Process for preparing dough and improved product
AssigneeA. Stephan U. Soehne GmbH & Co.
InventorPeter Reeg
Life of this patent
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Abstract
A process for preparing dough, in particular a corn dough, for the preparation of snack foods such as, for example, corn chips, tortillas, taco shells or the like, in which ground cereals are mixed with water to form a mixture, the mixture is heated and subsequently cooled. The mixture is heated only to a temperature slightly above the gelatinization temperature of the cereal starch, and the mixture is cooled as early as after only partial gelatinization of the cereal starch.
Claims32
A process for preparing dough, used in the preparation of snack foods, comprising:
- mixing ground cereals with water to form a mixture;
- adding a food grade acidic compound to the mixture;
- heating the mixture to a temperature of between about 50.degree. C. and 70.degree. C.;
- and
- subsequently cooling the mixture in a cooling phase, wherein said heating step comprises heating the mixture to a temperature slightly above the gelatinization temperature of the cereal starch and said cooling step comprises cooling the mixture as early as after only partial gelatinization of the cereal starch.
A process for preparing dough, used in the preparation of snack foods, comprising:
- mixing ground cereals with water to form a mixture wherein calcium hydroxide is added to said mixture of ground cereal and water;
- heating the mixture to a temperature of between about 50.degree. C. and 70.degree. C.;
- adding a food grade acidic compound during said heating step;
- and
- subsequently cooling the mixture in a cooling phase, wherein said heating step comprises heating the mixture to a temperature slightly above the gelatinization temperature of the cereal starch and said cooling step comprises cooling the mixture as early as after only partial gelatinization of the cereal starch.
Dependencies are inferred from the claim text.