Supercritical fluid extrusion process and apparatus

Details Supercritical fluid extrusion process and apparatus Supercritical fluid extrusion process and apparatus

1994-03-14

1995-05-23

Yeung, George

Food or edible material: processes, compositions, and products

Filling cavity in edible solid preform with edible material

Dough type preform

994506, 994507, 366 85, 425204, 426446, 426448, 426504, 426516, 426519, A21D 800, A21C 100, A23P 100

Patent

active

054179920

ABSTRACT:
A continuous process and apparatus for making bread and bread-like products using supercritical fluid extrusion are disclosed. The process is carried out in a dough mixer and extruder into which supercritical CO.sub.2 is injected to provide proofing of the product. Rising of the dough is produced by a combination of hydrodynamic expansion of air bubbles and diffusion of CO.sub.2 into said bubbles as the dough is extruded through an exit die, without the need for yeast. A filler material may be introduced into the core of the extruded product by a coextruder located within the extruder, to provide a continuous process for producing a coextruded filled product consisting of a fully cooked cereal-based outer core filled with a pumpable filling injected into the hollow center of the product. Also, controlled acid hydrolysis of the starches in the dough may be used to produce reducing sugars that add desirable flavor to the final product.

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