Cookbook:Breakfast Cereal

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Breakfast cereal, sometimes simply called cereal or cold cereal, is a processed and typically ready-to-eat food derived from cereal grains.

Characteristics[edit | edit source]

Cereal products are typically based on grains like oats, rice, corn, barley, wheat, and more. They are typically supplemented with additional vitamins and minerals, and they may incorporate additional flavorings and sweeteners. The final product is typically dried and crunchy.

Types[edit | edit source]

Modern breakfast cereals tend to fall into one of the following categories. They may also consist of a blend thereof:

  • Flaked: cereal grains that are broken down, cooked, and shaped into flakes
  • Puffed: cooked cereal grains that are expanded using a pressurized chamber
  • Shredded: cereal grains that are cooked, extruded into strands, and dried
  • Granular: formed from cereal grain flour made into a dough, baked, and ground
  • Extruded dough: made from grains cooked into a dough, extruded into shapes, and dried
  • Granola

Use[edit | edit source]

Breakfast cereal is usually eaten for breakfast, often with milk or yogurt, and sometimes sweetened or supplemented with fruit and nuts. It may also be eaten for convenience or as a snack. Additionally, many recipes have emerged that use breakfast cereals as an ingredient, such as cookies and bars, breadings, and various snack mixes.

Gallery[edit | edit source]

Recipes[edit | edit source]

External links[edit | edit source]