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Puffed grains are grains that have been expanded ("puffed") through processing. They 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 ...
Puffed rice or other grains are occasionally found as street food in China (called "mixiang" 米香), Taiwan (called "bí-phang" 米芳), Korea (called "ppeong twigi" 뻥튀기), and Japan (called "pon gashi" ポン菓子), where hawkers implement the puffing process using an integrated pushcart/puffer featuring a rotating steel pressure chamber heated over an open flame.
Alexander P. Anderson. Anderson with the tubes he used to make puffed grains, 1933. Alexander Pierce Anderson (November 23, 1862 – May 7, 1943) was an American plant physiologist, botanist, educator and inventor. His scientific experiments led to the discovery of "puffed rice", a starting point for a new breakfast cereal that was later ...
This is a list of breakfast cereals. Many cereals are trademarked brands of large companies, such as Kellanova, WK Kellogg Co, General Mills, Malt-O-Meal, Nestlé, Quaker Oats and Post Consumer Brands, but similar equivalent products are often sold by other manufacturers and as store brands. This is a dynamic list and may never be able to satisfy particular standards for completeness. You can ...
Another cereal grain popularly used in rural areas and by poor people to consume as a staple in the form of roti. Other millets such as ragi (finger millet) in Karnataka, naachanie in Maharashtra, or kezhvaragu in Tamil, "ragulu" in Telugu, with the popular ragi rotti and Ragi mudde is a popular meal in Karnataka. Ragi, as it is popularly known ...
Puffed rice cakes, popular in North America and other Western countries, are made with puffed rice, a puffed grain usually created by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. The puffed grains are then bonded together by a wide variety of methods in the form of a cake.
Corn Pops is a puffed grain breakfast cereal made by WK Kellogg Co, described by the company as "crunchy sweetened popped-up corn cereal." The cereal was introduced in 1950 as "Corn Pops". [1] In 1951, the name was changed to "Sugar Corn Pops" [2] and later [when?] to "Sugar Pops".
A bowl of dry, plain granola. Granola is a food consisting of rolled oats, nuts, seeds, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. The mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency.