Many of you may have enjoyed puffed snacks, which are often made using food puffing machinery. This type of machinery is used for processing puffed foods, such as soybeans, rice, corn, and wheat. The production of many puffed snacks available in the market today primarily converts mechanical energy into heat, using the heat generated by the machine's rotation to cook and compress various foods. The distinct characteristic of the food after being processed by the puffing machinery is its increased volume. Now, what does the term "gelatinization degree" refer to in the puffing machine industry?
In the food puffing machine industry, you often hear the term "gelatinization degree," which might be confusing for newcomers. Gelatinization degree refers to the degree of maturity that the raw material reaches during the processing, specifically the ratio of gelatinized starch to the total starch content. The gelatinization of feed starch is essentially a result of the combined effects of factors such as moisture, heat, mechanical energy, pressure, and pH. Gelatinization plays a crucial role in digestion, as it enhances the starch's ability to absorb moisture, allowing enzymes to break down starch, thereby increasing the digestibility of starch.