Biscuit and process of preparation

Details Biscuit and process of preparation Biscuit and process of preparation

1986-10-21

1991-07-30

Golian, Joseph

Food or edible material: processes, compositions, and products

Building up units from diverse edible particulate material...

426549, 426559, 426622, 426454, A21D 1308

Patent

active

050359061

ABSTRACT:
A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. The biscuit has a density of from 0.3 to 0.8 g/cm.sup.3 and a water content of from 1.5 to 4.5% by weight. The base consists of from 40 to 80 parts by weight of cereal flour, from 0 to 20 parts by weight of sucrose and from 0.5 to 3 parts by weight of oil or fat. The base has a specific weight of from 0.1 to 0.3 g/cm.sup.3. The binder consists of from 8 to 30 parts by weight of sucrose and/or mixtures of glucose and its polymers.

REFERENCES:
patent: 3722398 (1973-03-01), Freye et al.
patent: 3732109 (1973-05-01), Poat et al.
patent: 4438146 (1984-03-01), Colby et al.
patent: 4592916 (1986-06-01), Akesson
patent: 4650685 (1987-03-01), Persson et al.
Colby et al, WO83/03185 (PCT/US83/00373/9/83) International Filing date 3/11/82.

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