| 摘要 |
The present invention relates to improvements introduced into the production of an edible product consisting in incorporating, into an amylaceous (starchy) mass, with an initial moisture level of between 10 and 40%, a raising agent in a proportion of 0.2-5%, it then being extruded at a pressure of between 80 and 200 kg/cm2 and said extrusion taking place at a temperature of between 120 degree and 160 degree C, all this occurring until gelatinization of the starches is obtained. The aforesaid raising agent is formed in stoichiometric proportions by a carbonate and an organic acid. |
