RICE FLOUR COMPOSITIONS

A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition. Una composición de harina de ar...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	DAVID JOSEPH BRUNO, JR, MARIA DOLORES MARTINEZ-SERNA VILLAGRAN, ANTHONY JOHN BOIANO, YASHWANT KUMAR, CONSUELO KONG
Format:	Patent
Sprache:	eng ; spa
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
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Beschreibung
Zusammenfassung:	A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition. Una composición de harina de arroz que comprende harina de arroz con un índice de absorción de agua de aproximadamente 3.5 a aproximadamente 9 y una viscosidad máxima de aproximadamente 130 unidades de viscosidad rápida a aproximadamente 900 unidades de viscosidad rápida. Mezclas secas, masas, procesos de fabricación, y botanas elaboradas fabricadas de la composición de harina de arroz.