Method of making flour-containing edible semifinished products

Details Method of making flour-containing edible semifinished products Method of making flour-containing edible semifinished products

1991-11-19

1996-08-27

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426312, 426320, 426498, A23L 300

Patent

active

055499228

ABSTRACT:
The microorganism population of a flour-containing semifinished product (such as dough) is reduced by forming a suspension of flour with a liquid (particularly water, milk and/or the flowable ingredients of eggs), and subjecting the suspension to the action of an inert gas (such as carbon dioxide gas) for a period of between approximately 5 and 240 minutes at a pressure of between approximately 2 and 100 bars. The thus obtained semifinished product can be stored for extended periods of time in a standard refrigerator rather than only in a freezer. The method can further comprise the step or steps of stirring the suspension for the purposes of homogenization and/or abruptly reducing the pressure of gas upon elapse of the interval of 5-240 minutes and/or repeatedly varying the pressure of gas and/or adding to the suspension an animal and/or vegetable fat and/or adding to the suspension salt, sugar, an aromatic substance and/or another additive.

REFERENCES:
patent: 1017361 (1912-02-01), Adam
patent: 3041176 (1962-06-01), Baker
patent: 3332371 (1967-07-01), Brastad
patent: 3928646 (1975-12-01), Hartley
patent: 3970763 (1976-07-01), Moran et al.
patent: 4364961 (1982-12-01), Darley et al.
patent: 4568550 (1986-02-01), Fulger et al.

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