A CEREAL BASED PORRIDGE MIX COMPOSITION AND A PROCESS FOR PREPARING THE SAME

A CEREAL BASED PORRIDGE MIX COMPOSITION HAVING NO BEANY AROMA, BITTER OF AFTER TASTE BITTERNESS AND HAVING IMPROVED SENSORY QUALITY ATTRIBUTES, SAID COMPOSITION COMPRISING 14-18 BY WEIGHT OF THERMALLY PROCESSED DEFATTED SOY FLOUR, 10-12BY WEIGHT OF THERMALLY TREATED FINE WHEAT SEMOLINE, 0.5 - 1.5BY...

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Hauptverfasser:	MYSORE RAMASWAMY ASHA, KODANGALA KESHAVA BHAT, NUGGE HALLI SAMPATHKUMARACHAR SUSHEELAMMA
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:	A CEREAL BASED PORRIDGE MIX COMPOSITION HAVING NO BEANY AROMA, BITTER OF AFTER TASTE BITTERNESS AND HAVING IMPROVED SENSORY QUALITY ATTRIBUTES, SAID COMPOSITION COMPRISING 14-18 BY WEIGHT OF THERMALLY PROCESSED DEFATTED SOY FLOUR, 10-12BY WEIGHT OF THERMALLY TREATED FINE WHEAT SEMOLINE, 0.5 - 1.5BY WEIGHT OF STARCH, 0.5 - 1.5BY WEIGHT OF PRE-GELATINIZED STARCH AND THE REMAINING BEING FOOD GRADE ADDITIVES AND FLAVORING AGENT AND A PROCESS FOR PREPARING THE SAME.