EXTRUDED FLAKES AND MANUFACTURING METHOD

A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 50-90%, a mean wall thickness of 30-90 microns, a thickness of 0.5- 2 mm, a length of 2-8 mm and a liquid absorption index of 100-600 g liquid per 100 g flakes. The method involves cooking a doug...

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Bibliographische Detailangaben
Hauptverfasser: STÉPHANE PELLEGRINI, OSVALDO GEROMINI, HÉLÈNE MICHÈLE JEANNE CHANVRIER, CHRISTOPHE DAUTREMONT, PUSHKAR NATH KAUL
Format: Patent
Sprache:eng ; por
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Zusammenfassung:A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 50-90%, a mean wall thickness of 30-90 microns, a thickness of 0.5- 2 mm, a length of 2-8 mm and a liquid absorption index of 100-600 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.