Technological quality and chemical composition of puffed grains from einkorn (Triticum monococcum L. subsp monococcum) and bread wheat (Triticum aestivum L. subsp aestivum)

摘要

Puffed cereals are widely used in the preparation of breakfast products, snacks and ready-to-eat foods. Puffing leads to deep structural, chemical and nutritional modifications of the grains but the information available about the end-product quality is still scant. Aim of this research was to assess the effect of gun puffing on several technological characteristics and chemical composition of einkorn and bread wheat kernels. A survey of some commercial puffed cereals was also performed.