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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| creator | DAUTREMONT, Christophe GEROMINI, Osvaldo KAUL, Pushkar Nath PELLEGRINI, Stephane CHANVRIER, Helene Michele Jeanne |
| description | 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. |
| format | Patent |
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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. 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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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | EXTRUDED FLAKES AND MANUFACTURING METHOD |
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