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公开(公告)号：US4178392A
公开(公告)日：1979-12-11
申请号：US812341
申请日：1977-07-01
摘要： A ready-to-eat breakfast cereal product contains coarse particulate vegetable components, sugar components, and shortening, with or without other ingredients, and is substantially free of flour. The ingredients are mixed into a heterogeneous moldable mass, and the mass is die molded to form a plurality of bite sized pieces which are dried to form a crisp structure characterized by a matrix of particulate components coated and adhered together by the sugar and shortening components.
摘要翻译： 即食早餐谷物产品含有粗颗粒植物成分，糖组分和起酥油，具有或不含其他成分，并且基本上不含面粉。 将成分混合成不均匀的可模制物料，并且将模块模塑成块以形成多个咬合尺寸的碎片，其干燥以形成脆性结构，其特征在于由糖和起酥油组分涂覆并粘附在一起的颗粒组分的基质。
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公开(公告)号：US4965076A
公开(公告)日：1990-10-23
申请号：US32946
申请日：1987-03-30
申请人： August J. Martin , Raymond Mooi
发明人： August J. Martin , Raymond Mooi
摘要： A laminated dough perform, a method of forming a baked product therefrom, and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture. The second dough layer contains sucrose and a second crystallization resistant sugar, such as invert sugar, fructose, high fructose corn syrup or mixture thereof, and also contains an enzyme active with the sucrose in the second dough in invert an amount of said sucrose which, together with the second sugar, is sufficient to substantially prevent the recrystallization of the sucrose in the second dough when the dough is baked and reaches textural equilibrium such that the second baked dough layer is shelf stable and has a substantially chewy texture relative to the first dough layer. The sucrose in the second dough layer may include a substantial portion of powdered sucrose and the preferred enzyme is invertase which may be present in an amount of about 0.04-3.0 wt. % of the second dough and has an activity of about 3000-200000 Sumner units/g. Where the second sugar is high fructose corn syrup it preferably does not exceed about 40 wt. % of the dough.
摘要翻译： 层压面团，其形成焙烤产品的方法和焙烤产品包括至少两个预混的面团层，其中包含成分，当被烘焙时，在叠层的横截面上形成基本上是碎片的连续层压产品。 第一面团层含有当层压体被烘烤时容易结晶的蔗糖，从而产生具有基本上脆的织构的第一层。 第二面团层包含蔗糖和第二结晶抗性糖，例如转化糖，果糖，高果糖玉米糖浆或其混合物，并且还含有一定数量的所述蔗糖中的与蔗糖在第二生面团中活性的酶， 与第二种糖一起足以在面团被烘烤并达到纹理平衡时基本上防止蔗糖在第二面团中的再结晶，使得第二烘焙面团层相对于第一面团而言是稳定的并具有基本上耐嚼的质地 层。 第二面团层中的蔗糖可以包括大部分粉末状蔗糖，优选的酶是转化酶，其可以以约0.04-3.0重量％的量存在。 第二面团的百分比为约3000-200000 Sumner单位/ g。 当第二种糖是高果糖玉米糖浆时，其优选不超过约40wt。 面团的百分比。
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