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
1981-03-02
1982-11-23
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.
426653, A21D 216
Patent
active
043605346
ABSTRACT:
High emulsifier levels and fluid shortening in baked good dough provide a shortening-continuous dough system, which markedly enhances shortening transfer in the baked goods. After the dough is baked, the fluid shortening readily transfers from the baked dough matrix to the incorporated flavor chips or a mixture thereof, making their texture desirably soft during storage.
REFERENCES:
patent: 1971886 (1934-08-01), Votaw et al.
patent: 2132396 (1938-10-01), Coith et al.
patent: 2532523 (1950-12-01), Trempel
patent: 2586615 (1952-02-01), Cross
patent: 2626216 (1953-01-01), Cross
patent: 2864703 (1958-12-01), Schulman
patent: 2874052 (1959-02-01), Bedenk
patent: 2975059 (1961-03-01), Andrews
patent: 3145107 (1964-08-01), Howard
patent: 3415659 (1968-12-01), Purves
patent: 3508926 (1970-04-01), Werbin et al.
patent: 3533802 (1970-10-01), Cooper et al.
patent: 3549387 (1970-12-01), Howard
patent: 3759717 (1973-09-01), Buddemeyer et al.
patent: 3794741 (1974-02-01), Weigle
M. Wootton, et al., Chem. Ind., 32, 1052-1053 (1970).
Y. Nakamishi and S. Shiomi, Rev. Int. Choc., 26, 50, 218-220, (1971).
Tsen, et al., Cereal Chem., 52, (5), 629-637 (1975).
CA 86:42052z.
Daoust, et al., Cereal Chem., 55 (2), 255-258 (1978).
T. Wacquez, The Manufacturing Confectioner, 55, 19 (1975).
Tsen, et al., The Bakers Digest, Aug. 1973, pp. 34-39.
Hutchinson, et al., J. Food Science, 42, (2), 399-401 (1977).
Brabbs William J.
Savage Frances H.
Smith James P.
Goldstein Steven J.
Hatcher Elizabeth A.
Jones Raymond N.
Roth Michael J.
The Proctor & Gamble Co.
LandOfFree
Method of providing soft flavor chips in aged cookies and compos 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 providing soft flavor chips in aged cookies and compos, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of providing soft flavor chips in aged cookies and compos will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1878944