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
1987-09-09
1989-05-30
Czaja, Donald E.
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.
426551, 426553, A21D 216, A21D 1308
Patent
active
048350010
ABSTRACT:
Dough compositions that are baked to form pastries, biscuits, shortbreads and shortcakes having improved tenderness are disclosed. This benefit is achieved by incorporating into the dough a fat product comprising sucrose fatty acid esters having at least 4 fatty acid ester groups and optionally other fat ingredients. The fat product has a penetration between about 120 mm/10 and about 350 mm/10 at 70.degree. F. (21.degree. C.) and a yield point between about 500 dynes/cm.sup.2 and about 10,000 dynes/cm.sup.2 at 70.degree. F. (21.degree. C.). The dough is made by a process employing a low shear method of mixing.
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Irish Pat. Appln. 87-531, Bernhardt, avail. to public 9/3/87, equiv. of European Appln. 0236288, Bernhardt, published 9/9/87.
Fallat et al., "Short Term Study of Sucrose Polyester a Nonabsorbable Fat-Like Material as a Dietary Agent for Lowering Plasma Cholesterol," The American Journal of Clinical Nutrition 29, Nov. 1976, pp. 1204-1215.
Glueck et al., "The Lowering of Plasma Cholesterol by Sucrose Polyester in Subjects Consuming Diets with 800, 300 or less than 500 Milligrams of Cholesterol per Day", The American Journal of Clinical Nutrition 32, Aug. 1979, pp. 1636-1644.
Guffey Timothy B.
Mijac Marko D.
Czaja Donald E.
Guttag Eric W.
Pratt Helen
Sutter Gary M.
The Proctor & Gamble Company
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