Snacks and Breakfast Cereals

Starches have been used by the cereal and snack industries to achieve specific textures, e.g. increased crispness, especially in high-temperature, short-time processes.135,179 Snack market trends emphasize lower fat, including fried textures from baked products, high fiber and simpler processes. Starch can contribute significantly to the achievement of each of these targets. 

Cereal brans and other ingredients added for health benefits such as fecal bulk and colonic fermentation typically impair expansion and mouthfeel of puffed cereal products. Resistant starches can be used in the manufacture of snacks and breakfast cereals without compromising product appearance, texture or palatability.135 Such resistant starches, offered for use in expanded cereals and snacks, use high-amylose 

---

Bread, pastries, biscuits, cereal snacks and breakfast cereals 500 50... 

Crispness is a desirable sensory property in many cereal foods such as toast, the crust of bread, crispbreads, crisps, biscuits, extruded snacks and breakfast cereals. Since it is a subjective sensory assessment crispness is difficult to define unambiguously and its perception varies greatly between individuals and also between countries (Bourne 2002). In general it is known that crisp foods are at low moisture, in the brittle or glassy state well above Tg and fracture rapidly (see also Chapters 5 and 7). We can... 

Expansion is desirable for snacks and breakfast cereals, but the increased surface area formed by the numerous air cells favors oxidation. However, antioxidants derived from Maillard reaction products may help reduce oxidation rates. Oatmeal cookies containing potato peels showed lower peroxide values than control cookies, and extruded peels had greater antioxidant activity than did non-extruded peels (Arora and Camire, 1994). 

Corn grits Refined particles of the endosperm, free of germ and pericarp, produced after dry milling. Corn grits are usually classified by sizes as U.S. mesh numbers 6, 40, and 60. They are widely used by the brewing, snack, and breakfast cereal industries. 

Extrusion has found wide application in the production of snack foods and breakfast cereals from maize, as well as producing textured soya proteins. Extrusion technology should be investigated as a means of preparing novel textured proteins from animal sources. 

Dietary fibers are used in several food categories, including breakfast cereals, pasta, snack foods, and baked goods, as well as some pharmaceutical categories such as enteral nutritionals, bulk laxatives, and diet beverage mixes (31). The common dietary fiber additives and their sources are given (32). 

Maize snacks and maize-based breakfast cereals - -... 

Products where this is the sole expansion system are extruded products. This sort of cooking is used for the production of breakfast cereals, savoury snacks and some crisp breads. Of these, only the crisp breads are really within the scope of this book. 

Sausages Prepared meats Dairy (including ice cream and yoghurts) Cheese Flour Bread Cakes, pastries, biscuits and puddings Confectionery and snacks Breakfast cereals Condiments, savoury preserves and spreads Sweet preserves and spreads Teas, coffees... 

Oatmeal cookies, muffins, breads and other foods made with rolled oats, oat bran, or whole oat flour hot and cold breakfast cereals containing whole oats or psyllium seed husk and dietary supplements containing psyllium seed husk Soy beverages, tofu, tempeh, soy-based meat alternatives, and possibly some baked goods Spreads, salad dressings, snack bars, and dietary supplements in softgel form... 

The following summarises some of the more relevant considerations and results from SFE of a few food products such as fried snack foods, baked products, breakfast cereal and chocolate bars. 

Tree nuts, cereal flours, cocoa and milk powder, chocolate, breakfast cereals, snacks, biscuits, nougate Pecan, walnut, cereals, flours, potato starch, biscuits,... 

Obtain particular convenience foods (potato flakes, instant drinks, breakfast cereals, dried fruits for use as snacks, etc.), with rapid reconstitution characteristics and good sensorial qualities, for special use, such as in vending machines, or directly for consumers. 

---