We all know corn flakes. On the TV, breakfast cereals are actively advertised: rice, wheat, corn, with various additives. They do not require culinary processing, and have recently become universal throughout the world. Corn flakes eat, pouring them with juice, milk. Corn flakes are more popular than other grain products, probably, this is due to the fact that they are spoken about in advertising more often. Many people use corn flakes in the morning as a breakfast, but do not know how useful corn flakes are. Advantages in them are more than enough.
History of corn flakes.
The history of this product began in the USA in the 19th century. The brothers VK and D.H. Kellogg, who owned a sanatorium in Michigan, introduced dishes from cornmeal in the menu of patients. One of such amazing dishes was cooked that day in the kitchen, the brothers completely controlled the cooking process. The dish really liked everything, the flakes were very crispy, and with sugar and marshmallows and milk they seemed very tasty. One of the brothers decided to patented this product - the original corn flakes. After that, the Kellogg brothers founded the company and started mass production of flakes. Now their companies are more than 100 years old, it is a large producer in the world of breakfast cereals, including corn flakes.
Benefits and harm flakes.
Corn flakes, like any product have a lot of good and bad. As you know, the quality of most products directly depends on the technology of their preparation. We will try to tell you about the technology of corn flakes production.
Everything begins with the fact that corn kernels are removed from all embryos and shells, then, the raw materials obtained are ground into grits. After all, in a product safe for humans, there should be only corn, malt and sugar syrup, salt and water. All the ingredients are thoroughly mixed with a mixer, and then the entire mixture is loaded into a cooking appliance, in which the grits are processed by steam. All grains must necessarily become golden brown. After such heat treatment, the mass must be unloaded onto the conveyor, and passed through a device that destroys lumps: it is able to separate the sticky particles of the grits so that the drying process is uniform. Then, in small portions, the product should be sent to the dryer, after it is cooled and necessarily subjected to the conditioning process, in order to evenly distribute the remaining moisture. This process is not so complicated, it is completely consistent. First, raw materials are crushed on a special machine, getting thin and accurate flakes, then fry them for 1.5 hours in a special oven for this.
According to the British nutrition experts, cornflakes of some manufacturers are not useful, as they are trying to present their producers. As a rule, all manufacturers like to praise their product, because they need large volumes of sales, but their assurances should not be taken literally.
According to the results of the study, it turned out that there could be no less sugar in a flake of cereal than in a usual chocolate cake. But cornflakes are most often eaten by small children, and parents think they are fed them a useful product, and do not at all suspect that many producers of cornflakes use trans fats. Particular attention was paid to breakfast cereals by Italian nutritionists, who say that with frequent use of cereal, they can contribute to weight gain.
Our Russian nutritionists also studied the properties of cornflakes, and they tried to understand the usefulness of flakes. However, they came to the conclusion that it is impossible to feed children with flakes, it can be very harmful for their health. Most often breakfast cereals are breakfast of junior schoolchildren, many women consider them useful, and eat them quite often, wanting to bring their figure in order, because advertising says exactly that. But if you carefully read the composition, you will understand that flakes are very high in calories - they consist of flour, food additives, butter and refined sugar.
Vitamins in cereals are certainly present, but much more is contained in oatmeal, buckwheat porridge, or in milk, which needs to be poured flakes.
In many countries, breakfast cereals are the most harmful products, and it is strictly forbidden to use them. Corn cereals can certainly be used, but not as a breakfast, but as an addition between meals, and it is best to use them with yogurt, low-fat milk, or kefir. So you can make flakes harmless. It is best to choose unsweetened flakes, without chocolate and glaze, you can add to them besides milk and yogurt, pieces of fresh fruit or fresh berries.