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
1989-01-18
1991-06-25
Czaja, Donald E.
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.
426551, 426615, 426618, 426622, 426653, 426658, 426804, 127 37, 1061631, A21D 1304
Patent
active
050265695
ABSTRACT:
High-fiber baked goods contain an improved powdered cellulose fiber derived from cottonseed linters. The powder has a very small particle size and good hydration capability. As compared with cellulose derived from wood, the baked goods have improved volume. The combination of small particle size and good hydration characteristics permits the substitution of the powdered cellulose for a large percentage of the flour in bread to create high-fiber and/or reduced-calorie breads.
REFERENCES:
patent: 3023104 (1962-02-01), Battista
patent: 3573061 (1971-03-01), Glabe et al.
patent: 3574634 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman et al.
patent: 3767423 (1973-10-01), Tsantir et al.
patent: 3979523 (1976-07-01), Titcomb et al.
patent: 4109018 (1978-08-01), Thompson
patent: 4590076 (1986-05-01), Titcomb et al.
patent: 4599240 (1986-07-01), Thompson
patent: 4923981 (1990-05-01), Weibel et al.
Aylor Robert B.
Czaja Donald E.
Federman Evan
The Procter & Gamble & Company
Witte Richard C.
LandOfFree
Cotton fiber particles for use in baked goods does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Cotton fiber particles for use in baked goods, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Cotton fiber particles for use in baked goods will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1039025