Process for preparing a cooked extruded flour-based product

Details Process for preparing a cooked extruded flour-based product Process for preparing a cooked extruded flour-based product

1985-03-11

1986-02-04

Jones, Raymond

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426498, 426551, A23D 600

Patent

active

045685509

ABSTRACT:
This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140.degree. F. to 250.degree. F. (60.degree. C. to 120.degree. C.) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.

REFERENCES:
patent: 3041176 (1962-06-01), Baker
patent: 4218480 (1980-08-01), Dyson et al.
patent: 4364941 (1982-12-01), Darley et al.

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