Cereal Post Lab

Explain the difference among long grain, white rice, brown rice, converted rice, and instant rice. compare their nutrient contributions.

Long-grain white rice has been milled and polished to remove the husk, bran, and germ, and the removing of the bran causes elimination of fiber and most B vitamins which are sometimes replaced. Brown rice has only the hull removed leaving the bran and germ intact. It results in more fiber but longer cooking times and the result is tougher texture compared to white rice that is smooth when placed in machines. Converted rice has been soaked, steamed under pressure, and dried before milling. Instant rice is rice that has been cooked and then dehydrated, so it takes only few minutes to prepare. The texture is inferior, and the grains have a tendency to split during cooking and become dry

What proportions of water and cereal are used in rice cookery? Why is additional water sometimes used for brown rice?

Brown results in more fiber but longer cooking times and the result is tougher texture compared to white rice that is smooth when placed in machines. 1/2:1.

Explain difference between hard and soft wheat. What is farina? Bulgar wheat? Buckwheat?

Hard wheat has more proteins than soft wheat.

What is hominy? What is masa harina? How does masa harina differ from corn starch?

Hominy is a type of corn starch used to make grits. Corn starch is purified starch from corn used as a thickener sauces and puddings. Masa harina is a flour product made from corn.

Why aren't cereals stirred during cooking?

It will make it gooey, not desirable texture

Why do cereals increase in viscosity and volume during cooking? What is this process called?

gelatinization during cooking because the heated starch molecules absorb water and expand.

Explain the Difference between quick-cooking and instant oatmeal

instant oatmeal has been steamed to pregelatinize the starch allowing immediate hydration, making them quick to cook. quick cooking has been heated and pressed flat with steel rollers

Compare the quick-cooking oatmeal prepared with boiling water and with cold water

Oats prepared with cold water did not gelatinize because there was no heat to break down the starches.