Microwave toasting of unpuffed R-T-E cereals

Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave

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Details

426242, 426620, 426621, 426808, A23L 100, A21D 1500

Patent

active

051962187

ABSTRACT:
Microwave methods for toasting an unpuffed ready-to-eat cereal base are provided in full or partial substitution for conventional toasting methods. The methods comprise the step of subjecting a wet cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave toasted cereal pieces exhibit superior flavor resulting from "interior" toasting of the cereal base.

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"Snack, crackle, pop!" Food Manufacture, Mar., 1990, pp. 37-38.

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