MICROWAVE TOASTING OF UNPUFFED R-T-E CEREALS

Microwave methods for toasting an unpuffed ready-to-eat cereal base are provided in full or partial substitution for conventional toasting methods. The methods comprise the step of subjecting a wet cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 t...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	BROWN, GEORGE E, SCHWAB, EDWARD C
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Microwave methods for toasting an unpuffed ready-to-eat cereal base are provided in full or partial substitution for conventional toasting methods. The methods comprise the step of subjecting a wet cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.