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Why Is Corn Puffed? l is determined with a bulk density meter. Maturity and puffiness are interrelated. A high degree of maturation does not necessarily lead to a high degree of expansion, but a high degree of expansion leads to a high degree of maturation.
Compared with most feed companies, there is no condition for measuring the gelatinization degree, but the bulk density is easy to measure, and the mature degree reflected by the bulk density is more accurate. Therefore, the suckling pig feed contains a large proportion or more of corn ingredients.
It is ideal to expand all the corn ingredients, but this will lead to a rapid and general increase in production costs. The conventional method is to moderately puff three-fifths of the corn component, and then pellet it with other components (the soybean meal is also not puffed). The gelatinization degree of starch in the formula is generally 60-80%.
The high temperature, high pressure and high shear force of the puffed product make the starch granules swell and gelatinize, the starch molecular chain is opened, the surface area of the chylo granules is increased, and the digestibility is greatly improved. At the same time, the peptide chains of the protein split into peptides and amino acids, and the absorption rate of the protein is greatly improved. Corn also has a special flavor.
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