Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/302

 either in the moist or dry state. Often both sets of changes are produced in the same product. The general difference, therefore, between a so-called breakfast food and the raw material from which it is made is found in the conversion of more or less starch into sugar and the change in the composition of the material produced by moist heat or dry heat. In the latter case the temperature may be raised to the state of considerable caramelization.

Breakfast foods may also contain added condimental substances, such as salt, sugar, etc., sometimes used in their preparation. Nearly all the cereals or mixtures of cereals are represented in these prepared foods. Oats probably occupy the first rank and the preparations of oatmeal have to a large extent in the United States taken the place of home-prepared oatmeal for the breakfast table. Wheat, barley, and Indian corn are not far behind oats in their contributions to the numerous varieties of breakfast foods.

The particular methods of preparation are usually trade secrets and at any rate the description of the extensive technical processes would be improper in this manual. The secrets, however, are merely methods of manipulation, since it is certain that the changes of a chemical nature which take place are of the general character or class described above.

Breakfast foods are usually sold under trade-mark names which may or may not give an indication of their origin or character. Sometimes, in fact, the trade name gives a false indication and the use of such trade names must be considered as entirely reprehensible. Whenever a name used is descriptive it should be used in a practical sense and not for the purpose of misleading or deceiving. Breakfast foods may represent practically the whole grain or the grain with a removal of a proportion of the outer covering or they may represent the refined flour from which all or a considerable proportion of the germ and some of the rich nitrogenous ingredients have been removed.

The attempt to give a list of the names which have been applied to breakfast foods would consume many pages and be of little value.

Composition of Breakfast Foods.—In so far as possible the breakfast foods noted in the following tables have been arranged in accordance with the raw material from which they have been produced and the data given represent the average composition of breakfast foods of the classes mentioned. Individual variations from the average are often very great.

Class  I.—Breakfast foods made from Indian corn products. Class II.—Breakfast foods made from wheat products. Class III.—Breakfast foods made from oat products. Class IV.—Breakfast foods made from starch and tapioca. Class  V.—Breakfast foods made from noodles, spaghetti, and macaroni. Class VI.—Breakfast foods made from barley. Class VII.—Breakfast foods of miscellaneous origin, that is consisting of those compounds of raw material not specified.