Stability improvements of oat R-T-E cereals by high intensity microwave heating
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United States of America Patent
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Mar 30, 1993
Issued Date -
N/A
app pub date -
Jun 18, 1992
filing date -
Jul 8, 1991
priority date (Note) -
Expired
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Abstract
Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from 'interior' toasting of the cereal base.
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