发明名称 |
Methods for making improved texture cereal bars |
摘要 |
A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life. |
申请公布号 |
EP1844665(B1) |
申请公布日期 |
2010.06.16 |
申请号 |
EP20070105811 |
申请日期 |
2007.04.05 |
申请人 |
KRAFT FOODS GLOBAL BRANDS LLC |
发明人 |
COLEMAN, EDWARD C.;BIRNEY, SHARON R.;ALTOMARE, ROBERT E. |
分类号 |
A23L1/164 |
主分类号 |
A23L1/164 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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