Abstract: Ready-to-eat cereals containing psyllium are described. The cereals contain psyllium which has been extruded and prewetted, that is, admixed with water prior to mixing with other cereal ingredients. The prewetted psyllium, when combined with the other ingredients, yields a ready-to-eat cereal which has organoleptic properties superior to similar cereals where the psyllium has not been so treated. The cereals of the invention are particularly useful in lowering the serum cholesterol levels of individuals who consume them. Preferred cereals include ingredients such as wheat, corn or oat flours. Preferred forms of the cereals include flakes, puffs, nuggets, shreds, buds, and biscuits.

Abstract: The present invention relates to ready-to-eat cereal flakes having edible particulate matter embedded therein and attached thereto, as well as a process for preparing said cereal flakes. More specifically, the present invention comprises a ready-to-eat cereal flake comprising cooked cereal grain and edible particulate matter embedded therein in a substantially uniform manner; a ready-to-eat cereal flake having edible particulate matter embedded therein and additionally having edible particulate matter attached to the surface of said flake; and processes for preparing such ready-to-eat cereal flakes.

Abstract: A process for fortifying an R-T-E cereal (especially puffed or shredded) with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not only has not lost significant vitamin activity, but even more surprisingly exhibits superior vitamin stability upon storage than when equivalent amounts are applied topically to the cereal.

Abstract: Microwave methods for puffing thick ready-to-eat cereal flake pieces are provided in full or partial substitution for conventional toasting and puffing methods. The methods comprise the step of subjecting a thick (>0.025 inch) cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave puffed cereal pieces exhibit superior puffed volume and a lighter texture compared to finished products toasted and puffed by known methods. The present methods are particularly suitable for puffing thicker flakes fabricated from whole grain, e.g., whole wheat based cooked cereal doughs.

Abstract: A puffed snack is prepared from chlorophyll-containing plant grains by pulverizing the grains under completely light shielding conditions, storing the resulting pulverized grains under complete light shielding conditions or light shielding conditions applied within 24 hours after pulverization and puffing the grains in a screw extruder having a die wherein the temperature of the die ranges from 90.degree. to 150.degree. C. for the resulting pulverized grains having a water content of 9-11%, the temperature of the die ranging from 100.degree. to 210.degree. for the resulting pulverized grains having a water content of from 11 to 15%, and the temperature of the die ranging from 160.degree. to 240.degree. C. for the resulting pulverized grains having a water content from 15 to 20%, so that the degree of puffing falls within a range of from 3.0 to 28.

Abstract: The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid. The present invention further comprises a process for preparing such a reduced fat, ready-to-eat cereal.

Abstract: The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.

Abstract: A process for fortifying an R-T-E cereal with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not only has not lost significant vitamin activity, but even more surprisingly exhibits superior vitamin stability upon storage than when equivalent amounts are applied topically to the cereal.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: Instant grits, which closely resembles natural grits in mouth feel, flavor and consistency, are prepared by cooking a gum-free aqueous grits slurry under controlled conditions for a limited period of time and drying the slurry rapidly prior to breaking up the obtained dried product and packaging it.

Abstract: Methods for toasting a puffed ready-to-eat cereal base are provided to increase the toasted flavor thereof. The methods comprise the step of subjecting the cereal base to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 45 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.

Abstract: Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from "interior" toasting of the cereal base.

Abstract: Microwave methods for toasting an unpuffed ready-to-eat cereal base are provided in full or partial substitution for conventional toasting methods. The methods comprise the step of subjecting a wet cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.

Abstract: The present invention relates to an improved process for the production of a fiber containing ready to eat cereal product of improved texture and appearance. The process involves the addition of a fiber source to a moistened and cooked grain mixture during the pelletization of the mixture. The pellets of the fiber containing mixture are then formed into a suitable shape for the ready to eat cereal product, such as a flake. The addition of the fiber source during pelletization of the mixture avoids any textural and appearance problems that might result if the fiber is added during the cooking or tempering step.

Abstract: The present invention relates to a low moisture hot rolling process for preparing expanded grain products without the extended time or high energy requirements of prior art processes. More particularly, the present process comprises wetting parboiled grain to a moisture content of between 8-16%; optionally tempering the moistened grain; plasticizing the moistened grain; compressing the moistened grain to reduce kernel thickness; and, toasting the compressed grain to obtain an improved expanded grain product.

Abstract: A method for tempering cooked cereal pellets or pieces for ready-to-eat cereals or cereal based snack half product is provided. The method involves the step of exposing the cereal pellets or pieces to a high intensity microwave field for a brief time sufficient to improve moisture distribution therein but without causing the pellets or pieces to puff. A high intensity microwave field has a field strength of >90 V/cm in free space. Exposure times range from about 15 to 30 seconds depending upon the initial temperature and moisture content of the pellets. The microwave tempered cereal pellets or cereal based snack half products can thereafter be conventionally processed to form finished cereal products. The finished cereal products exhibit superior physical and organoleptic attributes such as volume, improved texture, uniformity and for R-T-E cereal embodiments, also longer bowl life.

Abstract: Disclosed are puffed ready-to-eat breakfast cereal products having a high Total Dietary Fiber content which nonetheless exhibit desirable crispness. The cereal products are characterized by specific densities of about 0.075 to 0.35 g/cc. The Total Dietary Fiber content of the cereal compositions is about 2.5-12 g/oz or about 9% to 42%. The total fat content of the puffed cereal is less than about 4%. The cereal base is in the form of a hollow, pillow shaped piece comprising a thin shell surrounding the hollow core. In preferred embodiments, the cereal is provided with a low level of a sugar presweetening coating. Also disclosed are processes for preparing the puffed high fiber R-T-E cereals from pellets in sheet form.

Abstract: An improved dietary food product made from ground grain source material in expanded form, comprising more than 10 percent protein and more than 20 percent dietary fiber including from about 55 percent to 70 percent soluble dietary fiber and 30 percent to 45 percent insoluble dietary fiber, the food product having a calorie content of from about 250 to about 350 calories per 100 grams and being expanded from about 1:3 to 1:5 times.

Abstract: Disclosed are puffed, barley based ready-to-eat breakfast cereal products having a high soluble fiber content. The cereal products are characterized by specific densities of about 0.2 to 0.35 g/cc. The soluble fiber content of the cereal compositions is about 3 g/oz or about 10%. The insoluble fiber content is less than about 1.5 g/oz or about 5%. The soluble fiber to insoluble fiber ratio is at least about 2:1. The total insoluble fiber content is less than about 19%. The total fat content of the puffed cereal is less than about 4%. The cereal comprises about 15% to 90% of a barley flour fraction high in soluble fiber. Also disclosed are processes for preparing the puffed barley R-T-E cereals.

Abstract: Cereal flakes are prepared from an extrusion-cooked dough which is extruded through a rectangularly shaped orifice to obtain an expanded and puffed extruded dough which then is stretched to obtain a dough density of from 75 g/liter to 200 g/liter. The stretched dough is cut into flakes which then are roasted.

Abstract: The invention comprises a process for preparing oatmeal, which process comprises soaking steel cut oats and oat bran for a period of time sufficient to hydrate the oats, mixing rolled oats into the hydrated oat fraction, cooking the resultant mixture for a period of time sufficient to produce a flavorful food product, and optionally aseptically packaging the resulting product. The invention also comprises a process for preparing an oatmeal composition, which process comprises cooking steel cut oats in a manner so that the material is hydrated, adding rolled oats after a cooking time such that cooking of steel cut oats is substantially complete, adding optionally hydrated oat bran either before or after addition of the rolled oats, cooking the entire mixture for a time sufficient to render the product edible and packaging the product.

Abstract: The present invention is directed to a food for snack or as use as a breakfast cereal which has a creamy orange flavor. The food product includes a popped cereal which is selected from oat, wheat, rye, soy, corn, rice and combinations of these and essentially includes a powdered dairy or dairy substitute product which simulates cream flavor in combination with powdered orange or artificial orange flavor. Preferred embodiments include sweeteners such as fructose, sugar, corn syrup, dextrose, artificial sweeteners and combinations of these. Further, the food may include preservatives as well as vitamin and mineral supplements. In one embodiment, flavor enhancers are included. In yet another embodiment, the puffed cereal is formed in a shape of a sphere.

Abstract: Disclosed are ready-to-eat cereals containing high levels of psyllium husk and methods for their preparation. The cereals contain about 2% to 37% psyllium, about 20% to 80% of a starchy cereal component, and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The total fructose content is less than about 5%. The minimum soluble fiber content is 3 g/oz.

Abstract: Disclosed are ready-to-eat cereals containing high levels of soluble fiber and methods for their preparation. In addition, the cereals contain about 10% to 15% total soluble fiber and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The minimum soluble fiber content is 2.8 g/oz. The cereals can be prepared from conventional cereal materials.

Abstract: Flaking roll apparatus (10) for the processing of cereal products or the like is provided which includes a pair of counterrotating, nip-defining flaking rolls (76, 78) which are obliquely oriented with the rotational axes thereof lying in a plane situated at an angle between about 15.degree. and 70.degree. with respect to the horizontal. In this manner, the apparatus (10) uses less floor space and can more readily be serviced and cleaned. The overall flaking apparatus (10) preferably includes threadably adjustable devices (136) for maintaining proper nip clearance between the flaking rolls (76, 78) and for precise adjustment thereof. Additionally, end-to-end adjustment of the flaking roll assembly (10) is afforded by means of an eccentric mount (108) for one of the flaking rolls (76).

Abstract: Disclosed are ready-to-eat cereals of reduced salt content which nonetheless exhibit the salt taste perception of ready-to-eat cereals having conventional salt levels as well as methods of preparing such R-T-E cereals. The methods of preparation comprise: (A) providing R-T-E cereal base pieces fabricated from a cereal composition having a first, reduced salt concentration, (B) topically applying to the cereal base pieces a saline solution comprising sodium chloride and water in sufficient amounts as to apply about 0.5% to 1.5% by weight (dry basis) to form coated cereal pieces, and (C) drying the coated cereal pieces to a final moisture content of less than about 5%.

Abstract: Disclosed are R-T-E cereal compositions of reduced salt content which nonetheless provide enhanced cooked cereal flavor. Also disclosed are methods for the preparation of such R-T-E cereals. The present methods comprise cooking a cereal to form a cooked cereal dough in the presence of sucrose and a water soluble calcium salt under conditions of elevated temperature and pressure for an extended cook. The combination of ingredients and cooking conditions provides cooked cereal dough and R-T-E cereals prepared therefrom which possess surprisingly increased levels of pyrazine flavor constituents.

Abstract: Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent solid barrier. The high moisture phase can be a gelled diary product such as yogurt or pudding. In addition to the puffed cereal pieces, the second portion additionally essentially comprises a defined water-in-oil emulsion throughout which the pieces are dispersed. The emulsion includes a high solids, discontinuous aqueous phase, preferably gelled, dispersed within a low oil content continuous gelled oil phase. The oil phase comprises an edible liquid oil, preferably winterized, which is also gelled. The composite food products exhibit good interphasic stability for the typical refrigerated temperature distribution time periods as well as the maintenance of the relatively crisp texture of the puffed cereal pieces.

Abstract: Disclosed are multicolored cereal pieces and methods of preparation. In preferred embodiments, the cereal pieces have an upper layer and a bottom layer, at least one of which layer is characterized by regions of a plurality of different colors. The methods for fabricating the present multicolored cereal pieces involves preparing separate segregated quantities of low moisture, free flowing cooked cereal dough pellets of individual colors, separately cooling the separate quantities of pellets, admixing the separate batches while cool with low shear mixing to form a blended assortment of multicolored free flowing pellets, warming the pellets, sheeting the pellets to form a sheet with regions of various colors, forming individual pieces from the sheet and finishing the pieces to form R-T-E cereals with multiple colors.

Abstract: The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising gelatinized starch and added cereal bran other than rice bran, in which the amylolytic activity of the bran is controlled, and contain at least about 5% by weight and generally no more than about 35% by weight of oil or fat. The snackfoods may be produced from a half product comprising at least some gelatinized starch and added cereal bran by frying or by immersion in a bed of hot particulate material followed by spraying with fat or oil. Even when fried the snackfoods have a lower energy value than comparable known products; moreover they are highly palatable, and the bran content provides a useful source of fibre in any diet.

Abstract: A method for producing a breakfast cereal from half products comprising the steps of: extruding pellet half products of a gelatinized, starch-containing material; drying the pellet half products to a moisture content of from about 9.5 to about 17.0 percent by weight under conditions which inhibit case hardening to form dried half products suitable for extended storage; rehydrating the dried half products to a moisture content of from about 18.0 to about 23.0 percent to form rehydrated half products; optionally treating the rehydrated half products with a moisture-absorbing compound to reduce the stickiness of the outer surface of the rehydrated half products; flaking the rehydrated half products into flakes; optionally circulating air about the flakes to reduce the moisture content of the flakes to from about 15.0 to about 18.0 percent; and toasting the flakes to a final moisture content of from about 2.0 to about 5.0 percent.

Abstract: Disclosed are shelf stable food compositions comprising infused, dry, oatmeal flakes useful for the preparation of instant oatmeal. The instant oatmeal is, however, characterized by the oatmeal flake size, appearance, texture and taste of traditional oatmeal. The present oatmeal can be prepared by the consumer by simple addition of hot water and a 30 second steeping. Also disclosed are methods of preparing the improved dry oatmeal. The methods involve infusion of oatmeal flakes or preferably steamed oatmeal groats prior to flaking of between 1% to 35% of the oatmeal flakes of low molecular weight solutes such as sugars and polyhydric alcohols. The infused oatmeal flakes are then dried to water activities ranging from 0.17 to 0.7.

Abstract: Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes.

Abstract: The present invention relates to a process for producing gelatinized grain for food or food processing material without steaming or boiling. The present invention comprises adjusting the water content of the grain before puffing to 40% or less, puffing the grain at 100.degree. C., further adding water to the puffed grain, and then coarsely pulverizing the grain, thereby producing coarsely pulverized porous grain. According to the present invention, the coarsely pulverized porous grain having a good crispness as well as a homogeneous water absorption and easy handling, can be obtained.

Abstract: A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125.degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.

Abstract: A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at least partially cooked, flaking the cooked cereal, and, optionally, agglomerating the flakes. It is preferred that the flakes be agglomerated for packaging in single-sized point of sale containers. This cereal has a rich, nutty flavor and when prepared does not have a gummy texture.

Abstract: The invention relates to soya flakes obtainable by kneading a mixture of soya flour and a partial hydrolyzate of starch having a DE value of 10 to 60 in a proportion of 20 to 100% by weight relative to the soya flour, with addition of water, molding the resulting paste and baking the same, and to a process for the preparation of said soya flakes.

Abstract: A high bran snack, for the prevention of colon cancer, of which a typical formulation is: graham (whole wheat) flour, 40 percent; rice flour, 10 percent; whole wheat bran flour, 50 percent; calcium carbonate, 1.25 percent; reduced iron, 0.013 percent; and riboflavin (as a tracer), 0.02 percent. About 5 ounces of water is added per 80 ounces of dry materials. The dry materials are mixed in a ribbon blender and then fed dry into a cooker extruder. Then the water is added to the mixture in the extruder. The mixture is extrusion cooked and formed in, for example, a twin-screw cooker extruder. Each of the ingredients in the formulation has a processing, nutritional or therapeutic purpose. The extruded pieces are coated with coconut oil and powdered flavorant.

Abstract: The invention describes an improved process for producing a high fiber content direct expanded ready-to-eat breakfast cereal wherein the improvement lies in the incorporation of a bran material of a particle size of from 5 to 100 microns in the feedstock. The incorporation of bran material within this particle size will allow the production of a ready-to-eat breakfast cereal containing a specific density of from 0.15 to 0.40 grams per cc.

Abstract: This invention provides a food material for puffing, which enables easy and uniform puffing without a special appliance and which has good taste, smell and texture. The food material for puffing comprises pre-gelatinized cereal grain, 0.2 to 11% by weight of ethyl alcohol, 0.25 to 16% by weight of fat and/or oil and if desirable other additives, the water content of said food material being between 5 and 45 weight %. The food material is used as a breakfast food or snack as well as for making rice crackers.

Abstract: This invention is a method for applying a sweetener to a food stuff. In the preferred method the frosted coating of sweetener has a snow-like appearance. The apparatus used has a means for atomizing and spraying a sweetener solution onto food stuff particles and a means for drying the sprayed food stuff particles using compressed room temperature air.

Abstract: Process of preparing a dry, instant, wheat farina-like product in flake form which will readily rehydrate upon the addition of hot water. Farina is impregnated with a sufficient amount of water to saturate the farina. The wetted farina is tempered, preferably with agitation, to produce a material having uniform moisture. The tempered material is cooked, the average particle size of the cooked material being increased thereby. The average particle size of the cooked material is then reduced. The particulate material is flaked to form a dry product in flake form. The flaked material is dried. The dried, flaked material is capable of being readily rehydrated by the addition thereto of hot water to provide a food product having the texture, etc., of cooked farina.

Abstract: Process of preparing a dry, instant, wheat or farina-like product in flake form which will readily rehydrate upon the addition of hot water. Farina and an effective amount of guar gum in powder form are admixed. The homogeneous mixture is impregnated with a sufficient amount of water to saturate the mixture. The mixture is tempered, preferably with agitation, to produce a material having uniform moisture. The tempered material is cooked, the average particle size of the cooked material being increased thereby. The average particle size of the cooked material is then reduced. The particulate, cooked material is dried. The dry, particulate material is then tempered to provide a uniform moisture content. The tempered, particulate material is flaked to form a dry product in flake form, which is capable of being readily rehydrated by the addition thereto of hot water to provide a food product having the texture, etc., of cooked farina.

Abstract: This invention is a process for producing a mixed grain instant hot cereal product by cutting different grains by a steel cutting method, mixing the dry grains together, steaming the mixture, rolling the cooked grains on a flaking roller to form flakes, and baking the flakes. The process produces thicker than normal toasted flakes of high flake integrity that withstand packaging, shipping, and rehydration cooking.

Abstract: Process of preparing a dry, instant, wheat farina-like product in flake form which will readily rehydrate upon the addition of hot water. Farina is impregnated with a sufficient amount of water to saturate the farina. The wetted farina is tempered, preferably with agitation, to produce a material having uniform moisture. The tempered material is cooked, the average particle size of the cooked material being increased thereby. The average particle size of the cooked material is then reduced. The particulate material is flaked to form a dry product in flake form. The flaked material is dried. The dried, flaked material is capable of being readily rehydrated by the addition thereto of hot water to provide a food product having the texture, etc., of cooked farina.

Abstract: Process of preparing a dry, instant, wheat or farina-like product in flake form which will readily rehydrate upon the addition of hot water. Farina and an effective amount of guar gum in powder form are admixed. The homogeneous mixture is impregnated with a sufficient amount of water to saturate the mixture. The mixture is tempered, preferably with agitation, to produce a material having uniform moisture. The tempered material is cooked, the average particle size of the cooked material being increased thereby. The average particle size of the cooked material is then reduced. The particulate, cooked material is dried. The dry, particulate material is then tempered to provide a uniform moisture content. The tempered, particulate material is flaked to form a dry product in flake form, which is capable of being readily rehydrated by the addition thereto of hot water to provide a food product having the texture, etc., of cooked farina.

Abstract: The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising gelatinized starch and added cereal bran other than rice bran, in which the amylolytic activity of the bran is controlled, and contain at least about 5% by weight and generally no more than about 35% by weight of oil or fat. The snackfoods may be produced from a half product comprising at least some gelatinized starch and added cereal bran by frying or by immersion in a bed of hot particulate material followed by spraying with fat or oil. Even when fried the snackfoods have a lower energy value than comparable known products; moreover they are highly palatable, and the bran content provides a useful source of fibre in any diet.

Abstract: An improved method for preparing a cereal of the dry crisp type which is generally served with sugar and cold milk or cream has been developed. The method consists of having the relatively high moisture content of the discrete cereal pieces equilibrate with that of the substantially dry discrete fruit pieces before or during storage. The equilibration of moisture results in the cereal pieces being crisp and the fruit pieces obtaining a desired degree of softness and moistness.

Abstract: A process for making crisp corn flakes wherein the corn is cooked at a slightly alkaline pH, processed at a high moisture, or a combination of these steps.