FOOD PREPARATION OF WHEAT

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• Publié par: tummylady56
• Publié le: 22 janvier 2015
• Nombre de lectures: 0
• Licence : En savoir +
  Paternité, partage des conditions initiales à l'identique
• Langue: English

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food preparation of grains All grains, with the exception of rice, and the various grain dishes, need prolonged cooking with constant and gentle heat, in order to so degenerate their tissues and change their starch into dextrine as to render them simple of food digestion. These socalled quickly prepared grains are merely steamed before grinding, which has the impact to ruin any low organisms contained in the grain. Bicarbonate of soda and lime is added to help liquefy the albuminoids, and in some cases diastase to help the conversion of the starch into sugar; however there is absolutely nothing in this preparatory procedure that so changes the chemical nature of the grain as to make it possible to prepare it all set for simple digestion in five or ten minutes. Water is the liquid normally utilized for food preparation grains, however many of them are richer and finer flavored when milk is blended with the water, one part to two of water. No salt is essential, but if utilized at all, it is normally added to the water before stirring in the grain or dish. The quantity of liquid required varies with the various grains, the way in which they are milled, the method by which they are cooked, and the consistency wanted for the cooked grain, more liquid being needed for a porridge than for a mush. All grains ought to be thoroughly examined before being put to prepare. In the food preparation of grains, the following points ought to be observed: 1. Measure both liquid and grain properly with the same utensil, or with 2 of equivalent size. 2. Have the water boiling when the grain is presented, however do not enable it to boil for a long period of time previous, up until it is significantly evaporated, as that will certainly change the proportion of water and grain adequately to alter the consistency of the mush when prepared. Present the grain slowly, so as not to stop the sinking to the bottom, and the entire becomes thickened. 3. Stir the grain continually till it has set, however not afterward. Grains are a lot more appetizing if, while properly softened, they can still be made to keep their initial type. Stirring renders the preparation pasty, and destroys its appearance. In the preparation of all mushes with dish or flour, it is a good plan to make the product into a batter with a section of the liquid maintained from the quantity offered, prior to introducing it into the boiling water. This avoids the tendency to cook in swellings, so frequent when dry meal is scattered into boiling liquid. Care has to be taken, however, to include the moistened part very gradually, stirring vigorously meantime, so that the boiling will not be examined. Use warm water for dampening. The other directions offered for the busted or whole grains apply to the ground items. Location the grain, when adequately cooked, in the fridge or in some place where it will certainly

cool quickly (as sluggish cooling might cause fermentation), to stay overnight. All grains, with the exception of rice, and the numerous grain dishes, need extended food preparation with mild and continuous heat, in order to so degenerate their tissues and change their starch into dextrine as to render them easy of food digestion. These socalled quickly prepared grains are merely steamed prior to grinding, which has the result to ruin any low organisms contained in the grain. Water is the liquid generally employed for cooking grains, but many of them are richer and finer seasoned when milk is mixed with the water, one part to two of water. No salt is essential, but if utilized at all, it is typically included to the water prior to stirring in the grain or dish. Have the water boiling when the grain is introduced, however do not permit it to boil for a long time previous, up until it is significantly vaporized, as that will alter the proportion of water and grain sufficiently to change the consistency of the mush when prepared.Digestive Enzymes