文档介绍：I1
Breakfast Cereals and Other
Products of Extrusion Cooking
Breakfast Cereals the starch. Cooking by extrusion at low moisture
causes the starch granules to lose their crystallinity,
All cereals contain a large proportion of starch.
but they are unable to swell as in the normal
In its natural form, the starch is insoluble,
gelatinization process in excess water. However,
tasteless, and unsuited for human consumption.
when they are exposed to moisture during con-
To make it digestible and acceptable it must be
sumption they hydrate and swell to e
cooked. Breakfast cereals are products that are
susceptible to enzymic digestion.
consumed after cooking, and they fall into two
categories: those made by a process that does not
include cooking and which therefore have to be Hot cereals
cooked domestically (hot cereals) and those which
are cooked during processing and which require Porridge from oats
no domestic cooking. The first class of products
Porridge is generally made from oatmeal or
is exemplified by various types of porridge, the
oatflakes (rolled oats or ‘porridge oats’), the
second by products which are described as ‘ready-
manufacture of which was described on p. 167.
to-eat’ cereals.
The milling process to make oatmeal includes no
Besides the distinction regarding the need for
cooking (unless the oats are stabilized to inactivate
domestic cooking as against readiness for con-
the enzyme lipase: cf. p. 165), and the starch in
sumption, breakfast cereals can also be classified
oatmeal is ungelatinized; moreover, the particles
according to the form of the product, and accord-
of oatmeal are relatively coarse in size. Con-
ing to the particular cereal used as the raw
sequently , porridge made from coarse oatmeal
material.
requires prolonged domestic cooking, by boiling
with water, to bring about gelatinization of the
starch. Oatmeal of flour fineness cooks quic