Process for preparing puffed cereal product

Claim 1

A PROCESS FOR PREPARING A PUFFED, READY-TO-EAT BREAKFAST CEREAL PRODUCT COMPRISING PREPARING AN UNCOOKED KNEADED CERAL DOUGH, FORMING SAID DOUGH INTO RELATIVELY SMALL SHAPES, DRYING SAID SHAPES TO A MOISTURE CONTENT OF 3% AND AT LEAST HIGH ENOUGH TO PERMIT GUN-PUFFING TO PRODUCE A PRODUCT SHAPE SEVERAL TIMES ITS ORIGINAL SIZE, BUT TO BELOW 16% BY THE APPLICATION OF HEAT AT TEMPERATURES IN EXCESS OF 250*F. BUT BELOW 400*F., THE TIME AND TEMPERATURE OF DRYING BEING CORRELATED SO THAT WHEN VIEWED MICROSCOPICALLY UNDER POLARIZED LIGHT A SUBSTANTIAL LOSS OF MALTESE CROSSES OCCURS IN THE STARCH GRANULES BUT THE STARCH GRANULES RETAIN THEIR SHAPE AND ARE UNRUPTURED, CHARGING SAID DRIED DOUGH SHAPES TO A GUN-PUFFING ZONE AND GUN-PUFFING SAID SHAPES TO PROVIDE A PRODUCT SEVERAL TIMES LARGER THAN THE ORIGINAL SHAPE WHILE BEING A FAITHFUL REPRODUCTION OF SAID ORIGINAL SHAPE, SAID DOUGH SHAPES BEING GUN-PUFFED BY SUBJECTING THEM WHILE AT A TEMPERATURE ABOVE THAT AT WHICH STEAM CONDENSES THEREON TO SUPER-ATMOSPHERIC TEMPERATURES AND PRESSURES FOR A PERIOD SUFFICIENT TO DEVELOP POSITIVE STEAM PRESSURE TO PUFF SAID DOUGH SHAPES UPON THEIR RELEASE TO AN UNCONFINED AREA OF LOW PRESSURE, AND THEREAFTER DISCHARGING SAID SHAPES TO SAID UNCONFINED AREA OF LOW PRESSURE.