Method of treating legume flours and legume flour product

Details Method of treating legume flours and legume flour product Method of treating legume flours and legume flour product

A - Human Necessities

21

D

99/172

A21D 6/00 (2006.01) A21D 2/26 (2006.01) A23L 1/00 (2006.01) A23L 1/20 (2006.01)

Patent

CA 1076412

A B S T R A C T A method of making a food product with good flow characteristics from a flour of a legume that has a protein and a starch content comprising the steps of maintaining the flour particles dispersed in air within a chamber; forming the dispersed flour particles into agglomerated particles by contacting them with steam to raise their temperature to at least 170°F.

297173

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