Stability improvements of oat R-T-E cereals by high intensity mi

Details Stability improvements of oat R-T-E cereals by high intensity mi Stability improvements of oat R-T-E cereals by high intensity mi

1992-06-18

1993-03-30

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426242, 426620, 426621, 426808, A23L 100, A21D 1500

Patent

active

051982552

ABSTRACT:
Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from "interior" toasting of the cereal base.

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"Snack, crackle pop!" Food Manufacture, Mar. 1990 pp. 37-38.

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