METHOD FOR PRODUCTION OF PUFFED PRODUCT OF POPPING MAIZE Russian patent published in 2014 - IPC A23L1/18 

FIELD: food industry.

SUBSTANCE: invention is related to flour-and-cereals industry. The method for production of puffed product of popping maize involves grains soaking in water at a temperature of 18-20°C during 31 hours till moisture content is equal to 35-37% and grains drying with infrared rays at wave length amounting to 0.9-1.1 mcm and with radiant flux density equal to 11-13 kW/m² during 2.0-2.5 minutes till moisture content is equal to 28-30%. Then grains are treated with infrared rays at the same wave length and radiant flux density equal to 20-22 kW/m² during 90-100 sec till the grains temperature is equal to 170-180°C.

EFFECT: manufactured product ready for consumption has high nutritive and biological value and is well digestible within the human organism.

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