Method for making puffable food products from corn and half products produced thereby

Abstract From the Canadian patent

Puffable food half products particularly, snack food half products are made from finely particulate, corn materials especially corn reduction flour, in which the gelatinizable starch content is at least predominatly from the horny endosperm of the corn, starch from the soft or floury endosperm being at least minimized. The invention makes it possible to produce a half product in which the starch content is predominantly or entirely from corn and which will expand at least by frying and advantageously also by baking and in, some cases, microwaving and which will puff to a final product in which the maximum dimension is twice that of the half product.