Puffed Food Processing Technology and Formulas

Author: Wu Jie He Hong
Publisher:
Publish Date: 2001-08-01
Features: This book is divided into 10 chapters. The first three chapters describe the concept of puffed food, the development of puffed food, the characteristics of puffed food, the basic principles of liquid food processing, and the raw materials of puffed food. Chapter 4 introduces puffed food processing equipment. Chapters 5 to 9 provide a detailed introduction to the processing of extruded puffed food, microwave puffed food, fried puffed food, puffed protein, and other puffed food processing. By introducing the formulations, process flows, and key operating points of various puffed foods, readers can master some processing techniques of puffed food. The 10th chapter introduces the application of puffing technology in the food industry. The content of the entire book is rich, with strong practicality, technicality, and operability. This book is suitable for technicians engaged in food processing, especially puffed food processing, as well as teachers and students of universities and colleges.