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
1983-09-19
1984-12-04
Jones, Raymond N.
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.
426649, 426806, 426653, A23D 200, A23L 1237
Patent
active
044864566
ABSTRACT:
The present invention relates to new and novel commercially acceptable baked dough products having a reduced sodium ion content and in which no sodium chloride or salt, as it is commonly known, has been added thereto, and yet the baked dough product will have the desired salt taste but will be free of any bitter taste characteristic of most prior salt substitutes. This result is achieved by incorporating in the dough materials prior to the baking thereof as a salt substitute a combination of potassium chloride in an amount which will impart the required salt flavor to the baked dough product and product containing undenatured lactalbumin in an amount sufficient to impart a muting or neutralizing action to the potassium chloride to remove or abate the intense and disagreeable bitter flavor normally imparted by potassium chloride when present in baked dough products.
REFERENCES:
patent: 4297375 (1981-10-01), Shackelford
patent: 4309417 (1982-01-01), Staples
Hatcher Elizabeth A.
Jones Raymond N.
LandOfFree
Sodium-reduced baked dough products and method does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Sodium-reduced baked dough products and method, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Sodium-reduced baked dough products and method will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1582209