Dough-like products exhibiting reduced water activity containing

Details Dough-like products exhibiting reduced water activity containing Dough-like products exhibiting reduced water activity containing

1980-12-23

1982-04-13

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426657, 426661, A23C 2108, A23J 300

Patent

active

043248110

ABSTRACT:
Products of dough-like consistency exhibiting reduced water activity are disclosed comprising a mixture of a derived protein-containing composition and particularly a deproteinized mineral-containing whey byproduct and starch at a moisture content of from about 20% to about 50% by weight. The products are effective as base materials for intermediate moisture foods.

REFERENCES:
patent: 3487064 (1969-12-01), Swanson et al.
patent: 3718484 (1973-02-01), Glabe
patent: 3833413 (1974-09-01), Glabe et al.
patent: 3906114 (1973-09-01), Glabe et al.
patent: 3941895 (1976-03-01), Ash et al.
patent: 4159982 (1979-07-01), Hermansson
patent: 4163069 (1979-07-01), Melachouris et al.
patent: 4202909 (1980-05-01), Pederson
Murray, D. G. et al., "Low D.E. Corn Starch Hydrolysates", Food Technology, Mar. 1973, pp. 32-39.

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