page_title: Puffed grain
hierarchical_section_title: Puffed grain
caption_attribution_description: Deutsch: Vergleich gepuffter Amarant (links) und Puffreis (rechts) English: Comparation of puffed grains (toasted like popcorn): amaranth grains (left) and puffed rice Čeština: Porovnání pufovaného amarantu (vlevo, „amarantové pukance“) a&#160;rýže („burisony“)
context_page_description: Puffed grains 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 sugar or salt for taste. Commercial products such as corn flakes and Corn Pops mix many ingredients into a homogeneous batter. The batter is then formed into shapes then toasted and/or extruded. This causes them to rise, but not puff or pop. Puffed grains are very healthful if plain, but when other ingredients are mixed with them they lose some of their previous health benefits.
  Puffed grains are popular as breakfast cereals and in the form of rice cakes. While it is easy to recognize that cereals came from whole grains, the expansion factor for rice cakes is even greater, and the final product is somewhat more homogeneous.
context_section_description: Puffed grains 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 sugar or salt for taste. Commercial products such as corn flakes and Corn Pops mix many ingredients into a homogeneous batter. The batter is then formed into shapes then toasted and/or extruded. This causes them to rise, but not puff or pop. Puffed grains are very healthful if plain, but when other ingredients are mixed with them they lose some of their previous health benefits.
  Puffed grains are popular as breakfast cereals and in the form of rice cakes. While it is easy to recognize that cereals came from whole grains, the expansion factor for rice cakes is even greater, and the final product is somewhat more homogeneous.
caption: Puffed amaranth (left) and rice
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