| 摘要 |
A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150 DEG C. to a final moisture content not exceeding 15% of the product. The dough is made by adding water to a dry composition comprising a mixture of pregelatinized and ungelatinized flour, sodium chloride and fat in powder form. |
