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- Puffed_grain abstract "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 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.".
- Puffed_grain thumbnail Puffed_rice.JPG?width=300.
- Puffed_grain wikiPageExternalLink www.mnhs.org.
- Puffed_grain wikiPageExternalLink 00746.xml.
- Puffed_grain wikiPageExternalLink puffed-rice.asp.
- Puffed_grain wikiPageExternalLink 9muri.html.
- Puffed_grain wikiPageID "1866904".
- Puffed_grain wikiPageRevisionID "606225618".
- Puffed_grain hasPhotoCollection Puffed_grain.
- Puffed_grain subject Category:Breakfast_cereals.
- Puffed_grain subject Category:Dried_foods.
- Puffed_grain subject Category:Food_technology.
- Puffed_grain type BreakfastCereals.
- Puffed_grain type Cereal112141495.
- Puffed_grain type GramineousPlant112101870.
- Puffed_grain type Grass112102133.
- Puffed_grain type Herb112205694.
- Puffed_grain type LivingThing100004258.
- Puffed_grain type Object100002684.
- Puffed_grain type Organism100004475.
- Puffed_grain type PhysicalEntity100001930.
- Puffed_grain type Plant100017222.
- Puffed_grain type VascularPlant113083586.
- Puffed_grain type Whole100003553.
- Puffed_grain comment "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 Corn Flakes and Corn Pops mix many ingredients into a homogeneous batter. The batter is then formed into shapes then toasted and/or extruded.".
- Puffed_grain label "Gepuffte Lebensmittel".
- Puffed_grain label "Poffen (verhitten van voedsel)".
- Puffed_grain label "Puffed grain".
- Puffed_grain sameAs Gepuffte_Lebensmittel.
- Puffed_grain sameAs Poffen_(verhitten_van_voedsel).
- Puffed_grain sameAs m.0629g7.
- Puffed_grain sameAs Q12961445.
- Puffed_grain sameAs Q12961445.
- Puffed_grain sameAs Puffed_grain.
- Puffed_grain wasDerivedFrom Puffed_grain?oldid=606225618.
- Puffed_grain depiction Puffed_rice.JPG.
- Puffed_grain isPrimaryTopicOf Puffed_grain.
