PALTA DEEPALI,SMITH RICHARD TODD,STALDER JAMES WILLIAM
申请号：
IN9693/CHENP/2012
公开号：
IN2012CN09693A
申请日:
2012.11.16
申请国别(地区):
IN
年份:
2014
代理人:
摘要：
Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160�F. After grinding additional ingredients such as starches fibers protein and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving or between about 10%-30% protein.
