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US 4,364,961 AGranted
Manufacture of bread crumb-like product
AssigneeThe Griffith Laboratories, Limited
InventorsKenneth S. Darley, Michael A. F. Fenn, David V. Dyson
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Abstract
Farinaceous product particles having properties comparable to those of bread crumbs are formed by continuously mixing the components with gaseous leavening in a plug flow mixer, extruding dough from the mixer; cutting the extruded dough into particles, heating the dough particles to surface dry the particles and stabilize the shape; and subsequently drying them to the desired moisture level. The dried particles are comminuted to the desired crumb size.
Claims12
A continuous process for the manufacture of a particulated leavened farinaceous product, which comprises:
- feeding farinaceous product-forming components including flour and water to a continuous mixing zone in quantities such that the total moisture in the farinaceous product-forming components is about 30 to about 50% by weight,
- advancing the farinaceous product-forming components in plug flow manner through said mixing zone in about 15 to about 100 seconds,
- introducing at least one gaseous material to said farinaceous product-forming components at a plurality of locations during the passage of said components through said zone at a gas flow rate of about 1 to about 30 SCF/100 lb. of farinaceous product-forming components,
- subjecting said farinaceous product-forming components and introduced gaseous material to conditions of high shear within said mixing zone such that the work done on the materials within the mixing zone varies from about 15 to about 40 watt hr/lb. of farinaceous product-forming components to cause mixing of said components and distribution of gaseous material within the mixture,
- subjecting said farinaceous product-forming components and introduced gaseous material to an elevated temperature within said mixing zone during at least a major proportion of the time of passage thereof through said mixing zone to cause partial gelation of starch material contained in said farinaceous product-forming components while also subjecting said farinaceous product-forming components to a back pressure of about 200 to about 600 psig,
- extruding dough having an internal temperature of about 90.degree. to about 210.degree. F. through a die having a plurality of openings therein having a maximum diameter of about 1/2 to about 1 inch,
- cutting the dough extruded through said plurality of openings into discrete dough particles of about 1/16 to about 1/2 inch in length,
- subjecting said discrete dough particles to a flowing air stream having a temperature of about 180.degree. to about 300.degree. F. to surface dry the particles and to stabilize the physical form thereof, and
- drying said surface-dried particles to a moisture level of below about 10% by weight.
6 more elements
Dependencies are inferred from the claim text.