11:709:201 Lecture Notes - Lecture 11: Corn Syrup, Semolina, Corn Oil
15 Nov 2016
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Document Summary
Arose during a vegetarian movement about a 100 years ago. About 75% consumed in the ready-to-eat form. You don"t need to cook it, just hydrate it again. Groats wheat berries(take a very long time to cook) Gelatonisation is the absortion of hot water by starch. One of the most versatile cereals, used in flour mixtures, processed foods, and as a cooked vegetable. Corn syrup n viscous sweetener n domestic product n high in fructose, glucose and other sweeteners n used in many products. Popcorn n unique variety of corn, 14% moisture n it"s firm not elastic, so it explodes n heating vaporizes water kernel explodes. Bring 2 cups water to boil, reduce heat, add 1 cup rice, simmer, covered until all water is absorbed yields 3 cups cooked rice. Converted rice n partially cooked under pressure to force premix into grain n allows handling similar to pasta.
