FIELD: food-processing industry, in particular, manufacture from food starch material of snack-type products, such as chips, flat cakes, crackers etc.
SUBSTANCE: method involves using expansion chamber having internal surfaces and volume; placing food starch material into expansion chamber; inducing volumetric expansion of said mass; restricting expansion of food starch material in at least one measurement direction while allowing said material to expand in at least other measurement direction so that said chamber is filled with expanded material not to the full extent.
EFFECT: provision for producing of snack-type products with improved friability, attractive appearance owing to light and unique texture, pleasant taste, and wider range of snack-type products.
90 cl, 20 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| SWOLLEN FOOD PRODUCT PREPARATION METHOD | 2011 |
|
RU2503256C2 |
| RECONSTITUTED CEREAL GRAIN | 2012 |
|
RU2582361C2 |
| METHOD OF PRODUCING POPCORN PRODUCT FROM CORN | 2016 |
|
RU2673740C1 |
| EXTRUDED LACTO-VEGETARIAN PRODUCT MANUFACTURE METHOD | 2014 |
|
RU2564837C1 |
| PRODUCTION METHOD OF EINCORN CEREAL | 2007 |
|
RU2371250C2 |
| PRODUCTION OF CRUSHED WHOLE GRAINS PRODUCTS | 2006 |
|
RU2395212C2 |
| NUT MASS WITH SPICE AND CONDIMENT | 2002 |
|
RU2223000C1 |
| RICE CRISPBREADS FOR FEEDING CHILDREN AND THEIR PRODUCTION METHOD | 2018 |
|
RU2702862C1 |
| EDIBLE COMPOSITION WITH LONG CHEWING DURATION, ITS PRODUCTION METHOD, FODDER PRODUCT, COMPOSITION APPLICATION | 2006 |
|
RU2426446C2 |
| MULTISTRUCTURED READY FOR CONSUMPTION GRAIN FLAKES AND THEIR PREPARATION METHOD | 2009 |
|
RU2488281C2 |
