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
1987-08-03
1990-02-27
Czaja, Donald E.
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.
426556, 426622, A21D 600, A21D 1308
Patent
active
049044931
ABSTRACT:
A shelf-stable dough product, which is useful for pastry products, having a shelf life of at least 12 months at ambient temperatures. The shelf-stable dough product is an intermediate moisture dough in which the water activity value is fixed in an optimum range of between 0.60-0.80. The dough product contains inactivated flour, re-dried native starch, fat, sugar, water, glycerol, or alternatively, sorbitol, salt flavoring agents, and, optionally, a fat emulsifying agent. The inactivated flour useful according to the invention has a zero alpha-amylasic activity, very reduced lipasic and peroxidasic activity, and a water content from about 3-6%. After baking, the dough product of the invention resembles a home-made pastry product.
REFERENCES:
patent: 3294547 (1966-12-01), Kooistra
patent: 3492127 (1970-01-01), Ketch et al.
patent: 3869558 (1975-03-01), Hampton et al.
patent: 4372982 (1983-02-01), Haasl et al.
patent: 4414228 (1983-11-01), Nourigeon
Tresler and Sutcan, Food Products Formulary, vol. 2, Westport, Conn. AVI Publishing Co. Inc., 1975, pp. 144-148.
CPC International Inc.
Czaja Donald E.
Mims Mary S.
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