METHOD OF PRODUCTION OF EXTRUDED CEREAL GRAIN-BASED FOOD PRODUCTS HAVING IMPROVED QUALITIES

摘要

AN IMPROVED METHOD FOR THE PRODUCTION OF EXTRUDED CEREAL GRAIN-BASED FRIED FOOD PRODUCTS HAVING IMPROVED QUALITIES IS PROVIDED. IN THE IMPROVED METHOD, THE CEREAL GRAIN-BASED FOOD PRODUCT IS FORMED BY EXTRUSION OF A CEREAL GRAIN DOUGH MASS CONTAINING A GUM SUCH AS CARBOXYMETHYL CELLULOSE AND OPTIONALLY A PROTEIN, FOLLOWED BY FRYING THE EXTRUDED CEREAL GRAIN DOUGH TO PRODUCE A FRIED CEREAL GRAIN FOOD PRODUCT HAVING REDUCED GUMINESS OR TOOTHPACKING AND GRITTINESS.