| 摘要 |
<p>A method for tempering cooked cereal pellets or pieces for ready-to-eat cereals or cereal based snack half product is provided. The method involves the step of exposing the cereal pellets or pieces to a high intensity microwave field for a brief time sufficient to improve moisture distribution therein but without causing the pellets or pieces to puff. A high intensity microwave field has a field strength of >90 V/cm in free space. Exposure times range from about 15 to 30 seconds depending upon the initial temperature and moisture content of the pellets. The microwave tempered cereal pellets or cereal based snack half products can thereafter be conventionally processed to form finished cereal products. The finished cereal products exhibit superior physical and organoleptic attributes such as volume, improved texture, uniformity and for R-T-E cereal embodiments, also longer bowl life.</p> |
