WHOLE EGG COMPOSITION FOR PATTY OF CREAM PUFF AND DOUGH FOR PATTY OF CREAM PUFF

WHOLE EGG COMPOSITION FOR PATTY OF CREAM PUFF AND DOUGH FOR PATTY OF CREAM PUFF

PURPOSE:To obtain the title composition capable of providing a large volume of patty for cream puff with a small amount of dough for patty for cream puff from whole eggs containing lactalbumin. CONSTITUTION:The objective composition obtained by adding preferably 0.1-5wt.% lactalbumin to whole eggs.

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Hauptverfasser: SOMEYA ATSUKO, NOTOMI TATSUSHI
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator SOMEYA ATSUKO
NOTOMI TATSUSHI
description PURPOSE:To obtain the title composition capable of providing a large volume of patty for cream puff with a small amount of dough for patty for cream puff from whole eggs containing lactalbumin. CONSTITUTION:The objective composition obtained by adding preferably 0.1-5wt.% lactalbumin to whole eggs.
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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 WHOLE EGG COMPOSITION FOR PATTY OF CREAM PUFF AND DOUGH FOR PATTY OF CREAM PUFF
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