CLARKE STEPHEN JOHN,MORET PIETER,HEUBERGER KAI ALEXANDER
申请号：
TN2013000525
公开号：
TN2013000525A1
申请日:
2013.12.23
申请国别(地区):
TN
年份:
2015
代理人:
摘要：
The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: DEG preparing a farinaceous dough or batter by mixing flour, water, leavening agent and optionally one or more other bakery ingredients； DEG dividing the dough or batter into one or more portions； DEG prefrying said one or more portions； DEG cooking the one or more prefried portions by exposing them (i) to impingement with hot air, and (ii) to infrared radiation, wherein the exposure to the impingement with hot air and the infrared radiation can occur simultaneously, sequentially or in any combinations thereof.
