AIRY CEREAL FLAKES AND THEIR PRODUCTION METHOD Russian patent published in 2010 - IPC A23L1/164 A23P1/12 

FIELD: food industry.

SUBSTANCE: flakes contain 85-98% of dry substance in terms of heat-treated cereal dough, their moisture content being 2%-5%. The dough contains the first cereal ingredient represented by parboiled medium-grain rice and the second cereal ingredient in a weight ratio of 1:2 - 2:1. The heat treated cereal dough is heterogeneous and consists of the first discrete dispersed part of different individual pieces of parboiled medium-grain rice and the second, continuous part of the second cereal ingredient. The flakes production method envisages production of heterogeneous heat-treated cereal dough suitable for processing which consists of the first non-continuous part produced of hydrated grains of parboiled medium-grain rice and of the second continuous part produced of macerated heat-treated cereal ingredients and having a moisture content of about 10-55%. Then one performs forming the dough into granules and their drying till moisture content is 15-20%. One produces flakes from the granules; the flakes are heated for drying till moisture content is 2 - 5% and bulged to produce dry cereal flakes with pour density 100-185 g/litre.

EFFECT: invention allows to use parboiled medium-grain rice in the process of cereal flakes production.

20 cl, 3 dwg