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
1991-09-26
1993-01-12
Golian, Joseph
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 23, A21D 1000, A21D 1300
Patent
active
051788942
ABSTRACT:
A composition for preparing a bread product containing a wheat flour having a protein content between about 10% and about 17% by weight and about 24% to about 48% by weight per 100 parts of flour of high heat non-fat dry milk solids, and optionally including one or more vegetable gums to improve the loaf volume, shape and structural strength of the bread product. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.
REFERENCES:
patent: 3271164 (1966-09-01), Andt
patent: 3411919 (1968-11-01), Glabe et al.
patent: 3561974 (1971-02-01), Hansen
patent: 4395426 (1983-07-01), Fan
patent: 4481222 (1984-11-01), Fan
"Baking Production Technology", American Institute of Baking, Baltimore, Md. (Conference of Nov. 7-9, 1988), pp. 1-5 to 1-6.
Golian Joseph
Rudel Silvia P.
Wong Leslie
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