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公开(公告)号:US5035904A
公开(公告)日:1991-07-30
申请号:US571041
申请日:1990-07-30
申请人: Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
发明人: Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
摘要: The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.
摘要翻译: 本发明提供了用于降低微波煮熟或加热的面包样产品中的微波诱导韧性和/或硬度的处理装置。 本发明允许维持产品的身份和韧性和/或坚固度的降低,而不管产品在没有处理装置的情况下会表现出如何的韧性或坚固性。 处理装置包括添加的试剂以及用于降低韧性和/或硬度的加工步骤。