FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to snack industry, and may be used for production of light snacks by means of heaving method. Method for production of a pasta-based snack product includes preparation of dough based on bakery flour and moulding of pasta products by pressing method through the matrix to obtain a tubular shape. Formed articles are dried to moisture content of 8–14 % and used for expansion. Expansion is performed by uniform heating of articles in tightly closed chamber at control of temperature and pressure with subsequent cutting by depressurisation of chamber. Obtained blown product is subject to short-term heat treatment in furnace at temperature 180–220 °C and packaged.
EFFECT: produced snack product has original crust taste, shape close to initial pasta shape, and harsh crunchy structure with reduced fragility.
7 cl, 1 dwg
