Puffed wheat

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. 

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. 

Shredded wheal Whole wheat is cooked with water to gelatiniK starch, cooled, shredded by machine, cm to shape, baked, then dned and cnplad. Ready-to-eat breakfast food Shredded wheat hais a protein content considerably lower than puffed wheat. 

FIGURE 11.4 Flowchart of processes commonly used to manufacture gun-puffed wheat and other cereals. 

Froot Corn Puffed Wheat Crape with ... 

Our group has used twin-screw extrusion to produce many texturized whey-fortified puffed snacks. Whey protein has been blended with barley flour, com meal, rice flour, and wheat starch prior to extrusion, leading to corn puffs with a protein content of 20% instead of the usual 2% (Onwulata et al., 2001a). 

These fibers include mainly wheat straw and rice straw. Grains used in abrasive products include corn, wheat, sorghum, rice, oats, barley, soy meal, and puffed starch beads. The films and coatings so manufactured are generally flushable in conventional toilets. 

Extrusion was conducted on a Werner and Pfleiderer ZSK30 twin screw extruder (Werner and Pfleiderer, Ramsey, NJ) equipped with two co-rotating self-wiping screws. Commercial hard red wheat flours (Bay State Milling Co., Minneapolis, MN) were extruded under puffing conditions according to conditions described by Schaich (1), Rebello (2), Koh et al (3), and Wang ( 4). 

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... 

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. ... 

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