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
1990-12-10
1992-11-17
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.
127 32, 127 65, 127 71, 426658, 426661, 536102, 536107, 536110, A21D 1004, C08B 3102, C08B 3000
Patent
active
051642158
ABSTRACT:
The batter starch is esterified to have a degree of substitution between 0.02 to 0.1, and a protein content greater than or equal to 1.0%. The starch is obtained from a starch bearing plant of the duh homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride.
REFERENCES:
patent: 3655443 (1972-04-01), Campbell
patent: 4218485 (1980-08-01), Lee et al.
patent: 4595597 (1986-06-01), Lenchin et al.
patent: 4774328 (1988-09-01), Friedman et al.
DeBoer Edward D.
Furcsik Susan L.
Czaja Donald E.
Federman Evan
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