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
1978-07-24
1980-11-25
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.
426555, 426593, 426631, 426653, 426661, 426584, 426572, A21D 1000
Patent
active
042359392
ABSTRACT:
The functionality of Dutch and natural cocoa powders in cold water and bakery recipes are simulated by a base mix which contains starch granules characterized as having a swelling power of less than 22 and a critical concentration value of at least 5.0 in combination with defatted vegetable seed material. Edible fats, coloring, flavoring and viscosity imparting additives may be included in the base mix to simulate the organoleptic characteristics of the particular cocoa powder which the base mix is intended to extend or replace.
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patent: 4107345 (1978-08-01), MacDonald et al.
patent: 4119740 (1978-10-01), Crespo
Leach, "Gelatinization of Starch", Starch Chemistry and Technology, vol. I, 1968, pp. 290-306.
A. E. Staley Manufacturing Company
Hendrickson M. Paul
Jones Raymond N.
Meyerson Charles J.
Yeung George C.
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