- Puffed grain
Puffed grain includes ancient puffed grains like
popcorn as well aspuffed rice . Modern puffed grains are often created usinghigh pressure .High pressure puffed grain is created by placing whole grains under
high pressure withsteam . When the containment vessel's seal is suddenly broken, the entrained steam then es and bloats theendosperm of the kernel, increasing its volume to many times its original size.Puffed rice or other grains are occasionally found as street food in
China ,Korea (called "ppeong twigi" 뻥튀기), andJapan , where peddlers implement the puffing process using an integrated pushcart/puffer featuring a rotating steelpressure chamber heated over an open flame. The great booming sound produced by the release of pressure serves as advertising to attract customers.One aspect of puffing is its simplicity. For instance, the ingredients for puffed rice can be just rice and perhaps
salt for taste. Other products likeRice Krispies orCorn Pops mix many ingredients into a homogeneous batter. The batter is then formed into kernel shapes and toasted. This causes them to rise, but not puff or pop.Puffed grains are popular as
breakfast cereals and in the form of "rice cake s". While it is easy to recognize that the cereals came from whole grains, the expansion factor for rice cakes is even greater, and the final product is somewhat more .Grains that can be puffed include:
*amaranth
*maize - seepopcorn
*rice
*wheat
*millet
*barley Non-grains that can be puffed include:
*soybean s
*makhana (a kind of waterfruit ) - seePatna Snacks and food products made from puffed grain include:
*Bhelpuri (rice)
*Cheese puffs (corn)
*Golden Crisp (wheat)
*Kix (breakfast cereal)
*Puffed rice
*Smacks (wheat)
*Toffee Crisp (rice)
*Wotsits (corn)
* Yuba (soy beans)ee also
*
Puffed rice ources and notes
Further reading
* [http://www.worldbank.org/html/cgiar/newsletter/june97/9muri.html Making muri (traditional puffed rice)]
* [http://www.recipetips.com/glossary-term/t--37959/puffed-rice.asp Puffed rice]
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