Food Science and Technology Department
Department of Food Science and Technology: Faculty Publications
Document Type
Article
Date of this Version
2002
Citation
United States Patent (August 6, 2002) No. US 6,428,828 B1: 9 pages.
Abstract
Disclosed are novel methods of producing food compositions by the use of an enzymatic digestion of the component parts of whole portions of cereal grains, and grain materials, to impart advantageous qualities to the resulting flour and dough related products produced therefrom. The present invention specifically relates to the fields of making flour and dough, used for totillas, corn chips, totilla chips, snacks, half-products and related products from the component parts and whole portions of cereal grains, and related materials.
Comments
Copyright © 2011 American Association of Cereal Chemists, Inc. Used by Permission.