Why do cereals increase in volume and viscosity

They are non perishable and if dried well, stored well and kept away from pests, they serve as the best sources of food during shortages. They are rich in starch are a good source of soluble fibers which are essential to the body. On top of that a small quantity can be served to a large number of people since they increase in volume when cooked.

According to a report by Food Science 1 Cereal Grain Pasta, cereals increase in volume and viscosity when cooked through a process called gelatinization. This is because the heated starch molecules absorbs water and expand. Save my name, email, and website in this browser for the next time I comment. Sign in. Log into your account. Password recovery. Recover your password. Friday, November 12, Forums Contact. Forgot your password?

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