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公开(公告)号：EP0609169A3
公开(公告)日：1996-02-28
申请号：EP94630001.9
申请日：1994-01-20
摘要： A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat. At least about 80% of the dry solids weight of the starches in the product are gelatinized. The product is quickly hydratable in preparing it for consumption.
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公开(公告)号：EP0609169A2
公开(公告)日：1994-08-03
申请号：EP94630001.9
申请日：1994-01-20
摘要： A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat. At least about 80% of the dry solids weight of the starches in the product are gelatinized. The product is quickly hydratable in preparing it for consumption.
摘要翻译： 通过挤出基于小麦的面团质量并将挤出物切割成均匀的土豆粒（即在约0.85至约2.5mm。网目之间）的颗粒，制成满足传统的蒸丸撒粉颗粒口感的可储存的新的和改进的蒸粗麦粉食品。 当以12倍的倍率进行检查时，新的颗粒虽然缺乏传统的土司的凝聚结构，但是具有口感结构，其特征在于：（i）其外表面上基本上光滑的表面，和（ii）在其外部有角度地突出的边缘。 此外，颗粒基本上是半透明的，具有大于4.7的吸水指数，并且具有基本上均匀且致密的挤出压实组合物，其基本上由硬粒小麦粉或中粒或粗面粉混合物中的淀粉和麸质形成蛋白质组成， 谷粒除了硬粒小麦以外的面粉或中粮或谷物的可选内容。 产品中至少约80％的干固体重量的淀粉糊化。 该产品快速水化，准备消费。
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