling Farina Flour Middlings Semolina Parboiling Bulgur
As an ingredient	Bread Couscous Cracker Flatbread Pasta Wheat beer Wheat germ oil Wheat gluten
Associated human diseases	Anaphylaxis Gluten-related disorders coeliac disease non-celiac gluten sensitivity wheat allergy dermatitis herpetiformis ataxia
Related concepts	Bread riot Plant breeding Refined grains Staple food Wheatpaste Whole grain Shattering Tell Abu Hureyra Tell Aswad
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