Chapter 13 Grain Foods
265
Principles of Cooking
Cereal Products
Cereal products contain large amounts of
starch. Therefore, the principles used in cooking
starches also apply to cooking cereal products.
Cooking improves both palatability and digest-
ibility of cereal products.
When cooking cereal products, you must
use enough water to permit the starch granules
to swell. The amount of water needed will vary
depending on the product. You can fi nd correct
proportions of cereal products to water along
with cooking times on cereal, rice, and pasta
packages.
Preparing Cooked Breakfast Cereals
To prepare cooked cereal, bring the recommended amount of water to a boil. The
size of the cereal particles and whether the bran layer is present determine the amount
of cooking water needed. Whole-grain cereals will cook more quickly if you fi rst soak
them to soften the bran. (If you do not soften the bran, it can block the passage of water
into the center of the kernel and delay swelling.) If you soak a whole-grain cereal, you
should cook it in the soaking liquid, adding more water, if needed.
All the cereal particles must have equal contact with the water and heat so the
starch granules can swell uniformly. To prevent lumping, slowly add dry cereal to the
boiling water. Wetting the cereal with cold water before adding it to the boiling water will
also prevent lumping.
Gently stir the cereal with a fork when you are adding it to the boiling water. This
preliminary stirring helps separate the cereal particles and prevent lumping. Stirring
throughout the remaining cooking time should be gentle and minimal. Too much stirring
will break up the cereal particles, and the cooked product will be gummy.
Cook the cereal until it thickens and absorbs all the water. Low to moderate heat is
best, as temperatures that are too hot can cause lumping and scorching. Like starch
mixtures, cereals should be cooked for a short time after gelatinization is complete to
prevent a raw starch fl avor.
Cooking time will vary depending on the type of cereal and cooking method. Cereals
that are fi nely granulated or precooked will cook faster than cracked or whole-grain
cereals. Cereal cooked over direct heat will take less time to cook than cereal prepared
in a double boiler.
Cooked cereals should be free of lumps. (Flaked cereals should contain separate
and distinct fl akes.) Cooked cereals should be thick, but they should fl ow when poured
into a serving bowl.
Preparing Rice
When cooking rice, the goal is to obtain tender kernels that hold their shape.
Properly cooked rice is tender and fl uffy. The rice kernels should not stick together and
form a gummy mass.
Starch in Cereals
During cooking,
the starch granules in
cereal products absorb
water and swell,
causing the products
to increase in volume. This swelling causes rice and
dried pasta products to soften. It causes cereals to
become thicker until they reach a point of maximum
thickness (gelatinization).
Food Science
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Chapter 13 Grain Foods
265
Principles of Cooking
Cereal Products
Cereal products contain large amounts of
starch. Therefore, the principles used in cooking
starches also apply to cooking cereal products.
Cooking improves both palatability and digest-
ibility of cereal products.
When cooking cereal products, you must
use enough water to permit the starch granules
to swell. The amount of water needed will vary
depending on the product. You can fi nd correct
proportions of cereal products to water along
with cooking times on cereal, rice, and pasta
packages.
Preparing Cooked Breakfast Cereals
To prepare cooked cereal, bring the recommended amount of water to a boil. The
size of the cereal particles and whether the bran layer is present determine the amount
of cooking water needed. Whole-grain cereals will cook more quickly if you fi rst soak
them to soften the bran. (If you do not soften the bran, it can block the passage of water
into the center of the kernel and delay swelling.) If you soak a whole-grain cereal, you
should cook it in the soaking liquid, adding more water, if needed.
All the cereal particles must have equal contact with the water and heat so the
starch granules can swell uniformly. To prevent lumping, slowly add dry cereal to the
boiling water. Wetting the cereal with cold water before adding it to the boiling water will
also prevent lumping.
Gently stir the cereal with a fork when you are adding it to the boiling water. This
preliminary stirring helps separate the cereal particles and prevent lumping. Stirring
throughout the remaining cooking time should be gentle and minimal. Too much stirring
will break up the cereal particles, and the cooked product will be gummy.
Cook the cereal until it thickens and absorbs all the water. Low to moderate heat is
best, as temperatures that are too hot can cause lumping and scorching. Like starch
mixtures, cereals should be cooked for a short time after gelatinization is complete to
prevent a raw starch fl avor.
Cooking time will vary depending on the type of cereal and cooking method. Cereals
that are fi nely granulated or precooked will cook faster than cracked or whole-grain
cereals. Cereal cooked over direct heat will take less time to cook than cereal prepared
in a double boiler.
Cooked cereals should be free of lumps. (Flaked cereals should contain separate
and distinct fl akes.) Cooked cereals should be thick, but they should fl ow when poured
into a serving bowl.
Preparing Rice
When cooking rice, the goal is to obtain tender kernels that hold their shape.
Properly cooked rice is tender and fl uffy. The rice kernels should not stick together and
form a gummy mass.
Starch in Cereals
During cooking,
the starch granules in
cereal products absorb
water and swell,
causing the products
to increase in volume. This swelling causes rice and
dried pasta products to soften. It causes cereals to
become thicker until they reach a point of maximum
thickness (gelatinization).
Food Science

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