On food and cooking the science and lore of the kitchen ( PDFDrive ) 885

Baked cereals follow in the mold of the 19th century original, C W Post’s Grape Nuts: dough of some sort is formed, baked, sometimes granulated and rebaked Extruded cereals, usually small crunchy shapes, are made from doughs that are forced at high pressure through small openings, much as dried pastas are made The pressure and friction generate high temperatures that cook the dough as it’s shaped, and the pressure drop as the formed dough exits the extruder can cause it to expand as well Grains are still the base for these cereals, but they may actually be outweighed by sugar and other sweeteners Sucrose is especially favored for its ability to give a frosty or glassy surface to the crisp grain flakes and slow the penetration of milk and resulting sogginess Wheat Wheat was one of the first food plants to be cultivated by humans, and was the most important cereal in the ancient Mediterranean civilizations After a long hiatus from the Middle Ages to the 19th century, when hardier but less versatile cereals and potatoes were the principal staple foods, it regained its preeminence in much of Europe Wheat was brought to America early in the 17th century and had reached the Great Plains by 1855 Compared to other temperate-zone cereals, wheat is a demanding crop It’s susceptible to disease in warm, humid regions and does best in a cool climate, but it can’t be grown as far north as rye and oats Food Words: Cereal, Wheat, Barley, Rye, Oat Our word “cereal” comes from the Roman goddess of the fields, Ceres, whose name ... Wheat was one of the first food plants to be cultivated by humans, and was the most important cereal in the ancient Mediterranean civilizations After a long hiatus from the Middle Ages to the 19th century, when hardier... but less versatile cereals and potatoes were the principal staple foods, it regained its preeminence in much of Europe Wheat was brought to America early in the 17th century and had reached the Great Plains by 1855... Compared to other temperate-zone cereals, wheat is a demanding crop It’s susceptible to disease in warm, humid regions and does best in a cool climate, but it can’t be grown as far north as rye and oats Food Words: Cereal, Wheat, Barley, Rye,