Brownable dough for microwave cooking

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom

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Details

426243, 426262, 426275, 426556, 426132, A21D 1300

Patent

active

044487916

ABSTRACT:
This invention provides a reactive dough composition which undergoes chemical surface browning upon exposure to microwave energy. This reactive dough composition is preferably incorporated as a coating layer on frozen food products having a crust component, e.g., pies. The resulting food product can be heated or cooked in a microwave oven to give a cooked product which is comparable or superior in color and flavor to fresh products baked in a conventional oven. The reactive composition contains as the essential active ingredients a reducing sugar such as dextrose and an amino acid source such as a yeast extract.

REFERENCES:
patent: 3738841 (1973-06-01), Toscano
patent: 3792173 (1974-02-01), Glabe
patent: 4252832 (1981-02-01), Moody
patent: 4283424 (1981-08-01), Bone
patent: 4306133 (1981-12-01), Levinson
Lee et al., Cereal Chemistry, "Studies on the Brew Process . . . Yeast Properties", vol. 36, Jan. 1959, pp. 1-18.
Pomeranz et al., "Effect of Various Sugars on Browning," 27 Journal of Food Science, 350, (1962).
Schrodter et al., "Characterization of Meat Aroma Concentrates with Different Aroma Notes," Die Nahrung 26, 7/8, 1982, pp. 625-631.

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