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
1996-07-31
1999-08-03
Pratt, Helen
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.
426 94, 426138, 426560, 426658, A23L 101
Patent
active
059322683
ABSTRACT:
The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt-% to 20 wt-%. Also disclosed is a partially fried, flexible dough composition resulting from this method.
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Levin Liza B.
Thomas David J.
Pratt Helen
The Pillsbury Company
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