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
1981-12-02
1989-07-11
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.
426 19, 426 62, 426622, A21D 1300
Patent
active
048471046
ABSTRACT:
A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and storage in home freezers for more than 16 weeks with good baked, end-product results. A preferred embodiment is a yeast-leavened dough which is proofed before freezing to minimize consumer preparation time from freezer to point of consumption. The proofed, frozen dough maintains a commercially satisfactory quality after more than 16 weeks frozen storage.
REFERENCES:
patent: 4271203 (1981-06-01), Schiffmann
patent: 4374151 (1983-02-01), Lindstrom
patent: 4406911 (1983-09-01), Larson et al.
Journal of Japanese Society of Food and Nutrition, vol. 27, No. 4, pp. 153 and 154 (1974) (with translation).
Agriculture Handbook, No. 456, USDA, Nov. 1975, pp. 171-172.
Baking Science & Technology, E. J. Pyler, vol. 1, pp. 286-293 & 309.
D. F. Fuhrmann at Proc. Ann. Meet. Amer. Soc. Bakery Eng., 54th (1978), pp. 90-95.
W. E. Boyd at Proc. Ann. Meet. Amer. Soc. Bakery Eng., 56th (1980), pp. 38-43.
Benjamin Earl J.
Hsu Chi Ming L.
Hynson Richard B.
Ke Charles H.
Czaja Donald E.
Donovan D. J.
Federman Evan
General Foods Corporation
Savoie T. R.
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