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Popcorn and Other Cereal Products

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Book cover Snack Food Technology

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Abstract

Although it could probably be shown that nearly every available kind of cereal ingredient has been used in some form of snack product, popcorn and cornmeal are the ingredients utilized in the largest quantities by the snack industry. Substantial amounts of whole corn are also made into corn chips and other tortilla-style snacks after conversion to masa, an alkalized dough that is a traditional processing intermediate. Cookies, crackers, pretzels, and other snack foods whose manufacture is based on the processing of fermented or chemically leavened doughs require large amounts of wheat flour. Rice and other cereals are used in much lower amounts, at least in the U.S. snack industry.

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Authors and Affiliations

  1. Pocoloco, Inc., P.O. Box 384, Villa Park, Illinois, USA

    Samuel A. Matz (President)

Authors
  1. Samuel A. Matz
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© 1984 The Avi Publishing Company, Inc.

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Matz, S.A. (1984). Popcorn and Other Cereal Products. In: Snack Food Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9778-9_1

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  • DOI: https://doi.org/10.1007/978-94-010-9778-9_1

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-9780-2

  • Online ISBN: 978-94-010-9778-9

  • eBook Packages: Springer Book Archive

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