Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1996-07-12
2000-05-30
Cano, Milton
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426106, 426112, 426115, 426119, 426120, 426128, 426549, 426392, 426393, 426394, 426496, A21D 1500
Patent
active
060688645
ABSTRACT:
A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.
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Barrett Mark R.
Cochran Stuart A.
Goll Steven J.
Cano Milton
Kraft Foods Inc.
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