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

1983-06-03

1985-12-24

Yoncoskie, Robert

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

045605599

ABSTRACT:
Yeast-raised wheat-based food products having improved resistance to deterioration caused by microwave heating are prepared from formulations comprising wheat flour, yeast and an effective amount of at least one starch, such as a rice starch, corn starch or wheat starch, of average crystal size less than about 20 microns and sufficiently small to reduce deterioration in the palatability of the food product caused by microwave energy. The food products are made by mixing such a formulation into a dough and baking the dough formulation for a time and at a temperature sufficient to form a yeast-raised wheat-based food product.

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"Reformulating for Microwaves", Food Tech., vol. 25, 921, Sep. 1971.
"Frozen Breads Could Be (Micro)Wave of the Future", Bakers Digest, Oct., 1980, pp. 7-9, Patel, K. M.; Hallerback, 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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