| 摘要 |
PROBLEM TO BE SOLVED: To produce snack food products having excellent swelling properties in no need of conventional swelling process, for example, conversion of the starch form to the α-one and the treatment of the snack with elevated temperature and high pressure, for example, in an extruder. SOLUTION: In the production of snack food products having excellent swelling properties, one or two or more kinds selected from potato starch, tapioca starch and waxy corn starch are mixed with wheat flour, table salt, oil or fat, when necessary, in addition, mixed with yeast, eggs, dairy products, seasonings so that the water content of the resultant raw dough of the snack may be adjusted to 40-50 wt.%. Then, the raw dough is treated with heat so that the snack product has the water activity ranging from 0.75 to 0.92 after the heat treatment. |
