Shelf-stable, soft dough product

Details Shelf-stable, soft dough product Shelf-stable, soft dough product

1985-10-23

1989-02-07

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 28, 426 64, 426549, 426653, A21D 216, A21D 804

Patent

active

048030848

ABSTRACT:
Shelf-stable, soft dough products having water activities of about 0.75 or less are produced by preparing a leavened dough; adding to the leavened dough at least one antifirming agent including an oligosaccharide, a monoglyceride ester and maltodextrin and/or corn syrup solids; forming the dough; and cooking the formed dough.

REFERENCES:
patent: 1247349 (1917-11-01), Wahl et al.
patent: 4291065 (1981-09-01), Zobel et al.
patent: 4360534 (1982-11-01), Brabbs et al.
patent: 4416903 (1983-11-01), Cole
patent: 4455333 (1984-06-01), Hong et al.
patent: 4456625 (1984-06-01), Durst
patent: 4503080 (1985-03-01), Brabbs et al.
patent: 4511585 (1985-04-01), Durst
patent: 4575461 (1986-03-01), Friedman et al.
patent: 4624856 (1986-11-01), Vanderveer et al.

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