Process for the production of chewable cereals kernels

摘要

A process for the treatment of cereal kernels to make them chewable is described, characterised in that it consists solely of the exposure of the non-treated cereals to short infrared rays of wavelength comprised between 0.5 and 1.5 µm for a time comprised between 15 and 120 seconds. The cereals thus treated have organoleptic and nutritional characteristics similar to the non-treated cereal kernels and have humidity values comprised between 1 and 4%, a density comprised between 0.1 and 0.5 kg/L and a shear force comprised between 5 and 25 N.