| abstract |
The invention relates to a composition for use in preparing an expanded foodstuff such as snacks, said composition comprising at least a non-cereal amylopectin starch. It is a further object of the present invention to provi de a method for obtaining an expanded foodstuff having improved expansion characteristics. Said composition, such as dough, at least comprising a non- cereal amylopectin starch, such as that isolated from potato tubers or tapioca. The preparation is carried out by heating at least part of the composition to a temperature above its glass transition temperature and letting it cool to below said glass transition temperature. |