Patent ID: 11889851
Assignee: FRITO-LAY NORTH AMERICA, INC.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method of producing a chickpea flour with an enhanced flavor comprising:
providing a chickpea composition that consists of whole chickpeas or dehulled chickpeas to an extruder;
extruding the chickpea composition having an in-barrel moisture content of about 8% to about 17% by weight at a temperature between about 250° F. to about 350° F. under high mechanical energy and a barrel pressure between about 750 to about 1050 psi to form an extruded chickpea composition with at least about 90% by weight dextrinized starch, wherein when the extruded chickpea composition exits the extruder, at least one volatile is released from the extruded chickpea composition; and
milling the extruded chickpea composition to form the chickpea flour with an average particle size of about 50 μm to about 500 μm in diameter.