A method of forming an expandable food product having enhanced
expandability is disclosed. In the method a cooked starchy farinaceous
composition is treated by flash frying in a heated media for a period of
from 1 to 15 seconds. The flash fry treatment leads to enhanced
expandability, an enhanced percentage of expanded pieces, enhanced
coating retention, and an enhanced high fat mouth feel to the food
product. The flash fry media can be an edible oil, a paraffin, or a
caustic bath of baking soda in water. The product produced has unique
consumer appeal.
