摘要 |
Methods for making an uncooked extruded dough product are provided, comprising 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 DEG F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided. |
申请人 |
THE PILLSBURY COMPANY;GENG, QINGHUANG;GOEDEKEN, DOUG, L.;HAYES-JACOBSON, SUSAN, M.;WEBER, JEAN, L.;THORSON, JAMES, S. |
发明人 |
GENG, QINGHUANG;GOEDEKEN, DOUG, L.;HAYES-JACOBSON, SUSAN, M.;WEBER, JEAN, L.;THORSON, JAMES, S. |