Method of making crackers having a bread-like taste

Details Method of making crackers having a bread-like taste Method of making crackers having a bread-like taste

1991-09-30

1994-01-04

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 20, 426 27, A21D 800

Patent

active

052758290

ABSTRACT:
A cracker having a bread-like taste is formed from a dough for crackers which incorporates an aqueous suspension of a mixture of flour and yeast and a fermented mixture comprising flour and yeast.

REFERENCES:
patent: 1646921 (1972-10-01), Loose
patent: 3620173 (1971-11-01), Sternberg
patent: 4734289 (1988-03-01), Yamaguchi et al.
patent: 5066499 (1991-11-01), Arciszewski et al.
Bohn, Biscuit and Cracker Production, 1957, American Trade Publishing Co.: New York, pp. 92-109.
Cereal Chemistry, vol. 62, No. 3, Jun. 1985, Salem, Mass., pp. 158-162 Doescher et al., "Saltine Crackers: Changes in Cracker Sponge Rheology and Modification of a Cracker-Baking Procedure."

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