KUCHENTEIG-FORMULIERUNG UND VERFAHREN ZU IHRER HERSTELLUNG
Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batt...
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| creator | KULP, KARL HOOVER, WILLIAM JAY |
| description | Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality. |
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The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.</description><edition>4</edition><language>eng ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>1986</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19860615&DB=EPODOC&CC=AT&NR=E19850T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19860615&DB=EPODOC&CC=AT&NR=E19850T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KULP, KARL</creatorcontrib><creatorcontrib>HOOVER, WILLIAM JAY</creatorcontrib><title>KUCHENTEIG-FORMULIERUNG UND VERFAHREN ZU IHRER HERSTELLUNG</title><description>Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1986</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDyDnX2cPULcfV013XzD_IN9fF0DQr1c1cI9XNRCHMNcnP0CHL1U4gKVfAEMoIUPFyDgkNcfXyASngYWNMSc4pTeaE0N4OCm2uIs4duakF-fGpxQWJyal5qSbxjiKuhpYWpQUiIoTERSgCmwymg</recordid><startdate>19860615</startdate><enddate>19860615</enddate><creator>KULP, KARL</creator><creator>HOOVER, WILLIAM JAY</creator><scope>EVB</scope></search><sort><creationdate>19860615</creationdate><title>KUCHENTEIG-FORMULIERUNG UND VERFAHREN ZU IHRER HERSTELLUNG</title><author>KULP, KARL ; HOOVER, WILLIAM JAY</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ATE19850TT13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; ger</language><creationdate>1986</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>KULP, KARL</creatorcontrib><creatorcontrib>HOOVER, WILLIAM JAY</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KULP, KARL</au><au>HOOVER, WILLIAM JAY</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>KUCHENTEIG-FORMULIERUNG UND VERFAHREN ZU IHRER HERSTELLUNG</title><date>1986-06-15</date><risdate>1986</risdate><abstract>Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; ger |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | KUCHENTEIG-FORMULIERUNG UND VERFAHREN ZU IHRER HERSTELLUNG |
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