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
1992-01-13
1993-01-12
Hunter, Jeanette
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.
426520, 426555, 426556, A21D 600
Patent
active
051788934
ABSTRACT:
A ready-to-bake dough which is storage stable at room temperature comprises flour, edible fat, texturizer and a controlled amount, particularly 8-20% by weight, of water. When the dough is prepared, the flour and fat are pretreated by forming an essentially homogeneous premix. The premix is further processed by adding water and heating, or by heating under pressure with or without the addition of water. The dough can be used to make bread, cookies, biscuits, pastries and the like.
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H. K. Leung et al.: "Storage Stability of a Puff Pastry Dough with Reduced Water Activity", Journal of Food Science, vol. 49 (1984), pp. 1405-1409.
Bohrmann Hans
Schupp Johannes
Seewi Gila
Wildfeuer Irmtraud
CPC International Inc.
Hunter Jeanette
Pratt Helen
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