Importance

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Abstract

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 .mu.m and (ii) for in total 20-600 seconds to impingement with hot air having a temperature of at least 150.degree. C., wherein the exposure to the infrared radiation and the impingement with hot air can occur simultaneously, sequentially or in any combinations thereof; andwherein a fat-containing coating composition is applied onto the surface of the portions prior to, during or after the cooking of the portions.

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First Claim