Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1994-03-31
1995-06-27
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426497, 426516, A23L 100, A23P 100
Patent
active
054278090
ABSTRACT:
A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat. At least about 80% of the dry solids weight of the starches in the product are gelatinized. The product is quickly hydratable in preparing it for consumption.
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Debbouz Amar
Donnely Brendan J.
Hagen Kevin R.
North Dakota State University Research Foundation
Yeung George
LandOfFree
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