The present invention provides a method of puffing a food starch material capable
of becoming amorphous into a food starch material product. The method includes
forming food starch material pellets by extruding gelatinized food starch flour
in an extruder. The pellets are then placed in a puffing chamber and heated under
pressure until the pellets become amorphous. The amorphous food starch material
product is then expanded to form a puffed, unitary product composed of all the
pellets placed in the chamber.
