Question

Describe the various processes involved during the secondary processing of cereal.

Hint:

Remember the various food processing techniques that are employed for making different kinds of products from grains.

Answer 1

Secondary processing of cereals includes the following processes: fermentation, baking, puffing, flaking, frying, and extrusion.
– Fermentation: It is a process which includes the breakdown of carbohydrates by microorganisms, using bacteria or yeast, which produces organic acids and alcohol. Fermentation increases digestibility.
– Baking: It includes heating flour-based dough in an oven to convert it into an edible product, such as bread.
– Puffing: Puffing involves rapid expansion of grains by sudden heating or pressure change to create light and crunchy products.
– Flaking: Flaking involves processing grains into thin flakes which can be further used in breakfast cereals or other ready-to-eat products.
– Frying: Frying involves cooking grains in oil to create snacks and other products, for example, fried rice, pakoras etc.
– Extrusion: Extrusion involves passing the grain through a machine which forces it into different shapes. This is used for creating many products like snack pellets.