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
1998-12-28
2000-10-03
Sayala, Chhaya D.
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.
426 94, 426496, 426622, A21D 1000, A21D 1302
Patent
active
061269824
ABSTRACT:
A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight flour, patent flour, break flour, or clear flour. The flour with middlings can hold more free moisture, and an at least an additional 2-20% by weight dietary minerals (such as calcium, zinc, iron, manganese, phosphorus, etc.) and/or fibers, and/or other edible materials, can be added without disturbing the fermentation or baking processes. For example, bread having at least 50% (e.g. 50-200%) of the RDA of calcium per 32 gm slice may be produced without emulsifiers, calcium citrate, or other equivalent chemical additives.
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