AHRNE LILIA MARIA,SCHMIDT KERSTIN,CLARKE STEPHEN JOHN,MORET PIETER
申请号：
TN2011000600
公开号：
TN2011000600A1
申请日:
2011.11.25
申请国别(地区):
TN
年份:
2013
代理人:
摘要：
The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of: • preparing a farinaceous dough or batter by mixing flour, water and optionally one or more other bakery ingredients； • dividing the dough or batter into one or more portions； and • cooking said one or more portions by exposing them (i) for in total 20-600 seconds to infrared radiation, more than 50% of the energy content of said infrared radiation stemming from infrared radiation having a wavelength in the range of 0.7-10 ىm and (ii) for in total 20-600 seconds to impingement with hot air having a temperature of at least 150 0C, wherein the exposure to the infrared radiation and the impingement with hot air can occur simultaneously, sequentially or in any combinations thereof； and wherein a fat-containing coating composition is applied onto the surface of the portions prior to, during or after the cooking of the portions.The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried productsBut having a substantially lower fat content than their fried counterparts.More particularly, the invention relates a method of preparing a fully cooked farinaceous food productSaid method comprising the successive steps of: preparing a farinaceous dough or batter by mixing flourWater and optionally one or more other bakery ingredients； dividing the dough or batter into one or more portions； and cooking said one or more portions by exposing them (I) for in total 20-600 sEconds to infrared radiation, more than 50% of the energy content of said infrared radiation stemming from in
