FIELD: food industry.
SUBSTANCE: invention relates to the food industry. The method involves stirring ingredients consisting of maize flour and water, the said ingredients extrusion for the semi-product moulding, the semi-product hydration with a hydrate fluid medium for hydrated semi-product moulding and the hydrated semi-product baking; the hydrate fluid medium contains steam. The semi-product moisture content is equal to nearly 10-60 % after hydration and before baking.
EFFECT: invention allows regulating the extruded starch product texture and size without detriment to the product nutritional value.
13 cl, 6 dwg, 3 tbl
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