Amylopectin containing ingredients for expanded foods

Details Amylopectin containing ingredients for expanded foods Amylopectin containing ingredients for expanded foods

A - Human Necessities

23

L

A23L 1/0522 (2006.01) A21D 13/04 (2006.01) A23L 1/00 (2006.01) A23L 1/164 (2006.01) A23L 1/18 (2006.01) A23L 1/217 (2006.01) A23L 1/36 (2006.01)

Patent

CA 2364036

The invention relates to a composition for use in preparing an expanded foodstuff such as snacks, said composition comprising at least a non-cereal amylopectin starch. It is a further object of the present invention to provide a method for obtaining an expanded foodstuff having improved expansion characteristics. Said composition, such as dough, at least comprising a non- cereal amylopectin starch, such as that isolated from potato tubers or tapioca. The preparation is carried out by heating at least part of the composition to a temperature above its glass transition temperature and letting it cool to below said glass transition temperature.

L'invention concerne une composition destinée à s'utiliser dans la préparation d'un produit alimentaire expansé tel qu'un casse-croûte, cette composition contenant au moins un amidon d'amylopectine non céréalier. L'invention concerne également un procédé d'obtention d'un produit alimentaire expansé possédant des caractéristiques d'expansion améliorées. Cette composition, telle que la pâte à pain, contient au moins un amidon d'amylopectine non céréalier, tel que celui isolé dans les tubercules de pomme de terre ou le tapioca. Le procédé de préparation consiste à chauffer au moins une partie de la composition à une température supérieure à sa température de transition vitreuse puis à la laisser refroidir à une température inférieure à cette température de transition vitreuse.

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