Flexible partially cooked dough composition

Details Flexible partially cooked dough composition Flexible partially cooked dough composition

A - Human Necessities

21

D

A21D 13/00 (2006.01) A23L 1/164 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2261052

The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt.% to 20 wt.%. Also disclosed is a partially fried, flexible dough composition resulting from this method.

L'invention est un procédé de préparation d'une composition alimentaire souple cuite partiellement. Le procédé consiste à formuler une pâte constituée de farine, d'eau et d'autres ingrédients de pâte. Cette pâte est ensuite mise en forme et frite partiellement. La composition de pâte frite partiellement présente une teneur en humidité comprise dans une plage allant d'environ 10 % en poids à 20 % en poids. Est également décrite une composition de pâte souple partiellement frite obtenue à partir de ce procédé.

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