FIELD: food-processing industry, in particular, preparing of cereal products with increased content of food fibers.
SUBSTANCE: method involves cleaning grain; grinding; extruding; pelletizing; cooling and grinding of extrudate. Grain is rye, buckwheat, barley, corn, millet, or soya with weight part of moisture of 11-16% without preliminary shelling of surface. Grain is preliminarily shelled to particle size not in the excess of 4 mm and extruded for 30-40 s at temperature of 150-1950C. Product obtained may be used as texturer and as substitute of expensive raw material in confectionery industry.
EFFECT: reduced cost of product, reduced process time, improved quality, color and aroma of product.
2 cl, 4 tbl, 6 ex
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