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CEREALS AND FLOURS LAB REPORT 1

Comparing Water Ratio of Oatmeal, Rice, and Pasta

Tasha Gillette

8-Apr-2016

Chef Gail Sokol


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Introduction:

Cereals are cooked to increase their digestibility and palatability. In this lab we compared

initial and final volumes of servings in oatmeal, rice, and pasta. In cereal the starch gelatinizes

when it is heated when water is present, which results in a higher volume mixture. In each

comparison, multiple types of each category were used to see how different products have

different needs when cooking. When comparing different rice and pastas the flour type will

change how it is cooked as well. Flour is a major ingredient in all baked products and the

different types such as bleached, whole grain, and durum wheat can have an effect on the final

product. Thus, Water ratio is crucial and can change the end product if done incorrectly.

(Brown)

Methods:

For each serving of oatmeal, rice, and pasta each portion was measured in the graduated

cylinder before cooking and recorded. The only portion that was not cooked on the stove top was

the instant oatmeal, the instant oatmeal was cooked in the microwave. First, the oatmeal cereals

were cooking on the stovetop using small saucepans. The rolled regular oats and quick cooking

oats were cooked and time recorded. After cooling the amounts cooked were measured again in

the graduated cylinder. The appearance, flavor, and mouth feel were also recorded to compare

the characteristics each type of oatmeal had. Second, the types of rice were measured in the

graduated cylinder before cooking. The water to rice ratio before cooking was cup of rice of

each to for the brown rice, 1 cup of water of the long-grain rice, 1 cup for the short-grain

rice and cup water for the instant rice. The types of rice used were brown, long-grain white,
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short-grain white, and instant. When done being measured the rice was cooked on the stove top

with boiling water in the saucepan before being poured into the pan. When done being cooking

the cooking time was again recorded and the final volumes were taken using the graduated

cylinders. Finally, the pasta types were measured in the graduated cylinder before cooking on the

stovetop with cup of pasta to 2-cup water ratio. The types of pasta cooked on the stovetop

were pasta ribbons, noodles, and whole wheat. The water was brought to a boil before inserting

the pasta into the pan. When the pasta was done cooking the time was recorded and appearance,

flavor, and mouth feel was observed.

Results:

Table 1-3 Comparison of Oatmeal Cereals


Market Volume Volume Cereal- Prep. Appearance Flavor Mouthfeel
form of Before After to- liquid time
oats cooking cooking ratio
Regular 66 mL 100 mL 1:2 1 min Larger Wheaty Tender
Rolled whole grain whole
oats
Quick- 116 mL 234 mL 1:2 1 min Mushy, bland Sticky,
cooking gummy chewy
larger oats
Instant 76 mL 132 mL 5:6 1 min Mushy, Gritty, Gritty,
gummy gummy wheaty
bland

This table contains the observations of the three types of oatmeal cereals and the quality each

represents. It is showing the difference between water ratio, appearance, flavor, and mouth feel.
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Table 2-3 Comparison of Types of Rice


Rice Volume Volume Rice-to- Prep. Appearance Flavor Mouthfeel
Before After liquid time
Cooking cooking ratio
Brown 116 mL 140 mL 1:8 25 min Light beige wheaty Crunchy
grain
Long- 105 mL 129 mL 1:2 8 min White, Bland, Crunchy,
grain sticky water slimy
white
Short- 117 mL 212 mL 1:2 17 min White, Bland sticky
grain short,
white watery,
sticky
Instant 119 mL 70 mL 1:2 5 min Light, bland Sticky,
fluffy chewy

This table contains the observations of the four types of rice and the quality each represents. It is

showing the difference between water ratio, appearance, flavor, and mouth feel.

Table 3-3 Comparison of Types of Pasta


Pasta Volume Volume Pasta-to- Prep. Apperance Flavor Mouthfeel
before after liquid Time
cooking cooking ratio
Pasta 140 mL 130 mL 1:4 8 min Light Bland Not
ribbons beige grainy
Noodles 170 mL 150 mL 1:4 8 min Light Bland Not
beige grainy
Whole 120 mL 115 mL 1:4 5 min Light Bland, Grainy,
wheat brown wheaty slimy,
chewy

This table contains the observations of the three types of pasta and the quality each represents. It

is showing the difference between water ratio, appearance, flavor, and mouth feel.
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Discussion:

Overall, the experiment succeeded in showing the variations completed had relations with

the end product. Water ratio was different when it came to the oatmeal, rice, and pasta. In most

kitchens water is just poured into the pan and brought to a boil without being measured. This

type of non measured water is okay for pasta, but if you want to cook the pasta correctly and in

less time knowing the measurements is crucial for each type of pasta. The oatmeal and rice each

had different water amounts for the amounts of rice and oatmeal cooked. The packaging of the

oatmeal had the directions on them for each amount that can be used. The Pasta however had to

be calculated due to the small amount used for this experiment. Overall comparing the ratio on

the tables 1-3,2-3,3-3 the ratios are all different when it came to the volumes recorded before and

after cooking. The ratio to water is crucial when cooking the products above and can change the

end product if done incorrectly.


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References:

Brown, A. (2015). Understanding Food Principles and Preparation; 5th ed. Stamford, CT:

Cengage Learning.

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