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-Gelatinisation (thickening); when flour (wheat, corn, rye or rice) is added to a liquid, the starch granules begin to swell on heating. This causes the granules to rapture and starch is released into liquid. The starch granules absorb liquid, causing the sauce to thicken.
-Processing; cereal undergo a range of processes, the most common being milling, which affects their technological and nutritional properties. Generally the final nutrient content of cereal will depend on the extent to which the outer layers are removed during processing, as this is where the fibre, vitamins and minerals tend to be concentrated.
-Products; cereals are processed and used to produce a range of products e.g breakfast cereals, bread and pasta. Some nutrients are lost during this processing but are added at a later stage known as restoration.
-Protein; the amount of protein in each cereal differs (from 6 ? 15%) and this affects the final product. Bread, with its characteristic open texture and appearance, relies on high protein flour e.g strong wheat flour. In products such as cakes, biscuits and pastry, lower wheat flours are used to produce crumbly and light textures.
-Storage; cereals should be kept in cool dry place. They are prone to infestation by insects if kept for long periods of time.
Titany answered the question on April 22, 2022 at 06:55