The degree of processing of the starch is very important for the quality of the flakes when they are consumed in milk as a breakfast cereal. If the starch is sheared too much, the flakes take up water too quickly and become limp and flabby in the bowl. View chapter Chapter Water and en...
As things stood then, I seemed no great prize in the genetic lottery. The product of a messily broken home, I'd gone through life to my 40s resolutely avoiding all commitment and responsibility, afraid that any child I fathered would suffer the same misery and insecurity I had. What...