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
1981-03-02
1983-02-22
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.
426611, A21D 1300
Patent
active
043748635
ABSTRACT:
High emulsifier levels and freely available water in baked-good doughs provide dough systems with an apparent lipid-continuous, rather than sugar syrup-continuous liquid phase. When this lipid-continuous system is present, the contact surfaces of the dough mass exhibit the non-sticky character of a shortening, rather than the inherently sticky character of a sugar syrup. The dough can then be easily rolled, extruded, scooped, etc., with minimal adherence to mixing and forming equipment surfaces.
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Goldstein Steven J.
Hatcher Elizabeth A.
Jones Raymond N.
Roth Michael J.
The Procter & Gamble Co.
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