Hububat ürünlerinde patlatma süreç parametrelerinin belirlenmesi

Cereals are important sources of dietary fibre, B vitamins (thiamine, riboflavin, niacin and folic acid) and minerals such as iron, magnesium and selenium. This study aimed that the puffing cereals such as bread, durum and buckwheat, with the desired textural properties by determining the optimum parameters with the help of different pressure (6, 7 and 8 bar) and different water quantities (25, 50 and 75 mL). By determining the optimum pressure and water values for the puffing of bread wheat, durum wheat and buckwheat, it was desired to obtain a product with the desired puffing volume and texture. A product with the desired properties and texture was obtained for bread wheat at 8 bar pressure and 75 mL water. The product with the desired density and textural properties was obtained for durum wheat at 8 bar and 75 mL water. The product with the desired density and textural properties was obtained for buckwheat at 8 bar and 50 mL water.