Microwaveable flour-starched based food product
First Claim
1. A flour-starch mixture comprising in admixture from about 85% to about 35% by weight flour, from about 15% to about 60% by weight of high amylose starch, and from about 0.25% to about 5% by weight of high amylopectin starch.
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Abstract
The present invention is directed to a flour-starch mixture that is capable of being converted into a flour-starch based food product that heats evenly from a frozen condition, when exposed to microwave energy. Optionally, the flour-starch based food product of this present invention is combined with a microwave susceptor to obtain enhanced crisping on the outside.
The flour-starch based food product of the present invention is made from a flour-starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight high amylose starch, and from about 0.25% to about 5% by weight high amylopectin starch.
The flour-starch based food product of the present invention is particularly useful in preparing consumer oriented microwaveable food products, where features such as palatability, even heating and even crisping are desired.
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Citations
29 Claims
- 1. A flour-starch mixture comprising in admixture from about 85% to about 35% by weight flour, from about 15% to about 60% by weight of high amylose starch, and from about 0.25% to about 5% by weight of high amylopectin starch.
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14. A method for preparing a flour-starch mixture comprising:
combining in any order from about 85 to about 35 parts by weight flour, from about 15 to about 60 parts by weight high amylose starch, and from about 0.25 to about 5 parts by weight of high amylopectin starch to form a flour-starch mixture. - View Dependent Claims (15, 16, 17, 18, 19, 20)
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21. A method for preparing a flour-starch based food product comprising the steps of:
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(a) converting a flour-starch mixture into a dough, said flour- starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight of a high amylose starch, and from about 0.25% to about 5% by weight of a high amylopectin starch; and (b) cooking said dough to form said flour-starch based food product. - View Dependent Claims (22, 23, 24, 25, 26)
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27. A flour-starch mixture comprising from about 85% to about 35% by weight flour and from about 15% to about 65% by weight starch wherein the ratio of amylose to amylopectin in said starch is from about 0.58:
- 1 to about 0.9;
1. - View Dependent Claims (28, 29)
- 1 to about 0.9;
Specification