| 摘要 |
A method for making a hard pretzel product that effectively absorbs a seasoning slurry, such as an oil-based seasoning added after baking. In a preferred embodiment, three dough strands extruded simultaneously are cut and formed into a triad arrangement of three dough rods. Several process steps are used singly or in combination to promote the formation of a stress cracking at the intersection between these three rods in the triad formation. During the final drying stage and a seasoning stage in a seasoning tumbler, this stress cracking is sufficient to allow separation of the three rods into individual pretzel sticks. Each of these pretzel sticks has a longitudinal surface area in the proximity of the original stress fracturing which effectively absorbs a seasoning slurry. |
