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
1987-01-12
1989-05-09
Weimar, Elizabeth C.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426551, 426552, 426560, A21D 1000, A21D 1300, A21D 200
Patent
active
048288535
ABSTRACT:
The invention disclosed in this application relates to leavener-containing dough compositions, methods of making such compositions and baked compositions prepared therefrom having a storage-stable soft and plastic crumb matrix. The compositions comprise a flour-based dough bakeable to a chewy texture in admixture with a heat-activated leavening agent which releases effective amounts of a leavening gas when the dough reaches the activating temperature of the leavening agent during baking. The activating temperature of the leavening agent is such that the leavener is releasing effective amounts of the leavening gas at a stage during the baking of the dough at which ingredients of the dough set-up to form the crumb matrix.
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Finney, K. F. et al.; "Effects of Varying Quantities of Sugar, Shortening and Ammonium Bicarbonate on the Spreading and Top Grain of Sugar-Snap Cookies", Cereal Chemistry, vol. 27, pp. 30-41; (1950).
Banks Lori J.
Ross Robert E.
Schaeder Walter E.
Thulin Robert R.
Kornutik Richard
Nabisco Brands Inc.
Weimar Elizabeth C.
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