Verfahren zur Herstellung eines flockenartigen Knabberproduktes

摘要

The invention relates to a flake-shaped food product which is primarily produced from corn. The object is to produce a food product which in the case of a low sugar content has a pleasant taste and fulfils the requirements for a foodstuff for diabetics. In accordance with the invention, semolina is added to a solution of water topinambou syrup and table salt and agitated to form a smooth mass. The mass is extruded at a pressure of 0.65 MPa and at a temperature of 100 DEG C and comminuted. The extrudate, which comprises a moisture content of 24%, is dried and rolled. The flakes obtained are roasted at approximately 305 DEG C until golden-brown. The end moisture amounts to 4 to 5%, the sugar content is smaller than 1%.