Process for preparing a cooked dough product

Details Process for preparing a cooked dough product Process for preparing a cooked dough product

1976-03-16

1978-10-24

Schor, Kenneth M.

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426466, 426496, 426808, A21D 600

Patent

active

041221982

ABSTRACT:
There are disclosed farinaceous dough products having good organoleptic characteristics, especially desirable flavor and taste, which are dough products having a minor portion of the surface of the product selectively toasted by localized heat before the total product is fried or baked. The heat applied to the dough surface is controlled so as to toast the minor portion of the surface without removing too much moisture from the remainder of the dough. The finished product has a toasted flavor when consumed.

REFERENCES:
patent: 1965082 (1934-07-01), McKee
patent: 3282704 (1966-11-01), Fritzberg
patent: 3677769 (1972-07-01), King
patent: 3830946 (1974-08-01), Ruhdorfer
patent: 3864505 (1975-02-01), Hunter et al.
Webster's New World Dictionary; Complete Reference Edition; Second College Addition (1968); p. 1494.

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