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.
Patent
1994-10-21
1996-04-23
Czaja, Donald E.
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.
426 21, A23L 110, A21D 200, A21D 1300
Patent
active
055101364
ABSTRACT:
The method of making bread products without animal shortenings and/or vegetable oils comprises substituting waxy barley flour made from processed or unprocessed, hulled or nonhulled waxy barley for shortenings and/or oils. Bread products comprising waxy barley flour less the shortenings and/or oils which were one of the staple ingredients for making bread products, are essentially fat free, have a longer shelf life and are healthier for people than conventional bread products.
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patent: 4311714 (1982-01-01), Goering et al.
patent: 4615888 (1986-10-01), Zallie et al.
patent: 4690829 (1987-09-01), Usui
patent: 5024996 (1991-06-01), Ringe
patent: 5344663 (1994-09-01), Jewell et al.
Daniel, A. R. Bakery Materials & Methods, 4th Edition McClasen & Sons, LTD, London (1963) pp. 92-93; 113-121.
Czaja Donald E.
Koh Choon P.
Lingbeck David A.
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