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
1993-08-25
1995-08-08
Hunter, Jeannette
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.
426549, 426551, 426554, A21D 600, A21D 1004
Patent
active
054396964
ABSTRACT:
The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention generally comprises heat treated flour, fiber and protein.
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Frazier et al., Chemistry and Industry, "Rheological Testing of High-Ratio Cake Flours", pp. 1008-1010 (1974).
Cauvain et al., J. Sci. Food Agric., "High-Ratio Yellow Cake. The Starch Cake as a Model System for Response to Chlorine", vol. 26, pp. 1861-1868 (1975).
Hodge, Baking Industries Journal, "Alternatives to Chlorination for High Ratio Cake Flours", p. 14 (1975).
Gough et al., CRC Critical Rev. in Food Science and Nutrition, "The Role and Function of Chlorine in the Preparation of High-Ratio Cake Flour", pp. 91-113 (1978).
Meyers Thomas A.
Rabe Gerald O.
Hunter Jeannette
Mims Mary S.
The Pillsbury Company
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