Process for preparing dough and improved product

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.

Patent

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Details

426439, 426560, A23L 1164, A21D 1300, A21D 1304

Patent

active

053956370

ABSTRACT:
A process for preparing dough, in particular a corn dough, for the preparation of snack foods such as, for example, corn chips, tortillas, taco shells or the like, in which ground cereals are mixed with water to form a mixture, the mixture is heated and subsequently cooled. The mixture is heated only to a temperature slightly above the gelatinization temperature of the cereal starch, and the mixture is cooled as early as after only partial gelatinization of the cereal starch.

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Derwent Publications Ltd., London, GB; AN 90-045206 & AU-D-3 676 289, Jan. 4, 1990.

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