Process for producing crispis with improved physiological nutritional properties.

摘要

The invention relates to a procedure used in the production of CRISPIES WITH NUTRITIONAL PROPERTIES IMPROVED (reduced calories) and is to produce a mixture of hydrocolloids, RAW MATERIAL as fibers, sweeteners, starch, bran, WHEAT FLOUR, Aromatics and colorings and; PREPARE THE MIXTURE IN A BAKING EXTRUDER. It DESCRIBED THE IMPLEMENTATION OF SUBSTANCES AND FATS scavenging SUGAR (polyol polyesters) as a binder FOR CRISPIES WITH REDUCED CALORIES AND REFERS TO THE GROUND COATING TO REDUCE THE CALORIES CRISPIES.