Accelerated staling of starch based products

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.


Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0


426444, 426465, 426627, 426497, A21D 1300




The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for example, freshly baked or extruded bread is cooled and subsequently heated to allow the formation of a unified crystalline structure characteristic of staled bread.

patent: 3870806 (1975-03-01), Capossela et al.
patent: 4218480 (1980-08-01), Dyson et al.
patent: 4303687 (1981-12-01), Ratjen
patent: 4364961 (1982-12-01), Darley et al.
patent: 4423078 (1983-12-01), Darley et al.
Tressler, The Freezing Preservation of Foods, vol. II, AVI Publishing Co., Westport, Ct., 1957, pp. 312-335.
Desrosier, Elements of Food Technology, AVI Publishing Co., Westport, CT, 1977, pp. 496-512.
Meisner, Bakers Digest, 27(6) 17, 1953.
Kent Jones et al, Modern Cereal Chemistry, Northern Publishing, Liverpool, England, pp. 295-302.


Say what you really think

Search for the USA inventors and patents. Rate them and share your experience with other people.


Accelerated staling of starch based products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Accelerated staling of starch based products, we encourage you to share that experience with our community. Your opinion is very important and Accelerated staling of starch based products will most certainly appreciate the feedback.

Rate now


Profile ID: LFUS-PAI-O-1784549

All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.