| abstract |
A puffed ready-to-eat breakfast cereal containing to about 60 percent protein is made by blending a bland edible protein material and a farinaceous material, adding moisture to a level of 17 to 30 percent, kneading the mixture and extruding it at pressures greater than about 1,000 p.s.i.g. at a temperature greater than the boiling point of water. |