GB133886A - - Google Patents

Info

Publication number
GB133886A
GB133886A GB133886DA GB133886A GB 133886 A GB133886 A GB 133886A GB 133886D A GB133886D A GB 133886DA GB 133886 A GB133886 A GB 133886A
Authority
GB
United Kingdom
Prior art keywords
meal
flour
coleman
oats
cereals
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.)
Active
Application number
Other languages
English (en)
Publication of GB133886A publication Critical patent/GB133886A/en
Active legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975—Cooking or roasting

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
GB133886D Active GB133886A (enrdf_load_stackoverflow)

Publications (1)

Publication Number Publication Date
GB133886A true GB133886A (enrdf_load_stackoverflow)

Family

ID=1727280

Family Applications (1)

Application Number Title Priority Date Filing Date
GB133886D Active GB133886A (enrdf_load_stackoverflow)

Country Status (1)

Country Link
GB (1) GB133886A (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2898210A (en) * 1957-04-01 1959-08-04 Quaker Oats Co Process for producing rolled oats

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2898210A (en) * 1957-04-01 1959-08-04 Quaker Oats Co Process for producing rolled oats

Similar Documents

Publication Publication Date Title
Kim et al. Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake
Nout et al. Technological aspects of preparing affordable fermented complementary foods
Torbica et al. Heat and hydrothermal treatments of non-wheat flours
GB1379116A (en) Treatment of cereals and other seeds
Rao et al. Effect of microwave treatment on physical and functional properties of foxtail millet flour
ATE91848T1 (de) Getreideprodukt fuer heisse und kalte zubereitungen.
Kaur et al. Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration
Deepa et al. Effect of high-temperature short-time ‘micronization’of grains on product quality and cooking characteristics
Nathakattur Saravanabavan et al. Effect of popping on sorghum starch digestibility and predicted glycemic index
Levent et al. Improvement of chemical properties of noodle and pasta using dephytinized cereal brans
KR900000023A (ko) 고섬유질 곡물 플레이크
JPH082255B2 (ja) ファイバー強化型押出食品の膨張率を上昇させる及び歯ごたえを改善させる方法
Punia Bangar et al. Enrichment in different health components of barley flour using twin-screw extrusion technology to support nutritionally balanced diets
US2421216A (en) Process of making ready-to-eat food
EP1264882B1 (en) Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof
EP1079694B1 (en) Method for sterlising cereal and legumous products
Basediya et al. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends
Kate et al. Processing technology for value addition in millets
Martínez et al. Optimization of soybean heat-treating using a fluidized bed dryer
Karanam et al. Effect of hydrothermal treatment on physical and semolina milling properties of barley
GB133886A (enrdf_load_stackoverflow)
Panghal et al. Cereal proteins and their role in food industry
do Nascimento et al. Rice grain germination: A review of its impact on technological properties and development of new food products
WO2001054519A1 (en) Microwave radiation for heat treatment of grain
TW200409599A (en) Recombination multi-cereal grain