Food & Nutrition

Arab Journal of Food & Nutrition
46. The Ability of Some Durum Wheat Varieties for Explosion Puffing (1999)
By: Ala’a - Eddin Ali Qatatshi\ University of Jordan
Supervisor: Dr. Mohammed A. Humeid
Co- Supervisor: Dr. Mohammed A. Umari
The aim of this study was to investigate the ability of five durum wheat varieties
grown in Jordan for explosion puffing by using explosion puffing equipment, which
made use of a special design in previous studies, and also to determine the optimal
process conditions (pressure- temperature-moisture) to produce puffed wheat with
high sensory quality, specially, color, taste and crispness.
The optimal conditions for puffing were as follows : the grains were moistened
by cooking in water (in a ratio of 1 grains weight :2 water weight) for 15 min to which
2% salt (calculated on the basis of the grain weight) was added followed by air drying
of grain to 11% (added moisture). The moistened treated grains are puffed at 200°C
and 9 bars. Rapid heating through preheating of the puffing chamber (before filling)
was more efficient than gradual heating.
There were significant differences in expansion volume among the various
varieties; expansion volume was obtained (the highest) in Sham1 (4.01) followed by
3.5, 3.3, 3.01 and 2.7 for Acsad 65, F8, Horani 27 and Petra respectively. However the
sensory evaluation revealed that puffed Acsad 65 had the highest preference followed
by Horani 27 and sham 1 this demonstrates that expansion volume is not necessarily
related to crispiness nor acceptability.
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Volume 60 11, No. 25, 2011