Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1995-06-07
1996-12-31
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 28, 426 62, 426549, 426556, A21D 804
Patent
active
055892078
ABSTRACT:
Leavened yeast dough products obtain a long durability in a frozen condition by omitting using in the preparation thereof fermentable carbohydrates, but the formation in situ of such fermentable carbohydrates satisfactory to leaven the dough is ensured by adding one or more amylases to the dough. Upon freezing the activity of the amylase ceases and the concentration of fermentable carbohydrates falls to such a low value that the proteinase forming activity of the yeast actually ceases. A possibly desired brown-coloring of the baked product may be ensured by the addition of amylases with an activity at a relatively high temperature.
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Larsen, deceased Peter
Pedersen, executor Henrik S.
Corbin Arthur L.
Horton Corwin R.
KVAL Marketing Inc.
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