Breakfast Cereals Flashcards
Hot Cereals
Rolled Oats, Oat Meal, Oat Bran, Cream of Wheat, Corn Grits, etc.
Ready-to-Eat (RTE) Cereals
whole grain, cracker grain, grits, flour, bran as ingredients.
Flaked, puffed, extruded or expanded. Corn flakes, raisin bran, etc.
Flaked Products
corn grits, cracked wheat, broken rice, bran pellet mixed with water, sugar, malt syrup, salt.
Mixture pressure cooked, dried to flaking moisture (20%), tempered, flaked.
flakes toasted and sprayed with a sugar/nutrient solution.
Gun-Puffed Products (think puffed wheat)
Abrasion-milled durum or polished long grain rice as raw material
grain/water mixture is heated in pressure vessel.
Pressure is suddenly released.
superheated water within product is instantly converted to steam and expands (puffs) product
product is dried to low moisture
Oven-Puffed Products (Rice Krispies)
Polished or brown rice is pressure cooked.
cooked grain is bumped (lightly rolled), partially dried, tempered.
flash heated in an oven.
steam flashes off puffing and drying product (3%)
Extruded Products (shredded wheat)
whole grain soft white wheat is slow-cooked in water.
cooked mass becomes uniformly softened and hydrated.
mass is cooled and tempered then passed between shredding rolls
cutting device forms the individual biscuits.
baked until 5% moisture
Extruded-Expanded Products (Cheerios, Alpha Bits, Frost Loops, Lucky Charms, Captn Crunch, Cinnamon Crunch)
Dough worked and heated in high temperature, cooking extruder.
Extruder with flighted screw within a jacketed barrel.
a die and cutter located at tnd of barrel – determines shape and length of product
high pressure within product. superheated moisture flashes off as product exits die – product expands.
dried to low moisture and sprayed with sugar.
Nutritional Value of Breakfast Cereals
hot cereal retain the nutritional value of the grain, meal, etc. from which they were derived.
may be made entirely or in part from whole grain.
may be enriched with B-vitamins, irons, fibre.
