发明授权
- 专利标题: Process for making low sodium baked crackers
- 专利标题(中): 制作低钠烤饼干的方法
-
申请号: US105975申请日: 1987-10-06
-
公开(公告)号: US4859473A公开(公告)日: 1989-08-22
- 发明人: Henry E. Arciszewski , Linda A. Porzio , Bin Y. Chiang , Clyde E. Spotts, Jr. , Kevin McHugh , Joseph A. Szwerc
- 申请人: Henry E. Arciszewski , Linda A. Porzio , Bin Y. Chiang , Clyde E. Spotts, Jr. , Kevin McHugh , Joseph A. Szwerc
- 申请人地址: NJ Parsippany
- 专利权人: Nabisco Brands, Inc.
- 当前专利权人: Nabisco Brands, Inc.
- 当前专利权人地址: NJ Parsippany
- 主分类号: A21D2/02
- IPC分类号: A21D2/02
摘要:
Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.