Method to improve the physical organoleptical and functional pro

Details Method to improve the physical organoleptical and functional pro Method to improve the physical organoleptical and functional pro

1976-06-20

1976-12-14

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.

426549, 426 19, 426 62, A21D 1004

Patent

active

039976831

ABSTRACT:
Yeast or yeast saturated with vegetable oil is incorporated into batter, breading and meat-filler flour-based products resulting in improved physical, organoleptical and functional properties of said products.

REFERENCES:
patent: 1042647 (1912-10-01), Castle
patent: 1863277 (1932-06-01), McGroarty
patent: 2197820 (1940-04-01), Voss
patent: 3479188 (1969-11-01), Thelen

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