The document summarizes the process of making puffed grains. It describes how Dr. Alexander P. Anderson invented the modern puffing process using heat and steam to cause grains like rice, wheat, and corn to explode and increase dramatically in volume. The puffing process works by heating grain kernels that contain water, converting the water to steam which builds pressure until the grain's pericarp bursts, allowing the starch and proteins to expand into a puffed shape. Common puffing methods described are oven puffing, gun puffing, extrusion puffing, and oil puffing for popcorn. The puffing process increases the grain's volume 6-8 times and results in popular breakfast cereals like Rice Krispies and Cheerios
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
basic of extrusion; type of extruder; extruded producrs; cold extrusion & hot...PulkitTyagi16
basic of extrusion, gives you a good idea about extrusion and extruded products. it has essential information regarding kurkure, macroni products, chewing products and extruded pet products. hard boiled sweets and are also made by extrusion
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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)