| 摘要 |
A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by heating in water at a temperature below 95 DEG C. for a period of time sufficient to raise the moisture content of the grains to from about 28% to about 36% while allowing a substantial amount of starch to remain ungelatinized and a second continuous stage wherein the grains are heated in water at a temperature above about 95 DEG C. for a period of time sufficient to substantially fully cook the grains. |
