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i Cereal grains contain many health-
health-
promoting compounds-
compounds-

1. Phytochemicals (plant chemicals, have

disease preventive properties)
2. vitamins (B-
(B-complex, E)
3. Indigestible carbohydrates
4. proteins

i So wide range of cereal products are

more acceptable.
 m

  

 
 ost hot cereals consist of cereal
 
grains which are soaked and/or boiled to soften
them and make them palatable.

i Bread
i Pasta
i Idli
i Dosa
i Tapioca
i Cornflakes
i Semolina
 Processing Of Bread
   -
   -
Flour, ilk or Water, Oil,Flour,Salt,Sugar & leavening
agent.

 -
  -
i Dough is throughly mixed & kneaded.
i Yeast is inoculated in dough & allow to leaven.
Some times chemicals are used.
i Following period of rising dough is shaped into
loaves & goes through 2nd rising.
i Bread is then baked.
Baking of bread
Pasta processing

-

-
1. Boil water in a container adding salt. Add pasta to
boiling container & cook for 8-
8-9 mins

2. Drain the water in a strainer and collect the pasta.

3. In a pan heat oil and add onions and let them fry
when they turn transparent add carrots and curry
leaves.

4. Add capsicum let them cook and when the capsicum

turns soft.

5. Add salt and tomato let cook and add coriander leaves
& pasta.

6. ix well and serve hot

 
mm
Ingredients:-
Ingredients:-
boiled rice, black gram dal (Vigna mungo
mungo//
Phaseolus mungo
mungo))
Fermentating microbes:-
microbes:-
Leuconostoc mesenteroides
Streptocuccus faecalis
Pediococcus cerevisiae
PROCEDURE:-
PROCEDURE:-
1. Rice is boiled.
2. Dal mixed with rice & grind them.
3. Salt is added & allowed to ferment
overnight
4. Then cooked by baking in steam.
 m
mm
   
   
i Raw rice ƛ 1 cup
i Rice flakes ƛ ¼ cup
i Black gram ƛ 1Tbl.sp
i Fenugreek seeds ƛ ½ tsp
i Red gram dhal ƛ 1Tbl.sp ( Thuar )
i Fine rawa ƛ 1 ½ Tbl.sp
i Salt ƛ 1tsp

:-

:
i Soak rice, fenugreek dhal together 3hrs.
i Soak rice flakes separately for half an hour.
i Grind every thing together to smooth and
thicken paste.
i ix salt and stir well.
i Grind the batter previous day and keep for
fermented for at least 15 to 20 hrs.
i Next day one hour before pouring dosa mix
rawa & dilute the dough if necessary of water
i Heat the Tawa, Spread the batter as thin as
possible & fry with enough oil till crisp.
i Keep a table spoon of potato masala inside and
dot with little butter.
i The crispy dosa is ready to eat .
 á   
á  is a starch extracted from the plant root
(anihot esculenta
esculenta).
).
It is protein free.
i á    is a sweet pudding made
with tapioca & either milk, or for lactose
intolerant individuals. It is made in many
cultures with equally varying styles, & by various
ways. Its consistency ranges from thin to thick,
to firm enough to eat with a fork.
i The pudding can be made from scratch using
tapioca in a variety of forms: flakes, coarse
meal, sticks, and pearls. any commercial
packaged mixes are also available.
Tapioca pudding

 m
mm
i Corn flakes are the breakfast cereal all over world.
They are handy, healthy and tasty. Corn flakes can
also be a delicious breading material for deep
frying a variety of foods, from ice cream to fish.
   ::-
   
i 1/2 cup flour
i 1/2 cup cornstarch
i 1 tsp. baking soda
i 1 tsp. baking powder
i 1/2 tsp. salt.
i 1cup cold water
i 2 tbsp. vegetable oil
PROCEDURE:-
PROCEDURE:-
i Add the wet ingredients to the dry
ingredients& mix well until the batter is
blended.
i Crush the corn flakes thoroughly, with a
rolling pin, mallet or hands.
i Prepare to deep fry. The corn flakes may be
used as a separate station in the breading
process.
i Dip the food to be fried in the batter and
then coat completely with the cornflakes.
 m
   
The term "semolina" derives from the Italian word
"semola" meaning "flour
"flour,Ơ
,Ơ
   
i milling of wheat into flour by rollers. The rollers
are adjusted so that the space between them is
slightly narrower than the width of the wheat
grain.
i As the wheat is fed into the mill, the rollers flake
off the bran and germ while the starch (or
endosperm) is cracked into coarse pieces in the
process.
i Through sifting, these particles are separated
from the bran and this is semolina. The semolina
is then ground into flour.
i Different grades of flour can be thus produced.
THANK

YOU