Food or edible material: processes – compositions – and products – Dormant ferment containing product – or live microorganism... – Proteolytic enzyme containing – e.g. – papain – ficin,...
Patent
1988-09-06
1991-03-19
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Dormant ferment containing product, or live microorganism...
Proteolytic enzyme containing, e.g., papain, ficin,...
426 94, 426283, 426446, 426549, 426808, A21D 800
Patent
active
050009680
ABSTRACT:
Crackers having a hollow interior and capable of being filled can be formed from a particular cracker dough. This cracker dough will contain a lower sugar content and shortening content than cookie or biscuit doughs. In order for the cracker dough to be used to form a hollow cracker, the dough must undergo treatment with proteolytic enzymes so as to selectively sever certain peptide linkages in the dough. This permits a hollow core to be formed upon the baking of the cracker rather than a cellular core. The hollow core of the cracker is filled using conventional needle injection techniques.
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Article by Faridi, 1143 Bakers Digest, vol. 54, Jun., No. 3 (1980).
Fazzolare Richard D.
Szwerc Joseph
Czaja Donald E.
Mims Mary S.
Nabisco Brands Inc.
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