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Application filed by Abe ShunjifiledCriticalAbe Shunji
Priority to KR7402041ApriorityCriticalpatent/KR790000019B1/en
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Publication of KR790000019B1publicationCriticalpatent/KR790000019B1/en
A toasted snack food from glutinous cereals starch mixed with nonglutinous cereals powder was manufd. The steam-cooked dough of glutinous cereals starch contg. 20% nonglutinous cereals powder was extruded in 1-1.4 cm width and settled at 1-3≰C for 12-18 hr for hardening. The shaped dough was dried at 25-50≰C with in 5 hr and aged at 5-15≰C for 8-24 hr for toasting to give good taste and softness.
KR7402041A1974-04-011974-04-01Process fo preparing snack foods from starch
KR790000019B1
(en)
Method of incorporating non-wheat grain or tuber flours or starches in wheat flour based bread, baked or fried dough goods and products produced therefrom
Procedure for the elaboration of cereal germined grains in the manufacture of bread, bottles of bread and products of pastry. (Machine-translation by Google Translate, not legally binding)