Instant cereal particles are fine and thin, while cooking cereal particles are large and thick.
Generally, ready-to-eat cereal has been added with corresponding condiments, such as sugar and creamer, while cooking cereal is simply processed without adding auxiliary materials.
Cooking should be more nutritious and healthy, which is beneficial to lose weight.
Extended data:
Cereal is divided into raw cereal and cooked cereal according to its processing technology and product characteristics.
Raw cereal
Wheat grains are cleaned, shelled, peeled, tempered and softened, rolled into tablets, cooled and dehumidified to make cereal, commonly known as rolled cereal. It can be mixed with staple food (rice or other miscellaneous grains, miscellaneous beans) and boiled with cereal rice (porridge), and raw cereal is also mixed with fruit porridge and eight-treasure porridge. Raw cereal processing refers to the use of rolling technology to press the moderately peeled wheat grains into pieces, usually one wheat kernel. Processing cereal aims at improving the cooking quality and edible quality of wheat and improving its digestibility.
Cooked cereal
Also known as instant instant cereal, it refers to the cereal whose tissue structure is α-unified after moderate peeling of wheat grains and different ripening treatments. There are four main processing technologies, including rolling tablets after steaming and curing, expanding and rotary cutting tablets, milling, pulp mixing, drum drying tablets, preparation, granulation and curing tablets. Cooked cereal is an instant food, which can be eaten after being mixed with hot water or hot milk, soybean milk, coconut milk or fruit juice. In the processing of cereal, amino acids, vitamins and mineral elements can be added, and it can also be processed into functional cereal after being mixed with base materials rich in various physiological active ingredients.
Reference link: Baidu Encyclopedia-Cereals