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,...
Patent
1983-05-09
1985-12-24
Golian, Joseph
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,...
426555, 426650, 426549, A23L 122
Patent
active
045605734
ABSTRACT:
A lump free rye flavoring comprising approximately 40-90% by weight of rye flour, 4-15% liquid acid flavorings and 8-45% of dry flavorings by weight to yield 100% of the rye flour is made by premixing some or all the rye flour and dry flavorings; preblending the liquid acid flavorings; spraying the blended liquid acid flavorings into the dry components to form an aggregate; and optionally coarse grinding the aggregate through a 1/8 inch screen while simultaneously dusting the ground aggregate with the remaining rye flour. The aggregate or ground aggregate is then permitted to set until a non-rubbery consistency results; and grinding the resultant composition into a powder and mixing the resultant composition to achieve uniform lump free rye flavoring. Use of the rye flavoring in a bread mix is also disclosed.
REFERENCES:
patent: 4393084 (1983-07-01), Pomper et al.
patent: 4404227 (1983-09-01), Pomper et al.
Matz, Bakery Technology and Engineering, 2nd Ed, 1972, Avi: Westport, Conn., pp. 214-215.
Pyler, Baking Science & Technology, 1973, vol. II, Siebel Publ. Co., Chicago, pp. 778-793.
Golian Joseph
Kornutik Richard
Nabisco Brands Inc.
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