Emulsion glaze for dough products

Details Emulsion glaze for dough products Emulsion glaze for dough products

1997-01-10

1999-11-23

Hutzell, Paula K.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426262, 426268, 426302, 426549, 426602, 426601, 426446, 426653, 426496, A21D 1300

Patent

active

059896035

ABSTRACT:
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed by baking, mimics the frying step which is traditionally used in the production process of certain dough products.

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Beard, Beard on Bread, Ballantine Books, NY, pp. 52-54, 183-186, 189-190 (1973).

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