Popping and Puffing of Cereal Grains: A Review
Popping and Puffing of Cereal Grains: A Review
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谷物的膨化和膨化：回顾
DOI：
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发表时间：
2014
期刊：
影响因子：
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通讯作者：
B. Panda
中科院分区：
文献类型：
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作者：
Gayatri Mishra;B. Panda
膨化是淀粉在高温下短时间内同时糊化和膨胀的过程。在此过程中，瞬时加热使谷物内部产生过热蒸汽，蒸煮谷物并使胚乳突然膨胀，使外皮破裂。膨化是一个类似的过程;与膨化不同的是，膨化是一个过程，在这个过程中，进行控制的膨胀，而蒸汽压力由于高压或热梯度而通过颗粒结构的微孔逸出。爆裂和膨化赋予小吃可接受的味道和期望的香味。有不同的爆裂/膨化方法，即，传统的方法干热，砂和盐处理，热空气膨化，gun膨化，在热油中膨化和微波加热。虽然各种谷物和小米，如大米，小麦，玉米，高粱，拉格，狐尾小米都被用于爆裂/膨化，但只有少数能很好地爆裂。其原因可能是影响谷物爆裂品质的因素，如季节、品种差异、谷物特性如水分含量、谷物成分、物理特性、胚乳类型以及爆裂方法等。本文就不同谷物的膨化特性以及为获得较高的膨化率和较大的膨化率而采用的膨化方法作一简要综述。
Popping is a simultaneous starch gelatinization and expansion process, during which grains are exposed to high te mperatures for short time. During this process, super heated vapour prod uced inside the grains by instantaneous heating, cooks the grain and expan ds the endosperm suddenly, breaking out the outer skin. Puffing is a similar process; differ from popping as a process in which controlled expan sion of kernel is carried out, while the vapour pressure escapes thro ugh the micropores of the grain structure due to high pressure or thermal gradient. Popping and puffing imparts acceptable taste and desirable arom a to the snacks. There are different methods of popping/puffing used viz., conventional method of dry heat, sand and salt treated, hot air popping, g un puffing, popping in hot oil and by microwave heating. Though a wide range of cereals and millets such as rice, wheat, corn, sorghum, ragi, foxtail m illet are used for popping/puffing; only few of them pop well. The reason behind this may be the factors which influence popping qualities of ce reals, such as season, varietal difference, grain characteristics such as moisture content, composition of grain, physical characteristics, typ es of endosperm, and also the method of popping. Therefore, this paper aimed at providing brief review of popping characteristics of different cere al grains and popping methods in response to high popping yield and great er volume expansion ratio.