| 摘要 |
Continuous prepn. of a fried snack food is as follows: (a) whole dry cereal kernals (I) are ground so that a major amt. passes a US No. 20 wash screen but is retained on a US No. 100 mesh screen (b) the ground (I) is uniformly hydrated with H2O; (c) the (I)/H2C slurry (H2O content 40-70%) is cooked at a temp. to uniformly gelatinize all the starch in the slurry; (d) the gel is cooled so that a major amt. of the gelatinized starch is set back; (e) the cooled prod. is mixed with dry snack food ingredients; and (f) the resulting dough is formed into individual pieces and fried. |
