EXTRUDED FLAKES AND MANUFACTURING METHOD

A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, 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 doug...

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Bibliographische Detailangaben
Hauptverfasser: DAUTREMONT, CHRISTOPHE, KAUL, PUSHKAR NATH, CHANVRIER, HÉLÈNE MICHÈLE JEANNE, PELLEGRINI, STÉPHANE, GEROMINI, OSVALDO
Format: Patent
Sprache:eng ; pol
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Zusammenfassung:A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, 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.