CA1163133A - Manufacture of bread crumb-like products - Google Patents
Manufacture of bread crumb-like productsInfo
- Publication number
- CA1163133A CA1163133A CA000373811A CA373811A CA1163133A CA 1163133 A CA1163133 A CA 1163133A CA 000373811 A CA000373811 A CA 000373811A CA 373811 A CA373811 A CA 373811A CA 1163133 A CA1163133 A CA 1163133A
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- Canada
- Prior art keywords
- weight
- flour
- forming components
- farinaceous product
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
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
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
Description
1 ~63~3 MANUFA~TURE OF BREAD CRUMB-LIKE PRODUCT
The present invention relates to the manufacture of a particulated leavened farinaceo~s product which resembles stale ~read crumbs in appearance and properties.
Bread particles, in the form of crum~s are used in a variety of food products, for r~xample, fish coatings, chicken coatings, onion rings, meat patties, and as garnishes. The bread particles are generally produced ~y ~aklng ~read according to con-10 ventional yeast leavening procedures, allowing the ~read to stale and then comminuting the stale loaf.to the desired par~icle size. The time required ~or staling is normally about 1 to 3 days, necessltating a large storage space for the loaves while staling occur~, and the rehandling of the 15 same, with interrupted unit processes thus ~eing involved.
It has previously ~een suggested to utilize added gaseous materials 9 such ac, car~on dioxide, for lea~ening of bread in place of yeast lea~ening. The us~ of continuous mixers in com~ination with added gaseous materials also has 20 been described, for example, in U.SD Paten~ No. 3,041,176 to Baker. In the latter patent, flour and water are ~: premixed to ~orm a slurry, t~e slurry is transferred by : a supply hopper and a pump to a contin~ous mixer to which gas is introduced to ~orm a continuous dough. The intro-25 duced gas is said by ~his patent to ~e used to raise the : dough in su~sequent ~aking to a~oid the use of any yeast : or ferment.
: While the latter procedure is useful in decreasing substantially the o~erall ~aking time for a ~read product, :~ 30 as compared to conYentlonal procedures, t~e premixing of : the components to form a slurry is tLme consuming, the total exclusion of yeast or ot~er ferments prevents the use of the fla~our enhancing properties t~ereof, and the procedure requires a ~aking step.
a 33 The present invention provides an improved procedure .: for the manufacture of a particulated leavened farinaeeous ; duct of characteristics comparable to those of conven-. stale bread particles, which enables such particulated farin-aceous product to be produced on a continuous basis without " the necessity of a baking step.
In accordance with the present invention, there is provided a continuous process for the manufacture of a parti-culated 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 the mixing zone in about 15 to about 100 seconds; introducing at : least one gaseous material to the farinaceous product- forming components at a plurality of locations during the passage of the components through the zone at a gas flow rate of about 1 to about 30 SCF/100 lb.~f farinaceous product-,.forming com-ponents; subjecting the farinaceous product-forming components and introduced gaseous material to conditions of high shear within the 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 the components and distribution of gaseous matexial within the mixture; subjecting the farinaceous product-forming components and introduced gaseous material to an elevated temperature within the mixing zone during at least a major proportion of the time of passage thereof through the mixing zone to cause partial gelation of starch material contained in the farinaceous product-forming components while also subjecting the farinaceous product-forming components to a back pressure of about 200 to about 600 psig; extruding dough having an internal temperature of about 90 to about 210F 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 the plurality of openings into discrete dough particles of about 1/16 to about 1/2 inch in length;
subjecting the discrete dough particles to a flowing : -. .
~ ~63~33 air stream having a temperature of about 180 to about 300F
to surface dry the particles and to stabilize the physical form thereof; and drying the surface-dried particles to a moisture level of below about 10% by weight.
The process of the present invention, therefore, involves a substantially continuous procedure, which comprises continuous mixing of farinaceous product-forming components and carbon dloxide, or other gas or mixture of gases, under critical conditions, defined hereinafter, to form a gas-10 leavened dough, comminuting the dough to form discrete dough particles, exposing the dough particles to hot air to dry the suxface of the particles and to stabiliæe the structure, and then drying the particles to the desired moisture content. The overall procedure involves only 15 a short period of time, when compared to conventional baking processes and staling procedures.
The particles of leavened f~rinaceous product which are produced in this invention have certain characteris-tics which render them desirable for a variety df end ; 20 uses. The particles may have any desired particle size and usually characteristic of bread crumbs. The particles ; have a stable integral coherent shape and an opaque appear-ance resulting from the partially retrograded nature of ; the starch, are friable, and have a density of about 19 25 to about 35 lb/cu. ft. resulting from the porosity of the particles, and to some extent, the size of the individual particles, a water absorption capability of about 1.5 to about 4 times its own weight, and a shear value of about 1.3 to about 8 kg.
The initial farinaceous product-forming ingredients used in the process may comprise any of the components conventionally used in bread making and itemize~ under the Standards of Identity US FDA Regulations 21 CFR 136.110 to .180 inclusiveO The basic components of any dough are : E3 1 ~3:~33 flour and water, the term "flour" including farinaceous flours used alone or in combination with other flours and meals, such as, the permitted materials outlined in 21 C.F.R.
137.105 to .350 incluslve, as well as those of legumes, rye, sorghum and rice.
Varying quantities of components may he used, usually including shortenlng and salt in varying proportions, depending on the characteristics desired in the product and the flour used. Other farinaceous product-forming components which may ~e used include sugar, and oxidizing, maturing and impro~ing agents, such as, potassium bromate, azodicar~onamide ! cysteine ~ydrochloride and ascor~ic acid.
Yeast, and amylolytic or proteolytic enzymes also may be included, to modify texture and flavour in the product, as descri~ed in more detail ~elow. Emulsifiers and cell-wall improvers may ~e used, ~ east is conventionall~ used ~or leavening purposes in ~read~makiny. In this in~ention, yeast may ~e used, as a flavour enhancer for t~e ~arinaceous product rather than for lea~ening purposes, leauening in this invention ' being achie~ed' ~y the use of gaseous materials, such as, carbon dioxide, nitrogen, air, or mixtures of gases.
As mentioned a~ove, the ~arious proportions of the farinaceous product-forminy ingredients depend on the prop-erties desired, the flour used and also on the nature and choice of the components. One suitable composition of ingredients, exclusive of water, which is utilized, in this invention, as a dry mix, includes:
Wheat flour 100 parts by weight Shortening up to a~out 8% by weight of flour Salt up to about 5~ by weight of flour Another suita~le composition of ingredients also used as a dry mix in this in~ention, utilizing a mixture of flours, may comprise:
Wheat flour 75 parts ~y weight ~ye flour 25 parts ~y weight Shortening up to a~out 8% ~y weight of total flour Salt up to a~out 4% ~y weight of total ~lour 1 ~63~33 : 4 In addition, one or more of t~e following optional compon-ents may ~e present, fiased on the ~eig~t o~ flour:
Yeast 0 to about 4% ~y weight Sugar 0 to about 6~ ~y weight Yeast food 0.2 to about 0.35% by weight, when yea~t is present Protease 0 to ahout 85,000 H.U. per lO0 lb.
flour Amylolytic enzyme 0 to ahou~ 6,000 SKB units/lO0 lb.
flour ~ono and~or 0 to a~ou~ 2% fiy weight diglycerides Hydrol~zed Q to a~out 5% by weight wheat starc~
"TWEEN" 0 to aBout 0.75% ~y weight Sur~actant 15 Flavour-enhancing and/or texture-modifying premixes may be used to control the product flavour. Such premixes are formed from the above optianal components.
Pre~erred flavour-enhancing mlxes for use i~ this embodLment of the invention may be formed by pro~iding a ;20 ~east alurry comprising, based on the weight of total flour:
Yeast a~out 1.5 to about 3.5% by weight Sugar a~out 0.05 to a~out 0~5% by wei~ht :~ ~ Water a~out 10 to a~out 25% by weight.
and utilizing this slurry as an additive to the other 25 farinaceous product-forming materials.
Such slurry also may be usad to provide texture ` ::modi~ications to the end~product. In ~his case, the slurry is mixed with a liquid enzyme mixture comprising, based ~ on the weight of total flour:
: 30 Amylolytic enzyme a~out 1250 to about 6000 5KB
Units/lO0 lb. flour, and/or ~: Proteolytic enzyme about 25,000 to about 85,000 H.U./
lO0 lb. of flour Yeast food about 0.25 to a~out 0.32~ by weight Sugar about l to about 5% by weight Water about 30 to a~out 35% by weight Flour about 5 to about 20% ~y weight * ~rademark The resulting firew is fermented at a temperature of afiout 75F to afiout 105~ for afiout 30 to a~out qO minutes.
The yeast slurry is used in this em~odiment in association with such additional water as may fie required to provide the desired overall moisture conten-t and with a dry mix comprising, fiy weight of total flour:
Flour a~out 80 to afiout 95% by weight Salt afiQut 1.0 to a~out 7% by weight Shortenins up to afiout 8% fiy weight The presence of in situ salt in crumbs is advanta-geous in certain end uses and high levels of salt are attain-able in this invention, since high concentrations do not adversely interfere with the leavening. This contrasts markedly with conventional bread-forming procedures ~herein salt concentrations above a~out 2~ by w~ight decrease the leavening action of the yeast, therefiy limiting the quantity o~ salt which can fie incorporated into the final bread crumhs.
In the process of t~ls invention, the ~arinaceous product forming ingredients are fed to inlets at one end of a continuous mixing zone capable of plug flow therethrough. The mixing zone may take the form of an elongate screw-type mixer~extruder, suitably modified to proYide the required processing conditions t~erein.
The farinaceous product-forming components are fed to one end of t~e mixer in relative proportions suitafile to provide an overall moisture content of intermi~ed components of about 30 to about 50% ~y ~eight; preferafily about 3i to about 43% fiy weight. The dry mlx, water, and any yeast slurry, are usually separately fed to the mixer.
~ ithin the mixing zone, the farinaceous product~
forming components are continuously intermixed while they are conveyed from one end of t~e mixing zone to the other, over a tlme period of aBout 15 to afiout 100 seconds, prefera~ly a~out 20 to afio~t 50 seconds.
A plurality of spaced gaseous inlets is provided along the length of the mixing zone and a gaseous material, or mixture of gaseous materials, ls injected into the mix through the openings. Car~on dioxide usually is used, J ~31~3 " 6 often in admixture with nitroge~, as t~e gaseous material, .' although other materials may be used, including air and '-, oxygen. The total gas fed to t~e mixing zone is in the range o~ a~out l to about 3~ SCF k preferably a~out 8 to 5 a~out 12 SCF, per lQ~ l~s. of doug~.
T~e farinaceous product~forming components and the injected gas are subjected to ~ig~ shear forces wit~in the mixing zone, sufficient to cause sLmultaneous uniform ,' mixing of t~e components and dispersion of the inert gas 10 throughout the mix. The work done on the dough within the , ml~ing zone varies fr~m a~out 15 to a~out 40 watt hr/lb of dough, prefera~ly afiout 20 to a~out 30 watt hr~
, The mLx of farinaceous product-forming c~mponents and inert gas is h~ated wit~in the mixing zone for at least 15 a major proportion, typically a~oat 75~ of the-length of the mixing zone to cause partial qelation of starch , material contained in t~e farinace~us product-forming components, The temperature in the mixing,zone is mai~tained sufficiently ~igh that t~e ~eat applied com~inedl with that 20 resul~in~ from the high shear mixing results in a dough emerging from the mixing zone ha~ing a temperature of about 90 to a~out 210F, pre~erably a~out 130 to about 170F, to achieve the partial gelat,ion.
The dou~h resulting ~rom the operations in the mixing 25 zone is.extruded there~rom under a ~ack pressure w~ich is usually in the range of aBout 200 to a~out 600 psig, and is pre~era~ly in the ran~e o~ a~ut 250 to afiout 400 psig, achieved ~y suita~le desiyn of the extrusion die.
The operations effected in this ~ay in the mixing zone 30 ensure that the ~inal ~arinaceous product will ha~e the properties o~ stale ~read crum~s and no holding time is required at any stage of t~e process.
In th~s in~ention, therefore, t~ flour and water are separately fed directly to t~e mixer, the farinaceous product-35 forming components are conveyed in plug flow manner through the mixing zone w~ile lea~ening gas is injected into the mix at a plurality of ~paced locations, the flour, water and gas are thoroughly intermixed under critical high shear, temperatuxe and ~ack pressure condltions, and the dough-~ ~83~33 forming process is rapidly csmpleted.
In a pre~erred em~odiment of the present in~ention, the ~ery short ov~rall mixing time permits direct control to ~e exercised over the ~la~our o~ t~e final product, by the u~e o~ a yeast~Based slurr~ added directly to the mixer at the upstream end.
The dou~ ich is ~ormed ~y t~is process contains trapped gaseous material w~ic~ e3pands on leaving the mixer. Exit from t~e mi~er is acc~mplis~ed t~rough a die 10; containing a ~uita~le num~er of orifices thxough which the doug~ passes. The cross~sec~ion of t~e ori~ices is u~ly r~gul~r and ~x~t l~Z to a~out 1" in d~E~sion ~ut may ~e of any other desi~ed geometry. T~e dough is cut from the face of the die to produce d~ug~ pieces ~etween a~out 1~16 and a~out 1~2" in thic~ness, prefera~ly ~etween a~.~ut : 1/16 and a~out 3~16 inch and prefera~ly a~out 1/2 to about 3/4" in cross-section.
The dough pieces are transported to a coAventional forced air dryer using a ~ot air suction or pressure lift.
~he air li~t t ~ a ~ e ranges from about 180 bo about 300F
preferably a~out 230 ~o afiout 2g.0~. The hot air in ~he t ass~ ~ g by pn~atiag the dDugh-pieces and cau~u~ surface drying en~ling the pieces to r~main as discrete particles on the drier bed. Without t~e Elot air lift t~ere is a 25 tendency ~or the particles to agglomerate and form a solid sheet on the dryer Bed whic~ ~inders air flo~
After dr~in~ to the desired moisture~ usually less ~than about 10 wt.%, the dough pieces are comminuted ; to a suitable size for use, usually less than about : 30 5 mm~
The invention is illustrated by the following Examples:
Exam~le 1 An initial dry mix containing the following ingredients was prepared:
.
li ~63~33 Hard ~heat flour 47.853 Rapido 80*23,~26 Pastry ~lour23.926 Shortening2.871 Seasoning` _1.4~4 lOO.OQ
*Rapido 80 is a commerci~lly a~ailafile bread flour.
RAPIDO is a trademark.
The dry mix was fed into one end of the extruder at 4.7 k~min. Wa~er was ~dded to t~e same end of the extruder at l.Q3 kg/~ln., 31~ of ~hic~ was added i~ a preconditioning screw and the r~aaining 6 Q% at the start of the extruder. In addition a yeast ~re~ cons1sting of:
Yeast 5.44 kg Water 6 0 kg Dextxoce 1 kg was metered in at bAe one end o~ the ~xtruder a~ a rate of l litre~min~ to gi~e a total moistur.e content ,of 3~%.
The components were eontin~ously intermlxed during passage from one end of the extruder to the o~her o~er a period of a~out 20 seconds. Car~on dioxide was fed into the extruder at 3 different locatisns at the rate of 95 SCF~
or 10.5 SC~ 0 l~. dough while the extruder was heated to result in a dough temperatu~e of 130~ at the exit.
Work was applied to the dough d~ring formation thereof a~d passage throug~ the extrudPr of 27 watt hr~lB and a ~: ~a~k pressure o~ 300 psig existed at t~e outlet orifice.
The dough was extruded through rectangular openings dimensioned 5/8 x 7/8 inch and cut into particles of length of 3/16 inch. These particles were co~veyed by means of an upflow of hot air at a temperatur~ o~ 280F for about 3 seconds to surface dry the wet particles. The surface dried non- ticXy dough particles were then dried by conven-tional hot air drying at a temperature of about 300F to a moisture content of less t~an about 10 wt. % .
35~ The dried dough particles had the properties set fortA in the following Ta~le I:
.
~ ~313~ -;, . 9 T~BLE I
Bulk density 22.5 1~/ft3 Absorption 3.43 x own weight Shear 3.10 kg ~
.~ An initlal dry mlx contain~ng the ~ollowing ingredients was prepared:
Pastry ~l~ur 71.0 Eard wheat flour 23~25 Shortenm g 3.0 . Salt 2~5 } Atmul 5G~* ~ 25 .OQ
* A mixture of mono- and di-glycerides sold by Atlas Chemical Company. ATMUL is a trademark.
The dry mix was fed into t~e one end of the egtruder at 6.6 kg~min. Water w s added a~ the s~me end at 2.78 litres/min; 10% o~ which ~as added in the prec,~nditioning screw and the remaining ~Q% at the start of the extruder, to provide a moisture content of 39 wt.%.
. The components were continuously intermlxed during ~ p~s~age from one end of the extruder to the other over a .: period of a~out 2a seconds. Car~on dioxide was fed into the extruder at three locations under 150 psi pressure at a
The present invention relates to the manufacture of a particulated leavened farinaceo~s product which resembles stale ~read crumbs in appearance and properties.
Bread particles, in the form of crum~s are used in a variety of food products, for r~xample, fish coatings, chicken coatings, onion rings, meat patties, and as garnishes. The bread particles are generally produced ~y ~aklng ~read according to con-10 ventional yeast leavening procedures, allowing the ~read to stale and then comminuting the stale loaf.to the desired par~icle size. The time required ~or staling is normally about 1 to 3 days, necessltating a large storage space for the loaves while staling occur~, and the rehandling of the 15 same, with interrupted unit processes thus ~eing involved.
It has previously ~een suggested to utilize added gaseous materials 9 such ac, car~on dioxide, for lea~ening of bread in place of yeast lea~ening. The us~ of continuous mixers in com~ination with added gaseous materials also has 20 been described, for example, in U.SD Paten~ No. 3,041,176 to Baker. In the latter patent, flour and water are ~: premixed to ~orm a slurry, t~e slurry is transferred by : a supply hopper and a pump to a contin~ous mixer to which gas is introduced to ~orm a continuous dough. The intro-25 duced gas is said by ~his patent to ~e used to raise the : dough in su~sequent ~aking to a~oid the use of any yeast : or ferment.
: While the latter procedure is useful in decreasing substantially the o~erall ~aking time for a ~read product, :~ 30 as compared to conYentlonal procedures, t~e premixing of : the components to form a slurry is tLme consuming, the total exclusion of yeast or ot~er ferments prevents the use of the fla~our enhancing properties t~ereof, and the procedure requires a ~aking step.
a 33 The present invention provides an improved procedure .: for the manufacture of a particulated leavened farinaeeous ; duct of characteristics comparable to those of conven-. stale bread particles, which enables such particulated farin-aceous product to be produced on a continuous basis without " the necessity of a baking step.
In accordance with the present invention, there is provided a continuous process for the manufacture of a parti-culated 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 the mixing zone in about 15 to about 100 seconds; introducing at : least one gaseous material to the farinaceous product- forming components at a plurality of locations during the passage of the components through the zone at a gas flow rate of about 1 to about 30 SCF/100 lb.~f farinaceous product-,.forming com-ponents; subjecting the farinaceous product-forming components and introduced gaseous material to conditions of high shear within the 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 the components and distribution of gaseous matexial within the mixture; subjecting the farinaceous product-forming components and introduced gaseous material to an elevated temperature within the mixing zone during at least a major proportion of the time of passage thereof through the mixing zone to cause partial gelation of starch material contained in the farinaceous product-forming components while also subjecting the farinaceous product-forming components to a back pressure of about 200 to about 600 psig; extruding dough having an internal temperature of about 90 to about 210F 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 the plurality of openings into discrete dough particles of about 1/16 to about 1/2 inch in length;
subjecting the discrete dough particles to a flowing : -. .
~ ~63~33 air stream having a temperature of about 180 to about 300F
to surface dry the particles and to stabilize the physical form thereof; and drying the surface-dried particles to a moisture level of below about 10% by weight.
The process of the present invention, therefore, involves a substantially continuous procedure, which comprises continuous mixing of farinaceous product-forming components and carbon dloxide, or other gas or mixture of gases, under critical conditions, defined hereinafter, to form a gas-10 leavened dough, comminuting the dough to form discrete dough particles, exposing the dough particles to hot air to dry the suxface of the particles and to stabiliæe the structure, and then drying the particles to the desired moisture content. The overall procedure involves only 15 a short period of time, when compared to conventional baking processes and staling procedures.
The particles of leavened f~rinaceous product which are produced in this invention have certain characteris-tics which render them desirable for a variety df end ; 20 uses. The particles may have any desired particle size and usually characteristic of bread crumbs. The particles ; have a stable integral coherent shape and an opaque appear-ance resulting from the partially retrograded nature of ; the starch, are friable, and have a density of about 19 25 to about 35 lb/cu. ft. resulting from the porosity of the particles, and to some extent, the size of the individual particles, a water absorption capability of about 1.5 to about 4 times its own weight, and a shear value of about 1.3 to about 8 kg.
The initial farinaceous product-forming ingredients used in the process may comprise any of the components conventionally used in bread making and itemize~ under the Standards of Identity US FDA Regulations 21 CFR 136.110 to .180 inclusiveO The basic components of any dough are : E3 1 ~3:~33 flour and water, the term "flour" including farinaceous flours used alone or in combination with other flours and meals, such as, the permitted materials outlined in 21 C.F.R.
137.105 to .350 incluslve, as well as those of legumes, rye, sorghum and rice.
Varying quantities of components may he used, usually including shortenlng and salt in varying proportions, depending on the characteristics desired in the product and the flour used. Other farinaceous product-forming components which may ~e used include sugar, and oxidizing, maturing and impro~ing agents, such as, potassium bromate, azodicar~onamide ! cysteine ~ydrochloride and ascor~ic acid.
Yeast, and amylolytic or proteolytic enzymes also may be included, to modify texture and flavour in the product, as descri~ed in more detail ~elow. Emulsifiers and cell-wall improvers may ~e used, ~ east is conventionall~ used ~or leavening purposes in ~read~makiny. In this in~ention, yeast may ~e used, as a flavour enhancer for t~e ~arinaceous product rather than for lea~ening purposes, leauening in this invention ' being achie~ed' ~y the use of gaseous materials, such as, carbon dioxide, nitrogen, air, or mixtures of gases.
As mentioned a~ove, the ~arious proportions of the farinaceous product-forminy ingredients depend on the prop-erties desired, the flour used and also on the nature and choice of the components. One suitable composition of ingredients, exclusive of water, which is utilized, in this invention, as a dry mix, includes:
Wheat flour 100 parts by weight Shortening up to a~out 8% by weight of flour Salt up to about 5~ by weight of flour Another suita~le composition of ingredients also used as a dry mix in this in~ention, utilizing a mixture of flours, may comprise:
Wheat flour 75 parts ~y weight ~ye flour 25 parts ~y weight Shortening up to a~out 8% ~y weight of total flour Salt up to a~out 4% ~y weight of total ~lour 1 ~63~33 : 4 In addition, one or more of t~e following optional compon-ents may ~e present, fiased on the ~eig~t o~ flour:
Yeast 0 to about 4% ~y weight Sugar 0 to about 6~ ~y weight Yeast food 0.2 to about 0.35% by weight, when yea~t is present Protease 0 to ahout 85,000 H.U. per lO0 lb.
flour Amylolytic enzyme 0 to ahou~ 6,000 SKB units/lO0 lb.
flour ~ono and~or 0 to a~ou~ 2% fiy weight diglycerides Hydrol~zed Q to a~out 5% by weight wheat starc~
"TWEEN" 0 to aBout 0.75% ~y weight Sur~actant 15 Flavour-enhancing and/or texture-modifying premixes may be used to control the product flavour. Such premixes are formed from the above optianal components.
Pre~erred flavour-enhancing mlxes for use i~ this embodLment of the invention may be formed by pro~iding a ;20 ~east alurry comprising, based on the weight of total flour:
Yeast a~out 1.5 to about 3.5% by weight Sugar a~out 0.05 to a~out 0~5% by wei~ht :~ ~ Water a~out 10 to a~out 25% by weight.
and utilizing this slurry as an additive to the other 25 farinaceous product-forming materials.
Such slurry also may be usad to provide texture ` ::modi~ications to the end~product. In ~his case, the slurry is mixed with a liquid enzyme mixture comprising, based ~ on the weight of total flour:
: 30 Amylolytic enzyme a~out 1250 to about 6000 5KB
Units/lO0 lb. flour, and/or ~: Proteolytic enzyme about 25,000 to about 85,000 H.U./
lO0 lb. of flour Yeast food about 0.25 to a~out 0.32~ by weight Sugar about l to about 5% by weight Water about 30 to a~out 35% by weight Flour about 5 to about 20% ~y weight * ~rademark The resulting firew is fermented at a temperature of afiout 75F to afiout 105~ for afiout 30 to a~out qO minutes.
The yeast slurry is used in this em~odiment in association with such additional water as may fie required to provide the desired overall moisture conten-t and with a dry mix comprising, fiy weight of total flour:
Flour a~out 80 to afiout 95% by weight Salt afiQut 1.0 to a~out 7% by weight Shortenins up to afiout 8% fiy weight The presence of in situ salt in crumbs is advanta-geous in certain end uses and high levels of salt are attain-able in this invention, since high concentrations do not adversely interfere with the leavening. This contrasts markedly with conventional bread-forming procedures ~herein salt concentrations above a~out 2~ by w~ight decrease the leavening action of the yeast, therefiy limiting the quantity o~ salt which can fie incorporated into the final bread crumhs.
In the process of t~ls invention, the ~arinaceous product forming ingredients are fed to inlets at one end of a continuous mixing zone capable of plug flow therethrough. The mixing zone may take the form of an elongate screw-type mixer~extruder, suitably modified to proYide the required processing conditions t~erein.
The farinaceous product-forming components are fed to one end of t~e mixer in relative proportions suitafile to provide an overall moisture content of intermi~ed components of about 30 to about 50% ~y ~eight; preferafily about 3i to about 43% fiy weight. The dry mlx, water, and any yeast slurry, are usually separately fed to the mixer.
~ ithin the mixing zone, the farinaceous product~
forming components are continuously intermixed while they are conveyed from one end of t~e mixing zone to the other, over a tlme period of aBout 15 to afiout 100 seconds, prefera~ly a~out 20 to afio~t 50 seconds.
A plurality of spaced gaseous inlets is provided along the length of the mixing zone and a gaseous material, or mixture of gaseous materials, ls injected into the mix through the openings. Car~on dioxide usually is used, J ~31~3 " 6 often in admixture with nitroge~, as t~e gaseous material, .' although other materials may be used, including air and '-, oxygen. The total gas fed to t~e mixing zone is in the range o~ a~out l to about 3~ SCF k preferably a~out 8 to 5 a~out 12 SCF, per lQ~ l~s. of doug~.
T~e farinaceous product~forming components and the injected gas are subjected to ~ig~ shear forces wit~in the mixing zone, sufficient to cause sLmultaneous uniform ,' mixing of t~e components and dispersion of the inert gas 10 throughout the mix. The work done on the dough within the , ml~ing zone varies fr~m a~out 15 to a~out 40 watt hr/lb of dough, prefera~ly afiout 20 to a~out 30 watt hr~
, The mLx of farinaceous product-forming c~mponents and inert gas is h~ated wit~in the mixing zone for at least 15 a major proportion, typically a~oat 75~ of the-length of the mixing zone to cause partial qelation of starch , material contained in t~e farinace~us product-forming components, The temperature in the mixing,zone is mai~tained sufficiently ~igh that t~e ~eat applied com~inedl with that 20 resul~in~ from the high shear mixing results in a dough emerging from the mixing zone ha~ing a temperature of about 90 to a~out 210F, pre~erably a~out 130 to about 170F, to achieve the partial gelat,ion.
The dou~h resulting ~rom the operations in the mixing 25 zone is.extruded there~rom under a ~ack pressure w~ich is usually in the range of aBout 200 to a~out 600 psig, and is pre~era~ly in the ran~e o~ a~ut 250 to afiout 400 psig, achieved ~y suita~le desiyn of the extrusion die.
The operations effected in this ~ay in the mixing zone 30 ensure that the ~inal ~arinaceous product will ha~e the properties o~ stale ~read crum~s and no holding time is required at any stage of t~e process.
In th~s in~ention, therefore, t~ flour and water are separately fed directly to t~e mixer, the farinaceous product-35 forming components are conveyed in plug flow manner through the mixing zone w~ile lea~ening gas is injected into the mix at a plurality of ~paced locations, the flour, water and gas are thoroughly intermixed under critical high shear, temperatuxe and ~ack pressure condltions, and the dough-~ ~83~33 forming process is rapidly csmpleted.
In a pre~erred em~odiment of the present in~ention, the ~ery short ov~rall mixing time permits direct control to ~e exercised over the ~la~our o~ t~e final product, by the u~e o~ a yeast~Based slurr~ added directly to the mixer at the upstream end.
The dou~ ich is ~ormed ~y t~is process contains trapped gaseous material w~ic~ e3pands on leaving the mixer. Exit from t~e mi~er is acc~mplis~ed t~rough a die 10; containing a ~uita~le num~er of orifices thxough which the doug~ passes. The cross~sec~ion of t~e ori~ices is u~ly r~gul~r and ~x~t l~Z to a~out 1" in d~E~sion ~ut may ~e of any other desi~ed geometry. T~e dough is cut from the face of the die to produce d~ug~ pieces ~etween a~out 1~16 and a~out 1~2" in thic~ness, prefera~ly ~etween a~.~ut : 1/16 and a~out 3~16 inch and prefera~ly a~out 1/2 to about 3/4" in cross-section.
The dough pieces are transported to a coAventional forced air dryer using a ~ot air suction or pressure lift.
~he air li~t t ~ a ~ e ranges from about 180 bo about 300F
preferably a~out 230 ~o afiout 2g.0~. The hot air in ~he t ass~ ~ g by pn~atiag the dDugh-pieces and cau~u~ surface drying en~ling the pieces to r~main as discrete particles on the drier bed. Without t~e Elot air lift t~ere is a 25 tendency ~or the particles to agglomerate and form a solid sheet on the dryer Bed whic~ ~inders air flo~
After dr~in~ to the desired moisture~ usually less ~than about 10 wt.%, the dough pieces are comminuted ; to a suitable size for use, usually less than about : 30 5 mm~
The invention is illustrated by the following Examples:
Exam~le 1 An initial dry mix containing the following ingredients was prepared:
.
li ~63~33 Hard ~heat flour 47.853 Rapido 80*23,~26 Pastry ~lour23.926 Shortening2.871 Seasoning` _1.4~4 lOO.OQ
*Rapido 80 is a commerci~lly a~ailafile bread flour.
RAPIDO is a trademark.
The dry mix was fed into one end of the extruder at 4.7 k~min. Wa~er was ~dded to t~e same end of the extruder at l.Q3 kg/~ln., 31~ of ~hic~ was added i~ a preconditioning screw and the r~aaining 6 Q% at the start of the extruder. In addition a yeast ~re~ cons1sting of:
Yeast 5.44 kg Water 6 0 kg Dextxoce 1 kg was metered in at bAe one end o~ the ~xtruder a~ a rate of l litre~min~ to gi~e a total moistur.e content ,of 3~%.
The components were eontin~ously intermlxed during passage from one end of the extruder to the o~her o~er a period of a~out 20 seconds. Car~on dioxide was fed into the extruder at 3 different locatisns at the rate of 95 SCF~
or 10.5 SC~ 0 l~. dough while the extruder was heated to result in a dough temperatu~e of 130~ at the exit.
Work was applied to the dough d~ring formation thereof a~d passage throug~ the extrudPr of 27 watt hr~lB and a ~: ~a~k pressure o~ 300 psig existed at t~e outlet orifice.
The dough was extruded through rectangular openings dimensioned 5/8 x 7/8 inch and cut into particles of length of 3/16 inch. These particles were co~veyed by means of an upflow of hot air at a temperatur~ o~ 280F for about 3 seconds to surface dry the wet particles. The surface dried non- ticXy dough particles were then dried by conven-tional hot air drying at a temperature of about 300F to a moisture content of less t~an about 10 wt. % .
35~ The dried dough particles had the properties set fortA in the following Ta~le I:
.
~ ~313~ -;, . 9 T~BLE I
Bulk density 22.5 1~/ft3 Absorption 3.43 x own weight Shear 3.10 kg ~
.~ An initlal dry mlx contain~ng the ~ollowing ingredients was prepared:
Pastry ~l~ur 71.0 Eard wheat flour 23~25 Shortenm g 3.0 . Salt 2~5 } Atmul 5G~* ~ 25 .OQ
* A mixture of mono- and di-glycerides sold by Atlas Chemical Company. ATMUL is a trademark.
The dry mix was fed into t~e one end of the egtruder at 6.6 kg~min. Water w s added a~ the s~me end at 2.78 litres/min; 10% o~ which ~as added in the prec,~nditioning screw and the remaining ~Q% at the start of the extruder, to provide a moisture content of 39 wt.%.
. The components were continuously intermlxed during ~ p~s~age from one end of the extruder to the other over a .: period of a~out 2a seconds. Car~on dioxide was fed into the extruder at three locations under 150 psi pressure at a
2~ rate o~ 4,3 SCF /100 1~. of dough. The extruder was heated to give a dough exit temperatu~e o~ 150~. Work was applied to the doug~ durin~ formation thereof and passage through the extruder Of 21 watt hr~lfi. and a ~ack pressure of 3QO psig existed at t~e ou~let orifice.
The dough was extruded through rectangular openings of diamet~r 5/8 x 7/8 inch and cut into paxticles of length 1/8 inch. These particles were conveyed by means of a flow : of hot air at a temperature of 280F for about 3 seconds to ~urface dry the wet particles. The surface-dried non-
The dough was extruded through rectangular openings of diamet~r 5/8 x 7/8 inch and cut into paxticles of length 1/8 inch. These particles were conveyed by means of a flow : of hot air at a temperature of 280F for about 3 seconds to ~urface dry the wet particles. The surface-dried non-
3 5 sticky dough particles were then dried by conventional hot air drying at about 300F to a final moisture of less than about 10 wt.%'.
.
The dried dough particles had the properties set forth in the ~ollowing Table II:
T~BLE II 3 Bulk density 25 l~/~t A~sorption 3.1 x own we1ght ln summary of this disclosure, the present in~ention provides a unique procedure for t~e preparation of comminuted farinaceous product ha~ing properties c~mpara~le to stale bread particl~s which invol~es only 2 very short overall 10 period of tlma. Modifications are possible within the scope of the invantion.
.
The dried dough particles had the properties set forth in the ~ollowing Table II:
T~BLE II 3 Bulk density 25 l~/~t A~sorption 3.1 x own we1ght ln summary of this disclosure, the present in~ention provides a unique procedure for t~e preparation of comminuted farinaceous product ha~ing properties c~mpara~le to stale bread particl~s which invol~es only 2 very short overall 10 period of tlma. Modifications are possible within the scope of the invantion.
Claims (16)
1. 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 compon-ents and introduced gaseous material to condition 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 distribu-tion 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 500 psig, extruding dough having an internal temperature of about 90° to about 210°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° to about 300°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.
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 compon-ents and introduced gaseous material to condition 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 distribu-tion 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 500 psig, extruding dough having an internal temperature of about 90° to about 210°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° to about 300°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.
2. The process of claim 1 wherein said moisture content is about 37 to about 43 wt.%.
3. The process of claim 1 or 2 wherein said mixing time is about 20 to about 50 seconds, said gas inlet rate is about 8 to about 12 SCFH/100 lb. of farinaceous product-forming components, said dough temperature is about 130° to about 170°F, said work applied is about 20 to about 30 watt hr/lb.
of farinaceous product-forming components, and said back pressure is about 250 to about 400 psig.
of farinaceous product-forming components, and said back pressure is about 250 to about 400 psig.
4. The process of claim 1 or 2 wherein said mixing time is about 20 to about 50 seconds, said gas inlet rate is about 8 to about 12 SCF/100 lb. of farinaceous product-forming components, said dough temperature is about 130°
to about 170°F, said work applied is about 20 to about 30 watt hr./lb. of farinaceous product-forming components, said back pressure is about 250 to about 400 psig, and said gaseous material comprises carbon dioxide.
to about 170°F, said work applied is about 20 to about 30 watt hr./lb. of farinaceous product-forming components, said back pressure is about 250 to about 400 psig, and said gaseous material comprises carbon dioxide.
5. The process of claim 1 wherein said farinaceous product-forming components, exclusive of water, comprises:
Flour 100 parts by weight Shortening up to about 8% by weight of flour Salt up to about 5% by weight of flour
Flour 100 parts by weight Shortening up to about 8% by weight of flour Salt up to about 5% by weight of flour
6. The process of claim 1 wherein said farinaceous product-forming components, exclusive of water, comprise:
Wheat flour 75 parts by weight Rye flour 25 parts by weight Shortening up to 8% by weight of total flour Salt up to about 4% by weight of total flour
Wheat flour 75 parts by weight Rye flour 25 parts by weight Shortening up to 8% by weight of total flour Salt up to about 4% by weight of total flour
7. The process of claim 5 wherein said farinaceous product-forming components further contain at least one further component selected from:
Yeast 0 to about 4% by weight Sugar 0 to about 6% by weight Yeast food 0.2 to about 0.35% by weight when yeast is present Protease 0 to about 85,000 H.U. per 100 lb.
of flour Amylolytic enzyme 0 to about 6000 SKB units per 100 lb. of flour Mono and/or diglycerides 0 to about 2% by weight Hydrolyzed wheat starch 0 to about 5% by weight Nonionic surfactant 0 to about 0.75% by weight
Yeast 0 to about 4% by weight Sugar 0 to about 6% by weight Yeast food 0.2 to about 0.35% by weight when yeast is present Protease 0 to about 85,000 H.U. per 100 lb.
of flour Amylolytic enzyme 0 to about 6000 SKB units per 100 lb. of flour Mono and/or diglycerides 0 to about 2% by weight Hydrolyzed wheat starch 0 to about 5% by weight Nonionic surfactant 0 to about 0.75% by weight
8. The process of claim 7, wherein a flavour-enhancing premix is incorporated in the farinaceous product-forming components by utilizing a slurry comprising, based on the total weight of flour:
Yeast about 1.5 to about 3.5% by weight Sugar about 0.05 to about 0.5% by weight Water about 10 to about 25% by weight
Yeast about 1.5 to about 3.5% by weight Sugar about 0.05 to about 0.5% by weight Water about 10 to about 25% by weight
9. The process of claim 8, wherein said slurry is mixed with a liquid enzyme mixture, comprising, based on the total weight of flour:
Amylolytic enzyme about 1250 to about 6000 SKB units per 100 lb. of flour, and/or Proteolytic enzyme about 25,000 to about 85,000 H.U.
per 100 lb/ of flour Yeast food about 0.25 to about 0.32% by weight Sugar about 1 to about S% by weight Water about 30 to about 35% by weight Flour about 5 to about 20% by weight and the mixture is fermented at a temperature of about 75°F
to about 105°F for about 30 to about 90 minutes before incorporation in the farinaceous product-forming components.
Amylolytic enzyme about 1250 to about 6000 SKB units per 100 lb. of flour, and/or Proteolytic enzyme about 25,000 to about 85,000 H.U.
per 100 lb/ of flour Yeast food about 0.25 to about 0.32% by weight Sugar about 1 to about S% by weight Water about 30 to about 35% by weight Flour about 5 to about 20% by weight and the mixture is fermented at a temperature of about 75°F
to about 105°F for about 30 to about 90 minutes before incorporation in the farinaceous product-forming components.
10. The process of claim 6 wherein said farinaceous product-forming components further contain at least one further component selected from:
Yeast 0 to about 4% by weight Sugar 0 to about 6% by weight Yeast food 0.2 to about 0.35% by weight when yeast is present Protease 0 to about 85,000 H.U. per 100 lb. of flour Amylolytic enzyme 0 to about 6000 SKB units per 100 lb. of flour Mono and/or diglycerides 0 to about 2% by weight Hydrolyzed wheat starch 0 to about 5% by weight Nonionic surfactant 0 to about 0.75% by weight.
Yeast 0 to about 4% by weight Sugar 0 to about 6% by weight Yeast food 0.2 to about 0.35% by weight when yeast is present Protease 0 to about 85,000 H.U. per 100 lb. of flour Amylolytic enzyme 0 to about 6000 SKB units per 100 lb. of flour Mono and/or diglycerides 0 to about 2% by weight Hydrolyzed wheat starch 0 to about 5% by weight Nonionic surfactant 0 to about 0.75% by weight.
11. The process of claim 10, wherein a flavour-enhancing premix is incorporated in the farinaceous product-forming components by utilizing a slurry comprising, based on the total weight of flour:
Yeast about 1.5 to about 3.5% by weight Sugar about 0.05 to about 0.5% by weight Water about 10 to about 25% by weight
Yeast about 1.5 to about 3.5% by weight Sugar about 0.05 to about 0.5% by weight Water about 10 to about 25% by weight
12. The process of claim 11, wherein said slurry is mixed with a liquid enzyme mixture, comprising, based on the total weight of flour:
Amylolytic enzyme about 1250 to about 6000 SKB units per 100 lb.of flour, and/or Proteolytic enzyme about 25,000 to about 85,000 H.U.
per 100 lb. of flour Yeast food about 0.25 to about 0.32% by weight Sugar about 1 to about 5% by weight Water about 30 to about 35% by weight Flour about 5 to about 20% by weight and the mixture is fermented at a temperature of about 75°F to about 105°F for about 30 to about 90 minutes before incorporation in the farinaceous product-forming components.
Amylolytic enzyme about 1250 to about 6000 SKB units per 100 lb.of flour, and/or Proteolytic enzyme about 25,000 to about 85,000 H.U.
per 100 lb. of flour Yeast food about 0.25 to about 0.32% by weight Sugar about 1 to about 5% by weight Water about 30 to about 35% by weight Flour about 5 to about 20% by weight and the mixture is fermented at a temperature of about 75°F to about 105°F for about 30 to about 90 minutes before incorporation in the farinaceous product-forming components.
13. The process of claim 1, 5 or 6 wherein said dough is extruded through rectangular openings having a size of about 1/2 to about 1 inch in dimension, said dough is cut to lengths of about 1/16 to about 3/16 inch, and said flowing air stream-has a temperature of about 23C° to about 290°F.
14. The process of claim 1 wherein said farinaceous product-forming components also includes salt in an amount of up to about 7 wt.% of the flour.
15. The process of claim 1 including comminuting the dried particles to a desired particle size.
16. Particulated farinaceous product of stable integral coherent shape, which are opaque and friable, and have a density of about 19 to about 35 lb/cu.ft., a water absorption capability of about 1.5 to about 4 times its weight, and a shear value of about 1.3 to about 8 kg, whenever prepared by the process of claim 1, or by an obvious chemical equivalent thereof.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000373811A CA1163133A (en) | 1981-03-25 | 1981-03-25 | Manufacture of bread crumb-like products |
| AU69169/81A AU539992B2 (en) | 1981-03-25 | 1981-04-07 | Bread crumb products |
| GB8204352A GB2095529B (en) | 1981-03-25 | 1982-02-15 | Manufacture of bread crumb-like product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000373811A CA1163133A (en) | 1981-03-25 | 1981-03-25 | Manufacture of bread crumb-like products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1163133A true CA1163133A (en) | 1984-03-06 |
Family
ID=4119534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000373811A Expired CA1163133A (en) | 1981-03-25 | 1981-03-25 | Manufacture of bread crumb-like products |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU539992B2 (en) |
| CA (1) | CA1163133A (en) |
| GB (1) | GB2095529B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0093741A4 (en) * | 1981-11-18 | 1984-04-27 | D & S Mfg Pty Ltd | Method of making food coatings, fillers and pellets. |
| CA1161305A (en) * | 1982-04-08 | 1984-01-31 | Kenneth S. Darley | Production of oriental-style breading crumbs |
| DE3341090A1 (en) * | 1983-11-12 | 1985-05-23 | Werner & Pfleiderer, 7000 Stuttgart | METHOD AND DEVICE FOR PRODUCING EXTRUDED FOODSTUFFS |
| ES2118276T3 (en) * | 1993-04-07 | 1998-09-16 | Nestle Sa | PROCEDURE FOR THE PREPARATION OF A BREEDING FOR FOOD PRODUCT AND FOOD PRODUCT BREADING OBTAINED. |
| US7938060B2 (en) | 2004-09-13 | 2011-05-10 | Southeastern Mills, Inc. | Breadcrumb manufacturing system and method |
| GB2461520A (en) * | 2008-07-01 | 2010-01-06 | Magsnack Bv | Manufacturing crumb for the coating of food products |
-
1981
- 1981-03-25 CA CA000373811A patent/CA1163133A/en not_active Expired
- 1981-04-07 AU AU69169/81A patent/AU539992B2/en not_active Ceased
-
1982
- 1982-02-15 GB GB8204352A patent/GB2095529B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| AU539992B2 (en) | 1984-10-25 |
| AU6916981A (en) | 1982-09-30 |
| GB2095529B (en) | 1984-12-05 |
| GB2095529A (en) | 1982-10-06 |
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