Process for the manufactue of biscuits

Details Process for the manufactue of biscuits Process for the manufactue of biscuits

1975-10-21

1976-08-24

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Including vitamin processing

426585, 426648, 426650, 426656, 426657, 426658, 426662, 426491, 426512, A23L 130, A23J 114, A23J 120

Patent

active

039768007

ABSTRACT:
A high-protein, low-carbohydrate, low-fat bar is produced by kneading
A. a melt of edible fat and lecithin or a vegetable phosphatide with
B. a food powder having protein content of at least 60% by weight based on solids and a carbohydrate content of 5 to 35% by weight based on solid content and additives, to render the resultant mixture thixotropically flowable and homogeneous. The resultant mixture is shaped into a bar and solidifies on standing.

REFERENCES:
patent: 2334401 (1943-11-01), Fitzpatrick et al.
patent: 2437080 (1948-03-01), Daniel
patent: 3033132 (1962-05-01), Duncan et al.
patent: 3185574 (1965-05-01), Gabby et al.
patent: 3682652 (1972-08-01), Corbin et al.
Comprehensive Survey of Starch Chemistry, vol. I, Walton, 1928, p. 137.

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