Crisp edible material and method of preparing same

Details Crisp edible material and method of preparing same Crisp edible material and method of preparing same

A - Human Necessities

23

J

A23J 3/26 (2006.01) A23J 3/18 (2006.01) A23L 1/00 (2006.01) A23L 1/0522 (2006.01) A23L 1/0524 (2006.01) A23L 1/176 (2006.01) A23L 1/18 (2006.01)

Patent

CA 2093755

ABSTRACT Crisp edible material predominantly comprising 40 to 70% pure gluten protein and starch having an amylopectin to amylose ratio ranging from 8:1 to 25:1. A method of preparing an expanded crisp food material by extruding a mixture of predominantly 40 to 70% of pure gluten protein and 30 to 60% of starch having an amylopectin to amylose ratio of from 8:1 to 25:1 and up to 30 parts water per 100 parts solids at temperatures between 100 and 150°C and drying the extrudate.

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