FIELD: food-processing industry. SUBSTANCE: method involves mixing bread cereals brans with moisture content of 12-13% with flavor and/or aromatic components and water used in amounts providing moisture content of extruded mixture within the range of 14-15%; performing extrusion at extrudate exit rate of 100-180 m/min, with extrudate moisture content being 5-7%. Composition for producing extruded product contains 95-99.8% by weight of bread cereals with 12-13% moisture content, flavor and/or aromatic components and water the balance. Final moisture content of composition is 14-15%. Method and composition allows ready product in the form of crunchy porous chips possessing flavor and odor of fried cereal product to be obtained, with extrudate drying and frying processes being eliminated from method. EFFECT: wider range and improved quality of bread cereals products obtained by method. 2 cl, 2 ex
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