By Ben, Logan, Caleb, Nathan, and Luke


  • First, bring recommended amount of water to boil. Then soak cold bran cereal to soften the bran. Next, after being soaked add more water if needed. To prevent lumping, slowly add dry cereal to boiling water. Gently stir cereal when adding it to boiling water. Finally, cook cereal until it thickens and absorbs all the water

Grain Structure

Kernel: the whole seed of a cereal

Bran: the outer protective covering of a kernel. It is a good source of vitamins and fiber

Endosperm: makes up the largest part of the kernel. It contains the most starch and the protein of the kernel.

Germ: reproductive part of the plant. It is rich in vitamins, minerals, protein, and fat.

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Whole Grain and "White" grain

Whole and white grains can be used for the same items such as breakfast items but whole grains contain more of the necessary nutrients.