Preparation of microwaveable bread products
US6068863A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 20, 1997 |
| Grant date | May 30, 2000 |
| Priority date | — |
| Expiry date | Nov 20, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D10/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Bread products are prepared by treating a starch material in water with a carbohydrase so that the carbohydrase liquefies the starch material and so that starch of the starch material is gelatinized, combining the product of the treatment with water, a starch material, a vegetable oil and lecithin so that an emulsion is obtained, heating the emulsion to gelatinize starch material and to stabilize the emulsion, drying the emulsion to obtain a powder and combining the powder with wheat flour, sugar, raising agent and water ingredients to obtain a dough, and thereafter, the dough may be stored at a temperature of from -40.degree. C. to +10.degree. C., or the dough may be baked and the baked product also may be stored at a temperature of from -40.degree. C. to +10.degree. C.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.