Expanded wheat product and method of manufacture
作者： Arnold Spicer
DOI:
关键词: Materials science 、 Vegetable oil 、 Moisture 、 Product (mathematics) 、 Wheat flour 、 Particle size 、 Seasoning 、 Food science 、 Mixing (process engineering) 、 Pulmonary surfactant
摘要: An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough extruded an which then dried coated with heated vegetable oil. oil has effective break the surface tension of retained moisture in permits adherence A dry seasoning having particular particle size applied product.
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