EXTRUDED FLAKES AND MANUFACTURING METHOD

A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70 pcnt , a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a...

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Bibliographische Detailangaben
Hauptverfasser:	DAUTREMONT, Christophe, GEROMINI, Osvaldo, KAUL, Pushkar Nath, PELLEGRINI, Stephane, CHANVRIER, Helene Michele Jeanne
Format:	Patent
Sprache:	eng
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 method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70 pcnt , a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.