Process for obtenu00c7u00e7o a food expanded, composiu00c7u00e7o for use in the preparation of a food, expanded food, expanded, and the use of a starch of amylopectin nu00e7o cereal.

摘要

The invention relates to a composition for use in preparing an expanded foodstuff such as snacks, said composition comprising at least a non-cereal amylopectin starch. It is a further object of the present invention to provide a method for obtaining an expanded foodstuff having improved expansion characteristics. Said composition, such as dough, at least comprising a non-cereal amylopectin starch, such as that isolated from potato tubers or tapioca. The preparation is carried out by heating at least part of the composition to a temperature above its glass transition temperature and letting it cool to below said glass transition temperature.