Cereal puffing

As an alternative to the above method, cereal puffing can also be accomplished by a puffing gun. The process relies on the immediate transfer of the heated cereal containing superheated steam from a high to a low pressure allowing water condensation and consequent expansion. The suddenness at which pressure transition occurs is the key parameter determining the porosity (Kent and Evers 1994). 

Reachons such as these usuahy take place in continuous reactors such as chip (memory or potato) processing lines, retorts, kilns, and conveyer belts in which the sohds pass through an oven with reactive gases such as air or perhaps in a fluidized sohd bed reactor as in the shot from guns puffed rice and other grain cereals or in a slurry reactor such as a vegetable oil or fat fryer. Some typical sohds reactors are sketched in Figure 9-2. 

Explosion Unit Operation (See also "Explosive Disintegration"). The explosion technique has been applied successfully for the modification of substances and for separation of components, as well as for size reduction of materials. This method has been used in rubber reclaiming, wood pulping, manufacture of fiber board, pulverization of minerals and coal and finally for the prepn of puffed cereals... 

Surfactants have been, reprotedly, used to prevent extensive puffing of extruded cereal products. It was found in these studies that surfactants could effectively inhibit gelatinization of cereal starch. However, effect of surfactants on protein texturization has not been reported. Two types of surfactants, sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate (at levels of 0.2 and 0.4% based on the weight of the flour), were mixed with soy flour prior to extrusion. A yeast protein (Torutein, manufactured by Amoco Inc.), claimed to be an extrusion helper although its function is not known, was added. 

Cereal brans and other ingredients added for health benefits such as fecal bulk and colonic fermentation typically impair expansion and mouthfeel of puffed cereal products. Resistant starches can be used in the manufacture of snacks and breakfast cereals without compromising product appearance, texture or palatability.135 Such resistant starches, offered for use in expanded cereals and snacks, use high-amylose... 

Rheologically speaking, solid is a term that needs to be used with caution. An albumen foam and whipped cream, under most circumstances, do not flow under their own weight and are therefore solid in a certain sense. Yet, upon disintegration, they leave behind a liquid. This is in contrast with puffed cereals and snacks, pieces of ffeeze-dried vegetables or chicken, and agglomerated, spray dried or instant coffee particles. These, if grormd, would leave a powder made of solid particles. But what about fresh bread, cakes, marshmallows and popcorn We will consider them solids despite the fact that their cell wall material is plasticized. 

Nuebel, C., and Peleg, M. (1993). Compressive stress-strain relationships of two puffed cereals in bulk. J. FoodSci., 58, 1356-1360, 1374. 

Suwonsichon, T., and Peleg, M. (1998). Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereal products. J. Texture Stud,... 

The perceived crispiness of chips and many cereal-based products is the key determinant characterising product quality. Most crispy products are characterized by a cellular, lamellar or puffed structure often described as solid foam. The crispiness of a product is closely related to its structure and the extent of porosity. However, sensory evaluation of crispiness is difficult to correlate with instrumental parameters mainly because crispiness is not a clearly defined attribute (Roudaut et al. 2002). 

It has long been the aim to relate the properties of the extruded product or half-product to the state of the extrudate as it leaves the die. We have noted that this is often attempted via the apparent viscosity of the melt but must fail if mixes are regarded as simple power law fluids. Elasticity in melts is easily demonstrated as die swell, caused by elastic normal forces. This occurs with many cereal flours and protein/carbohydrate mixes (e.g., soya flour, grits and concentrates) and does not involve puffing, or gas expansion. It occurs immediately after the die and may relax before the structure is set. Nonetheless, die swell expansions of up to 200% have been recorded (Guy and Home 1998). 

That the age-old problem of better stabilization was still present as late as 1920 was shown by the issuance of a U. S. patent to B. Flurscheim for stabilizing starch nitrate by means of cyanamid or calcium cyanamid on the other hand, G. R. Anchors, quite evidently unimpressed by the difficulties of obtaining a stable nitrate ester from starch, undertook the nitration of puffed cereals in mixed acids, using soap for a stabilizer ... 

They struck out for the aerodrome, scrambling through ditches and over hedges. The fields were mostly ploughed, ready for the second cereal crop, difficult to walk on. Dust puffed up from each footfall. 

Ivory soap was a mistake, too. The first batch made in 1898 when a Procter G unble Co. workmeui went to lunch without remembering to turn off a blending machine. The resulting batch of soap had tiny air bubbles beaten into it when it reached the market, the enthusiastic requests for "more of that floating soap" convinced P G to keep meLking it. Dynamite, puffed wheat and puffed rice cereals, and LSD are traceable to mistakes. 

For foodstuffs extruders used for pasta and cereals food cooker-extruder used for soup bases, puffed products, dry cereals, textured proteins and pet foods. 

A batch fluidized bed of the type of a Glatt laboratory unit. Unsweetened puffed cereal, such as puffed wheat or puffed rice. Ingredients to prepare the coating syrup sugar, cocoa, and water. 

Schmid AH, Dolan KD, Ng PKW (2005) Effect of extruding wheat flour at lowta- tempruatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent. Cereal Chem 82 305-313... 

The intact approach has also been applied to cereal food products (6, 23), which encompass a very wide range of particle sizes and shapes from flour to flakes, puffed grains, extruded products, crackers, and flnes. A PLS regression model was developed to predict fat in intact cereal products. The model had a root mean squared standard error of performance of 11 g kg (range 1-205 g kg ) and coefficient of determination of 0.98 (23). When contrasted with models developed with similar products in a ground state, the latter had comparable standard errors of performance of 10-11 g kg fat and coefficients of determination of 0.98-0.99 (29,40,45). 

Puffed when Whole wheat depericarped Ithe outer coveting remavedl, cooked, puffed by enruding through a machine, than dried ioasied. Ready-to-eat breakfast food (Also see BREAKFAST CEREALS. ... 

---