| 摘要 |
The invention concerns a method for making a fast cooking cereal product. The product is obtained by a first long, gradual or controlled steam cooking, called sequential cooking (with cycles of about 100 DEG C), followed by slicing and a second brief infrared cooking, thereby obtaining a whole product, which has preserved almost completely its dietetic properties and its mineral salts, its vitamins, its micronutrients, etc..., and which is rapidly cooked in about 10 minutes. The invention is applicable to hard wheat, semi-hard wheat, soft wheat, rye, spelt wheat, rice, barley, like cereals, and mixtures thereof. |
