High intensity microwave puffing of thick R-T-E cereal flakes

US5338556A · kind A · utility

Assignee

• General Mills, Inc. · US

Inventors

• Edward C. Schwab · New Brighton, US
• George E. Brown · Niles, US
• Kristin L. Thomas · Rosemount, US
• Terry R. Harrington · Albertville, US

Key dates

• Filing date: Feb 22, 1993
• Grant date: Aug 16, 1994
• Expiry date: Feb 22, 2013

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/808
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Microwave methods for puffing thick ready-to-eat cereal flake pieces are provided in full or partial substitution for conventional toasting and puffing methods. The methods comprise the step of subjecting a thick (>0.025 inch) cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave puffed cereal pieces exhibit superior puffed volume and a lighter texture compared to finished products toasted and puffed by known methods. The present methods are particularly suitable for puffing thicker flakes fabricated from whole grain, e.g., whole wheat based cooked cereal doughs.