Puffed Wheat

A Dictionary of Food and Nutrition | 2005 | 412 words | Copyright

Puffed Wheat Trade name of a breakfast cereal prepared by heating wheat grains under pressure and then rapidly releasing the pressure, when the superheated steam in the grain suddenly expands, so puffing or ‘exploding’ the grain. A 40‐g portion is a good source of copper; a source of protein, niacin, and iron; provides 2 g of dietary fibre; supplies 130 kcal (550 kJ).

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DAVID A. BENDER. "Puffed Wheat." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 10 Feb. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "Puffed Wheat." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (February 10, 2012). http://www.encyclopedia.com/doc/1O39-PuffedWheat.html

DAVID A. BENDER. "Puffed Wheat." A Dictionary of Food and Nutrition. 2005. Retrieved February 10, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-PuffedWheat.html

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