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= Dry Roasting = The most popular method of roasting varies from dry roasting in that it does not require any oils or liquids. Occasionally, the temperature may reach 300 degrees Celsius. It can be used to prepare a variety of foods, including nuts and seeds, for example, almonds, hazelnuts, peanuts, pine nuts, walnuts, sesame seeds, and some insects that are eaten, such as house crickets. Dry roasting is a fantastic way to give almonds an excellent taste and crunchy texture for croutons. The black color and taste of the dish are the end result. There are several bitter compounds that help with digestion. The liquid is also taken out and gives a crunchy feeling. The dry roasting process may improve the flavor of food and make it healthier, but it may also harm the food in some circumstances.

Method
A dry roast can be achieved via a continuous conveyor roaster or rotary roaster. The continuous conveyor roaster can be single-stage or have multiple stages with a variety of temperature controls. The dry roasting method differs from the widely used roasting technique in that it does not include oils or liquids. Common temperatures used for dry roasting range from 265°F to 572°F, or 129°C to 300°C. The dark color and intense flavor of the food are the results of this. Bitter chemicals that aid digestion appear. Additionally, the liquid is removed, making it feel crunchy. For instance, if you want to dry roast the beans, you must keep an eye on the temperature and move the pan about as much as you can while the beans are drying. At the lower temperature, it may take 40–55 minutes to obtain a light to medium roasted product, while at the higher temperature, it may take 10-15 minutes to obtain a light to medium roasted product.

The main classification of roasting is based on the color and moisture content of the roasted product. The quantity of heat exposure the items received does not always correlate with their color, moisture content, or degree of roasting. In other words, due to time or temperature combinations, the same level of roasting can be obtained with various heat exposures. The ideal method for roasting sesame seeds, hazelnuts, walnuts, almonds, and pine nuts is dry roasting.

Healthier
Dry roasting is the process that will not use any liquid, which also means that it does not use oil to fry but instead uses heated air instead. For example, dry roasting peanuts and normal roasting that uses oil will typically produce the same amount of vitamin, which is 19 percent. But dry roasting produces more folate and vitamin E compared to normal roasting. The daily vitamin intake of folate and vitamin E will both rise by 2 percent, to 10 percent and 11 percent, respectively. Folate is used for forming DNA, and vitamin E could help protect you from things that will damage your cells. It also increases manganese from 26 percent to 29 percent. Manganese is required for bone formation and wound healing.

Create a better taste
Whatever kind of nut or seed you're preparing, dry roasting is the best technique. When roasted, sesame seeds, pine nuts, hazelnuts, walnuts, and almonds all impart a distinctive flavor. Additionally, roasted nuts, rather than raw nuts, are a superior source of magnesium and calcium for the body to absorb. However, some of the essential vitamins and unsaturated fats may be lost in the process. Therefore, consuming a mixture of raw and roasted nuts is suggested. Keep an eye on the temperature and rotate the nuts around the pan as much as you can when dry roasting nuts. The nuts will roast uniformly and not burn in this manner. Another method is to dry roast nuts in the oven. For instance, baked hazelnuts are extremely delicious. Spread them out on the baking sheet after simply removing their shell. When roasted, the hazelnut's thin skin becomes looser and is quite simple to peel off.

Effects
One of the foods that causes allergies in people the most frequently is peanuts. According to research, the process of dry roasting that gives peanuts their great flavor may really be to blame. The research was done by the University of Pennsylvania and Oxford University. They injected mice with peanut protein made from unroasted or dry-roasted nuts. The mice's immune system responded far more strongly than the animals who only got the basic ingredients. Both raw and dry roasted peanut allergies were more prevalent in the mice who had been exposed to both types of peanuts. Finally, the scientists treated the animals' skin wounds with extracts from either raw or dry-roasted peanuts. Again, after consuming peanuts via a stomach tube, the mice displayed a more pronounced allergic reaction.

Dry roasting quinoa grains before fermentation or fermented flour after fermentation improved the sensory attributes and overall acceptability of the completed product, according to a study by Food Science & Nutrition. Dry roasting before fermentation rendered endogenous phytate inactive, which led to a subpar breakdown of phytate. Raw quinoa flour was fermented, followed by dry roasting, to successfully improve the nutritional and sensory aspects of the finished product. Porridge produced from raw quinoa flour fermented for only 4 hours rated higher in terms of general acceptability than porridge fermented for 10 hours before being dry-roasted. The sensory characteristics of fermented quinoa flour are significantly changed by dry roasting.