公开(公告)号：US3762931A

公开(公告)日：1973-10-02

申请号：US3762931D

申请日：1970-12-02

Applicant: PATENT TECHNOLOGY

Inventor： CRAIG T ,  HENIKA R ,  HOYER W

IPC: A23L7/109 ,  A23L1/16

CPC classification number: A23L7/109

Abstract: An improved process for making macaroni products (alimentary pastes including vermicelli, spaghetti, noodles, macaroni, etc.) involving the steps of mixing essential paste forming ingredients including semolina and water with one or more paste modifying agents from the group of whey solids and edible sulfhydryl reducing substances (cysteine, glutathione and sulfite salts). Mixing and extrusion of the paste to form desired macaroni products is more easily accomplished in the presence of the indicated paste modifying agents, and can be accomplished with substantially reduced amounts of process water. The extruded products are characterized by reduced moisture content, improved surface characteristics, and substantially decreased drying requirements (time and energy). The improved characteristics of the extruded products permit use, as is (in canning or wet packaging operations), or, alternatively, drying and packaging in substantially reduced periods of time.

公开(公告)号：US3803326A

公开(公告)日：1974-04-09

申请号：US23042172

申请日：1972-02-29

Applicant: PATENT TECHNOLOGY

Inventor： CRAIG T ,  HENIKA R

IPC: A21D2/00 ,  A21D2/16 ,  A21D2/24 ,  A21D2/26 ,  A21D2/28 ,  A21D2/34 ,  A21D2/36

CPC classification number: A21D2/16 ,  A21D2/00 ,  A21D2/245 ,  A21D2/26 ,  A21D2/263 ,  A21D2/28

Abstract: A HIGHLY ADAPTABLE PROCESS FOR MAKING LEAVENED BREAD, ROLLS, BUNS, SWEET GOODS, WITH CONTROLLED BUT GREATLY REDUCED MIXING AND FERMENTATION REQUIREMENTS, TO PROVIDE BAKERY PRODUCTS OF DESIRED REPRODUCIBLE CHARACTERISTICS AS NEEDED FOR DIFFERENT MARKETS. THE PROCESSING TO PRODUCE LOAVES FOR BAKING REQUIRED NO MORE THAN 60 TO 90 MINUTES. THE PROCESSING INVOLVES MIXING CONVENTIONAL DOUGH INGREDIENTS INCLUDING FLOUR, YEAST, SALT AND WATER WITH AN ADDITIVE COMPOSITION CONSISTING OF A MIXTURE OF (A) AMINO ACID REDUCING SUBSTANCE CONTAINING FREE SULFHYDRYL GROUPS (B) DRIED WHEY 8C) ASCORBIC ACID AND (D) DRIED SOYA PROTEIN. ONLY A SMALL AMOUNT OF ADDITIVE COMPOSITION IS REQUIRED RANGING FROM 0.25 TO 0.5% ON THE WEIGHT OF THE FLOUR. THE NEW ADDITIVE COMPOSITION MAY BE ADDED DRY AS A SEPARATE INGREDIENT OR AS A SLURRY OR PASTE DERIVED BY COMBINING THE ADDITIVE COMPOSITION WITH ONE OF THE DOUGH INGREDIENTS (E.G., SHORTENING AND/OR EMULSIFIER). THE ACTIVE INGREDIENT OOF THE ADDITIVE COMPOSITION MAKE IT HIGHLY ADAPTABLE TO FLOURS AND DOUGHS OF DIFFERENT CHARACTERISTICS MERELY BY VARATION IN THE PROPORTION OF THE ADDITIVE WITHIN THE INDICATED RANGE.