PUFFED WHEAT
PUFFED WHEAT
B.SNEHA
191109
3rd year
BSC, FOOD SCIENCE AND PROCESSING MANAGEMENT.
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about process and preparation of puffed wheat . basic steps involved in food design develo, Schemes and Mind Maps of Food Science and Technology
about the puffed wheat process and preparation methods are involved. benefits and nutritional facts about the puffed wheat is in the document. food design developmental stages and what are the benefits are there by using these methods and by using food product development stages are used to help the students to develop a new food products
Typology: Schemes and Mind Maps
2020/2021
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PUFFED WHEATPUFFED WHEAT
B.SNEHA 191109 3 rd year BSC, FOOD SCIENCE AND PROCESSING MANAGEMENT.
INGREDIENTS:
- (^) WHEAT – 250gms
- (^) Water – 600ml
- (^) pepper –1 tbsp
- (^) Salt -1tsp (if needed)
Purposes of this product:
- (^) Puffed wheat is a healthy cereal relished as a peppery and healthy
snack.
- (^) Puffed wheat is a type of puffed grain made from wheat; usually
made by heating wheat kernels under high pressure in the
presence of steam, though the method of manufacture varies
widely.
- (^) It is often used in snack foods and breakfast.