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
1982-05-28
1985-03-12
Jones, Raymond
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.
426546, 426654, A21D 1000
Patent
active
045045100
ABSTRACT:
A freeze-thaw stable aerated pancake batter is provided wherein, in addition to the standard ingredients of flour, sugar and soluble protein, an amount of emulsified plastic shortening sufficient to provide a substantial quantity of stabilized air cells in the batter is utilized. Particularly preferred results are obtained using from about 2% to about 10% of an emulsified plastic shortening wherein the emulsifiers comprising from about 5% to about 6.25% mono- and diglycerides and from about 7.5% to about 9.5% propylene glycol mono- and diesters of fats and fatty acids, said percentages being based on the weight of the emulsified plastic shortening.
REFERENCES:
patent: 2982662 (1961-05-01), Cochran et al.
patent: 3097098 (1963-07-01), Allen et al.
patent: 3620763 (1971-11-01), Hans
patent: 3753734 (1973-08-01), Kaplow
Durkee Product Catalog, 1978, p. 3.
Aliberto Ellen S.
Corbett Constance R.
McIntyre Randall S.
Jones Raymond
Juettner Paul J.
King Elizabeth A.
Stauffer Chemical Company
LandOfFree
Method of preparing freeze-thaw and refrigerator stable pancake 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 of preparing freeze-thaw and refrigerator stable pancake , we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of preparing freeze-thaw and refrigerator stable pancake will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-707845