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
1990-09-19
1993-04-06
Stoll, Robert L.
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.
426554, 426658, A23L 109
Patent
active
H00011657
ABSTRACT:
Dry mixes and method of formulating cake mixes for high-ratio cakes prepared from blends of crystalline sucrose, crystalline fructose and, optionally, crystalline dextrose are provided. The substitution of even minor amounts of sucrose with fructose in flour/sweetener/water mixtures was found to have a marked and disproportionate effect on the gelatinization temperature (as measured by differential scanning calorimetry) of the starch in the mixture. Models for predicting the gelatinization temperature of flour/sweetener/water systems from the amounts of flour and water and amounts and types of sweetener are also provided.
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Horton Susan D.
Kraut Charles W.
White Dorothy C.
A. E. Staley Manufacturing Company
Anthony Joseph D.
Stoll Robert L.
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