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
1982-03-08
1984-02-14
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.
426804, A21D 1308
Patent
active
044316810
ABSTRACT:
A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake containing a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brookfield Viscometer and baking at a temperature of from 300.degree. F.-450.degree. F. (149.degree.-232.degree. C.) for a time sufficient to produce a bake loss of from 5 to 20%.
REFERENCES:
patent: 3574634 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman et al.
patent: 4109018 (1978-08-01), Thompson
patent: 4219580 (1980-08-01), Torres
patent: 4275088 (1981-06-01), Hart et al.
Brochure: "Nature's Own Ingredient . . . Solka-Floc.sup.R ".
Frost John R.
Glicksman Martin
Hegedus Elizabeth
Silverman Jerry E.
Donovan Daniel J.
General Foods Corporation
Hatcher Elizabeth A.
Jones Raymond N.
Marcoux Thomas A.
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