Microwaveable baked goods

Details Microwaveable baked goods Microwaveable baked goods

1989-05-05

1990-09-18

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426 23, 426549, A21D 236, A21D 228

Patent

active

049577506

ABSTRACT:
The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.

REFERENCES:
patent: 3053666 (1962-09-01), Henika
patent: 3803326 (1974-04-01), Craig et al.
patent: 4643900 (1987-02-01), Porter

Affiliated with

Also associated with

Rating

Microwaveable baked goods does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Microwaveable baked goods, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Microwaveable baked goods will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1571678