Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1993-03-31
1995-04-25
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 20, 426 24, 426 64, A21D 200
Patent
active
054097177
ABSTRACT:
Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of starch-degrading enzyme, monoglycerides, and monosaccharide; holding the dough under conditions of temperature and humidity for a time effective to develop the dough as evidenced by the evolution of carbon dioxide and the degradation of at least a portion of the starch in the flour to oligosaccharides; forming the dough into bagel-shaped dough pieces; and boiling and baking the dough pieces. The freshness-promoting composition preferably includes one or more additional ingredients selected from the group consisting of: a gum, an oil, wheat gluten in addition to that present in the flour, and at least one egg component. It is also preferred to spray the bagel with a solution of an antimycotic following baking.
REFERENCES:
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patent: 4654216 (1987-03-01), Carroll
patent: 5225222 (1993-07-01), Cha et al.
patent: 5260082 (1993-11-01), del Valle et al.
Pyler, Baking Service & Technology, vol. I, 1973, Siebel Publishing Co.: Chicago, pp. 412-416.
Matz, Formulas and Processes for Bakers, 1987, Pan-Tech International, Inc.: McAllen, Texas, p. 306.
Tressler et al., Food Products Formulary, vol. 2, 1975, Avi: Westport, Conn., pp. 40-42, 211-212.
American Institute of Baking, "Novamyl.RTM. As A Crumb Softener For Bagels", Feb. 1991, Manhattan, Kansas.
Apicella Vincent
Cullen Andra J.
Forneck Keith D.
Quinn Jill S.
Golian Joseph
Kraft Foods Inc.
Marcoux Thomas A.
Savoie Thomas R.
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