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From: Guy (adsl-63-195-90-90.dsl.snfc21.pacbell.net)
Subject: Puffed grains and pressure cookers
Date: September 25, 2003 at 11:09 am PST

Does anyone know exactly how grains are puffed? The small amount that I know is that pressure steaming is involved and a sudden release of pressure causes the grains to expand. If this is correct, I would like to know how much pressure is involved. I'd also like to know how much time grains need to be kept at cooking pressure before pressure is released.

Thanks in advance if anyone has any answers.



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