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
1979-06-29
1981-09-22
Golian, Joseph M.
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.
426658, 426321, A21D 1300
Patent
active
042910650
ABSTRACT:
The staling of sweet baked goods comprising starch, water and sweetener is reduced from conventional levels. This may be accomplished by incorporating a preservative agent sugar having high unit anti-staling activity into the sweetener and/or by increasing the total amount of sugar in the sweetener.
REFERENCES:
patent: 2040249 (1936-05-01), Epstein et al.
patent: 3170796 (1965-02-01), Andre et al.
patent: 3759714 (1973-09-01), Burkwall, Jr.
patent: 3788910 (1974-01-01), Stewart et al.
patent: 3922196 (1975-11-01), Leach et al.
patent: 4113509 (1978-09-01), Leach et al.
Maga, J. A., Bread Staling, Critical Reviews in Food Techn. 5, 1975, pp. 443-486.
Hodge, D., A Fresh Look at Cake Staling, Baking Ind. J. 9, 1977, pp. 14-15, 17 and 19.
Pyler, Baking Science & Technology, vol. 1, Published by Siebel Pub. Co., Chicago, Ill., 1974, pp. 396-398, 409-416.
Maxwell James L.
Zobel Henry F.
CPC International Inc.
Golian Joseph M.
Hatcher Elizabeth A.
Parmerter Stanley M.
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