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
1985-06-13
1988-06-21
Jones, Raymond N.
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.
426446, A21D 802
Patent
active
047524936
ABSTRACT:
Expanded snacks with a hollow space therein can be produced by preparing a farinaceous raw mixture by mixing one or more farinaceous materials of the type having small swelling capacity and one or more farinaceous materials of the type having large swelling capacity, gelatinizing so as to raise the temperature of said farinaceous raw mixture to 65.degree.-90.degree. C. while maintaining the temperature within the above range for 2-10 minutes, rolling the dough thus obtained into a sheet of a uniform thickness, cutting the resulting sheet into the desired shapes and then baking the thus formed dough pieces until they become fully expanded forming a hollow space within them.
REFERENCES:
patent: 1890697 (1932-12-01), Scanlan
patent: 2162376 (1939-06-01), Collatz
patent: 3652294 (1972-03-01), Marotta et al.
patent: 3800050 (1974-03-01), Popel
patent: 3925567 (1975-12-01), Abe
Jones Raymond N.
Mims Mary S.
Morinaga & Co., Ltd.
LandOfFree
Process for preparing hollow expanded snacks does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for preparing hollow expanded snacks, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing hollow expanded snacks will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-929022