Oatmeal is made from shredded wheat - grinded beans - milled (ground), cut from steel, or overturned. Oat soil is also called "white oat". Pieces of wheat steel are known as "rough oatmeal" or "Irish oatmeal" or "oat pinhead". Rolled oats can be either thick or thin , and may be "outdated", or "fast", or "instant". The term "oatmeal" is also used in the US and parts of Canada as another word for oat-based porridge popular in those countries made of soil, steel pieces, or oat rolls.
Video Oatmeal
Persiapan dan varietas industri
The grain of wheat is bound by a collision, then heated and cooled to stabilize the oats, the seeds inside the skin. The heating process produces spicy flavor in wheat. This oat groat can be ground to produce smooth, medium or rough oatmeal. Steel cutting pieces may be small and contain a damaged fracture of the dehusking process (these bits can be steamed and flattened to produce smaller rolled oats).
Oat rolled steamed and flattened whole wheat. ancient Oats can be thick and need time to boil to make porridge. The quick-cooked rolls of quick ( quick oat ) are cut into small pieces before they are steamed and rolled. Instant Oatmeal is dried and dried, often with sweeteners, such as sugar, and added flavorings.
Maps Oatmeal
Food usage
Both types of rolled oats can be eaten raw, as in muesli, or can be cooked with water or milk to make the porridge. In some countries, wheat rolls are eaten raw with milk and sugar, sometimes with raisins added, such as basic muesli. Porridge is presented in many ways. In some Western countries, porridge is served with milk or cream and sweeteners, such as brown sugar. The term "oatmeal" sometimes refers to a porridge made from bran or fibrous skin like a kernel or oat throat. Rolled oats are often used as the main ingredient in breakfast granola cereals (where baked oats are mixed with sugar and/or nuts and raisins) and granola bars.
Rolled oats are also used as ingredients in oatmeal cakes, oatcakes, English flapjack bars and roasted oatmeal desserts such as Apple Brown Betty and Apple Crisp. Oats can also be added to the food as accents, such as on topping on many oat bran buns and as a coating on Caboc cheese. Oatmeal is also used as a thickening agent in thick meat or vegetable soups or Arab or Egyptian, and sometimes as a way of adding fiber and nutrients that are relatively cheap for meatloaf.
Nutrition
Unrefined oatmeal, boiled or microwaved, contains 84% ​​water, and contains 12% carbohydrates, including 2% dietary fiber, and 2% respectively protein and fat (tables). In amounts of 100 grams, cooked oatmeal provides 71 Calories and contains 29% of Daily Value (DV) for manganese and moderate phosphorus and zinc content (11% DV each), without other micronutrients in significant content (see table on the right ). ).
Health benefits
Oatmeal and other oat products are the subject of a 1997 decision by the Food and Drug Administration that consuming oat bran or whole oat roll can lower the risk of heart disease when combined with a low-fat diet through the beta-glucan oat effect to reduce blood cholesterol levels. A similar conclusion was reached in 2010 by the European Food Safety Authority.
Area variation
Scotland
Oatmeal has a long history in the Scottish culinary tradition because wheat is more suitable than wheat for low temperatures and low humidity in the country. As a result, wheat became Scottish staple grain. The ancient universities of Scotland have a holiday called Monday Eats to allow students to return to their farms and collect more wheat for food.
Samuel Johnson refers, underestimating it, in his dictionary definition for wheat: "A grain, which in England is generally given to horses, but in Scotland supports people." His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to retaliate, "Yes, and where else would you see horses and people like that?"
A common method of cooking oatmeal in Scotland is to soak it in salt water and cook it lightly in the morning for a few minutes until the mixture thickens.
In Scotland, oatmeal is made by grinding oats into coarse powder. It can be ground finely, medium, or coarsely, or rolled, or the groats can be cut in two or three sections to make what is described as a pin oatmeal. Wheat slices, oat rolls, and pin oatmeal, are all used (throughout England); one of the Scottish producers described varieties as "Porridge Porridge" (rolled), "Scottish Oatmeal" (medium ground), and "Pinhead Oatmeal". The main uses are:
- Traditional slurry
- Brose: a thick mixture made with raw oatmeal (or dried raw oatmeal that has been roasted by stirring it in a dry pan over a fire until it turns a slightly darker color and emits a sweet, spicy flavor) and then adds butter or cream. Brose is eaten like porridge but more filling.
- Fast-food rolls (different from "instant" variations) are often used for this purpose now, because they are faster prepared.
- Gruel, made by mixing oatmeal with cold water that is filtered and heated for the benefit of infants and people who are recovering from illness.
- as ingredients in baking
- in the creation of bannocks or oatcakes
- as stuffing for poultry
- as a coating for Caboc cheese
- as the main ingredient of Scottish dish skirlie, or its chip shop counter, crispy fried flour pudding
- mixed with sheep blood, salt, and pepper to make Highland black pudding ( marag dubh ).
- mixed with fat, water, onions and seasonings, and boiled in the lamb's gut to make marag geal, pudding meat Outer Hebrides, served sliced ​​with fried eggs at breakfast. The sweeter version with dried fruit is also known.
- as the main component of haggis.
- in sowans, is not strictly made from food but as a dish like porridge made from fermented chaff in wheat
Staffordshire
Staffordshire oatcakes are a local component of a full English breakfast. It is a plate-sized pancake, made with equal portions of medium oatmeal and wheat flour (flour), along with a frothy yeast. After the mixture gets up to produce something like a Yorkshire pudding dough, the dough is put into a stone pan or tub, and dried. Staffordshire oatcakes are generally paired with bacon, sausage, mushrooms, kidney, and baked beans, among others. An associated oatcake is sometimes found in neighboring Derbyshire.
Nordic and Baltic Countries
Across the Nordic and Baltic counties, oatmeal porridge made from wheat rolls and water or milk is a traditional breakfast staple. Known locally as "oat porridge," "oatmeal porridge" or "oatmeal porridge," it is usually made salty or sweet by adding salt or sugar, and is often eaten with additional raisins or other dried fruits. Local names for porridge include Swedish havregrynsgrÃÆ'¶t , Danish havregrÃÆ'¸d , Norwegian havregraut or havregrÃÆ'¸t >, Iceland hafragrautur , Finnish kaurapuuro , Estonia kaerahelbepuder , Latvia auzu p? Rslu (son) , Lithuania avi? dribsni? ko ?? and Polish owsianka.
Oatmeal porridge has a long tradition in this area, but as long as medieval porridge made from rye or barley is even more common in at least some parts of the area.
See also
- List of porridges
- Whole wheat bread
- Granola
- Quaker Oats Company
- Brenntar (oat porridge)
References
Source of the article : Wikipedia
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