Abstract: A method for making a crisp rice product comprising the steps of (a) extrusion-cooking a moist mix of ingredients the ingredients comprising at least about 50% uncooked rice flour on a dry weight basis, in a screw-type extruder, the screw-type extruder comprising an elongated barrel having a feed end and a discharge end and a passageway therebetween and a single elongated screw snugly and rotatably residing within the passageway, the screw having a non-adhesive, anti-stick coating; (b) expressing the cooked mix from the extruder through a die under expanding conditions; (c) cutting the expressed mix into discrete pieces; (d) drying the cut pieces, and (e) toasting the dried pieces.

Abstract: A method is disclosed for making a highly expanded, porous oat cereal product having a density of below about 12 ounces per 121.5 cubic inches comprising the steps of:a. classifying an oat flour to separate out a low .beta.-glucan oat flour with a .beta.-glucan content of less than about 3.3%,b. cooking a mix comprising the low .beta.-glucan oat flour wherein the low .beta.-glucan oat flour comprises at least about 55% of cereal flour in the mix,c. expanding and shaping the cooked mix into a shaped cereal product,d. heat setting the shaped cereal product, ande. drying the heat seat cereal product to a moisture content at which it is structurally stable.