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
1975-11-20
1977-11-08
Hunter, Jeanette M.
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.
426618, 426473, 426653, 426496, 426497, A21D 238, A21D 1000
Patent
active
040576540
ABSTRACT:
A method of using raw undefatted wheat germ by baking a mixture of raw wheat germ, flour, fat and soluble carbohydrate, grinding the baked product, mixing the ground product with a baking mix of flour and water to provide a batter and baking the batter to produce a final product.
REFERENCES:
patent: 2085421 (1937-06-01), Donk
patent: 2357312 (1944-09-01), Cryns
patent: 2450123 (1948-09-01), Cryns
Hunter; B. T., The Natural Foods Cookbook, Simon and Schuster, N.Y., 1961, pp. 34, 320, 321.
Nichols; N. B., The Thrifty Cook, Doubleday and Co. Inc., New York, 1974, pp. 49 and 51.
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