Fabrication of petals e.g. flavored petals such as cumin of toasted bread in divided form by extrusion-cooking, comprises preparing a dry mixture comprising a wheat flour and bread-crumbs, and admitting the mixture in a twin screw extruder

摘要

The process comprises preparing a dry mixture comprising a wheat flour and a bread-crumbs, admitting the mixture in a twin screw extruder by adding water and then extruding the paste at a temperature of 85-110[deg] C and a pressure of 50-75 bar for 15-35 seconds, cutting the product exiting from the extruder into even slices, placing the slices in a roasting spit such as a rotating drum and then roasting slices at a temperature of 220-265[deg] C for 15-25 seconds for obtaining the petals of toasted bread in divided form, and cooling the petals of toasted bread at ambient temperature for 10 minutes. The process comprises preparing a dry mixture comprising a wheat flour and a bread-crumbs, admitting the mixture in a twin screw extruder by adding water and then extruding the paste at a temperature of 85-110[deg] C and a pressure of 50-75 bar for 15-35 seconds, cutting the product exiting from the extruder into even slices, placing the slices in a roasting spit such as a rotating drum and then roasting slices at a temperature of 220-265[deg] C for 15-25 seconds for obtaining the petals of toasted bread in divided form, and cooling the petals of toasted bread at ambient temperature for 10 minutes. The slices are flattened before admitting step. A proportion of the bread-crumbs relative to the total mixture are 30-70 parts by weight and the proportion of flour relative to the total mixture is 30-70 parts by weight. The paste in the extruder has a hydration rate of 20-40 wt.%. The bread-crumbs have high water content and long shelf life. The bread-crumbs are made from same flour and are utilized in the dry mixture. An independent claim is included for petals of toasted bread in divided form .