发明名称 |
Extrusion method for making a couscous food product |
摘要 |
A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat. At least about 80% of the dry solids weight of the starches in the product are gelatinized. The product is quickly hydratable in preparing it for consumption.
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申请公布号 |
US5427809(A) |
申请公布日期 |
1995.06.27 |
申请号 |
US19940221694 |
申请日期 |
1994.03.31 |
申请人 |
NORTH DAKOTA STATE UNIVERSITY RESEARCH FOUNDATION |
发明人 |
DONNELY, BRENDAN J.;DEBBOUZ, AMAR;HAGEN, KEVIN R. |
分类号 |
A23L1/10;A23L1/16;(IPC1-7):A23L1/00;A23P1/00 |
主分类号 |
A23L1/10 |
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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