ABSTRACT
This chapter provides the role of separating agents in starch cookery and describes the events that occur in starch cookery and their relationship to the temperature, thickness, and flavor of products. It presents the effect of sugar and acid on starch-thickened products and recognizes individual properties of flour and cornstarch. The chapter explores principles of starch cookery to the preparation of cereal products, including "convenience" foods and principles of starch cookery to a variety of starch-thickened products. It identifies cereal and starch allergens and acceptable recipe alternatives and provides a palatable starch product, delineating and giving reasons for each step. The chapter examines the nutritive, sanitary, and economic dimensions of starch and cereal products. The nutritional qualities grains provide the human body are both abundant and fascinating. Sprouted grains have gained in popularity owing to their unique nutritional and digestive benefits.
