Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1993-05-21
1994-09-27
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 28, 426 62, 426549, A21D 1300
Patent
active
053505859
ABSTRACT:
An improved extrusion process is provided for the production of freezeable breadings which can be applied to frozen food products and which essentially eliminates the problem of "frosty tips", i.e., the tendency of prior extruded breadings to exhibit an unappealing whitish color when breaded products were fried or baked. The process of the invention involves first preparing a moisturized breading mixture containing a major proportion of wheat flour, together with water and active yeast; this mixture is then passed into and through an extruder under moderate conditions of temperature, pressure and shear, followed by shredding and drying of the extrudate to a moisture content of from about 8-12% by weight.
REFERENCES:
patent: 4609557 (1986-09-01), Mao et al.
patent: 4609558 (1986-09-01), Giacone et al.
Golian Joseph
Wenger Manufacturing Inc.
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