INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA);CENTRE INTERNATIONAL D'ETUDES SUPERIEURES EN SCIENCES AGRONOMIQUES
发明人:
JOEL ABECASSIS,KARIMA LALEG,DENIS CASSAN,VALERIE MICARD
申请号：
FR1462811
公开号：
FR3030193B1
申请日:
2014.12.18
申请国别(地区):
FR
年份:
2018
代理人:
摘要：
The invention relates to a process for obtaining an extruded or laminated dough intended for food for human consumption and/or animal feed, comprising at least the following steps: a) hydrating a flour and/or a semolina, or a mixture of flours and/or semolinas, comprising at least 35% by weight of leguminous plant or of a mixture of leguminous plants, relative to the total dry weight of said flour and/or semolina, or said mixture of flours and/or semolinas, at a temperature below ambient temperature, preferably at a temperature below 15°C, so as to obtain a hydrated flour and/or semolina or a hydrated mixture of flours and/or semolinas； b) kneading the hydrated flour and/or semolina, or the hydrated mixture of flours and/or semolinas, obtained in step a), at a temperature below ambient temperature, preferably at a temperature below 15°C, so as to obtain a kneaded material； and c) extruding or laminating the kneaded material obtained in step b) at a temperature below 55°C, preferably at a temperature between 35°C and 45°C, so as to obtain an extrudate, or preferably at a temperature between 28°C and 30°C, so as to obtain a laminated dough, said process being carried out under conditions appropriate for reducing and/or inhibiting enzymatic reactions, preferably oxidation enzymatic reactions, and non-enzymatic reactions, preferably free-radical non-enzymatic reactions.
