公开(公告)号：US4838081A

公开(公告)日：1989-06-13

申请号：US161137

申请日：1988-02-26

申请人： John W. Finley ,  Hamed A. Faridi

发明人： John W. Finley ,  Hamed A. Faridi

IPC分类号： G01N33/10

CPC分类号： G01N33/10

摘要： An apparatus and method improves the reliability and reduces the variability of test results using a Alveographe testing appartus for dough. Dough samples are prepared and the qualities of the flour and/or doughs used are measurable by biaxially stretching dough samples until they burst employing air pressure for the biaxial deformation. The reliability and reduced variability of test results is achieved by using a low-friction coating on the surfaces of the tools and equipment used to prepare the dough samples. The standard deviation is thereby reduced by approximately one-half. In particular, the low friction coating used is polytetrafluorethylene.

摘要翻译： 设备和方法使用面团的Alveographe测试配方提高了可靠性并降低了测试结果的变异性。 制备面团样品，并且通过双轴拉伸面团样品来测量所使用的面粉和/或面团的质量，直到它们用双轴变形的空气压力爆裂为止。 通过在用于制备面团样品的工具和设备的表面上使用低摩擦涂层来实现测试结果的可靠性和降低的变化性。 因此，标准偏差减少约一半。 特别地，所用的低摩擦涂层是聚四氟乙烯。

公开(公告)号：US5523106A

公开(公告)日：1996-06-04

申请号：US191971

申请日：1994-02-03

申请人： Norbert Gimmler ,  Harry Levine ,  Louise Slade ,  Hamed A. Faridi ,  Robert M. Sauer, Jr.

发明人： Norbert Gimmler ,  Harry Levine ,  Louise Slade ,  Hamed A. Faridi ,  Robert M. Sauer, Jr.

IPC分类号： A23L1/00 ,  A23L1/09 ,  A23L1/212 ,  A23P1/14 ,  A23L1/068

CPC分类号： A23L19/09 ,  A23L29/35 ,  A23P30/32 ,  Y10S426/808

摘要： A shelf-stable, crispy snack is produced from a fruit or vegetable juice or juice concentrate. The juice or juice concentrate is admixed with ingredients comprising a starch hydrolysis product and a pregelatinized starch to form a dough or dough-like mixture, which forms a cellular or crumb-like structure upon vacuum drying to a shelf stable moisture content. The glass transition temperature of the snack food product is at least about 30.degree. C. The dough-like mixture may be formed into pieces before, during, or after expansion to obtain products having a cracker-like or cookie-like texture and appearance. The dough-like mixture is heated to temperatures above its glass transition temperature to expand it by evaporation of water. However, the dough temperature is kept below temperatures which would result in substantial decomposition or loss of nutritive, color, or flavoring components of the juice or juice concentrate.

摘要翻译： 由水果或蔬菜汁或果汁浓缩物制成保存稳定的酥脆小吃。 将果汁或果汁浓缩物与包含淀粉水解产物和预胶化淀粉的成分混合以形成面团或面团状混合物，其在真空干燥至保持稳定的水分含量时形成细胞或碎屑状结构。 小吃食品的玻璃化转变温度为至少约30℃。面团状混合物可以在膨胀之前，期间或之后形成片，以获得具有饼干状或曲奇状织构和外观的产品。 将面团状混合物加热至高于其玻璃化转变温度的温度，以通过蒸发水膨胀。 然而，面团温度保持在低于温度，这将导致果汁或果汁浓缩物的营养，颜色或调味成分的显着分解或损失。