Method of production of extruded cereal grain-based food products having improved qualities
US5366748A · kind A · utility
23Cited by
7References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 14, 1992 |
| Grant date | Nov 22, 1994 |
| Priority date | — |
| Expiry date | Sep 14, 2012 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a gum such as carboxymethyl cellulose and optionally a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.