Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
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.
Bell Harvey
Trimble Robert
Zallie James
Kepplinger Esther M.
Krawczewicz Louanne C.
National Starch and Chemical Corporation
Szala Edwin M.
Tolly Lori D.
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