公开(公告)号：US4657770A

公开(公告)日：1987-04-14

申请号：US749372

申请日：1985-06-27

申请人： Louise Slade ,  Rhoda Oltzik ,  Robert E. Altomare ,  Darrell G. Medcalf

发明人： Louise Slade ,  Rhoda Oltzik ,  Robert E. Altomare ,  Darrell G. Medcalf

IPC分类号： A21D15/00 ,  A21D13/00

CPC分类号： A21D15/00

摘要： The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for example, freshly baked or extruded bread is cooled and subsequently heated to allow the formation of a unified crystalline structure characteristic of staled bread.

摘要翻译： 通过使用时间 - 温度 - 湿度方案在常温下保持的常规方法，可以加速淀粉基食品（包括烘烤或挤出的面包和熟面食或米饭）的加工过程，由此例如新鲜烘烤 或挤出的面包被冷却并随后加热，以形成统一的结晶结构特征的陈年面包。

公开(公告)号：US4477480A

公开(公告)日：1984-10-16

申请号：US395755

申请日：1982-07-06

申请人： William C. Seidel ,  George E. Orozovich ,  Darrell G. Medcalf

发明人： William C. Seidel ,  George E. Orozovich ,  Darrell G. Medcalf

IPC分类号： A23L1/0522 ,  C08B31/00 ,  A23L1/195 ,  A23L1/187

CPC分类号： C08B31/00 ,  A23L29/212

摘要： A method of modifying cereal starches to produce a clean, odor-free and without off-taste starch that does not develop objectional characteristics during storage. The modification process comprises an alkali treatment of the starch.

摘要翻译： 一种改变谷物淀粉以产生清洁，无臭和无异味淀粉的方法，该淀粉在储存期间不产生异味。 改性方法包括对淀粉进行碱处理。

公开(公告)号：US4451489A

公开(公告)日：1984-05-29

申请号：US355406

申请日：1982-03-08

申请人： Robert J. Beale ,  Allen G. W. Bradbury ,  Darrell G. Medcalf ,  William R. Romig

发明人： Robert J. Beale ,  Allen G. W. Bradbury ,  Darrell G. Medcalf ,  William R. Romig

IPC分类号： A23L1/214 ,  A23L1/277 ,  A23L1/308

CPC分类号： A23L33/22 ,  A23L19/10 ,  A23L5/49 ,  Y10S426/804

摘要： The invention relates to a process for producing a non-caloric sugar beet pulp bulking agent comprising placing sugar beet pulp slices, particles or spent cossettes into a stabilizing solution to prevent darkening, water-washing to remove a majority of soluble carbohydrates, contacting with an alcoholic solution to remove color and bitter constituents, removing water and alcohol and milling to a flour consistency. The sugar beet pulp bulking agent is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The sugar beet pulp bulking agent has a high water binding capacity of from 15 to 25 grams of water per 1 gram of bulking agent.

摘要翻译： 本发明涉及一种生产非热量糖用甜菜纸浆填充剂的方法，包括将甜菜浆切片，颗粒或废弃的小花絮放入稳定溶液中以防止变暗，水洗以除去大部分可溶性碳水化合物，与 酒精溶液去除颜色和苦味成分，去除水和酒精，并研磨成面粉一致性。 糖甜菜浆填充剂特别适用于食品中高热量成分如面粉，脂肪和/或糖的部分替代物，其热量密度至少降低三分之一，更优选为50％至75 ％ 或更高。 糖甜菜浆填充剂具有与每克1g填充剂15至25克水的高水结合能力。