| abstract |
A method of producing a porous pelletized food product. A mixture of finely divided, particulate edible materials, including at least one material which acquires surface stickiness when moistened and a chemical leavening system is contacted with a spray of water and formed into pellets on a pelletizing disc. The moist pellets are contacted with a stream of hot air to effect reaction of the components of the leavening system with the release of carbon dioxide gas to provide the pellets with a porous cellular structure, and to dry the pellets. The resulting dried pellets have a crisp, crunchy, friable texture, and sufficient mechanical strength to permit the pellets to be compacted at a pressure of 500-750 psi without crumbling or disintegration of the pellets. If desired, the pellets may be coated with an edible fat having a relatively high melting point to produce porous, non-hydrating food pellets. The porous pellets, with or without the fat coating are combined with one or more proteinaceous materials and a binder, and compressed into a compact, cohesive food bar. |