Cereals

4. Effects of heat on starch (dry and moist heat)

Cereals are prepared for consumption using two cooking methods; the moist heat and the dry heat methods.

Cereals prepared using the dry heat method become more soluble and change the flavour and colour (i.e. it caramelises), whilst also removing the cereals thickening ability. This method is great for producing breakfast cereals..

Cereals prepared using the moist heat method are added to liquid and heated to +/- 65°C, resulting in thickening and ultimately gelatinisation.

Different cereals react differently to each other, some absorbing more water than others, some requiring a different temperature in order for gelatinisation to take place. Over stirring the puffed-up grains too much will ultimately thin the mixture.

Characteristics of good cereals

• -          Cereal should look appealing, especially when served unrefined
• -          Cereals should be defect and blemish free
• -          They should be a good colour and flavour
• -          They should be stored correctly to ensure that they remain a good source of minerals and vitamins, protein and fibre