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公开(公告)号：US4938980A
公开(公告)日：1990-07-03
申请号：US325031
申请日：1989-03-16
IPC分类号： A21D2/02
CPC分类号： A21D2/02 , Y10S426/804
摘要： A cake mix for making a low sodium cake, which has good volume, fine texture, good flavor, pleasant mouth feel and uniform color. A nonshortening portion and a shortening portion are combined with a baking powder portion that has balanced amounts of potassium carbonate and monocalcium phosphate to produce a final cake batter. The final cake batter is baked to produce a cake having a final pH of about 6.8 to 7.5 and having a sodium content of less than 35 mgs per serving.
摘要翻译： 制作低钠蛋糕的蛋糕混合物，体积小，质地细腻，味道好，口感舒适，色泽均匀。 非发泡部分和缩短部分与平衡量的碳酸钾和一磷酸钙的焙烧粉末部分组合以产生最终的蛋糕糊。 将最终的蛋糕面糊烘焙以产生具有约6.8至7.5的最终pH并且每份的钠含量小于35mg的蛋糕。
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公开(公告)号：US5066499A
公开(公告)日：1991-11-19
申请号：US327709
申请日：1989-03-23
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 goods, such as soda crackers, oyster crackers, pretzels, and flavored snack 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以获得低钠烘焙食品，例如苏打饼干，牡蛎饼干，椒盐脆饼干和风味小吃饼干，具有基本均匀的质地和pH，基本上均匀的表面颜色，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。 通过以下方式避免局部浓度的钾离子产生的热点：1）将碳酸钾基本上均匀地直接施加到其他成分的表面上，以使碳酸钾和/或2）使用具有粒度分布的碳酸钾 约98重量％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。
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公开(公告)号：US4900577A
公开(公告)日：1990-02-13
申请号：US244630
申请日：1988-09-12
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
摘要： A leavening composition for chemically leavening crackers is disclosed, which composition comprises ammonium bicarbonate, potassium carbonate and an edible acidic component.
摘要翻译： 公开了用于化学发酵裂化器的发酵组合物，该组合物包含碳酸氢铵，碳酸钾和可食用的酸性组分。
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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。
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公开(公告)号：US4565089A
公开(公告)日：1986-01-21
申请号：US621961
申请日：1984-06-18
摘要： An improved consistometer has a vertically-movable rod for imparting a precisely-measurable amount of energy on initial impact to a dough sample. Simultaneously, a precise measurement of vertical drop is obtained from a cooperating dial displacement indicator. The dial indicator has a vertical arm which is displaced by a horizontal disk fixed to the rod. A collar retains the rod in a first position; removal of the collar permits the rod to drop. After initial impact, further displacement of the rod is measured over a fixed time interval. Comparison of displacement of various dough samples thus indicates their relative consistencies. The rod has interchangeable penetrating rod end elements, to accommodate various types of dough.
摘要翻译： 改进的稠度计具有可垂直移动的杆，用于在面团样品初始冲击时赋予精确测量的能量。 同时，从配合的拨盘位移指示器获得垂直跌落的精确测量。 表盘指示器具有垂直臂，该垂直臂由固定在杆上的水平盘移位。 衣领将杆保持在第一位置; 移除衣领可以使杆落下。 在初始冲击之后，在固定的时间间隔内测量棒的进一步位移。 因此，各种面团样品的位移比较表明它们的相对一致性。 杆具有可互换的穿透杆端部元件，以适应各种类型的面团。
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