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
1992-10-23
1995-03-07
Czaja, Donald E.
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.
426451, 426622, A23L 116, A23L 1172
Patent
active
053956397
ABSTRACT:
A process is presented for minimizing oxidative degradation of whole wheat flour in the production of whole wheat pasta. A sweet nutty flavor is preserved and off-flavors are avoided by whole milling without removing the germ, not fine grinding the wheat, and immediately mixing the freshly-ground whole wheat flour with water to produce a dough or alimentary paste. This minimizes the exposure of oils and other components to enzymatic and other degradative processes.
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patent: 1013453 (1912-01-01), Shepard
patent: 1299819 (1919-04-01), Bouchet
patent: 1570443 (1926-01-01), McSorley
patent: 2745748 (1956-05-01), McCashen
patent: 2819969 (1958-01-01), Grandel
patent: 4986997 (1991-01-01), Posner
patent: 5066506 (1991-11-01), Creighton
I Hylnka, Wheat Chemistry and Technology, 1964 American Association of Cereal Chemists, Inc. St. Paul, Minn., pp. 540-541.
Dr. Ch. Hummel, Macaroni Products Manufacture, Processing and Packing, 1966 Food Trade Press, Ltd. London, pp. 196-197.
Chawan Dhyaneshwar B.
Matuszak Edward A.
Volles Leslie H.
Borden Inc.
Czaja Donald E.
Mims Mary S.
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