What is hominy? What is masa harina? How does masa harina differ from ...

Answer to #1

Hominy is enlarged kernels of hulled corn with the bran and germ removed. Masa harina is made from finely ground kernels of hulled corn; this is the basic flour for making corn tortillas. Cornstarch is the finely ground endosperm of corn that is used to thicken gravies, puddings, and sauces because of its high starch content.

Answer to #2

Quick-cooking oatmeal prepared with cold water will not absorb the water as readily as the oatmeal prepared with boiling water.

Answer to #3

Cereals are not stirred during cooking because stirring can cause the cereals to become gummy because the starch granules rupture prematurely.

Answer to #4

Pasta is made from semolina, which comes from durum wheat. Durum wheat is high in protein, which contributes to pasta's elasticity and structure maintenance during cooking.

Answer to #5

Gluten is an elastic protein complex made from the combination of gliadin and glutenin, which are both wheat flour proteins. The amount of protein in flours affects the amount of gluten formed. Wheat flour contains the highest content of gluten. Rice, soybean, sorghum, and potato flours do not contain gluten.

Answer to #6

The husk, bran, and germ have been removed in the processing of white rice; therefore, all of the fiber and most of the B vitamins and iron are eliminated. Only the hull has been removed from brown rice, which means most of the fiber is still in the rice. Converted rice has been soaked, steamed under pressure, and dried before milling (bran and germ are removed); some of the water-soluble vitamins and minerals are pushed from the bran and germ into the endosperm; therefore, less nutrients are lost when the rice is polished. Instant rice has been cooked and then dehydrated, which makes the cooking time short.

Answer to #7

Instant oats have been steamed to pregelatinize the starch, allowing immediate hydration, which means they are quick to prepare. Quick-cooking oatmeal has disodium phosphate added to it, which allows starch granules to reach gelatinization temperatures quicker.