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
1996-01-23
1998-08-11
Tran, Lien
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.
426 94, 426567, 426658, A21D 200
Patent
active
057924996
ABSTRACT:
A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a xylan compound to the refrigerated dough composition at a specified concentration. Upon refrigerating and storing the dough composition, reduced syruping is noted. Also disclosed is a baked good comprising this dough product and a method of inhibiting the enzymatic degradation of arabinoxylans and syruping in refrigerated dough compositions. The method is useful for any number of doughs which are subjected to refrigerated storage, such as, for example, bread doughs, biscuit doughs, roll doughs, and the like.
REFERENCES:
patent: 2152602 (1939-03-01), Ott
patent: 3620763 (1971-11-01), Hans
patent: 3733208 (1973-05-01), Sato et al.
patent: 4225628 (1980-09-01), Lynn
patent: 4690829 (1987-09-01), Usui
patent: 4774099 (1988-09-01), Feeney et al.
patent: 4803084 (1989-02-01), Shine
patent: 4904493 (1990-02-01), Petrizzelli
patent: 5080915 (1992-01-01), Zock
patent: 5080919 (1992-01-01), Finley et al.
patent: 5108765 (1992-04-01), Maat et al.
patent: 5133984 (1992-07-01), Murphy et al.
patent: 5178893 (1993-01-01), Seewi et al.
patent: 5342641 (1994-08-01), Masutake et al.
Becker et al.,"Joy of Cooking", p. 618, 1975.
Beldman et al., Some Characteristics of B-D-xylopyranosidases, a-L-arabinofuranosidases and an arabionxylan a-L-arabinofuranohydrolase from wheat bran and germinated wheat. No Date.
Beldman et al., Arabinoxylan Degrading Enzymes of Wheat Flour Effects on the Quality of Doughs and Breads, Department of Food Science. No Date.
Cole, Some Physicochemical Properties of a Wheat Flour Hemicellulose in Solution, Jul. 1969, vol. 46, Properties of Wheat Flour Hemicellulose.
Lenz et al., The Influence of Additives of Hemicellulose on the Flow Characteristics of Wheat Flour Dough, Apr. 1984, Rheologica Acta, 23:570-572.
Morrison & Boyd, Organic Chemistry, Fourth Edition, 1983, Allyn & Bacon, Inc., Boston.
Neukom et al., Recent Investigations on Wheat Flour Pentosans, Aug. 1968, vol. 46, Properties of Wheat Flour Hemicellulose.
Yalpani, Polysaccharides Synthesis, Modifications and Structure/Property Relations, 1988, vol. 36, Studies iin Organic Chemistry.
Die Nahrung, vol. 30, 1986, pp. 959-965, XP000675907, Lenz, J. et al.: "Die Eignung von Hemicellulose aus Buchenholzzellstoff zur Erhohung des Ballaststoffgehaltes von Back -und Teigwaren."
AN 95(07):M0079 Biliaderis et al. "Food Chemistry" 1995, 53(2) pp. 165-171.
The Pillsbury Company
Tran Lien
LandOfFree
Method for reducing syruping in refrigerated doughs does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for reducing syruping in refrigerated doughs, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for reducing syruping in refrigerated doughs will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-386878