| 摘要 |
In making cold-set, puffed, granular dough products, moist dough granules are gradient-dried until they acquire a relatively brittle outer shell, the dried granules are pressure-cooked in steam, which raises the moisture content of their shells, but does not bring it above that of their interiors, and are then shot into an evacuated chamber. Air may be removed from the granules between drying and cooking, e.g. by subjecting them to reduced pressure. The moist dough granules may be dried in a flame-heated atmosphere, having a temperature between 350 DEG and 400 DEG F., until their surface temperature is between 270 DEG and 280 DEG F. The granules may be dried in a rotating screen over two banks of gas burners and just out of contact with the flames. Specifications 530,157 and 675,292 are referred to. |
