http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1065944-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 1999-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_191d90062dc164fa221aaf6ddc72ba2a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33b05e18e5a04c01ae1304ed2db6cb11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2dbe16975652bc830c16d86b21036ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce4d9d4aa5d67dfc5858f39bd4b7601b |
| publicationDate | 2001-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1065944-A1 |
| titleOfInvention | Dough compositions for making half-products and farinaceous snacks produced therefrom |
| abstract | A farinaceous snack having improved flavor and organoleptical properties is made from an extruded half-product. The half-product is produced from a dough consisting essentially of: (1) a flour blend comprising (a) a starch-based flour component comprising at least about 10 % rice flour; (b) less than about 8 % sugar; (c) at least about 0.5 % salt; (d) leavening comprising sodium bicarbonate; (e) emulsifier comprising monoglyceride; and (2) water. Optionally, starch and/or gluten may be added to the flour component to produce final products having various degrees of crispness. A full-fat, low-fat or fat-free product can be made. Embossing may be used to control expansion, surface greasiness and fat pick-up. The flour is preconditioned and the dough is extruded under low-shear and high-water conditions. The dough composition, which forms sufficient viscosity upon heating and cooling, permits processing the dough at temperatures and work input levels below that which would result in substantial degradation of the starches and/or discoloration and loss of flavor components of the ingredients. A rapid drying method, used to dry the extrudate, improves the manufacturing capabilites without sacrificing the desired product attributes. The extrudates may be dried at a temperature of from about 175 °F (79.4 °C) to about 200 °F (93.3 °C) at a relative humidity (R.H.) of at least about 20 % for about 1.0 hour to about 4 hours. The half-products may be packaged immediately after drying and do not require tempering. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102960630-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11297842-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D864516-S http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102960630-A |
| priorityDate | 1998-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 120.