| 摘要 |
Puffable food half products, particularly snack food half products, are made from finely particulate corn materials, especially corn reduction flour, in which the gelatinizable starch content is at least predominantly from the horny endosperm of the corn, starch from the soft or floury endosperm being at least minimized. The invention makes it possible to produce a half product in which the starch content is predominantly or entirely from corn and which will expand, at least by frying and advantageously also by baking and, in some cases, microwaving and which will puff to a final product in which the maximum dimension is twice that of the half product. This is a continuation of Ser. No. 037,054 filed Apr. 13, 1987, which is a continuation of Ser. No. 836,704 filed Mar. 6, 1986.
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