Method for cooking wheat flour products by using infrared radiation
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United States of America Patent
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-
Dec 31, 1996
Grant Date -
N/A
app pub date -
Aug 23, 1995
filing date -
Aug 23, 1995
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Cooking of wheat flour dough tortillas is effected with a considerably reduced cooking time and with the preservation of the characteristics of tortillas obtained by the traditional manual cooking methods, by applying to the uncooked tortillas infrared radiation waves within a wavelength band possessing a maximum absorption factor simultaneously perpendicularly directed on both faces of the tortilla in order to quickly cook both surfaces of the same thus forming outermost capping layers that retain moisture within the body of the tortilla and prevent the dehydration of the same in the cooking cycle.
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