When cooking cereals temperatures that are too hot can cause and?

How To Cook Cereals

The proper cooking of cereals, or breakfast foods, is most important as they abound in tissue building proteid and other elements that are destroyed by boiling, as well as being rich in starch for energy that should be digested largely in the mouth during mastication. The usual soft mushes, being so hastily swallowed do not permit the necessary action of the saliva, hence must pass through the stomach largely unchanged and are not utilized until they reach the intestinal juices. Distress is often caused from overtaxing the glands that secrete the intestinal fluids. For this reason whole wheat and raw flaked grains that demand thorough mastication are often prescribed as remedies for indigestion, but by scientific cooking all the requirements of the different food elements are fulfilled with but little labor, and if eaten slowly are very serviceable.

Whole kernels of grain, wheat or corn should.be soaked over night or longer, then be slowly raised to a temperature of 200 degrees for three hours or longer if desired softer. The inside of the kernel cooks easily. The fibrous hull should not be too much softened, as it is intended for bulk.

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