Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1982-03-05
1986-09-16
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426373, 426556, 426439, A21D 1308
Patent
active
046121986
ABSTRACT:
A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the dough shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.
REFERENCES:
patent: 3142573 (1964-07-01), Erekson et al.
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patent: 3388997 (1968-06-01), Schaible
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patent: 3821452 (1974-06-01), Hayashi
patent: 3865963 (1975-02-01), Gugler
patent: 4517203 (1985-05-01), Levine
Matz, Cookie and Cracker Technology, Avi Pub. Co. Inc., Westport, Conn., 1968, pp. 158-160.
Tressler, et al, Food Products Formulary, vol. 2, Westport, Conn., Avi Pub. Co. Inc., 1975, p. 118.
Citti James
Rosenwald Diane
Wallin Glenn
Yong Samuel
Jones Raymond N.
King Elizabeth A.
Lewis Robert J.
The Pillsbury Company
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