Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Patent
1987-08-26
1989-12-05
Penland, R. B.
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
426549, 426653, A21D 600
Patent
active
048851809
ABSTRACT:
The invention describes a refrigerated, frozen or shelf stable improved baked good which will substantially retain its palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good of an effective amount of a chemically-modified starch with the exception of modified starches which are cross-linked only. The chemically-modified starch is preferably a food acceptable acetylated starch, hydroxypropylated starch, succinylated starch, propylated starch or combination. The modified starch is incorporated in an amount sufficient to reduce deteriorization in the palatability of the baked good upon microwave heating, preferably from 5 to 30 baker's percent. The starches are derived from potato, corn, wheat, rice and combinations.
REFERENCES:
patent: 3966990 (1976-06-01), Cremer et al.
patent: 4463020 (1984-07-01), Ottenberg
patent: 4560559 (1985-12-01), Ottenberg
patent: 4640837 (1987-02-01), Coleman et al.
Benjamin Earl J.
Cipriano Vicki L.
Cochran Stuart A.
Crocker Mary E.
Seidel William C.
Donovan Daniel J.
General Foods Corporation
Marcoux Thomas A.
Penland R. B.
Savoie Thomas R.
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