ENHANCING PUFFABLE FOOD PRODUCTS AND FOR PRODUCTION THEREOF

摘要

The present invention relates to methods for preparing a puffable food product suitable for cooking by microwaving, depp fat frying and hot air cooking. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desire shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.