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
1977-08-26
1980-04-15
Jones, Raymond N.
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.
426656, 426653, 426 23, 260112G, A21D 236, A23J 300
Patent
active
041984382
ABSTRACT:
The present invention provides a modified gluten product useful in baking applications. The product comprises the reaction product of vital gluten and xanthan gum. The invention also provides a process for the production of the product on baking processes utilizing same.
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patent: 3234027 (1966-02-01), Jertson et al.
patent: 3851072 (1974-11-01), Huessy
patent: 3992554 (1976-11-01), Blake et al.
patent: 4076845 (1978-02-01), Johannson
Christianson, Bakers Digest, vol. 50, No. 3, Jun. 1976, pp. 34-36.
Glabe et al., Cereal Science Today, vol. 2, No. 6, Jul. 1957, p. 159-162.
Pyler, Baking Science and Technology, vol. 1, Chicago, Siebel Publishing Co., (1973), pp. 261, 262.
Matz, Bakery Technology and Engineering, Second Edition, The AVI Publishing Co., Inc., Westport, Conn., (1972), pp. 157, 161.
Murray David W.
Singer Norman S.
John Labatt Limited
Jones Raymond N.
Kepplinger Esther M.
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