This process allows continuous production of shelf-stable whole-grain food products such as savory and sweet snacks and cereals. Cooked whole-grain cereal particles are exposed to water to gelatinize their starch content. To prepare the dough, the gelatinized whole-grain particles are mixed with starch, whole-grain flour, optional minor dough ingredients such as a leavening agent, and a food component such as vegetables and fruit. The dough is formed into distinct pieces that are baked or fried to provide a whole-grain food that is nutritious, low-fat, multi-flavored and a good source of dietary fiber.
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