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
1977-04-25
1978-08-22
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.
426 21, 426 25, 426550, 426653, A21D 214, A21D 236
Patent
active
041090233
ABSTRACT:
A yeast leavened dough product, such as an English muffin, having a high and uniform level of porosity contains as an additive therefor, for each 100 parts by weight of flour, from about 0.20 to 5.0 parts by weight of rice flour and from about 0.06 to 1.0 part by weight of fumaric acid.
REFERENCES:
patent: 3556805 (1971-01-01), Conn et al.
patent: 3752675 (1973-08-01), Tsen et al.
Krum Jack Kern
Rucker Dugan Allan
Wollermann Louis Albert
Holt Harold J.
International Telephone and Telegraph Corporation
Jones Raymond N.
Kepplinger Esther M.
Raden James B.
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