Chapter: 11th Nutrition and Dietetics : Chapter 2 : Cereals and Pulses

Cereal cookery

When heated with water, the grains absorb water and swell.

Cereal cookery

1. Gelatinisation

Starch granules do not dissolve readily in cold water but they will form a temporary suspension with the starch tending to settle out as soon as the mixture is allowed to stand. When heated with water, the grains absorb water and swell. This process is called as gelatinisation.

2. Gluten formation

Although all cereals are more or less similar in protein content, the unique presence of glutelin and gliadin in the wheat makes it suitable for certain recipes. Glutenin or glutelin is the protein which gives toughness and rubberiness to gluten. Gliadin gives elasticity. Due to its elastic properties, the dough can be rolled to prepare chapathi or poori.

3. Dextrinisation

Dry heat also brings changes to starch granules through a process known as dextrinisation. If a starch product is subjected to dry heat, carbohydrate compounds called dextrins are formed. When these are dissolved in water they have a sweet taste. Colour and flavor changes also occur. Extensive dextrinisation reduces the thickening power of starches. Eg. Toasted bread.

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11th Nutrition and Dietetics : Chapter 2 : Cereals and Pulses : Cereal cookery |