Puffed rice
Puffed Rice
Puffed rice (/pʌft raɪs/) is a type of grain product typically made by heating rice kernels under high pressure in the presence of steam, a process known as puffing.
Etymology
The term "puffed rice" is derived from the process of "puffing" which involves the rapid expansion of the rice kernels when exposed to high heat and pressure. The word "rice" comes from the Old French ris, which is derived from the Italian riso, from the Latin Oriza, which is from the Greek Oryza, through an Indo-Iranian tongue.
Production
Puffed rice is created by heating the starch found in rice to high temperatures, which changes the structure of the starch and makes it puff up. This process is often done in a large industrial pressure cooker known as a puffing gun. The rice is first soaked in water and then heated to a high temperature under pressure. When the pressure is suddenly released, the water in the rice turns to steam and causes the rice to puff up.
Uses
Puffed rice is commonly used in breakfast cereals and snack foods. It is also a popular ingredient in many Asian dishes, such as Bhel Puri and Puffed Rice Cake. In addition, puffed rice is often used in the production of rice cakes and other snack foods.
Health Benefits
Puffed rice is low in calories and fat, making it a healthy snack option. It is also gluten-free, making it suitable for those with Celiac Disease or a gluten intolerance. However, puffed rice is also low in fiber and protein, and often high in added sugars, especially in the case of puffed rice cereals.
Related Terms
External links
- Medical encyclopedia article on Puffed rice
- Wikipedia's article - Puffed rice
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