Advantages of puffed food

Advantages of puffed food:

1. Improved texture: After puffing with puffing machinery, the rough and hard structure is broken down, and coarse grains are no longer visible. The taste of coarse grains remains, but the texture becomes soft, the flavor improves, and it tastes delicious.

2. Convenient to eat: After puffing, coarse grains become cooked food that can be directly brewed with boiling water, made into compressed food, or further processed into various foods. It is easy to eat and saves time. As long as food departments, factories, mines, enterprises, institutions, or schools supply puffed flour, it can be processed and prepared at home or in collective canteens, becoming truly convenient food.

3. Easy to store: Grain puffing is equivalent to high-temperature sterilization, reducing the moisture content of the puffed powder to below 10%. This low moisture level limits the growth of insects and mold, enhancing their stability during storage. It is suitable for long-term storage and improves edible quality.

4. During the puffing process, the preservation rate and digestibility of nutrients are relatively high, with a high nutrient retention rate. The high preservation rate and digestibility of nutrients in puffed foods indicate that the puffing machinery has no impact on the nutritional content of the food during the puffing process, and the digestibility of puffed foods is higher than that of non-puffed foods.