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
1995-03-15
1996-01-16
Hunter, Jeanette
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, 426804, A21D 1000
Patent
active
054846226
ABSTRACT:
All natural, low-fat baked foods (such as cookies, cakes, and brownies) and methods of making and baking them utilize a mixture of flour, high amylose starch, and prune as a flour, fat, and egg yolk substitute. They may also include high amylopectin starch. They are, in addition low in sodium and include no mono- or diglycerides.
REFERENCES:
patent: 4405647 (1983-09-01), Fisher et al.
patent: 5104669 (1992-04-01), Wolke et al.
patent: 5260087 (1993-11-01), Stad
patent: 5422132 (1995-06-01), Caden et al.
The Greenfield Healthy Foods Company, Inc.; The Brownie, Fat Free Low Sodium, Greenfield Healthy Foods Brownie, 1992, 2 pages.
The PlumLife Company, Inc.; `Just Like Shortenin` The Better Baking Alternative, undated, 2 pages.
California Prune Board Research Report, Utilization of Dried Plums in Reduced-Fat/Cholesterol-Free Bakery Products, dated Jan., 1992, 7 pages.
Sunsweet Growers Inc.; Sunsweet Prune Paste/Powder Low Fat Recipes, undated, 9 pages.
Caden Jeffrey A.
Wolke Mark
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