| 摘要 |
A process for manufacturing a whole wheat food product is disclosed which comprises: (a) cooking a mixture of water and whole wheat to provide a cooked whole wheat containing from about 28% to about 55% moisture by weight; (b) holding the cooked whole wheat for a period of from 0 to about 12 hours under ambient temperature and pressure conditions; (c) chilling the cooked whole wheat to a temperature selected from within the range of from about 1 DEG C. to about 12 DEG C. (about 34 DEG F. to about 54 DEG F.) to temper the wheat, the temperature selected being such that as the duration of the holding period of step (b) is increased from 0 to about 12 hours, the chilling temperature is proportionately increased from about 1 DEG C. to about 12 DEG C.; (d) shaping the chilled tempered whole wheat to a desired configuration; and (e) baking or toasting the shaped, tempered whole wheat to provide a whole wheat food product. |
