Corn, grain sorghum and millet premix and method of preparing sa

Details Corn, grain sorghum and millet premix and method of preparing sa Corn, grain sorghum and millet premix and method of preparing sa

1976-08-12

1978-10-24

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.

426506, 426653, A21D 1000, A21D 232

Patent

active

041222067

ABSTRACT:
A method is provided for producing chemically leavened doughs or batters and premixes therefor which yield organoleptically acceptable baked or fried products notwithstanding use of pretreated corn, grain sorghum, and/or millet flour in the doughs or batters in lieu of a substantial portion of the wheat floor normally used therein. The preferred method includes the steps of hydrating milled corn, grain sorghum and/or millet with water to provide a homogeneous mixture thereof, followed by drying and the addition of a minor amount of unrefined lecithin thereto to form a premix which is incorporated into a chemically leavened dough or batter formulation as a substitute for at least a portion of the wheat flour usually employed therein.

REFERENCES:
patent: 1670015 (1928-05-01), Bartman et al.
patent: 2690396 (1954-09-01), Chenicek
patent: 3046139 (1962-07-01), Gould
patent: 3956515 (1976-05-01), Moore et al.
The Condensed Chemical Dictionary, 8th ed., Hawley, 1971, N.Y., p. 513.
Uncle John's Original Bread Book, John R. Braue, 1972, N.Y., p. 71.

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