Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
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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"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.
Cintins Marianne M.
Ottenberg Lee
Yoncoskie Robert
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