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

Fonio 8 75 3
Millet 13 73 6
Sorghum 12 74 4
Teff 9 77 2
Triticale 13 72 2
Amaranth 18 57 8
Buckwheat 13 72 4
Quinoa 13 69 6
Muesliisasimplemixtureofthinly
rolledgrains,sugar,driedfruits,and
nuts.
Flakesaremadefromwholegrains
(wheat)orgrainfragments(corn)thatare
flavored,steam-cooked,cooled,rolled
intothinflakes,andtoastedinadrum
oven.
Granola,atermcoinedbytheKelloggs
100yearsago,isnowrolledoatsflavored
withsweeteners(honey,malt,sugar)and


spices,enrichedwithvegetableoil,
toastedandmixedwithnutsand/ordried
fruit.
Oven-puffedriceandcornaremadeby
cookingricegrainsorcorngritswith
waterandflavorings,partlydryingand
lightlyrollingthem,thentoastinginan
oventhatmayreach650ºF/340ºC,when
theremainingmoistureevaporates
quicklyenoughtoexpandthegrain

structure.
Puffedriceandwheataremadefrom
wholegrains,whicharewettedand
enclosedinapressure-cooker“gun”ata
temperatureof500–800ºF/260–430ºC.
Thesteampressurereaches14
atmospheres,andissuddenlyreleased,
expellingthegrains.Asthesteamwithin
thegrainsexpandsfromthepressure
drop,itexpandsthegrainstructure,
whichthensetsasitcoolsdownintoa
light,porousmass.