Human food product derived from cereal grains and process

Details Human food product derived from cereal grains and process Human food product derived from cereal grains and process

1993-04-01

1995-03-07

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 20, 426 21, 426 64, 426455, 426456, 426463, 426465, 426466, A23L 109

Patent

active

053956230

ABSTRACT:
A bakery ingredient including a milled, starch-bearing grain having about 60-80% of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30% by weight of a caramel-sugar mixture is disclosed along with a process for preparation of the bakery ingredient. The preferred sugar mixture includes at least 70% maltose and less than 5% glucose. The preferred enzyme is an alpha-amylase. Baked goods prepared from the bakery ingredient demonstrate superior crumb strength and are suprisingly resistant to degradation by excessive or insufficient moisture and are characterized by extended shelf-life capability.

REFERENCES:
patent: 3014802 (1961-12-01), Hellman et al.
patent: 3689277 (1972-09-01), Sfat et al.
patent: 5061497 (1991-10-01), Thacker et al.

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