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公开(公告)号：US5035903A
公开(公告)日：1991-07-30
申请号：US869477
申请日：1986-06-02
申请人： Roy F. Silva
发明人： Roy F. Silva
摘要： Bakery goods containing increased levels of dietary fiber while maintaining specific volume and softness can be prerpared by incorporating in the fiber containing bread a sufficient amount of functionalized dairy product containing a thickening polymer characterized by a viscosity of above about 200 centipoises and at shear rate of 12s.sup.-1.
摘要翻译： 通过在含纤维的面包中加入足量的含有增稠聚合物的官能化乳制品，其特征在于粘度高于约200厘泊，剪切速率为12秒，可以预先包含含有增加膳食纤维水平的面包食品，同时保持比体积和柔软度 -1。
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公开(公告)号：US5120561A
公开(公告)日：1992-06-09
申请号：US691357
申请日：1991-04-25
申请人： Roy F. Silva , Joseph Fierro , Jeannie Buccino , Heinz Jodlbauer
发明人： Roy F. Silva , Joseph Fierro , Jeannie Buccino , Heinz Jodlbauer
摘要： The invention provides a food additive prepared from refined and fractionated phospholipids containing at least 35% phosphatidyl choline and a ratio of 2:1 to 10:1 phosphatidyl choline to phosphatidyl ethanolamine which is complexed with water and vigorously mixed to form globular vesicles or liposomes. The aqueous liposomes are then used per se or mixed with food ingredients and/or with an edible reinforcing carbohydrate to form a suspension or paste which is added to the foodstuff. The liposome can replace some or all of the fat in the food as well as acting as a carrier, encapsulating agent, moisturizing agent, and depanner for foods.
摘要翻译： 本发明提供了由精制和分级磷脂制备的食品添加剂，该磷脂含有至少35％的磷脂酰胆碱，2:1至10:1的磷脂酰胆碱与磷脂酰乙醇胺的比例与磷酸化合物混合，并剧烈混合形成球形囊泡或脂质体。 然后水性脂质体本身使用或与食品成分和/或与可食用的增强碳水化合物混合以形成添加到食品中的悬浮液或糊状物。 脂质体可以代替食品中的一些或全部脂肪，也可以作为食品的载体，包封剂，保湿剂和鞣剂。
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公开(公告)号：US4743452A
公开(公告)日：1988-05-10
申请号：US869478
申请日：1986-06-02
申请人： Lisa V. Felske , Roy F. Silva
发明人： Lisa V. Felske , Roy F. Silva
摘要： A frozen dough can be prepared by formulating the frozen dough with a hydrocolloid and a fermentation aid. The dough is prepared by conventional methods and frozen before proofing. Upon removal from the freezer the dough can be thaw-proofed in an oven and baked in a short period of time.
摘要翻译： 可以通过用水胶体和发酵助剂配制冷冻面团来制备冷冻面团。 面团通过常规方法制备并在打样之前冷冻。 从冰箱中取出后，面团可以在烘箱中进行解冻，并在短时间内烘烤。
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公开(公告)号：US4500548A
公开(公告)日：1985-02-19
申请号：US358407
申请日：1982-03-15
申请人： Roy F. Silva
发明人： Roy F. Silva
CPC分类号： A21D8/047
摘要： A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a period of time sufficient in the absence of other ingredients to decrease the pH of the mixture from the initial pH to a pH below about 4.75 and dried under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermented aid after drying.
摘要翻译： 用于酵母膨化的面包店产品的发酵助剂，其包含面粉，糖，水和酿酒酵母（Saccharomyces cereeiseae）酵母的发酵混合物，其中将混合物发酵一段时间足以在不存在其它成分的情况下降低pH 混合物从初始pH至低于约4.75的pH，并在条件下干燥，使得除了水之外的主要量的除了水之外的混合物的挥发性组分残留在发酵助剂中。
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