| 摘要 |
1465843 Snack foods S ABE 28 March 1974 13888/74 Heading A2B A snack food is made by forming a dough comprising a gelatinous starch i.e. containing at least 88% amylopectin and at least 20% by wt. of rice flour and/or other cereal materials based in the wt. of starch, kneading the dough using a steam kneader, forming into sheets or rods, cooling, forming into the final desired shape, drying and baking. The starch may be derived from rice, corn, millet or Koaliang. The other cereal material may be corn flour, rice bran, corn grits or corn meal. The kneading may be carried out for 8-10 minutes using steam pressure of e.g. 0.5 kg/ cm<SP>2</SP>. Cooling may be carried out by refrigerating at 1-5‹C for 6-18 hours. The cooled material may be aged at 5-35‹C for 8-24 hrs., and then cut to the desired shape before baking. Drying may be at 25-80‹C. |
