Puffed wheat

Puffed Wheat

Puffed wheat is a type of puffed grain product traditionally made by heating wheat kernels under high pressure in the presence of steam, though the method of manufacture can vary. It is often used in breakfast cereals and in some recipes for snack bars.

History

The process of puffing grains is ancient, with evidence of puffed wheat in early agricultural societies. The modern process of making puffed wheat was developed by a botanist named Alexander P. Anderson in the early 20th century. Anderson's method involved heating the wheat in a sealed container, allowing the moisture in the grain to steam and expand, causing the wheat to puff up.

Production

The production of puffed wheat involves the application of heat to the wheat grain. This heat causes the water in the grain to turn to steam, which in turn causes the wheat to expand and puff out. The puffed wheat is then cooled and packaged for sale. Some puffed wheat is also coated in sugar or honey to create a sweetened product.

Nutrition

Puffed wheat is low in calories and fat, and is a good source of fiber. However, it is not a significant source of vitamins or minerals unless it is fortified. Some brands of puffed wheat cereal are fortified with vitamins and minerals to increase their nutritional value.

Uses

Puffed wheat is commonly used in breakfast cereals, both on its own and in combination with other puffed grains. It is also used in some types of snack bars and in recipes for desserts and baked goods. In some cultures, puffed wheat is used in traditional dishes.

See Also

• Puffed rice
• Puffed grain
• Breakfast cereal
• Alexander P. Anderson

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