Process for preparing hollow expanded snacks
US4752493A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jun 13, 1985 |
| Grant date | Jun 21, 1988 |
| Priority date | — |
| Expiry date | Jun 13, 2005 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/47
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.