Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1993-01-29
1993-11-09
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426549, A21D 236
Patent
active
052600769
ABSTRACT:
The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.
REFERENCES:
patent: 4774328 (1988-09-01), Freedman et al.
patent: 4789557 (1988-12-01), Friedman et al.
patent: 4789758 (1988-12-01), Freidman et al.
patent: 4790997 (1988-12-01), Friedman et al.
patent: 4792458 (1988-12-01), Friedman et al.
Furcsik Susan
Stankus Carol
American Maize-Products Company
Golian Joseph
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