2. Comparative food value of some typical breakfast foods:
A. All the principal grains are used in the preparation of cereal
breakfast foods. Generally speaking, they differ very little in com-
position. Wheat has no advantage over other cereals as a breakfast
food for either adults or cliildren except from the standpoint ot
flavor. The uncooked cereals have more food value per pound than
the ready-to-serve cereals. The preparations containing the whole
grains furnish more mineral matter than those containing grains
with the outer coats removed.
3. Cereal breakfast foods are prepared from the grains. They
vary in composition according to :
A. Kind of cereal used.— Oats, wiieat, corn, barley, and rice are the
ones most frequently used, in the order named. When the whole grain
is used, the composition of cereal food corresponds to that of the grain.
B. Part of the grain used. — All grains have three parts: (1) the
bran portion, principally cellulose and mineral matter; (2) the
endosperm portion, which is largely starch; and (3) the germ,
Avhich contains large amounts of fat and protein. The rejection of
certain parts of the grain in the preparation of breakfast food may
bring about greater ditferences in composition than the selection of
different grains.
C. Methods of treatment:
(1) Milling determines fineness of division. The comioosition
may be changed in milling by the rejection of certain portions
of the grain.
(2) /Steaming partially cooks the starch and decreases the
time iiecessary for cooking.
(3) Drj/ heat dextrinizes part of the starch. The flaked
ready-to-serve cereals have been so prepared.
USE AND PREPARATION OF FOOD.
21
(4) Puffed cereals t\re preijared by sudden action of heat
which hydrates the starch and causes the grain to pulf. The
dry outer portions are dextrinized.
(5) Malting and predigest'ing have taken phice in case of
certain cereal preparations.
Composition of typical breakfast cereals.
[Adapted from South Dakota Agricultural Experiment Station Bulletin 16S, "Breakfast
Foods and Their Relative Value."]
Description.
Water.
Pritein.
Fat.
Per cent.
Per cent.
18.81
7.84
11.00
.91
13.31
2.19
12.50
.44
7.87
.26
8.25
.26
Carbohy-
drate.
Ash.
Rolled Oats ....
Cream of Wheat
Pettijohns
Orapenuts
Corn Flakes
Puffed Rice
Per cent.
6. 55
8.66
6.96
2.75
4.32
7.18
Per cent.
66.93
78.59
73.81
81.59
85.71
83.70
Per cent.
1.70
.44
1.68
1.3S
1.38
.31
4. Cost of breakfast cereals :
A. Cost is not determined by the food value but by the process of
manufacture and the value of the trade name.
B. The uncooked cereals are the least expensive, but the ready-to-
serve are sometimes the more convenient. In comparing the cost of
the two kinds, the fuel, time, and labor necessary for preparation
should be considered.
C. The weight of the contents of the package rather than the bulk
should be the guide in economical buving.
Table shotving comparative cost per pound of typical breakfast cereals.
[Adapted from South Dakota Agricultural Experiment Station Bulletin 168, " Breakfast
Foods and Their Relative Value."]
Kind of breakfast cereal.
Rolled Oats
("ream of Barley,
("roam of Wheat. ,
Pettijohns
Cream of Rye
Corn Flakes
Crumbles
Grapenuts ,
Shredded Wheat ,
Puffed Rice
Condition.
Raw
do
do
do
do
Ready to serve.
do
do
do
do
Price per
Price per
package.
pound.
Cents.
Cents.
10
7.2
15
8.1
15
8.6
Page 10
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2. Comparative food value of some typical breakfast foods:
A. All the principal grains are used in the preparation of cereal
breakfast foods. Generally speaking, they differ very little in com-
position. Wheat has no advantage over other cereals as a breakfast
food for either adults or cliildren except from the standpoint ot
flavor. The uncooked cereals have more food value per pound than
the ready-to-serve cereals. The preparations containing the whole
grains furnish more mineral matter than those containing grains
with the outer coats removed.
3. Cereal breakfast foods are prepared from the grains. They
vary in composition according to :
A. Kind of cereal used.— Oats, wiieat, corn, barley, and rice are the
ones most frequently used, in the order named. When the whole grain
is used, the composition of cereal food corresponds to that of the grain.
B. Part of the grain used. — All grains have three parts: (1) the
bran portion, principally cellulose and mineral matter; (2) the
endosperm portion, which is largely starch; and (3) the germ,
Avhich contains large amounts of fat and protein. The rejection of
certain parts of the grain in the preparation of breakfast food may
bring about greater ditferences in composition than the selection of
different grains.
C. Methods of treatment:
(1) Milling determines fineness of division. The comioosition
may be changed in milling by the rejection of certain portions
of the grain.
(2) /Steaming partially cooks the starch and decreases the
time iiecessary for cooking.
(3) Drj/ heat dextrinizes part of the starch. The flaked
ready-to-serve cereals have been so prepared.
USE AND PREPARATION OF FOOD.
21
(4) Puffed cereals t\re preijared by sudden action of heat
which hydrates the starch and causes the grain to pulf. The
dry outer portions are dextrinized.
(5) Malting and predigest'ing have taken phice in case of
certain cereal preparations.
Composition of typical breakfast cereals.
[Adapted from South Dakota Agricultural Experiment Station Bulletin 16S, "Breakfast
Foods and Their Relative Value."]
Description.
Water.
Pritein.
Fat.
Per cent.
Per cent.
18.81
7.84
11.00
.91
13.31
2.19
12.50
.44
7.87
.26
8.25
.26
Carbohy-
drate.
Ash.
Rolled Oats ....
Cream of Wheat
Pettijohns
Orapenuts
Corn Flakes
Puffed Rice
Per cent.
6. 55
8.66
6.96
2.75
4.32
7.18
Per cent.
66.93
78.59
73.81
81.59
85.71
83.70
Per cent.
1.70
.44
1.68
1.3S
1.38
.31
4. Cost of breakfast cereals :
A. Cost is not determined by the food value but by the process of
manufacture and the value of the trade name.
B. The uncooked cereals are the least expensive, but the ready-to-
serve are sometimes the more convenient. In comparing the cost of
the two kinds, the fuel, time, and labor necessary for preparation
should be considered.
C. The weight of the contents of the package rather than the bulk
should be the guide in economical buving.
Table shotving comparative cost per pound of typical breakfast cereals.
[Adapted from South Dakota Agricultural Experiment Station Bulletin 168, " Breakfast
Foods and Their Relative Value."]
Kind of breakfast cereal.
Rolled Oats
("ream of Barley,
("roam of Wheat. ,
Pettijohns
Cream of Rye
Corn Flakes
Crumbles
Grapenuts ,
Shredded Wheat ,
Puffed Rice
Condition.
Raw
do
do
do
do
Ready to serve.
do
do
do
do
Price per
Price per
package.
pound.
Cents.
Cents.
10
7.2
15
8.1
15
8.6