| 摘要 |
PURPOSE: To produce components from full cereals for forming dough to be molded into respective snack food pieces in case of mixture with other dry components without having the lime smell of a conventional chip product by the hydration or steam of crushed cereals. CONSTITUTION: All the dry cereals such as corn, wheat or rice are crushed into a certain size so as to pass the filter of No.20, preferably, No.40 mesh in the United States. Next, these crushed cereals are hydrated into cereal/water slurry having the moisture contents almost from 40% to 70% in water almost at 120-160 deg.F. Afterwards, this cereal/water slurry is steamed at the final temperature almost from 165 deg.F to 220 deg.F so as to form gel by uniformly gelling starch in the slurry, the gel is cooled so as to solidify most of starch in the gel again, and it is used as one component of following production of snack food. |
