2. ● The modern process of making puffed grains was
invented by Dr. Alexander P. Anderson
● According to Dr. Anderson, "All you need is a
glass some heat and the explosion will happen".
● Now a days puffed grains are popular in the
breakfeast industry.
● You can find these puffed grains in Cheerios,
Cocoa Puffs, Kix, Rice Krispies (called Rice
Bubbles in Australia) and Trix etc.
● Nothing but a kind of explosion!
● Commonly rice, wheat, sorghum, Amaranth,
Barley, Buckwheat, Maize, Oats etc. grains are
being puffed
3. Some Puffed Products
● Alegría (amaranth) - Mexico
● Bhelpuri (rice)
● Bamba (corn)
● Golden Crisp (wheat)
● Puffed rice
● Smacks (wheat)
● Toffee Crisp (rice)
● Pufarine (wheat) – Romania
✗ During puffing volume of kernel increases about 6-8 times
9. I.OVEN PUFFING
● Whole grains of kernels are used
● In case of paddy parboiled paddy is used
● Grains mixed with sugar cyrup and salt and
cooked for about 5hrs under 15lb steam
pressure.
● Sometimes malt cyrup also added.
● Lumps of grains are dried to 25-30% moisture
content
● Tempering - Kept spread for 15 hours-uniform
distribution of moisture.
10. ● Mc reaches 18-20%
● Outer pericarp plasticized by heating 180ºF
● Tempered and cooled grains passed about 30-
45sec through a toasting ovens held at 450-
475ºF
I.OVEN PUFFING contd..
11. II.GUN PUFFING
● Grains conditioned and drid to 15-16% moisture
● Charged into puffing guns
● PUFFING GUNS are typically pressure vessels
● They are provided with steam inlet, a bleed off
valve and a heating device.
● Grains are charged to the gun through gravity
chute, other end is closed with a trip-valve.
● Due to heat provided steam generated
● In 5-7 mins temp reaches 500-800ºF
● Pressure developed is 100-200psi
12. II. GUN PUFFING contd..
● When pr reaches predetermined level end of
the gun is suddenly opened
● Contents explodes to into a cage or bin
13. III. EXRUSION PUFFING
● Many fancy shapes of puffed breakfeast cereals,
as well as many kinds of snacks are being made
by extrusion.
● Makes continous production possible.
● Grain should be made in the form of a dough.
● Cereal dough containing expandable starch base
is moistened.
● It is compacted by a screw revolving inside a
barrel which is heated by steam.
● Temp 300-350ºF
14. III. EXTRUSION PUFFING contd..
● Pressure of 350-500psi
● Dough becomes quite plastic
● dough passes to the die and expands very
rapidly with steam
15. IV. OIL PUFFING
● To pop popcorn in oil, corn and oil are placed in a
container in a ratio of three parts corn and one part
oil by volume.
● Enough heat needs to be applied to heat the corn to
approximately 450°F(250°C) within about three
minutes.
● time cycle may be adjusted by either changing the
heat rate or, if the heat rate is fixed, by increasing or
decreasing the amount of corn and oil put into the
cooking pan.
● Heating may be given by gas flame or electric
heating
16. IV. OIL PUFFING contd..
Oils used are:-
● Coconut
● Peanut
● Sunflower
● High Oleic Sunflower oil
● Soybean
● Commercially sold oil blends
17. Source::Puffed amaranth grain and its products breakfast cereal
andcrunchy bars: popping process, nutritive value and shelf life by
N. Lara, A. Mejía and A. Cangás
EFFECT ON NUTRITIONAL QUALITY AND
DIGESTABILITY
18. REFERENCE
BOOKS
➔Breakfeast,Dietary Food,Pasta&Cereal Products
Technology written by EIRI Boards of enginers and
consultants.
E-REFERENCES
➔www.aaccnet.org/publications/cc/backissues
➔ddr.nal.usda.gov/bitstream/10113/38244/1/
➔www.epa.gov/ttnchie/ap42/ch09/final/c9s09-2.pdf
➔onlinelibrary.wiley.com/doi/10.1002/jsfa.1069/pdf
(Sited on 23-8-2013)
