Extruded wheat germ food product and method of preparation

Details Extruded wheat germ food product and method of preparation Extruded wheat germ food product and method of preparation

1979-03-05

1981-03-17

Kellogg, Arthur D.

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

426448, 426450, 426465, 426625, A23B 104

Patent

active

042567696

ABSTRACT:
An extruded defatted wheat germ food product has an expanded open-cell structure with a crisp, crunchy palatable nut-like flavor is stable in the presence of air at room temperatures. The product is produced by defatting wheat germ, increasing the moisture to 12-25% by weight, and extruding the moist wheat germ into atmospheric pressure, where the wheat germ is permitted to expand. The extruded product is dried to a moisture level below about 8%.

REFERENCES:
patent: 2085421 (1937-06-01), Donk et al.
patent: 2282788 (1942-05-01), Musher
patent: 3097947 (1963-07-01), Kemmerer
patent: 3895121 (1975-07-01), Huessy

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