Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1990-09-07
1992-04-28
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 21, A21D 804
Patent
active
051087642
ABSTRACT:
The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.
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Genencor advertisements and technical public relations literature, generated before Sep. 11, 1987, 7 pages.
Beehler Lisa R.
Craig Stuart A. S.
Deihl Randall T.
Levine Harry
Magliacano Anna M.
Golian Joseph
Nabisco Brands Inc.
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