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
1986-05-30
1988-09-27
Czaja, Donald E.
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.
426804, A21D 1000
Patent
active
047740990
ABSTRACT:
The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.
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Feeney Robert D.
McGrady Joseph
Niehoff Raymond L.
Prosise Robert L.
Volker David A.
Czaja Donald E.
Hemingway Ronald L.
Paden Carolyn
Sutter Gary M.
The Procter & Gamble & Company
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