Puffed grains are grains that have been expanded ("puffed") through processing. They have been made for centuries with the simplest methods like popping popcorn. Modern puffed grains are often created using high temperature, pressure, or extrusion.
Puffed amaranth (left) and rice (right)
Puffed corn
People eat puffed grains in many ways, but it can be as simple as puffed grain alone and with sugar or salt for taste. Commercial products such as corn flakes and Corn Pops mix many ingredients into a homogeneous batter. The batter is then formed into shapes then toasted and/or extruded. This causes them to rise, but not puff or pop. Puffed grains can be healthful if plain, but when other ingredients are mixed with them they may lose some of their health benefits.[1]
Puffed grains are popular as breakfast cereals and in the form of rice cakes. While it is easy to recognize that cereals came from whole grains, the expansion factor for rice cakes is even greater, and the final product is somewhat more homogeneous.
The oldest puffed grain was found in west-central New Mexico in 1948 and 1950. Ears of popcorn were found that were up to 4,000 years old. These pieces of puffed grain were smaller than a penny to two inches in size and can be made in a similar way to popping popcorn.[2]
Rice has been puffed since ancient times using a technique called hot salt frying in which parboiled rice (e.g. steamed and then dried) is puffed by preheated salt.[3]
The modern process of making puffed grains was invented by Dr. Alexander P. Anderson in 1901 in Red Wing, Minnesota. He was doing an experiment dealing with the effect of heat and pressure on corn starch granules where he put them in six glass tubes, sealed them, and put them in an oven until they changed color. When Dr. Anderson took them out and cracked them open an explosion happened; he had made the corn starch turn into a puffed, white mass.[4] Dr. Anderson's invention of puffed grain was first introduced at the World's Fair in St. Louis in 1904. The puffed grain was shot from a battery of eight guns and on a poster, it was called “The Eighth Wonder of the World.”
Manufacture
Puffed rice can be produced using the simple but effective method of hot salt frying. Salt is heated in a pan until it is hot enough to pop rice added to it within seconds. Parboiled or dried pre-cooked rice is added to the heated contents of the pan and stirred. Puffing starts almost immediately and completes in less than a minute and the rice is scooped out by a sieve.
Puffed grain machine in Haikou, Hainan, China. Sometimes called a "popcorn hammer"
High pressure puffed grain is created by placing whole grains under high pressure with steam in a containment vessel. When the vessel's seal is suddenly broken, the entrained steam then flashes and bloats the endosperm of the kernel, increasing its volume to many times its original size.
Video showing process using large corn kernels in a roadside machine in Haikou, Hainan, China.
Puffed rice or other grains are occasionally found as street food in China, Korea (called "ppeong twigi" 뻥튀기), and Japan (called "pon gashi" ポン菓子), where hawkers implement the puffing process using an integrated pushcart/puffer featuring a rotating steel pressure chamber heated over an open flame. The great booming sound produced by the release of pressure serves as advertising.
Manufacturing puffed grain by venting a pressure chamber is essentially a batch process. To achieve large-scale efficiencies, continuous-process equipment has been developed whereby the pre-cooked cereal is injected into a high pressure steam chamber. It then exits the steam chamber via a Venturi tube to an expansion chamber, where the puffed cereal is collected and conveyed to the next process step. These devices, generally called stream puffing machines, were perfected in the latter half of the 20th century in Switzerland and Italy, but are now available from manufacturers in China as well.
Wikimedia Commons has media related to Puffed grains.
Research notebooks and papers of the inventor of the process of puffing rice and starches, Alexander P. Anderson, are available for research at the Minnesota Historical Society
February 16, 2023
puffed, grain, this, article, multiple, issues, please, help, improve, discuss, these, issues, talk, page, learn, when, remove, these, template, messages, this, article, unclear, citation, style, references, used, made, clearer, with, different, consistent, st. This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article has an unclear citation style The references used may be made clearer with a different or consistent style of citation and footnoting May 2013 Learn how and when to remove this template message Some of this article s listed sources may not be reliable Please help this article by looking for better more reliable sources Unreliable citations may be challenged or deleted May 2013 Learn how and when to remove this template message The examples and perspective in this article may not represent a worldwide view of the subject You may improve this article discuss the issue on the talk page or create a new article as appropriate November 2020 Learn how and when to remove this template message Learn how and when to remove this template message Puffed grains are grains that have been expanded puffed through processing They have been made for centuries with the simplest methods like popping popcorn Modern puffed grains are often created using high temperature pressure or extrusion Puffed amaranth left and rice right Puffed corn People eat puffed grains in many ways but it can be as simple as puffed grain alone and with sugar or salt for taste Commercial products such as corn flakes and Corn Pops mix many ingredients into a homogeneous batter The batter is then formed into shapes then toasted and or extruded This causes them to rise but not puff or pop Puffed grains can be healthful if plain but when other ingredients are mixed with them they may lose some of their health benefits 1 Puffed grains are popular as breakfast cereals and in the form of rice cakes While it is easy to recognize that cereals came from whole grains the expansion factor for rice cakes is even greater and the final product is somewhat more homogeneous Contents 1 History 2 Manufacture 3 Puffable foods 4 Examples 4 1 Puffed grain foods 4 2 Puffed dough foods 5 References 6 External linksHistory EditThe oldest puffed grain was found in west central New Mexico in 1948 and 1950 Ears of popcorn were found that were up to 4 000 years old These pieces of puffed grain were smaller than a penny to two inches in size and can be made in a similar way to popping popcorn 2 Rice has been puffed since ancient times using a technique called hot salt frying in which parboiled rice e g steamed and then dried is puffed by preheated salt 3 The modern process of making puffed grains was invented by Dr Alexander P Anderson in 1901 in Red Wing Minnesota He was doing an experiment dealing with the effect of heat and pressure on corn starch granules where he put them in six glass tubes sealed them and put them in an oven until they changed color When Dr Anderson took them out and cracked them open an explosion happened he had made the corn starch turn into a puffed white mass 4 Dr Anderson s invention of puffed grain was first introduced at the World s Fair in St Louis in 1904 The puffed grain was shot from a battery of eight guns and on a poster it was called The Eighth Wonder of the World Manufacture EditPuffed rice can be produced using the simple but effective method of hot salt frying Salt is heated in a pan until it is hot enough to pop rice added to it within seconds Parboiled or dried pre cooked rice is added to the heated contents of the pan and stirred Puffing starts almost immediately and completes in less than a minute and the rice is scooped out by a sieve Puffed grain machine in Haikou Hainan China Sometimes called a popcorn hammer High pressure puffed grain is created by placing whole grains under high pressure with steam in a containment vessel When the vessel s seal is suddenly broken the entrained steam then flashes and bloats the endosperm of the kernel increasing its volume to many times its original size source source source source source source source source Video showing process using large corn kernels in a roadside machine in Haikou Hainan China Puffed rice or other grains are occasionally found as street food in China Korea called ppeong twigi 뻥튀기 and Japan called pon gashi ポン菓子 where hawkers implement the puffing process using an integrated pushcart puffer featuring a rotating steel pressure chamber heated over an open flame The great booming sound produced by the release of pressure serves as advertising Manufacturing puffed grain by venting a pressure chamber is essentially a batch process To achieve large scale efficiencies continuous process equipment has been developed whereby the pre cooked cereal is injected into a high pressure steam chamber It then exits the steam chamber via a Venturi tube to an expansion chamber where the puffed cereal is collected and conveyed to the next process step These devices generally called stream puffing machines were perfected in the latter half of the 20th century in Switzerland and Italy but are now available from manufacturers in China as well Puffable foods Edit Puffed wheat Popcorn left and popped sorghum right Filipino cornick made from glutinous corn that is puffed by soaking in water for three days unlike popcorn Awaokoshi puffed millet sweets from JapanExamples EditPuffed grain foods Edit Mexican alegria bars made from puffed amaranth seeds Filipino ampaw bars made from puffed rice Snacks and food products made from puffed grain include Amaranth Alegria Mexico Corn maize Popcorn Bamba Israel Buffies Palestine Cheese puffs U S A Cornick Philippines Corn Pops Pasankalla Bolivia Popcorn Millet Awaokoshi Japan a puffed millet based sweet Rice Ampaw Philippines Bhelpuri Indian subcontinent Muri Indian subcontinent Puffed rice i e Rice Krispies Toffee Crisp sweet made by Nestle Wheat Golden Crisp Honey Smacks USA breakfast cereal Sugar Puffs UK breakfast cereal Other Yeot gangjeong Korea Rainbow Drops UK puffed maize and rice sweets Mana Peru Puffed pasta corn or wheat kernels Moong dal puffed mung beansPuffed dough foods Edit Corn puff Cheese puffs corn Kix cereal References Edit Puffed Rice Nutrition LIVESTRONG COM N p n d Web 08 Apr 2013 History of Popcorn History of Popcorn N p n d Web 08 Apr 2013 Church A H 1886 Food Grains in India Chapman and Hall pp 73 75 Dr Alexander P Anderson 1982 Inductee Minnesota Inventors Hall of Fame N p n d Web 08 Apr 2013 External links Edit Food portal Wikimedia Commons has media related to Puffed grains Research notebooks and papers of the inventor of the process of puffing rice and starches Alexander P Anderson are available for research at the Minnesota Historical Society Retrieved from https en wikipedia org w index php title Puffed grain amp oldid 1138899818, wikipedia, wiki, book, books, library,
