Stability improvement of oat r-t-e cereals by high intensity...

Details Stability improvement of oat r-t-e cereals by high intensity... Stability improvement of oat r-t-e cereals by high intensity...

A - Human Necessities

23

L

A23L 1/18 (2006.01) A23B 9/04 (2006.01) A23L 1/164 (2006.01)

Patent

CA 2112912

2112912 9300827 PCTABS00019 Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from "interior" toasting of the cereal base.

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