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
1994-06-09
1995-09-05
Pratt, Helen
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, 426 95, 426241, 426293, 426296, 426455, 426506, 426511, 426524, A21D 1508
Patent
active
054477395
ABSTRACT:
A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight. The pancake product of the present invention has an improved tenderness when compared with other cooked microwavable pancakes, not surface-treated with water.
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Watt et al. 1975, Composition of Foods, Agricultural Handbook No. 8, Consumer and Food Economics Institute Agricultural Research Service, USDA, p. 42.
Bernice K. Watt and Annabel L. Merrill, Composition of Foods, (Dec. 1963).
Meta H. Given, Modern Encyclopedia of Cooking, vol. 1 (1949).
Brigl Lawrence P.
Emanuelson Richard L.
Meyers Thomas A.
Miller Rosemary A.
Skalicky Margaret I.
Kalis Janal M.
Pratt Helen
Rahman Aleya
The Pillsbury Company
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