Process for preparing a cooked extruded flour-based product

Details Process for preparing a cooked extruded flour-based product Process for preparing a cooked extruded flour-based product

A - Human Necessities

23

L

99/120

A23L 1/16 (2006.01)

Patent

CA 1242925

PROCESS FOR PREPARING A COOKED EXTRUDED FLOUR-BASED PRODUCT ABSTRACT This invention prepares a fully cooked extruded flour-based product with a texture, aerated struc- ture, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour and water into an extruder in amounts effective to prepare a dough having a mois- ture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homo- geneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140°F to 250°F (60°C to 120°C) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.

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