Dr. Anderson's Dry Cooking Process for Starchy Foods
• WHAT appears to be an important discovery in relation to the problem of preparing starchy foods for easy assimilation by the human system, has been made by Dr. A. P. Anderson, of Columbia University. It consists of a process of dry cooking, by which the starch granules are broken up and brought into a condition to be easily acted upon by the digestive juices. “Instead of adding water,” he says, “I am able to effect the complete swelling of the starch granule by means of dry heat. This I do by subjecting the starch granule, grain, or starchy mass to a rapid heat in a saturated atmosphere.” Cereals treated in this way expand in volume from four to sixteen times, and become white, porous, and bread-like; and in this condition they can be kept indefinitely without spoiling. When eaten, they dissolve readily in the mouth, requiring but little if any mastication.