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
1992-01-30
1994-01-11
Pratt, Helen F.
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.
426241, 426506, 426511, 426524, A21D 1506, A21D 1700
Patent
active
052779254
ABSTRACT:
A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight.
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Watt et al. 1975, Composition of Foods. Agriculture Handbook No. 8, USDA. p. 42.
Brigl Lawrence P.
Emanuelson Richard L.
Meyers Thomas A.
Miller Rosemary A.
Shalicky Margaret I.
Pratt Helen F.
The Pillsbury Company
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