Texturizing legume flours

Details Texturizing legume flours Texturizing legume flours

A - Human Necessities

21

D

99/172

A21D 2/36 (2006.01) A21D 2/26 (2006.01) A23J 3/22 (2006.01) A23L 1/20 (2006.01) A23L 1/314 (2006.01)

Patent

CA 1075968

A B S T R A C T A method of texturizing a flour having a substantial legume content comprising the steps of forming a flour into a pumpable aqueous slurry; said slurry being pumpable at pres- sures of less than 200 pounds per square inch; generating a source of steam; passing the slurry and steam through a cooker wherein they become intimately mixed and the flour becomes heated to at least 115°C to texturize the slurry; and collect- ing and cooling the slurry after passage through the cooker; the aqueous slurry having at least 20% protein (% nitrogen x 6.25).

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