Compositions and methods for providing nonadherent dough for bak

Details Compositions and methods for providing nonadherent dough for bak Compositions and methods for providing nonadherent dough for bak

1981-03-02

1983-02-22

Jones, Raymond N.

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.

426611, A21D 1300

Patent

active

043748635

ABSTRACT:
High emulsifier levels and freely available water in baked-good doughs provide dough systems with an apparent lipid-continuous, rather than sugar syrup-continuous liquid phase. When this lipid-continuous system is present, the contact surfaces of the dough mass exhibit the non-sticky character of a shortening, rather than the inherently sticky character of a sugar syrup. The dough can then be easily rolled, extruded, scooped, etc., with minimal adherence to mixing and forming equipment surfaces.

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Daoust, et al., Cereal Chem., 55 (2), 255-258 (1978).
Hutchinson, et al., J. Food Science, 42 (2), 399-401 (1977).

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