Microwaveable flour-starched based food product

Details Microwaveable flour-starched based food product Microwaveable flour-starched based food product

1991-07-15

1992-04-14

Yeung, George

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426241, 426549, 426622, A21D 1000

Patent

active

051046695

ABSTRACT:
The present invention is directed to a flour-starch mixture that is capable of being converted into a flour-starch based food product that heats evenly from a frozen condition, when exposed to microwave energy. Optionally, the flour-starch based food product of this present invention is combined with a microwave susceptor to obtain enhanced crisping on the outside.
The flour-starch based food product of the present invention is made from a flour-starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight high amylose starch, and from about 0.25% to about 5% by weight high amylopectin starch.
The flour-starch based food product of the present invention is particularly useful in preparing consumer oriented microwaveable food products, where features such as palatability, even heating and even crisping are desired.

REFERENCES:
patent: 4463020 (1984-07-01), Ottenberg et al.
patent: 4529607 (1985-07-01), Lenchin et al.
patent: 4560559 (1985-12-01), Ottenberg et al.

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