Granular modified starch binder for dough forming of puffable food products
US3966990A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 11, 1974 |
| Grant date | Jun 29, 1976 |
| Priority date | — |
| Expiry date | Feb 11, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/219
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch which has also been treated with anhydrous disodium phosphate and propylene oxide to a hydroxypropyl degree of substitution of 0.3 to 0.5. The granular, crude starch derivative is cold water swelling, and is alcohol washed and dried to 3-5 percent moisture. Doughs made using the subject granular, ungelatinized starch derivative as a dough binder are more formable and workable, having the consistency of modeling clay. It is non-sticking, but readily cold-formable when used at about 30-70 percent of our starch derivative. 0-10 percent shortening, 0-30 percent other food materials, and 10-40 percent water. The dough mixture is then cold formed into the desired shapes and sizes, and may be baked or cooked at elevated temperatures (300.degree.-475.degree.F.) for about 3-10 minutes to produce a puffed food product having excellent texture and mouthfeel characteristics. The puffed food product may also be cooked in a microwave oven, or similar device, or it may be deep-fried at 350.degree.-450.de…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.