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
1987-09-09
1988-11-01
Penland, R. B.
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.
426551, 426552, 426553, 426554, 426555, 426658, A21D 1000, A21D 1004
Patent
active
047819383
ABSTRACT:
Disclosed are ready-to-eat, crumb structured, baked snack food products that are shelf-stable and additionally provide the benefits of desirable moistness, chewiness, fast mouth dispersion upon eating, and reduced tackiness and gumminess. These products are characterized by a unique saccharide mixture which comprises mono-, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose; a low moisture content characterized by a water activity from about 0.40 to about 0.75; and a starch component such that the saccharide to starch ratio of the product is from about 1:1 to about 4.5:1. Also disclosed are wet and dry prepared culinary mixes containing the same unique saccharide mixture from which these same baked snack products can be prepared.
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McCullough et al., "High Fructose Corn Syrup Replacement for Sucrose in Shortened Cakes", Journal of Food Science, 51(2), 536-537 (1986).
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Pflaumer Phillip F.
Smith James P.
Babcock Gretchen R.
Dabbiere David K.
Goldstein Steven J.
Penland R. B.
The Procter & Gamble & Company
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