| 摘要 |
A method of manufacturing a food product by extrusion cooking comprises the steps of introducing a blend of amylaceous material with selected other ingredients into a cooker extruder, allowing the blend to enter the melt phase within the cooker, and then injecting under pressure into the melt at least one further substance to impart a change in a characteristic to the final food product. The method can be used to produce an expanded food product, such as a cornflake, or a non-expanded snack food. |
