Usefull for food science.

1. PROCESSING OF PUFFED AND
FLAKED PRODUCTS
Nobal Fredrick J
(2022048030)

2. PUFFED PRODUCT
• Puffed rice is a Roasted product of
pregelatinized rice.
• Puffed products have crisp and porus texture.
• It is a ready to eat cereal breakfast food.

3. MECHANISM OF RICE PUFFING
• Rice endosperm is mainly composed of
polygonal starch granules.
• While soaking paddy, water penetrates into
starch granules.
• During roasting-puffing operation, the
moisture present inside the rice kernal starts
evoporating and further heating builds – up
pressure.

4. FLOW CHART FOR PUFFING

5. FLAKED PRODUCT
• Flaked rice also known as POHA/CHURA.
• It is prepared from soaked and roasted paddy.
• Most flaked products made from corn.

6. MECHANISM OF RICE FLAKING
• The cleaned rice is subjected to steam. This
helps in making the rice kernels soft and
moist, which is crucial for the flaking process.
• The steamed rice is passed through flaking
rolls.
• It gets flattened into flakes between the
rollers.
• The freshly flattened rice flakes are then
cooled down, often through a conveyor
system.

7. FLOW CHART FOR FLAKING

8. THANK YOU!..