Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Patent
1993-02-22
1994-08-16
Yeung, George
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
426242, 426620, 426621, 426808, A23L 100, A21D 1500
Patent
active
053385560
ABSTRACT:
Microwave methods for puffing thick ready-to-eat cereal flake pieces are provided in full or partial substitution for conventional toasting and puffing methods. The methods comprise the step of subjecting a thick (>0.025 inch) cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave puffed cereal pieces exhibit superior puffed volume and a lighter texture compared to finished products toasted and puffed by known methods. The present methods are particularly suitable for puffing thicker flakes fabricated from whole grain, e.g., whole wheat based cooked cereal doughs.
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Brown George E.
Harrington Terry R.
Schwab Edward C.
Thomas Kristin L.
General Mills Inc.
Lillehaugen L. MeRoy
O'Toole John A.
Yeung George
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