Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Patent
1997-07-14
1999-08-17
Tran, Lien
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
426455, 426460, 426506, 426508, 426523, 426615, 426618, 426629, A23B 902
Patent
active
059391235
ABSTRACT:
Dry whole wheat grains are prepared for eating by preheating water to a temperature above a predetermined cooking temperature for said grains, adding a given weight of grains at ambient temperature to the preheated water to lower the temperature thereof to the cooking temperature, maintaining the water at the cooking temperature and cooking the grains at the cooking temperature for a period of time which provides for the weight of the grains to increase by from about 37.6% to about 64.1%, and then immediately cooling the cooked grains to preclude further cooking thereof.
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Nava Atlas, "The Wholefood Catalog", pp. 4,25-27, 1988.
Levin et al. "The New International Goodwill Recipe Book", p. 146, Apr. 1981.
Desrosier, N. and Desrosier, J.; The Technology of Food Preservation 4.sup.th Ed. AVI Publishing, 1982, pp. 110-112.
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