Say paraan pian nahusgaan no kasin .pakanan na taganoekselenti so pangukom ed kalidad na produkton naproseso, balet no kasin susto so proseso na operasyon so mangapekta met ed kalidad na panagproseso na pakanen na tagano so mangipaamta ed sika, no anto so proseso na panagproseso na tagano so mangapekta ed kalidad na panag-alay tagano:
Say unaan et say pamamaga: say linaew ed produkto so direktan mangapekta ed grado na ilalaknab na aproseso a produkto na .pakanan na tagano{0} Kanian, say panangontrol ed amagan linaew na linaew so importante a tuloy, no say linaew ed produkto so sobra kayari na pamamaga ed loob na antikey a panaon sano man-apoy, a say produkto so walaan na saray bengatlan anawet, say produkto so anawet, tan say bengatla so aderal a bengatla so agaylan inka-malambot, tan say bengatla so aderal a bengatla ya ay-ati say anti-atiw, tan say bengatla so aderal a bengatla so arawrawi, tan say bengatla so aderal a bengatla so apinsaw na bengatla. antikey so panaon sano manpriprito, a mamawas met ed grado na ilalaknab na produkto{3} Kanian, say panaon na pamamaga so napili ed loob na 7 oras, tan say linaew so sankasustoan la{5}.
Say komadua et say helatisasyon: saray grannules so ondadapo ed danum diad matukoy a temporaryo ({{}} grado, a manporma, a manporma na dakel a singa-pastol a solusyon parad helatin ya atipon a tuloy a tuloy, satan so sankabalegan a tuloy, satan so sanka-apag-apagan, satan so sanka-apag-apagan, satan so sanka-apag-apagan, satan so sanka-apag-apagan, satan so sanka-apag-apagan, satan so sanka-apag-apagan, satan so naaaruman a tuloy, satan so agay la, satan so alay abig a tuloy, satan so agay la, satan so alay abig a tuloy, satan so agay la, satan so alay abig a tuloy, satan so agay la, satan so agaylan tuloy, satan so apasakey a tuloy, saya so agay la, satan so alay . nisara so linaew ed ontumbok ya itatatken, diad ontan et mangiletneg na pundasyon parad pangitarok na baleg a pamalaknab ed baleg a .
Diad kaunoran, satan so itatatken: say à-abit kayari na ilalaknab na .pakanan na taganois placed at 2 to 4℃C for 1.5 to 2 days to become opaque starch. During the aging process, the water absorbed during gelatinization is encapsulated by the microcrystalline structure of the human starch. When fried at high temperature, the water in the micro-grain of the starch is rapidly vaporized and ejected, causing the starch structure to expand tan manporma na sakey a pasen tan malukak ya estruktura{8}} Say gagala na panagputok.
Say walad tagey et sakey ya importantin proseso na panagproseso ya mangapekta ed kalidad na panagproseso na pakanen na pakanen na tagano so lalon mamaaligwas ed kalidad na panagproseso na panag-ala na tagano dia{Ha} co.