On food and cooking the science and lore of the kitchen ( PDFDrive ) 884

Fonio 75 Millet 13 73 Sorghum 12 74 Teff 77 Triticale 13 72 Amaranth 18 57 Buckwheat 13 72 Quinoa 13 69 Muesli is a simple mixture of thinly rolled grains, sugar, dried fruits, and nuts Flakes are made from whole grains (wheat) or grain fragments (corn) that are flavored, steam-cooked, cooled, rolled into thin flakes, and toasted in a drum oven Granola, a term coined by the Kelloggs 100 years ago, is now rolled oats flavored with sweeteners (honey, malt, sugar) and spices, enriched with vegetable oil, toasted and mixed with nuts and/or dried fruit Oven-puffed rice and corn are made by cooking rice grains or corn grits with water and flavorings, partly drying and lightly rolling them, then toasting in an oven that may reach 650ºF/340ºC, when the remaining moisture evaporates quickly enough to expand the grain structure Puffed rice and wheat are made from whole grains, which are wetted and enclosed in a pressure-cooker “gun” at a temperature of 500–800ºF/260– 430ºC The steam pressure reaches 14 atmospheres, and is suddenly released, expelling the grains As the steam within the grains expands from the pressure drop, it expands the grain structure, which then sets as it cools down into a light, porous mass  ... temperature of 500–800ºF/260– 430ºC The steam pressure reaches 14 atmospheres, and is suddenly released, expelling the grains As the steam within the grains expands from the pressure drop, it expands the grain structure,... toasted and mixed with nuts and/ or dried fruit Oven-puffed rice and corn are made by cooking rice grains or corn grits with water and flavorings, partly drying and lightly rolling them, then toasting in an... oven that may reach 650ºF/340ºC, when the remaining moisture evaporates quickly enough to expand the grain structure Puffed rice and wheat are made from whole grains, which are wetted and enclosed in a pressure-cooker “gun” at a