Accelerated staling of starch based products

Details Accelerated staling of starch based products Accelerated staling of starch based products

1985-06-27

1987-04-14

Jones, Raymond N.

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.

426444, 426465, 426627, 426497, A21D 1300

Patent

active

046577700

ABSTRACT:
The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for example, freshly baked or extruded bread is cooled and subsequently heated to allow the formation of a unified crystalline structure characteristic of staled bread.

REFERENCES:
patent: 3870806 (1975-03-01), Capossela et al.
patent: 4218480 (1980-08-01), Dyson et al.
patent: 4303687 (1981-12-01), Ratjen
patent: 4364961 (1982-12-01), Darley et al.
patent: 4423078 (1983-12-01), Darley et al.
Tressler, The Freezing Preservation of Foods, vol. II, AVI Publishing Co., Westport, Ct., 1957, pp. 312-335.
Desrosier, Elements of Food Technology, AVI Publishing Co., Westport, CT, 1977, pp. 496-512.
Meisner, Bakers Digest, 27(6) 17, 1953.
Kent Jones et al, Modern Cereal Chemistry, Northern Publishing, Liverpool, England, pp. 295-302.

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