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
1992-06-11
1994-05-03
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.
426622, A01H 102, A01H 500, A21D 200, A21D 1306
Patent
active
053086350
ABSTRACT:
In the blending of wheat flour, the addition of flour from a Glu-D1 double mill wheat to reduce the viscoelastic properties of dough made from the flour blend. The flour can be hard-milling or soft-milling.
REFERENCES:
Payne, Genetics of Wheat Storage Proteins and the Effect of Allelic Variation on Bread-Making Quality, Annual Review of Plant Physiology, vol. 38, 1987, pp. 141-153.
Payne Peter I.
Seekings Julie A.
Czaja Donald E.
Mims Mary S.
Unilever Patent Holdings
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