Dry breakfasts - completely ready-to-eat products from corn kernels, wheat and rice. In the composition of dry breakfasts ("Corn flakes", "Wheat flakes", "Puffed rice", "Puffed corn", " air wheat") includes foods rich in proteins, carbohydrates, minerals, they contain fats; they, therefore, contain the nutrients necessary for a person. These products are ready to use, they give great convenience to a housewife who cannot devote much time to the kitchen, they give great convenience to kindergartens, nurseries, schools.
How, for example, dry ready-made breakfast "Corn flakes" is made.
These flakes are made from the best varieties corn. After cleaning, corn grits are first boiled for 2-2.5 hours in syrup (sugar, salt, water), in rotating cookers, then it is cooled, dried, flattened on special flattening machines. After that, it is fried, sieved, cooled again and finally packed into boxes.
In the process of production and packaging, the product (as well as many other factory-made food products) is not touched by hands: everything is done by machines, and the role of a person is reduced to observing and regulating the operation of the machine.
After this complex production process, the finest flakes are obtained. corn grits, very tasty and nutritious, having, in comparison with ordinary cereals, two advantages: flakes are much better absorbed by the body than any cereal, and they are completely ready to eat.
Corn flakes do not need to be heated or boiled; they are eaten cold, served with milk, cream, sour cream, curdled milk, cottage cheese, coffee, fruit, vegetable or berry juices, compotes, jelly, honey, jam.
During the meal, the flakes are gradually poured (or added) to the dish so that they do not soak.
"Wheat flakes" - ruddy, thin petals obtained from specially processed (flattened) grains of selected wheat; Use them in the same way as "Corn flakes".
Exploded grains of corn, rice and wheat are called "Puffed Rice", "Puffed Corn" and "Puffed Wheat".
The production process of this type of dry breakfast consists in the fact that cereals or grains are placed in an apparatus shaped like a cannon, where they gradually heat up more and more. When the pressure reaches a significant force, the shutter opens and the steam inside the grain, instantly expanding, explodes the grain or cereal, increasing them several times in volume (wheat and rice, for example, 10 times).
Such exploded grains or cereals are completely ready-to-eat products. They are very nutritious pleasant taste and well absorbed by the body.
The method of consuming exploded grains is the same as for flakes.
Before buying a dry breakfast for a child, carefully look at the composition of the products that were used to prepare it. Genetically modified products have special labeling mandatory in a number of countries.
The material used information Books about tasty and healthy food, Pishchepromizdat
Puffed rice is parboiled rice grains that have been processed or “blown up” in a specific heat treatment process. Such a product is often used to make glazed sweet rice and dietary breads.
How is puffed rice made commercially?
AT industrial scale, puffed rice in ground sugar or caramel is made according to the following principle:
- The "exploded" grains fall asleep in a huge coating pot;
- Simultaneously with loading, sugar syrup / molasses is poured into the container;
- As soon as the sweet substance is evenly distributed, sugar flour is poured into the kettle in small doses;
- The process of sprinkling with powder and dousing with molasses is repeated 5-6 times. During all this time, the boiler does not stop rotating;
- Initially, coarse powder is used, which prevents the grains from sticking, and at the end the smallest fraction is poured;
- After the panning is completed, the rice is dried, and it turns out to be covered with glaze.
Beneficial features
The calorie content of industrial or homemade puffed rice directly depends on how much sugar, spices, caramel or syrup was used in its manufacture. If we are talking about diet bread, then there are as many calories in them as in ordinary cereals. In the case when you need to find out the calorie content of a sweet or salty product, you should study the data printed by the manufacturer on the product packaging.
Delicious puffed rice is useful to eat with such pathologies:
- allergy;
- disorders in salt metabolism;
- kidney disease;
- chronic gastritis, which develops against a background of high acidity;
- stomach ulcer;
- adhesive process in the intestine and problems in the work of the rectum;
- bronchitis and asthma of the bronchial type;
- lack or decrease in appetite;
- diseases of the gastrointestinal tract and bladder;
- lack of milk during breastfeeding;
- mental fatigue, etc.
Having learned what the benefits of such a product are, it will be fair to describe the harm of puffed rice made in industrial conditions.
It is prohibited under the following health conditions:
- diabetes;
- constipation;
- excess weight (consumption of bread without sugar and additives is acceptable);
- intestinal colic and impotence.
How to make a treat in your kitchen?
Puffed rice at home can be used as an independent dessert, or be an addition to the main sweet dish.
It will require a minimum grocery set:
- Round-grained cereals in the amount of two glasses;
- Odorless vegetable oil. Its amount will depend on which recipe homemade puffed rice was chosen, and how the grains will behave during the cooking process.
The basic instruction on how to cook puffed rice at home is as follows:
- Initially, rice should be boiled in a large volume of water for at least 20 minutes. In fact, it must be digested, but not allowed to stick together. As soon as the cereal reaches the desired condition, it is thrown into a colander, allowed to drain, and sent to dry on a towel;
- Then you need to prepare a large baking sheet: heat it in the oven and line it with baking parchment. Boiled rice is spread on top of it in a thin layer, and all this is sent to the oven for 1.5, or maybe two hours. The stove should be heated to + 80- + 100 degrees;
- Next to do airy dessert, you need to heat enough in a frying pan vegetable oil without smell. Its volume should be such that the grains in it float freely. Remember that the more oil you use, the higher the calorie content will be. finished product and its likely harm to health;
- Further, the recipe provides for the very “gap” of rice. For this, grains are placed in small portions in a pan, and literally in a moment they are caught with a slotted spoon.
If all the recommendations are on how puffed rice is made at home, then the grains should swell very quickly. So that from the goodies maximum benefit, it must be thoroughly dried by spreading it on a paper towel. If necessary, the product can be salted or sprinkled with liquid honey.
Hostesses make grits in caramel as follows:
- At the stage when the grains “break” in the pan and go for drying, you need to start preparing the sweet filling itself. It will require 350 g caramel candy and 80 g of margarine;
- All products are heated in a separate vessel to a liquid state;
- Dry grains are laid in the resulting sticky mass, everything is well mixed;
- Balls are formed from the rice-caramel composition. They are laid out on parchment or food polyethylene, and remain on it until completely dry.
Despite the apparent simplicity, in practice, making an airy rice delicacy at home is another task that can only be solved the first time experienced chefs and confectioners. Since the price of such a product is very reasonable, it is easier to buy it than to cook it in your kitchen.
How much does Puffed Wheat cost (average price for 1 pack)?
Moscow and Moscow region
What delicacies are not found today on the shelves of modern grocery stores! However, along with all kinds of cookies, marshmallows, marmalades and sweets, which are in the department confectionery dietary products are becoming more and more popular.
So, currently on sale you can find puffed rice, puffed corn (popcorn) and puffed wheat. There are many questions regarding their dietary qualities, but in taste they are clearly not inferior to sweet confectionery options. Let's take a closer look at a product called puffed wheat and try to figure out whether it is actually good for human health.
By the way, specially processed grains of selected wheat, which are completely ready for use, are called puffed wheat. By the way, puffed wheat, along with other cereal options (corn and rice), belong to the so-called ready-made breakfasts, which are easy to use and do not require much time.
Manufacturing process popcorn not much different from the production technology of the same popcorn - in the presence of high pressure wheat grains begin to explode, increasing in volume and losing hardness, which is replaced by an airy, almost weightless state of the product.
The puffed wheat prepared in this way is eventually covered with all kinds of glazing agents. Most often, the latter are natural honey, milk chocolate and caramel. You can use puffed wheat as independent dish, but many prefer to eat it with milk, coffee, cocoa, jelly and compotes.
In addition, often puffed wheat becomes one of the main components in the preparation of various dessert dishes. It can be used as corn sticks in the manufacture sweet sausage, chop and make the basis for a multi-layered dessert out of it, or simply decorate the finished delicacy.
The benefits of puffed wheat
Meanwhile, the benefits of puffed wheat for the human body is a rather controversial topic, but, according to nutritionists, this product can serve as a source of high-quality carbohydrates. Clearly, this is true in the case of moderate consumption of puffed wheat.
Even when used a small amount puffed wheat is always quickly satiated and at the same time does not spoil the appetite. The fact is that in the gastrointestinal tract this product lingers for a short time. In addition, the main benefit of puffed wheat for human health, as well as its main advantage, is the content of a large amount of fiber.
The line of ready-made breakfasts is constantly expanding. On sale there are puffed wheat, corn, rice and other products that do not require additional cooking. This is what dry breakfasts attract many parents, and children love them for their pleasant taste.
Choose your recipe
Instruction
Ready breakfasts are made from selected wheat grains exposed to high pressure. During the manufacturing process, cereals swell, increase in size and lose their hardness. All this leads to the fact that the output is a very light, almost weightless product that can be consumed without additional processing. By the way, the production technology of puffed wheat is very similar to the production of popcorn and puffed corn.
Puffed wheat like most breakfasts fast food, does not require additional processing. You just need to pour the grains into a plate, pour milk or yogurt, and breakfast is ready. Some housewives use puffed wheat when creating delicious desserts. Moreover, it can act as the main ingredient, and be used to decorate the dish.
Puffed wheat is produced both with and without icing. To make the range of flavors extensive, manufacturers use different glazes: honey, chocolate, caramel. Of course, all these flavors increase the calorie content of puffed wheat. Yes, average the energy value product - 366 kcal per 100 g.
The benefits of eating puffed wheat is a very controversial issue. The fact is that this product is a source of high-quality carbohydrates, but if consumed excessively, it can provoke excess weight. A person who has eaten even a little puffed wheat quickly feels full, hunger disappears. Only in the gastrointestinal tract, this product does not stay long. But there is still a plus from puffed wheat. It contains a large number of fiber, which has a beneficial effect on the body.
If you look closely at the composition of puffed wheat, it does not please. An ingredient such as sugar catches the eye. It is found in most breakfast cereals, as this product is intended primarily for children. And the sweet taste great helper in winning the love of little consumers. Slightly less sugar oatmeal.
Some puffed wheat producers produce large quantities of honey flavored product. These breakfasts are high in sugar. But the excessive consumption of such dry foods can cause dental problems in children and a set of excess weight in adults. And in general, in order for the product to have an attractive appearance, flavorings, flavor enhancers and emulsifiers are added to it. All this does not make puffed wheat useful, but on the contrary, it can provoke an allergy.
Each of us has faced this morning temptation: instead of puzzling over cereals, casseroles and omelettes - just pour dry cute granules with milk.
However, nutritionists have already listed breakfast cereals in the list of the most harmful products along with soda and chips! Dry costs - benefit or harm? The investigation is being conducted by the Dietmix.ru website.
How are breakfast cereals made?
In theory, breakfast cereals are definitely very useful, because they are made from various kinds cereals: from wheat, oats, corn, rice, rye. As a rule, mixtures of cereals are highly crushed and dehydrated, after which the resulting flour is given the desired shape (flakes, rings, balls, shells, pads or stars). Wheat grains are simply dried very much, and then subjected to heat treatment, due to which it becomes “airy”. Oat and corn flakes, puffed rice and wheat are prepared in the same way. Unfortunately, this technology leads to the fact that all contained in cereals useful material lose their nutritional value.
We study the composition
Let's take a closer look at the composition of the product, indicated on a bright beautiful box. The first ingredient that catches your eye is sugar. It is added to almost all breakfast cereals, especially if they are intended for children. After all, only sweet can truly win the love of small consumers. Minimal amount sugar only in oatmeal and in the so-called "dietary" cereals.
Some manufacturers focus on honey taste, while they have sugar on the packages as one of the main ingredients. For children, such a delicacy is fraught with deterioration in the condition of the teeth, and for adults - extra pounds.
In general, to make a gray and tasteless mass attractive, manufacturers use flavors, emulsifiers, and flavor enhancers. Of course, all this does not add to the usefulness of breakfast and increases the risk of allergic reactions.
Where are the vitamins?
Are these shortcomings compensated for by the useful vitamins and trace elements that the manufacturer indicated on the package? As we found out earlier, during the preparation of a dry breakfast, almost all the useful elements were lost. True, some mixtures are specially fortified, but artificially obtained vitamins are practically not absorbed by the body.
An important detail: sometimes manufacturers indicate the value of a ready-made breakfast, i.e. with the addition of milk. In this case, all vitamins and microelements contained in milk are also included in the indicator marked on the package.
It turns out that breakfast cereals, alas, are not very good. healthy food but in moderation and not harmful. Purposefully switching to such breakfasts is not worth it, but if you use cereal from time to time as light snacks or dessert for children, then there will be no harm from them.
