Yeast-fermented food modifier

Details Yeast-fermented food modifier Yeast-fermented food modifier

1987-04-01

1989-01-17

Weinstein, Steven

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.

426 19, 426 23, 426653, A21P 200

Patent

active

047987332

ABSTRACT:
A composition for use in yeast-fermented foods to modify the food and improve its softness during storage is disclosed. The composition comprises (by weight) 1 part of protein, 0.5 to 4 parts of edible fat and oil, 3.5 to 13 parts of water, 0.5 to 2 parts of at least one material selected from the group consisting of mashed potato powder, sweet potato powder and starch; and 0.3 to 4.5% of a phosphate and/or citrate based on the total weight of said protein, edible fat and oil, water and at least one material selected from the group consisting of mashed potato powder, sweet potato powder and starch.

REFERENCES:
patent: 3729325 (1973-04-01), Howard
patent: 3782971 (1974-01-01), Roon
patent: 3870799 (1975-03-01), Jenney
patent: 4501757 (1985-02-01), Smith et al.
patent: 4684526 (1987-08-01), Knightly
"The Use of Isolated Soybean Proteins in Bread," Cereal Chem. 44: 193-203 (1967).
"Effects of Various Soy Protein Products in Bread Characteristics," The Baker's Digest pp. 44-50, 61 (Dec. 1968).
"Soy Concentrate and Soy Isolate in Bread Baking," The Baker's Digest, pp. 18-24 (Feb. 1978).

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