| 摘要 |
PURPOSE:To produce a Japanese crackerlike snack confectionery having improved crispiness, by expanding a kneaded material of a baked bread material consisting essentially of wheat flour with a low fat or oil content with starch flour as main raw materials while heating without drying. CONSTITUTION:About 60-80pts.wt. pulverized material with about 30-45% moisture content obtained by pulverizing a baked bread material consisting essentially of wheat flour, and containing about <=5% fat or oil, is mixed with about 40-20pts.wt. starch flour, e.g. potato starch. About 3-7pts.wt. water is then added to the above-mentioned mixture, and the resultant mixture is extruded while heating successively under conditions of 150-300r.p.m. extrusion spiral rotation and 30-70 deg.C temperature of the extrusion part in a pressurizing extruder without expansion to give a pregelatinized kneaded material, which is then adjusted to a specific size and then press baked in a press molding machine heated at about 150-250 deg.C in a very short time, e.g. about 10-20sec.
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