Microwave toasting of puffed R-T-E cereals

Details Microwave toasting of puffed R-T-E cereals Microwave toasting of puffed R-T-E cereals

1992-06-18

1993-04-06

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

052002225

ABSTRACT:
Methods for toasting a puffed ready-to-eat cereal base are provided to increase the toasted flavor thereof. The methods comprise the step of subjecting the cereal base to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 45 seconds. The microwave toasted cereal pieces exhibit superior 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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