Puffed Grain
Puffed grains have been made for centuries with the simplest methods like popping popcorn. Modern puffed grains are often created using high temperature, pressure, or extrusion.
People eat puffed grains in many ways, but it can be as simple as puffed grain alone and with salt for taste. Commercial products such as Rice Krispies, 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 are very healthy if plain, but when other ingredients are mixed with them they lose some of their previous health benefits.
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.
Read more about Puffed Grain: History, Manufacture, See Also
Famous quotes containing the words puffed and/or grain:
“And though I bestow all my goods to feed the poor, and though I give my body to be burned, and have not charity, it profiteth me nothing. Charity suffereth long, and is kind; charity envieth not; charity vaunteth not itself, is not puffed up.”
—Bible: New Testament 1 Corinthians 13:3-4.
“Have We not made the earth as a cradle and the mountains as pegs? And We created you in pairs, and We appointed your sleep for a rest; and We appointed night for a garment, and We appointed day for a livelihood. And We have built above you seven strong ones, and We appointed a blazing lamp and have sent down out of the rain-clouds water cascading that We may bring forth thereby grain and plants, and gardens luxuriant.”
—Qur’An. “The Tiding,” 78:6-16, trans. by Arthur J. Arberry (1955)