| 摘要 |
An improved breakfast cereal biscuit is provided comprising grain wherein th e grain includes waxy grain in an amount of at least 20 % by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously or both, rolled into flakes, and either agglomerated and toasted into a desired biscuit shape or toasted and agglomerated into a desired biscuit shape. A process for the production of the improved breakfas t cereal biscuit is also provided. The improved breakfast cereal biscuit typically exhibits extended bowl life, has improved nutritional qualities, i s tender and crisp in texture, has better flavours, and requires reduced energ y in the manufacturing process, when compared to standard flaked wheat breakfa st cereal biscuits. |
