PRODUCTION OF CRACKERS WITH REDUCED OR NO ADDED FAT
The added fat or shortening content of baked goods such as fermented an d chemically leavened crackers is reduced while retaining: 1) a tender, non- brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replace d by water and an enzyme composition having activities for h...
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| creator | BEEHLER, LISA R MAGLIACANO, ANNA M LEVINE, HARRY OTTERBURN, MICHAEL S CRAIG, STUART A. S MATHEWSON, PAUL R DEIHL, RANDALL T VERDUIN, PATRICIA SLADE, LOUISE |
| description | The added fat or shortening content of baked goods such as fermented an d chemically leavened crackers is reduced while retaining: 1) a tender, non- brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replace d by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.
The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture. |
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The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.</description><edition>5</edition><language>eng ; fre</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>1992</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=19920308&DB=EPODOC&CC=CA&NR=2046081A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920308&DB=EPODOC&CC=CA&NR=2046081A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BEEHLER, LISA R</creatorcontrib><creatorcontrib>MAGLIACANO, ANNA M</creatorcontrib><creatorcontrib>LEVINE, HARRY</creatorcontrib><creatorcontrib>OTTERBURN, MICHAEL S</creatorcontrib><creatorcontrib>CRAIG, STUART A. S</creatorcontrib><creatorcontrib>MATHEWSON, PAUL R</creatorcontrib><creatorcontrib>DEIHL, RANDALL T</creatorcontrib><creatorcontrib>VERDUIN, PATRICIA</creatorcontrib><creatorcontrib>SLADE, LOUISE</creatorcontrib><title>PRODUCTION OF CRACKERS WITH REDUCED OR NO ADDED FAT</title><description>The added fat or shortening content of baked goods such as fermented an d chemically leavened crackers is reduced while retaining: 1) a tender, non- brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replace d by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.</SDOA B>
The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.</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>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAOCPJ3CXUO8fT3U_B3U3AOcnT2dg0KVgj3DPFQCHIFSrm6KPgHKfj5Kzi6uADZbo4hPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3tnRyMDEzMDC0NHQmAglACl7Jhc</recordid><startdate>19920308</startdate><enddate>19920308</enddate><creator>BEEHLER, LISA R</creator><creator>MAGLIACANO, ANNA M</creator><creator>LEVINE, HARRY</creator><creator>OTTERBURN, MICHAEL S</creator><creator>CRAIG, STUART A. S</creator><creator>MATHEWSON, PAUL R</creator><creator>DEIHL, RANDALL T</creator><creator>VERDUIN, PATRICIA</creator><creator>SLADE, LOUISE</creator><scope>EVB</scope></search><sort><creationdate>19920308</creationdate><title>PRODUCTION OF CRACKERS WITH REDUCED OR NO ADDED FAT</title><author>BEEHLER, LISA R ; MAGLIACANO, ANNA M ; LEVINE, HARRY ; OTTERBURN, MICHAEL S ; CRAIG, STUART A. S ; MATHEWSON, PAUL R ; DEIHL, RANDALL T ; VERDUIN, PATRICIA ; SLADE, LOUISE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2046081A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1992</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>BEEHLER, LISA R</creatorcontrib><creatorcontrib>MAGLIACANO, ANNA M</creatorcontrib><creatorcontrib>LEVINE, HARRY</creatorcontrib><creatorcontrib>OTTERBURN, MICHAEL S</creatorcontrib><creatorcontrib>CRAIG, STUART A. S</creatorcontrib><creatorcontrib>MATHEWSON, PAUL R</creatorcontrib><creatorcontrib>DEIHL, RANDALL T</creatorcontrib><creatorcontrib>VERDUIN, PATRICIA</creatorcontrib><creatorcontrib>SLADE, LOUISE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BEEHLER, LISA R</au><au>MAGLIACANO, ANNA M</au><au>LEVINE, HARRY</au><au>OTTERBURN, MICHAEL S</au><au>CRAIG, STUART A. S</au><au>MATHEWSON, PAUL R</au><au>DEIHL, RANDALL T</au><au>VERDUIN, PATRICIA</au><au>SLADE, LOUISE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF CRACKERS WITH REDUCED OR NO ADDED FAT</title><date>1992-03-08</date><risdate>1992</risdate><abstract>The added fat or shortening content of baked goods such as fermented an d chemically leavened crackers is reduced while retaining: 1) a tender, non- brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replace d by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.</SDOA B>
The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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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 | PRODUCTION OF CRACKERS WITH REDUCED OR NO ADDED FAT |
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