Patent ID: 8563065

Claim:
A method for making an expanded food product having a high resistant starch content comprising: a. forming a dough by admixing water, graham flour, and a gelatinized, starch based bulking agent, said bulking agent comprising at least 30% by weight of an amylase-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C. as determined by modulated differential scanning calorimetry (MDSC), the water-holding capacity of said starch-based bulking agent being less than 3 grams water per gram of said starch-based bulking agent, b. extrusion cooking the dough, c. extruding the cooked dough through a die at a die temperature of at least about 100° C. and a die pressure of at least about 150 psig to substantially expand the cooked dough, and d. cutting the expanded and cooked dough into pieces, wherein the total dietary fiber retention of said gelatinized, starch-based bulking agent is at least about 90% by weight after said extrusion, and wherein said pieces have an average peak force brittleness of at least about 3000 grams, and an average peak distance brittleness of less than about 4 mm.