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How is cereal made?

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wheat grains are made into cereal after cleaning, shelling, peeling, conditioning and softening, roll pressing, cooling and dehumidification, commonly known as rolled cereal. It can be mixed with staple grains (rice or other miscellaneous grains and beans) and boiled with cereal rice (porridge). Raw cereal is also equipped with fruit porridge and Babao porridge. Raw cereal processing refers to the use of rolling technology to press the appropriately peeled wheat into a piece, often a grain of wheat kernel into a piece. The purpose of processing cereal is to improve the cooking quality and edible quality of wheat and improve its digestibility

extended data:

a new study shows that women who like cereal for breakfast are more likely to be lighter than women who choose other breakfast foods or don’t eat breakfast at all. The researchers believe that this may be related to the rich fiber, vitamins and minerals in cereals

scientists from Michigan State University studied the results of the national health and nutrition survey from 1999 to 2000. After taking into account factors such as exercise and total calorie intake, women who eat cereal for breakfast are 30% less likely to be overweight than those who don’t eat breakfast, while women who prefer other foods for breakfast are similar to those who don’t eat breakfast, the study showed

the researchers pointed out that it is impossible to conclude that cereal itself can help control weight. However, cereal lovers consume more fiber and less fat than those who eat other breakfasts. This nutrient intake pattern is generally considered to help control weight. In addition, minerals also help control fat, so the calcium in the milk and cereal itself may also be important

reference source: Baidu Encyclopedia – cereal

cereals are divided into two categories according to their processing technology and product characteristics: raw cereals and cooked cereals, and the production methods are also different:
raw cereals:
cereals are made into cereals after cleaning, shelling, peeling, conditioning and softening, rolling and pressing, cooling and dehumidification, commonly known as rolled cereals. It can be mixed with staple grains (rice or other miscellaneous grains and beans) and boiled with cereal rice (porridge). Raw cereal is also equipped with fruit porridge and Babao porridge. Raw cereal processing refers to the use of rolling technology to press the appropriately peeled wheat into a piece, often a grain of wheat kernel into a piece. The purpose of processing cereal is to improve the cooking quality and edible quality of wheat and improve its digestibility
cooked cereals:
also known as instant Cereals, it refers to the wheat grains after moderate peeling, which are subject to different ripening treatments to make their tissue structure appear uniform α Unified cereal. There are four main processing technologies, including steam curing, roll pressing, puffing, rotary cutting, milling, slurry mixing, drum drying, modulation and granulation. Cooked cereal is a fast food. It can be eaten after being mixed with hot water or hot milk, soybean milk, coconut milk or fruit juice. In the process of cereal processing, amino acids, vitamins and mineral elements can be added, and functional cereal can be successfully processed after mixing with base materials rich in a variety of physiologically active components.

cereals are divided into two categories according to their processing technology and product characteristics: raw cereals and cooked cereals, and the production methods are also different:
raw cereals:
cereals are made into cereals after cleaning, shelling, peeling, conditioning and softening, rolling and pressing, cooling and dehumidification, commonly known as rolled cereals. It can be mixed with staple grains (rice or other miscellaneous grains and beans) and boiled with cereal rice (porridge). Raw cereal is also equipped with fruit porridge and Babao porridge. Raw cereal processing refers to the use of rolling technology to press the appropriately peeled wheat into a piece, often a grain of wheat kernel into a piece. The purpose of processing cereal is to improve the cooking quality and edible quality of wheat and improve its digestibility
cooked cereals:
also known as instant Cereals, it refers to the wheat grains after moderate peeling, which are subject to different ripening treatments to make their tissue structure appear uniform α Unified cereal. There are four main processing technologies, including steam curing, roll pressing, puffing, rotary cutting, milling, slurry mixing, drum drying, modulation and granulation. Cooked cereal is a fast food. It can be eaten after being mixed with hot water or hot milk, soybean milk, coconut milk or fruit juice. In the process of cereal processing, amino acids, vitamins and mineral elements can be added, and functional cereal can be successfully processed after mixing with base materials rich in a variety of physiologically active components.

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