(C3) ;Verfahren zur Herstellung eines Lebensmittelproduktes auf der Basis von Weizenkeimen

摘要

An extruded defatted wheat germ food product has an expanded open-cell structure with a crisp, crunchy palatable nut-like flavor is stable in the presence of air at room temperatures. The product is produced by defatting wheat germ, increasing the moisture to 12-25% by weight, and extruding the moist wheat germ into atmospheric pressure, where the wheat germ is permitted to expand. The extruded product is dried to a moisture level below about 8%.