Fried puffs

There are basically two families of snack items obtained with thermoplastic extruders the direct expanded snacks and the third-generation snacks produced from pellets or half-products obtained after the sequential cooking and forming extrusion steps. The direct extruded types are subdivided into baked puffs and fried puffs (Rooney and Sema-Saldivar 2003, Serna- Saldivar et al. 2008). 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Puff-puff, soft, golden brown balls of wheat flour batter fried in deep fat, is a major snack food in most African countries. The... 

Oil acts as a heat transfer medium during the frying process which rapidly heats, cooks, and sometimes puffs, dehydrates, or forms a crust around the product. The mechanics of deep fat frying are shown in Fig. 34.32.173 The entering material carries oxygen that temporarily aerates the hot oil, and water that forms steam, with both rapidly swept out... 

FMDV is the outlier of picornavirus structures (Fry et al, 1990), with capsid proteins that are 20% shorter than in the other viruses. The VPl loops near the 5-fold axis are sheared off, so that there is not the pronounced 5-fold protrusion and canyon of rhinoviruses and polioviruses (Acharya et al, 1989). This leaves a longer VPl GH loop as the prominent surface feature, which is highly antigenic, the site of the RGD receptor attachment sequence, but disordered in structure unless a disulfide is reduced (Acharya et al, 1989 Fox et al, 1989 Lea et al, 1994 Rowlands et al, 1994). FMDV VP2 is more similar to its homologs, except that the GH loop puff is 50 residues shorter than in poliovirus, and its space is occupied pardy by the longer VPl GH loop. 

Figure 7.2 Shortening solids fat index profiles. Key , puff pastry ——, non dairy O frying -...

Liquid bread Bakery all purpose Puff pastry Non dairy Frying Chips... 

Imitation pork rinds, wheel shaped puffs or sticks obtained after frying of half-products or pellets. 

Compare the direct-baked expanded and fried extrusion processes used to produce puffs. 

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