Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Involving dielectric heating or passage of electric current...
Patent
1980-06-27
1981-10-06
Bernstein, Hiram
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Involving dielectric heating or passage of electric current...
426658, 426804, A23G 300
Patent
active
042935776
ABSTRACT:
Baked pastry product is obtained with the use of crystalline fructose and consists of a wheat flour-based, cellular matrix which is soft, leavened under baking conditions, and of a moisture content of 17 to 22% by weight. The starting dough is rich in water and contains 50 to 80 parts by weight of starch, 15 to 25 parts by weight of gluten, 40 to 60 parts by weight of powdered, skimmed milk and 50 to 100 parts by weight of egg solids for every 100 parts by weight of flour. A solution of crystalline fructose in water is prepared first in which the egg solids are emulsified, whereupon only addition of flour, starch, gluten and powdered milk is effected.
REFERENCES:
patent: 3492127 (1970-01-01), Ketch et al.
patent: 4134999 (1979-01-01), Muhler et al.
patent: 4137336 (1979-01-01), Radlove
patent: 4185127 (1980-01-01), Radlove
Bernstein Hiram
P. Ferrero & C. S.p.A.
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