Patent ID: 11896039
Assignee: GHL SPECIALTY FLOURS, LLC
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 21:
22. The method of claim 1, wherein the extrudate is a flour having a minimum breakdown viscosity of at least 800 centipoise, a minimum final viscosity of at least 3700 centipoise, and a minimum setback viscosity of no less than 2250 centipoise when 4.00±0.01 grams of the flour is added to 25.00±0.05 grams distilled water is tested using a Perten Instruments Model RVA 450 Rapid Visco Analyzer operating in accordance with the following temperature and RVA speed parameters:, Time

(HH:MM:SS)
Type
Value

0:00:00
Temp
50

0:00:00
Speed
960

0:00:10
Speed
160

0:01:00
Temp
50

0:04:42
Temp
95

0:07:12
Temp
95

0:11:00
Temp
50

0:13:00
End.