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
1989-03-16
1990-07-03
Cintins, Marianne
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, 426804, 426653, A21D 800, A21D 200, A21D 1000
Patent
active
049389807
ABSTRACT:
A cake mix for making a low sodium cake, which has good volume, fine texture, good flavor, pleasant mouth feel and uniform color. A nonshortening portion and a shortening portion are combined with a baking powder portion that has balanced amounts of potassium carbonate and monocalcium phosphate to produce a final cake batter. The final cake batter is baked to produce a cake having a final pH of about 6.8 to 7.5 and having a sodium content of less than 35 mgs per serving.
REFERENCES:
patent: 2810650 (1957-10-01), Joslin
patent: 3297449 (1967-01-01), Baker et al.
patent: 3632355 (1972-01-01), Umina et al.
Arciszewski Henry
Chiang Bin Y.
Porzio Linda A.
Spotts, Jr. Clyde E.
Cintins Marianne
Nabisco Brands Inc.
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