Bread containing wxsu.sub.2 genotype starch as an anti-stalent

Details Bread containing wxsu.sub.2 genotype starch as an anti-stalent Bread containing wxsu.sub.2 genotype starch as an anti-stalent

1984-03-08

1986-10-07

Kepplinger, Esther M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426549, 426551, 426552, 426556, 426558, 426653, 426661, A21D 200, A21D 802, A21D 1000, A21D 1300

Patent

active

046158880

ABSTRACT:
Chemically and yeast leavened bakery products which have improved shelf lives are provided by the inclusion of an effective amount of a starch or flour selected from a plant of a wxsu.sub.2 genotype in the bakery product dough. Breads which contain the starch or flour, preferably obtained from maize, are provided with a softer, moister crumb after baking as well as a fresher texture and appearance after a storage period.

REFERENCES:
patent: 3193389 (1965-07-01), Dehne et al.
patent: 4428972 (1984-01-01), Wurzburg et al.

Affiliated with

Also associated with

Rating

Bread containing wxsu.sub.2 genotype starch as an anti-stalent does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Bread containing wxsu.sub.2 genotype starch as an anti-stalent, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Bread containing wxsu.sub.2 genotype starch as an anti-stalent will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-642494