Ready-to-bake shelf-stable cake dough and process for its manufa

Details Ready-to-bake shelf-stable cake dough and process for its manufa Ready-to-bake shelf-stable cake dough and process for its manufa

1998-03-19

2000-03-21

Tran, Lien

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426312, 426316, 426319, 426404, 426486, 426496, A21D 800

Patent

active

060399945

ABSTRACT:
A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is also disclosed.

REFERENCES:
patent: 4904493 (1990-02-01), Petrizzelli
patent: 5366744 (1994-11-01), Drummond et al.
patent: 5501525 (1996-03-01), Cox et al.
patent: 5549922 (1996-08-01), Juchem
patent: 5667827 (1997-09-01), Breen et al.
Schwimmer: Source Book of Food Enzymology, 207-208 AVI Publ. Comp., Westport, USA 1981.
Blanching of Vegetables for Freezing Which Indicator Enzyme to Choose, Williams: Food Technology 40, 130-140 (1986).

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