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Grain or flakes? Cereals on our table of

of Kashi from cereals - the recognized dietary dishes providing needs of the person for complex carbohydrates, food fibers, amino acids and vitamins.

The grain packaged in modest bags buys steadily that testifies to similarity of opinions of nutritionists and consumers. But except grain on counters of grocery departments in the bright, evident packing it is possible to meet products of their industrial processing - flakes and quick-cooking cereals.

The relation of buyers to flakes more reserved, than to traditional grain from cereals. And how actually whether useful properties of flakes and the porridge cooked from usual grain differ? An initial product same - cereals.

Comparing the content of vitamins B grain and flakes it is possible to draw a conclusion that in their grain it is more. But nobody eats grain in the raw. Houses surely cook them, soar or fry.

Heat treatment - the general technological operation by production of any flakes. The raw materials - obshelushenny grains or grain - or cook in a tight copper, either are steamed, or micronized, processed by infrared beams.

Micronization lasts only several minutes therefore the flakes made with use of this technology keep vitamins and amino acids much more, than the porridge cooked on a plate of home cuisine.

The grain softened and inflated in the course of heat treatment is flattened out rolls and dried. As we see - the flakes which are not needing intensive cooking in house conditions very much remind usual porridge. Both pluses, and minuses at them, in principle, the same.

In the course of production of the majority of grain the fruit and seed cover is removed. Operation is necessary, but considerably reducing the maintenance of “poleznost“ in the final product. The croup with partially kept cover on sale is not enough. As an example - brown fig.

At production of flakes the same operations on release from a cover, as in production of grain can be used. But often grain is not peeled, and ground. As a result of losses it is much less due to preservation of an aleyronovy layer which cages are located directly under a cover.

It is possible to fill losses and some other way, having added bran of cereal cultures to flakes. This procedure is quite available in house conditions, but whether often it is applied?

The greatest concentration of biologically active agents in germs of cereals. Any grain does not contain more germs, than is in raw materials - grains. And here flakes such can be made, and they are on sale. Germs of a zernovka are selected by production of wheat flour and serve as raw materials for wheaten flakes.

By production of flakes no chemistry is used. Producers often add dry or sublimated fruit and vegetables to the final product that is pleasant to many consumers.

Did not do also without “a tar spoon“. The general trend to which the food industry of the last years - use “the fragrances identical natural“ is subject. Look narrowly at the summary on packing. “Porridge with pineapple“ can quite appear “with a musty smell“. However, on taste and color …

the Choice between the porridge made in house conditions and flakes is not the choice between products useful more or less. As food they are very close. Only ways of processing, and as a result - material inputs on acquisition and losses of time for cooking differ.

The final choice for you. Bon appetit.