Process for cooking cereal grains

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

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426455, 426457, 426460, 426506, 426507, 426508, 426619, 426620, A23L 1168

Patent

active

059724137

ABSTRACT:
A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by heating in water at a temperature below 95.degree. C. for a period of time sufficient to raise the moisture content of the grains to from about 28% to about 36% while allowing a substantial amount of starch to remain ungelatinized and a second continuous stage wherein the grains are heated in water at a temperature above about 95.degree. C. for a period of time sufficient to substantially fully cook the grains.

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"Breakfast Cereals And How They Are Made," published by the American Association of Cereal Chemists, Inc., ed. by Robert B. Fast and Elwood F. Caldwell, pp. 35-39, 1990.

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