Breakfast cereal biscuit comprising waxy grain

A - Human Necessities – 23 – L

Patent

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Details

A23L 1/164 (2006.01) A23L 1/10 (2006.01)

Patent

CA 2351515

An improved breakfast cereal biscuit is provided comprising grain wherein the grain includes waxy grain in an amount of at least 20 % by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously or both, rolled into flakes, and either agglomerated and toasted into a desired biscuit shape or toasted and agglomerated into a desired biscuit shape. A process for the production of the improved breakfast cereal biscuit is also provided. The improved breakfast cereal biscuit typically exhibits extended bowl life, has improved nutritional qualities, is tender and crisp in texture, has better flavours, and requires reduced energy in the manufacturing process, when compared to standard flaked wheat breakfast cereal biscuits.

L'invention concerne des biscuits de céréales pour petit déjeuner de type amélioré qui comprennent des grains, lesdits grains comprenant des grains cireux dans des proportions au moins égales à 20 % en poids de la teneur totale en grains. Les grains ont été hydratés et cuits soit les uns après les autres soit simultanément, voire les deux, puis laminés pour former des flocons et soit agglomérés et toastés pour donner une forme de biscuit désirée soit toastés et agglomérés pour donner une forme de biscuit désirée. L'invention concerne aussi la production des biscuits de céréales pour petit déjeuner de type amélioré. Le biscuit de céréales amélioré manifeste normalement une plus longue durée de vie dans le lait, possède de meilleurs qualités nutritionnelles, a une texture tendre et croustillante et des odeurs encore plus agréables et nécessite moins d'énergie pendant le processus de fabrication en comparaison aux biscuits de céréales pour petit déjeuner de type standard à base de blé floconné.

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