METHOD OF MANUFACTURING DOUGH PRODUCTS VIA GAS INJECTION ANDACCELERATIONAL MIXING

摘要

Methods for making an uncooked extruded dough product are provided, comprisi ng injecting gas into a pressurized dough before extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140~F. throughout the extrusion process. T he resulting dough product when cooked has a baked specific volume of greater than about 2.5 cc/g. Products of this process, including filled products, ar e also provided. Methods for injecting gas into dough for improved extrudabili ty are also provided.