Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1989-06-07
1991-05-14
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426 94, 426283, 426518, 426551, A21D 800
Patent
active
050154907
ABSTRACT:
The present invention related to the production of baked products having a relatively high oil content using a cooker extruder. Ingredients comprising flour and oil are mixed and heated in a cooker extruder to promote Maillard browning and flavor development. The dough-like mixture produced in the extrusion cooker is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared, conductive, or convection baking, or a combination thereof. The shortening or fat content of the dough-like mixture may be from about 12% by weight to about 40% by weight, preferably from about 20% by weight to about 30% by weight, based upon the weight of the dough-like mixture. Separation of oil from the remaining mass and extruder surging and starch gelatinization are avoided preferably by admixing water into heat-treated ingredients comprising flour and oil after and during substantial cooling of the heat-treated ingredients. The extruder is operated at low pressures, typically less than about 20 bars absolute, suitably less than about 10 bars absolute. The relative amount of cystalline or granulated sugar, such as sucrose, subjected to the heat treatment is used to control the tenderness and crunchiness of the final product.
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van Lengerich Bernhard
Warren Cathryn C.
Czaja Donald E.
Mims Mary S.
Nabisco Brands Inc.
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