Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1985-05-21
1987-07-07
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 62, 426554, 426548, 426804, A21D 200, A21D 802, A21D 1000
Patent
active
046786724
ABSTRACT:
Reduced calorie crackers produced from dough compositions are disclosed which contain 25-70 percent of flour, 0-20 percent of gluten, 0-10 percent fat or shortening, 5-20 percent of a water-soluble polydextrose, 0-5 percent of one or more emulsifiers, 0.5-5 percent of a leavening system comprising yeast and a carbon dioxide-releasing material, and 1.5-10 percent of a cellulosic bulking agent, all percentage being by weight based upon the total weight of the dough, and the total amount of fat, shortening and emulsifier being 3-10 percent weight of the dough. The crackers may be produced either by a one-stage process in which all the ingredients are mixed together prior to fermentation, or by a two-stage process using a sponge stage followed by a dough-up stage. The crackers are desirably produced, in the one-stage process, using a single, rather than a multiple, lamination technique.
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Biggs Richard H.
Dartey Clemence K.
Cintins Marianne M.
Jones Raymond N.
Kornutik Richard
Nabisco Brands Inc.
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