| 摘要 |
PURPOSE:To improve processability and produce a homogeneous and stable expanded type snack confectionery, by adding sucrose ester of a fatty acid to a raw material consisting essentially of corn grits and subjecting the resultant blend to extrusion cooking. CONSTITUTION:>=0.1% sucrose ester of a fatty acid having >=5 HLB is blended in a dough for expanded snack containing about >=80% corn grits and further wheat flour, cereal grains, rice flour, etc., and the resultant dough composition is extruded and expanded at about 40-180 deg.C material temperature under about <=40kg/cm<2>G pressure using a twin-screw extruder.
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