公开(公告)号：US4859473A

公开(公告)日：1989-08-22

申请号：US105975

申请日：1987-10-06

申请人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

发明人： Henry E. Arciszewski ,  Linda A. Porzio ,  Bin Y. Chiang ,  Clyde E. Spotts, Jr. ,  Kevin McHugh ,  Joseph A. Szwerc

IPC分类号： A21D2/02

CPC分类号： A21D2/02 ,  Y10S426/804

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.

摘要翻译： 通过本发明的方法可获得具有基本统一的质地和pH的低钠烘烤饼干，基本均匀的表面颜色，令人愉快的口感和味道。 通过用碳酸钾代替至少一部分，优选全部碳酸氢钠用于发酵，烘焙食品的钠含量例如降低至少于或等于42mg Na +，每14.2gm。 通过：（1）将碳酸钾基本上均匀且直接地涂覆在其它成分的表面上以使碳酸钾水合和溶解，和/或（2）使用具有颗粒的碳酸钾来避免由局部浓度的钾离子引起的热点 约98重量％的粒度分布比100目精细，或（3）使用碳酸钾水溶液。 用于制备低钠未发酵裂化器的优选发酵剂使用1.3至8份碳酸铵和1重量份碳酸钾的混合物。

公开(公告)号：US4833232A

公开(公告)日：1989-05-23

申请号：US161955

申请日：1988-02-29

申请人： Long Y. Chiang

发明人： Long Y. Chiang

IPC分类号： C08G73/06 ,  H01B1/12

CPC分类号： H01B1/128 ,  C08G73/0688

摘要： A conducting organic polymer including a cross-linked polyquinoline network and a process for making it.

摘要翻译： 包含交联聚喹啉网络的导电有机聚合物及其制备方法。