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
1978-09-01
1981-02-10
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.
426654, 426658, A21D 1004
Patent
active
042502020
ABSTRACT:
Suitable cakes can be made where 100% of the sucrose normally employed is replaced by a blend of a high fructose corn syrup/corn syrup as sweetening agent. Satisfactory cakes result provided that mono and diglycerides of fat forming fatty acids and ethoxylated sorbitan monostearates are used in the presence of a single stage non-nucleating leavening agent, such as sodium aluminum phosphate, in addition to regularly included cake ingredients.
REFERENCES:
patent: 3346389 (1967-10-01), Evans et al.
patent: 3782970 (1974-01-01), Tomita et al.
Koepsel et al., Cereal Chem. 57 "(1) Effects of Corn Syrups in Layer Cakes", 1/80, pp. 49-53.
Bean et al., "Corn Sweeteners in Cakes-Effects on Wheat Starch Gelatinization Properties", Presentation at the 60th Annual Meeting, American Association of Cereal Chemists, Kansas City, Mo. 10/75, pp. 92-155.
"High Fructose Corn Syrups for Bakery Applications", Saussele, Jr. et al., The Bakers Digest, 2/76.
"Use of High Fructose Syrups in White Layer Cake", Volpe et al., The Bakers Digest, 4/76.
"Wheat Starch Gelatinization in Sugar Solutions", Bean et al., Presentation at the 58th Annual Meeting of AACC, Mo. 11/73.
Jackel, "Corn Sweeteners: More Than an Alternative?", Bakery Production, 9/75, pp. 100-102 and 104-105.
Hatcher Elizabeth A.
ICI Americas Inc.
Jones Raymond N.
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