Cereal flakes product and process

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material

Patent

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Details

426457, 426458, 426621, A23L 110, A23L 1164

Patent

active

039963845

ABSTRACT:
Triticale is soaked at an elevated temperature, drained, tempered and then bumped preparatory to being cooked with added syrup, partially dried, flaked and toasted to produce a curled, crinkly, crisp breakfast cereal.

REFERENCES:
patent: 2928743 (1960-03-01), Rutgers
Matz; "Cereals as Food and Feed" Avi Pub. Co. Inc., Westport Conn. 1959.
Chem. Abstracts; Ahmed et al., 1974; vol. 82, 71755d, "Amino Acid Comp. Protein Fractions and Baking Quality of Triticale".

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