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Groats (or in some cases, "berries"), are the hulled kernels of various cereal grains such as oat, wheat, and rye. 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 [ edit ]
Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges:
steel-cut oats is simply another name for sliced oat groats.
Groats of many cereals are the basis of
, a kasha porridge-like staple meal of Eastern Europe and Eurasia. In North America kasha or kashi usually refers to roasted buckwheat groats in particular.
Parboiled and cut durum wheat groats, known as , are an essential ingredient of many bulgur Middle Eastern dishes such as and mansaf . tabbouleh
Groats are also used in some sausages such as
black puddings. A traditional dish from the Black Country in England is (not to be confused with groaty pudding ). Groaty pudding is made from soaked groats, leeks, onions, beef and beef stock, and baked for up to 16 hours; it is a traditional meal on groats pudding Guy Fawkes Night.
Production [ edit ]
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 husked. 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 [ edit ]
Oat groats or steel-cut oats: these are a good source of avenanthramide.
Wheat groats, e.g. durum wheat groats like bulgur
Buckwheat groats (though buckwheat is a pseudocereal rather than a true cereal.)
See also [ edit ]
References [ edit ]
External links [ edit ]
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