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Application of Rheology in the Breakfast Cereal Industry

  • Jimbay Loh
  • Wesley Mannell

Abstract

Ready-to-eat (RTE) cold breakfast cereal accounts for 75% of the total breakfast cereal consumption in the United States, nearing a value of $4.8 billion in 1986. These cereals are made mainly from corn, wheat, rice, and oats. A raw material blend is first plasticized with a combination of moisture and heat to gelatinize the native starch, and the gelatinized mass is then shaped and sized into the desired configuration. The product may be expanded and dried to develop structure and a crispy texture. Various processes such as flaking, puffing, extruding, shredding, toasting, frying, and coating are used to achieve specific product characteristics. Finally, the product may be fortified with vitamins and minerals. Based on differences in processing techniques, at least six basic types of RTE cereal are on the market: flaked, gun-puffed, oven-puffed, extruded, shredded, and granola-type products (Fast, 1987).

Keywords

Peak Force Breakfast Cereal Groove Roll Shear Press Corn Flake 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Van Nostrand Reinhold 1990

Authors and Affiliations

  • Jimbay Loh
  • Wesley Mannell

There are no affiliations available

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