发明名称 |
Batter formulation and method of preparing same. |
摘要 |
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. |
申请公布号 |
EP0020170(A1) |
申请公布日期 |
1980.12.10 |
申请号 |
EP19800301830 |
申请日期 |
1980.06.02 |
申请人 |
THE AMERICAN INSTITUTE OF BAKING |
发明人 |
KULP, KARL;HOOVER, WILLIAM JAY |
分类号 |
A21D2/18;A21D2/26;A21D10/04;A21D13/00;A21D13/08 |
主分类号 |
A21D2/18 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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