| 摘要 |
PURPOSE:The dough of starch is extended, perforated, and two sheets of the perforated paste are piled, punched with a prescribed mold, then baked to give an integrated hollow product in high yield. CONSTITUTION:A starch is steamed to make a dough and the dough is extended by pressing into a paste of a certain width. The paste is perforated with holes of a certain area continuously, then the band is dried, until its water content comes down to 30-40%. The resultant bands of perforated paste 22a and 22b are piled and punched with molds 10, 12, the punched pastes are aged for a certain time to adjust the water content down to 8-13% and baked to effect inflation. The resultant inflated snack can have an almost spherical shape and further the products can be made easily by only piling two sheets of paste in high yield.
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