Cereal is fortified by incorporating nutrients into the product during different stages of its manufacturing process, primarily through adding powders, liquids, or via spraying.
Methods and Timing of Cereal Fortification
Based on the properties of the nutrients and the cereal manufacturing process, fortification can occur at various points:
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Before Cooking:
- One common method involves adding powders and liquids containing nutrients directly to the dough before it undergoes the cooking process. This allows the nutrients to be mixed throughout the base cereal material.
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After Cooking (for Heat-Sensitive Nutrients):
- Certain vitamins, such as vitamin C and riboflavin, are sensitive to heat and can be degraded or destroyed if exposed to high temperatures during cooking.
- Therefore, according to the reference, these specific nutrients must be added after the cooking stage is completed to preserve their efficacy.
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After Toasting:
- Following the toasting stage, which often involves further heat, nutrients can be applied via a spray. This method is typically used for adding vitamins and minerals onto the surface of the finished cereal pieces.
By utilizing these different methods and timings, cereal manufacturers can ensure that various essential nutrients are successfully incorporated into the final product, contributing to its overall nutritional profile.