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
1991-12-13
1994-03-22
Pratt, Helen F.
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.
426549, 426552, 426553, 426554, 426622, A21D 1000
Patent
active
052962504
ABSTRACT:
Cake mixes utilizing unchlorinated wheat flour are disclosed comprising a quantity of unchlorinated wheat flour and about 20-40 bakers wt % unmodified starch. The cake mixes of this invention may further comprise 20-60 bakers wt % shortening, sweetening agents and a protein source. Also disclosed are cakes made from such mixes.
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Kent, N. L. 1956, "Technology of Cereals", Pergamon Press, N.Y. 3rd Ed.
Quinoa (Chenopodium quinoa) Starch-Physico-chemical Properties and Functional Characteristics, K. Lorenz, 1990.
Steeping of Poor Quality Wheat, Effects on Physicochemical Properties and Functional Characteristics of the Starch, N. AlJawad et al., 1982.
Steeping of Starch at Various Temperatures-Effects on Functional Properties, K. Lorenz et al., 1980.
Average Specific Cake Resistance Determined in the Pressure Of Sedimentation in Filtration of Starch Slurry Under Constant Pressure, Takai et al., 1987.
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Water-Loss Rates and Temperature Profiles of Cakes of Different Starch Content Baked in a Controlled Environment Oven, Davis et al., 1979.
Performance of Wheat and Other Starches in Reconstituted Flours, Sollars et al., 1971.
Effect of cassava starch on the strength of wheat flours milled in Ghana and their use in biscuits, Andah, 1977.
Grisamore Stephen
Weaver Glen L.
ConAgra Flour Milling Co.
Pratt Helen F.
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