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
1994-10-28
1996-09-10
Kepplinger, Esther M.
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.
426611, 426658, 426 19, 426496, 426 24, A21D 224, A21D 218, A21D 216, A21D 1000
Patent
active
055544037
ABSTRACT:
A frozen dough conditioner for preventing freezing damage, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes. Preferably, the conditioner composition is in the form of a powdery or granule conditioner for admixture with a dough composition to be frozen. The composition preferably is prepared by spraying and drying an aqueous solution or dispersion having a pH of about 4 to about 9, wherein the aqueous solution or dispersion contains: (A) a sucrose fatty acid ester having an HLB of not less than about 5; (B) diacetyl tartaric acid monoglyceride; (C) a fatty acid monoglyceride; and (D) one or more sugars.
REFERENCES:
patent: 2634279 (1949-07-01), Kuhot
patent: 4477479 (1984-10-01), Jervis
patent: 4600587 (1986-07-01), Nomura et al.
patent: 4664932 (1987-05-01), Yamaguchi et al.
patent: 4808334 (1989-02-01), Ezaki et al.
patent: 5262182 (1993-11-01), Kasahara et al.
Nakamura Katsuko
Nakamura Shingo
Nakata Hiroyuki
Dai-Ichi Kogyo Seiyaku Co. Ltd.
Kepplinger Esther M.
Koh Choon P.
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