Soluble oat or barley flour and its use

Producing soluble whole oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.

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Bibliographische Detailangaben
Hauptverfasser:	CHATEL, ROBERT, CHUNG, YONGSOO, FRENCH, JUSTIN
Format:	Patent
Sprache:	eng ; pol
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS 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:	Producing soluble whole oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.