Method for preparing cooked wheat product

A method for preparing an expanded wheat product comprising the steps of grinding whole wheat, adding moisture to the ground wheat, uniformly distributing the moisture in the ground wheat to make a dough, conducting the dough to a die, heating the dough by passing it through the die at a rate sufficient to generate heat and steam in the dough without any external heat source to the die and cook the dough in the die to condition the wheat and extruding the dough into a lower pressure zone to flash steam and expand the dough.