摘要 |
Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooki ng whole grain cereal grain particles in the presence of water effective to gelatinize star ch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flou r, optional minor dough ingredients such as leavening agent, and a food component selected fro m the group consisting of vegetables and fruits, effective to prepare dough. The dough i s formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber. |