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
1981-03-27
1983-12-20
Jones, Raymond N.
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.
426551, A21D 1004
Patent
active
044217773
ABSTRACT:
A process for preparing a chocolate flavored cake comprising mixing together and baking cake ingredients, the improvement, comprising adding to the ingredients of about 3% to about 15% on a flour basis of (1) a defined whey protein-containing composition in combination with (2) an amount of sodium bicarbonate sufficient to elevate the pH of the cake crumb to a pH within the range of about 7.5 to about 9.
REFERENCES:
patent: 3941895 (1976-03-01), Ash et al.
patent: 3943264 (1976-03-01), Davis
patent: 4089987 (1978-05-01), Chang
patent: 4103038 (1978-07-01), Roberts
patent: 4109025 (1978-08-01), Lauck
Tressler et al., Food Products Formulary, Cereals, Baked Goods, Dairy and Egg Products, vol. 2, Avi Pub. Co. Inc., Westport, Conn., 1975, p. 67.
Hatcher Elizabeth A.
Jones Raymond N.
Nutrisearch Company
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