Yeast-raisable wheat-based food products that exhibit reduced de

Details Yeast-raisable wheat-based food products that exhibit reduced de Yeast-raisable wheat-based food products that exhibit reduced de

1982-08-12

1984-07-31

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 27, 426 62, 426243, 426391, 426549, A21D 800, A21D 1300

Patent

active

044630204

ABSTRACT:
Yeast-raised wheat-based food products comprising wheat flour, yeast and an amount of long-grain rice flour effective to reduce deterioration in the palatability of the food product caused by microwave energy. The food products are made by preparing a formulation including the above mentioned ingredients, mixing the formulation into a dough and baking the dough formulation for a time and a temperature sufficient to form a yeast-raised wheat-based food product. The yeast-raised wheat-based food products show vast improvement in palatability over conventionally prepared yeast-raised wheat-based food products upon exposure to microwave energy.

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"Reformulating for Microwaves," Food Technology, vol. 25, 921, Sep. 1971.
"Frozen Breads Could Be (Micro)Wave of the Future," Bakers Digest, Oct. 1980, pp. 7-9, Patel, K. M.; Hellerback, C. M.; and Bergan, J. G.
"Preparation and Heating Techniques for Vended Food Items," from Microwave Food Vending Manual of Litton Microwave Cooking Products, Minneapolis, Minn., pp. 5-6.

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