Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1987-10-06
1989-08-22
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 21, 426 52, 426 62, 426551, 426553, 426804, 426560, 426554, A21D 800, A21D 804, A21D 802
Patent
active
048594733
ABSTRACT:
Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.
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Arciszewski Henry E.
Chiang Bin Y.
McHugh Kevin
Porzio Linda A.
Spotts, Jr. Clyde E.
Cintins Marianne
Kornutik Richard
Nabisco Brands Inc.
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